C6Bill

As we are discussing bread. Here is my basic extra tangy sourdough recipe. Use at your own risk lol Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.

My issue with baking bread is eating it. If i bake it i want to eat it and then i get fat lol And I use a BK Dutch Oven, they are lighter weight and don't need to be preheated like a cast iron Dutch Oven. BK Dutch Oven Oh, i like spending other people's money for a change lol

I like to keep things simple, if you already know how to make a basic sourdough then using a Dutch over]n, as mentioned above, keeps it really simple. 435 degrees, 30 minutes covered 20 minutes uncovered. Adjust from there,

I use grape vine for beef sometimes, will have to try it for lamb too 👍

Looks nice 👍

Congratulations!!!! That’s a beauty 👍

I ordered from web restaurant, they ship real fast. I got the full size 2 1/2.

First thing I order in Texas is sausage, then add in whatever else looks good. And as you never said how it was I’m guessing it wasn’t anything spectacular lol

Being from LA should you be saying "And a little more wine for me"

That looks fantastic !!! I should have asked if you got the 2 1/2 inch or 4 inch deep steamer pans before i ordered lol

Looks great !!!!

I'm about as far away as you can get in the US and I believe mine was less than 10 days once unloaded.

Well done !!!!! And not the bad kind of well done, the good kind 😀

They look great !!!!!

At least @Poochie is nice enough to only spend a little of my money this time lol

I was going to ask the same, i wonder if it was a special request ? I received mine last summer and it was a single crate.

I was getting worried when I saw it, for the life of me I couldn’t figure out how Tony could have gotten down there and slit your gasket on you 😬

The chili is health food cause it has celery in it 😁

Congratulations, that is a beauty !!!! Even if it does have pebbles lol

Done

Did your gasket split or us that just gunk on it ?

That is some beautiful pizza !!!!!!!

I am absolutely a no beans person, chili doesn’t have beans !!!!! But my beautiful lady friend likes beans in it so we compromise and I put beans in 😁 I may be dumb but I’m not stupid lol

It’s getting close to being chili 😁

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍