MacKenzie

Sure sounds it or.......

Toasted Pumpkin Sunflower Sourdough Bread 100 g sourdough starter 202 g water 6.75 g yeast 8.5 g sugar 8.5 g salt 347 g flour 40 g toasted pumpkin seeds 30 g toasted sunflower seeds Mix flour, sugar, salt and yeast. Mix sourdough starter and water (whey is way better) Add the wet ingredients and mix until everything is evenly incorporated, about 5 mins. Rest 10-20 mins. Knead 8 mins. or until the gluten is developed enough to pass the window pane test. Then add the toasted seeds. Lightly oil a proofing dish and set in warm draft free place about 75F and let dough rise until double. (about 45 mins.) Punch down and knead a few times. Let rest 5 mins. and then form the log. Place log in bottom of the cloche with the seam side up. Let rise until double, about 45 mins. Cover with parchment paper and very carefully flip over and the seam side will now be on the bottom. Quickly slash top and immediately put into 500F oven. After about 5 mins reduce temp. to 475F and bake for another 4 mins. Watch to see that the crust is not getting too brown. Reduce heat to 425 F, continue baking for another 9 mins. Bake until internal temp. is about 202-204F. Turn the oven off but leave bread in the oven with the oven door ajar. This will help the crust. NOTE: If the KK is going to be used for the bake heat sink the KK for at least 1 hour @450F and bake on the KK baking stone for about 20 Mins until the IT is 204F

I have discovered that leftover ribs that are just about room temp taste very good.

Smokydave, you are so lucky to be less then 2 hours away.

Thanks, Smokydave. I will do that later today.

A friend sent me a gift package and in it was a bottle of Orondo Ruby Cherry jam among other goodies. After much thought I decided to start with the cherry jam on freshly made sour dough bread. Just look at this goodness - Plated. Good to the very last bite. Not only does the jam look spectacular but it tastes fantastic. I love the colour, the clarity and the perfect bite sizes of fruit. Needless to say I very much enjoyed breakfast from my corner chair in the ODK. Thanks, Friend.

I need a little bread for a special breakfast tomorrow. Toasted pumpkin and toasted sunflower seed sour dough baked on the KK. Ready to flip and score. Just about to come off the KK baking stone. The crust is very nice and here is a pix of the crumb.

Thanks, Bruce, and you will have the advantage of zero calories.

CK, just be warned, it is addictive.

Beautiful and truthful.

The whole dinner in a bun, salad, beets and meat.

Go for it, jg, the KK keeps them moist and I find using the OctoForks shortens the cook and also keeps the moisture in the meat.

Just wait for the fries.

Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood. Still smoking after 3 hours. Ribs are done. Plated. Yes ketchup was involved with those fries. I think Aussie is in the neighbourhood. Biggest one I've seen around here and just look at that web.:(

WOW

Holy smokes, Foton, what a ride.

That is great, Tucker.:)

I am pretty sure Shuley and i would be very happy with that selection, we'd never get bored.

That is a no brainer, we'll just call Dennis.

Oh, Tony, of course you are invited and you just know that Shuley and I would love your beer.

That would have been some flight to have taken, quite the thrill.

Cookie, sure sounds like something worth trying.[emoji4]

Here is the first tasting, I just hope the next batch turns out as well.

You got that right, they all are, no matter the size.