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Everyday Misc Cooking Photos w/ details

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We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. :( Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. ;)

Just out of the oven.

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Parker House Rolls

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Inspired by Macs rolls, I made some loaves of ciabatta this morning.

This recipe usually makes two large loaves but I split it down into 4 smaller ones this time.

The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds.

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With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves.

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Whilst they went through the final rise, I got the KK up to temp, today that was 220c

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Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in.

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Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam.

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I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off.

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Another 15 minutes and the loaves were done.

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Then the agonising wait for them to cool.

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And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf.

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Mac those rolls look perfect to me! Yum yum yum. What would you do to make them better?

that roto  pork dinner looks scrumptious, oh those mashed potatoes look like they would melt in your mouth! A quick question though “real baby carrots” as apposed to heaven forbid fake baby carrots? Lol just kidding your meals are always a gourmets delight.

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Alimac your bread looks wonderfully delicious! I have a question what do you mean by crumb? I see it mentioned in almost all post about bread baking.

 

Hey Bruce, thanks very much for the kind words. The crumb in bread terms means the white part inside the loaf, when you slice a loaf of bread you can tell a lot about how the proofing went by the crumb.

 

If you have a look at a classic ciabatta bread it is characteristically defined by the big, open holes in the inside of the loaf (the crumb), like this (circled in black)

 

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Then compare that to mine today:

 

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It’s all a part of the journey, but the crumb is a good way to look at a loaf and see how successful the overall fermentation was and the lovely big holes in the crumb are a great thing to aim for in a ciabatta loaf.

 

 

 

 

Sent from my iPhone using Tapatalk

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