Cooking a Good Everything Else - Page 582 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Did you bake it in a loaf pan? Kinda looks like it.

I normally use 350-400 grams of flour for one pan loaf (9x5-ish cast iron lodge). The thinking is the less flour the more room it has to rise in its vessel leading to a lighter loaf. After you shape it make sure it rises all the way to the top of the pan before baking.

Overall I've done a lot worse than that! You're close.

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05-27-2020 , 02:22 PM

#14527

Bro Sagan

grinder

Join Date: Oct 2012 Posts: 552

Gregorio try this recipe out. I make pan loaves all the time. This will fit your pan.

325g AP flour
75g WW flour
280g water
80g starter
10g salt

Mix flour and 250g water together autolyse 30 mins 12:00pm (times are flexible just added for an example)
Add starter and 15g water mix and fold together 30 mins 12:30pm
Mix in salt and remaining 15g water 1:00pm
1:30pm turn/fold
2:00pm turn/fold
3:30pm fridge

Next morning shape into a loaf pan and let rise until at top of pan. Bake 475 until desired color or 205f internal.

I normally do a lava rock steam tray on bottom but its not really that big of a deal. Maybe spritz top of loaf with water before you load.

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05-27-2020 , 02:51 PM

#14528

gregorio

Carpal \'Tunnel

Join Date: Jan 2007 Posts: 39,313

Thanks I will try your recipe and a redo of the one I used before and compare. Yeah, loaf pan. I preheat one of these and put my pan in it and throw in some boiling water to start the bake.

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05-27-2020 , 03:48 PM

#14529

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Spritzing the top of the loaf will also lead to micro bubbling like you see on a good bagel due to the gelatinized starches. It's very nice.

For anyone following along who doesn't have a sourdough starter you can do the same as above with regular yeast. Either 1/4tsp and leave the dough out for 12+hrs on your counter, or ~1.5 tsps to follow the times above.

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05-27-2020 , 06:05 PM

#14530

Bro Sagan

grinder

Join Date: Oct 2012 Posts: 552

Quote:

Originally Posted by gregorio

Thanks I will try your recipe and a redo of the one I used before and compare. Yeah, loaf pan. I preheat one of these and put my pan in it and throw in some boiling water to start the bake.

I have seen on occasion some bakers getting flat loaves due to over steaming. If you’re covering it completely maybe just not put any water and the steam will come from the bread baking off like a boule in a Dutch oven would do. Worth a try.

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05-27-2020 , 07:11 PM

#14531

shaft88

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An Indiana classic:

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05-27-2020 , 07:37 PM

#14532

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

squash that top bun flat, your meat is showing
that's the hospital gown of buns

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05-27-2020 , 07:38 PM

#14533

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

Oh hell yes.

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05-27-2020 , 07:53 PM

#14534

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

Quote:

Originally Posted by JL514

Out of food for dinner today (groceries were late) so took some heavy cream and smoked salmon and made something happen. Literally eating with lettuce ribs as scoops.

At home that garnish feels so extra.

respect the audible

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05-27-2020 , 10:57 PM

#14535

gregorio

Carpal \'Tunnel

Join Date: Jan 2007 Posts: 39,313

Quote:

Originally Posted by 27offsuit

Grabbed some YEAST yesterday. Gonna lap oreo inside of a week.

lol @ using yeast

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05-27-2020 , 11:14 PM

#14536

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

I need big holes in my bread iykwim.

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05-27-2020 , 11:32 PM

#14537

yimyammer

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Join Date: Aug 2004 Posts: 7,214

Quote:

Originally Posted by JackInDaCrak

My advice is don’t be a pussy

its the heat on the exit, not the entrance, I'm worried about

Last edited by yimyammer; 05-27-2020 at 11:44 PM.

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05-27-2020 , 11:43 PM

#14538

yimyammer

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Join Date: Aug 2004 Posts: 7,214

I've never been a big fan of chicken thighs but I accidentally stumbled across a recipe that called for cooking them skin side up at 400F and damn they come out good. All I do is put salt on all sides and let them cook until the skin is crispy (about 20-25 minutes). The fat renders out and over the thigh while the skin gets really crispy

I save the fat for future use and keep the pan full of fond in the fridge and eventually deglaze when sautéing onions in it for some other purpose (+ add chicken stock, wine, etc depending upon what I'm making)

simple as hell but very tasty

Quote

05-28-2020 , 01:30 AM

#14539

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Finally getting in to outdoor cooking and dining weather in Portland. Grilled wings, asparagus, corn.

Buffalo in the bowl. Peri Peri, BBQ and Podnah’s Pit mustard on the plate.

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05-28-2020 , 08:28 AM

#14540

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Thighs and wings are the best part of the chicken.

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05-28-2020 , 08:40 AM

#14541

grando1.0

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Join Date: May 2012 Posts: 17,111

Same simple chicken thighs recipe, but use this:

So freaking good (don't get the blue one it's garbage)

Quote

05-28-2020 , 08:47 AM

#14542

mharder4

grinder

Join Date: Sep 2010 Posts: 444

Quote:

Originally Posted by shaft88

An Indiana classic:

This needs more love! Looks amazing.

Sent from my SM-G965U using Tapatalk

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05-28-2020 , 09:44 AM

#14543

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,214

Quote:

Originally Posted by grando1.0

Same simple chicken thighs recipe, but use this:

So freaking good (don't get the blue one it's garbage)

Ty sir, Amazoned it

Quote

05-28-2020 , 10:00 AM

#14544

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Plan on making a balsamic vinegar marinated grilled thighs recipe this weekend.

Coming from this IG page. Figured it would’ve a good way to use my wife’s lifetime supply of balsamic.

Vinegar and chicken is the best to add flavor and moisture to chicken.

One of my favorite chicken recipes is grilled Cornell chicken. This incorporates vinegar and a variety seasons.

https://amazingribs.com/tested-recip...chicken-recipe

Last edited by Da_Nit; 05-28-2020 at 10:11 AM.

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05-28-2020 , 04:27 PM

#14545

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Need to work on my honey drizzling

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05-28-2020 , 04:39 PM

#14546

5 south

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Join Date: Aug 2008 Posts: 6,680

Quote:

Originally Posted by yimyammer

I've never been a big fan of chicken thighs

I'm completely confused

Quote

05-28-2020 , 05:54 PM

#14547

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,214

Quote:

Originally Posted by JL514

Need to work on my honey drizzling

Hey man, you can't post something that looks this damn good and not give us the recipe!

Give it up brotha!

Spoiler:

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05-28-2020 , 05:58 PM

#14548

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

I will make that as well.

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05-28-2020 , 05:59 PM

#14549

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,214

Quote:

Originally Posted by 5 south

I'm completely confused

What can I say? I've always been a breast man in every sense of the word(s)

please enlighten us to your chicken thighs ways

Quote

05-28-2020 , 06:03 PM

#14550

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

I also follow the VERY unpopular opinion of breast>>>>thigh.

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