Cooking a Good Everything Else - Page 283 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

1hr to roast garlic
18hrs for dough to proof
2hrs for dough to 2nd proof
16 minutes in the oven at 550
5 minutes for the butter topping

active time probably 10-15 minutes

Quote

04-22-2017 , 07:34 PM

#7053

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Thx, its those long proof times that keep me from making breads, when I get the urge for something, I want it now, not 20+ hours later

wish you could PM me a slice, yours looks tasty as hell

Quote

04-22-2017 , 07:37 PM

#7054

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

its really easy to mix up friday night before bed and finish it int he morning

Quote

04-22-2017 , 07:49 PM

#7055

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

well, you got me motivated, maybe I'll get off my ass and start a batch tonight

Quote

04-22-2017 , 07:54 PM

#7056

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,789

i've found there's something quite satisfying about making a bread dough the day before you're going to eat it. i've been making dough from scratch for our uuni pizza oven and it's nice to do the grunt work the evening before so all you're left with the day of cooking is to make it flat and put yummy stuff on top. i also make the tomato sauce at the same time i'm making the dough because it's always better the day after.

Quote

04-22-2017 , 08:25 PM

#7057

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by REDeYeS88

Makes sense, I've gotta get past my desire for immediate gratification

how are you liking your uuni pizza oven?

Quote

04-22-2017 , 09:21 PM

#7058

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,789

Quote:

Originally Posted by yimyammer

Makes sense, I've gotta get past my desire for immediate gratification

how are you liking your uuni pizza oven?

absolutely love it..once we found our groove the pizza we've made is damn tasty every single time.

Quote

04-22-2017 , 09:31 PM

#7059

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Using cold proofing you don't even need to make dough one day in advance you can push it out to a week in advance even if you cut back on the yeast.

I agree generally though especially with cooking levain breads, it takes a bit of forethought

Quote

04-22-2017 , 10:43 PM

#7060

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by REDeYeS88

absolutely love it..once we found our groove the pizza we've made is damn tasty every single time.

how high of a temp does it get up to? The metal looks thin and doesnt seem like it would hold in the heat well

Quote

04-23-2017 , 12:34 AM

#7061

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Just roasted some bone marrow for an appetizer with some crusty bread...delicious meat butter!

Quote

04-23-2017 , 07:39 AM

#7062

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,789

Yes it's thin stainless but it has a stone in the bottom. You're basically cooking with flame, not stored heat. I've never shot the temperature but they claim it hits 900*.
It takes around 2 minutes to cook a 12" pizza.

Quote

04-23-2017 , 12:37 PM

#7063

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by durango155

Just roasted some bone marrow for an appetizer with some crusty bread...delicious meat butter!

Yeah, i like to do this too. Whole Foods charges way too much for marrow bones though.

Quote

04-23-2017 , 03:01 PM

#7064

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

stupid question probably better for bread thread: when i second proof, my dough just sags and gets flat. what do?

activate yeast better before?
knead before second proof?
get better yeast?

Quote

04-23-2017 , 03:10 PM

#7065

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

what kind of bread?

Did you knead before first rise or are you doing a no knead / long ferment? What type of container are you doing your second proof in?

You're not supposed to knead before the second proof bc it destroys a lot of the bubbles you've already created. You typically do a quick (<1min) forming step to create a tight 'gluten cloak' (ETA: https://youtu.be/hDBJkxoNpE8)

Quote

04-23-2017 , 03:12 PM

#7066

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Could be overproofed too if it gets flat.

During proofing, poke the bread with your finger gently. A dent that slowly refills is where you want it when you bake it.

Quote

04-23-2017 , 09:18 PM

#7067

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Some leftover whole chicken, mesquite smoked and a little love in the wok made for some great fried rice.

Quote

04-23-2017 , 09:23 PM

#7068

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,789

would consume

Quote

04-23-2017 , 11:08 PM

#7069

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

one of my favorite things in thailand was tom yum soup - delicious, complex and super filling for ~$1USD on the street. Made some tom yum gai tonight and it's so ***** good. no clue how to plate soup so here is a picture on the stove

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04-23-2017 , 11:10 PM

#7070

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Quote:

Originally Posted by JL514

no clue how to plate soup so here is a picture on the stove

Try a bowl!

Quote

04-23-2017 , 11:19 PM

#7071

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Love Tom yum as well and took a cooking class and Thailand and learned how to make it. This reminds me I should give it a shot but the local place here makes an awesome version for like 6 bucks.

What recipe did you use?

Quote

04-24-2017 , 12:27 AM

#7072

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

a bowl! why didn't i think of that!

@goose, recipe is from the booklet from our cooking class in thailand. I made subs here and there to make it easier to pull together without a special shopping trip

Quote

04-24-2017 , 12:49 AM

#7073

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

I love making tom yum but i wish i can find prawns with a lot of head fat in the US.

Quote

04-24-2017 , 01:10 AM

#7074

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

ya now I remember why I didn't make it years ago because it requires 20 ingredients and would cost $40 to make a few bowls. How was it in your experience compared to one's you've had in restaurants?

Quote

04-24-2017 , 01:56 AM

#7075

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

It's really good. The key is balancing the sweet/sour/spicy then filling in the background with tons of flavor. It's pretty easy to skip about 1/4 of those ingredients all together and sub for another 1/4. I think the only non-standard ingredients that are a must are the tamarind paste & fish sauce.

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