Bendy & Her Friendies V2 ... This Bar Never Closes! New Thread Started!

[TigerKat]

Sheryl - everything looks great!

 

[dizneykid]

Here's some home-cooked food porn for y'all!

Last week's Grilled Magherita Pizza with sourdough crust.

My favorite chicken is one with a can up it's butt! Yesterday we had my version of Beer Can Chicken which is a soda can filled with white wine & herbs.

I also made a Sourdough French Boule. Here's a pic, my DN was quite happy when the bread came out of the oven! She's a big bread lover.

The whole loaf was gobbled up yesterday so I did another today. A little different version a No Knead Sourdough.

Wow that pizza looks amazing. You are a wonderful cook!! Yum, sourdough, sounds good.

 

[oybolshoi]

Yummy food pics Sheryl!

I have the blahs tonight. I'm not sure why ... well, I know work's got something to do with it but otherwise I should be in a good mood since we're leaving in 22 days. Meh ...

 

[Briarmom]

Yummy food pics Sheryl!

I have the blahs tonight. I'm not sure why ... well, I know work's got something to do with it but otherwise I should be in a good mood since we're leaving in 22 days. Meh ...

It's Monday....
The DIS is running at the speed of smell...
You're unpacking all of your crap and it sucks...oops, that only applies to me...

I loved your review on the blog!

There was so much more I wanted to reply to, but can't remember....

 

[hmgray95]

Hi all....we had a busy week and weekend, but it's finally slowing down a little. It feels like it's been forever since I've been able to be on here.

Brenda, that food looked great!

Gina, only 3 weeks to go...woohoo....you must be so excited!

Sheryl, that bread and pizza looked so good...and your DN is a cutie!

I promise that I have been reading everyone's PTR's and TR's....I just haven't had any time to comment. You all are so close to leaving on your various trips....I can't wait to see all the food porn! And Brenda, thanks for the countdown in your PTR title....until I saw that you were at 22 days, I didn't even realize how close my own cruise was!

 

[TDC Nala]

bread...breeeeeeeaaaaaaad

 

[Briarmom]

bread...breeeeeeeaaaaaaad

Say it soft and it's almost like praying....

 

[PNO4TE]

bread...breeeeeeeaaaaaaad

Say it soft and it's almost like praying....

 

[blissventure]

bread...breeeeeeeaaaaaaad

Say it soft and it's almost like praying....

All the food porn is fabulous! And you two--are hilarious!!

 

[BriarRosie]

All that doughy goodness.

 

[shovan]

I'm glad y'all liked the pics! I hope I didn't mess up anyone else's diet besides mine! I have to stop baking!

It just it me how close we are to our trip! Time to start packing!

 

[DisneyMom5]

I'm glad y'all liked the pics! I hope I didn't mess up anyone else's diet besides mine! I have to stop baking!

It just it me how close we are to our trip! Time to start packing!

I saw those pics and started craving bread and was all set to make some, then remembered we're out of yeast. Sigh.

Next trip to the store, I HAVE to get some yeast.

I'd love the recipe for your breads. mmmmmmmm......

 

[shovan]

I saw those pics and started craving bread and was all set to make some, then remembered we're out of yeast. Sigh.

Next trip to the store, I HAVE to get some yeast.

I'd love the recipe for your breads. mmmmmmmm......

Those were both sourdough using a sourdough starter I've been keeping alive for about a month now. This is the first time I've tried the No Knead recipes it's surprising how easy it is! Here's the recipe for No Knead without the sourdough. Let me know if you want the sourdough one. Check out the breadtopia site for a video on how to do this one!

Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

My notes: Used 2 cups King Arthur Unbleached Bread Flour + 1 cup white whole wheat flour

 

[blissventure]

Those were both sourdough using a sourdough starter I've been keeping alive for about a month now. This is the first time I've tried the No Knead recipes it's surprising how easy it is! Here's the recipe for No Knead without the sourdough. Let me know if you want the sourdough one. Check out the breadtopia site for a video on how to do this one!

Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

My notes: Used 2 cups King Arthur Unbleached Bread Flour + 1 cup white whole wheat flour

Shovan-that looks like a great recipe! I want to try it. Does the recipe happen to mention anything about high altitude? If it doesn't, I'll go ahead and make it as it's written and see how it goes.
I'll bet your house smells wonderful when you bake this!

 

[Shenanigoat]

Here's some home-cooked food porn for y'all!

Yum! That looks delish. I love the smell of homemadebread.

bread...breeeeeeeaaaaaaad

Say it soft and it's almost like praying....

That's my kind of religion.

 

[shovan]

Shovan-that looks like a great recipe! I want to try it. Does the recipe happen to mention anything about high altitude? If it doesn't, I'll go ahead and make it as it's written and see how it goes.
I'll bet your house smells wonderful when you bake this!

Here's some info I found on the breadtopia site for high altitude baking. This is something I know absolutely nothing about! Living below sea level poses problems of a different sort.

Some experimentation is going to be required. Here are some general guidelines to consider. Try one adjustment at a time and take careful notes of which changes worked best for you.

I would experiment with the basic no knead recipe since the effort and time required is not so much compared to most bread recipes.

Yeast breads rise more quickly at high altitudes so you might try reducing the amount of yeast by 25%. This will inhibit the bread from over rising.

You can also increase salt by 25%. The bread will rise slower and have less of a tendency to sink.

Watch your dough carefully and judge the rise time by the change in the dough’s bulk, not by the amount of time it takes. With the no-knead method, this point applies to the rise after the 15 minute rest period, not the 18 hour proofing period.

Sometimes, you may need to increase the oven temperature. At elevations over 3500 feet, the oven temperature for doughs should be 25 degrees Fahrenheit higher than the temperature used at sea level. (Probably not so necessary (or even possible) with a no-knead recipe that suggests starting at 500 degress.)

Flour stored at high altitudes tends to be drier. You might need to add a few teaspoons of water more than what the recipe calls for.

I think the main thing is just to start somewhere and be prepared for some failures. Don’t feel bad about tossing a few loaves until you find what works. Again, taking good notes along the way is critical. Have fun with it.

 

[shovan]

bread...breeeeeeeaaaaaaad

Say it soft and it's almost like praying....

Yum! That looks delish. I love the smell of homemadebread.


That's my kind of religion.

I had no idea that bread pics could cause a change in religions!

 

[blissventure]

Here's some info I found on the breadtopia site for high altitude baking. This is something I know absolutely nothing about! Living below sea level poses problems of a different sort.

Thanks Shovan! It's funny that where one lives can sometimes have such an effect on baking, isn't it?
The last bit about taking notes is so true. My recipes are littered with post it notes. We're not at 5500 feet forever, and I don't want to change my tried and trues...so I just sticky them.

 

[*KeepMovingForward*]

Here's some home-cooked food porn for y'all!

Last week's Grilled Magherita Pizza with sourdough crust.

My favorite chicken is one with a can up it's butt! Yesterday we had my version of Beer Can Chicken which is a soda can filled with white wine & herbs.

I also made a Sourdough French Boule. Here's a pic, my DN was quite happy when the bread came out of the oven! She's a big bread lover.

The whole loaf was gobbled up yesterday so I did another today. A little different version a No Knead Sourdough.

This all looks heavenly. I'm wiping drool off my laptop as I type.

 

[shovan]

This all looks heavenly. I'm wiping drool off my laptop as I type.

You are not alone in the droolfest! I've been checking out the food pics your son's blog! WOW! You are one lucky parent!