RatskyWatsky
Hunky Nostradamus
thanks bruv
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IronGAF Cookoff (hosted by OnkelC)
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thanks bruv
your bread looks awesome! i love bread baking
it looks just a tad bit under-cooked (thought that's probably just cutting it before it cools...), and the air bubbles aren't as big as i would expect from a high hydration dough - to get big bubbles you need a few things, you want a high temp, you want more water, and you want developed gluten
the holes are basically water that evaporates and leaves behind a space, and these holes will deflate if the dough isn't developed enough. reading through that recipe, it doesn't call for letting the dough hang out overnight, which really helps develop flavor!
if you are so inclined, try this recipe: http://www.sullivanstreetbakery.com/recipes
i spent a lot of time working on making bread at home, and that's a recipe i settled on. it's super easy, basically mix the ingredients, put it in a bowl, let it hang out overnight, and then cook in a pre-heated dutch oven. no kneading required, the auto-lyse takes care of the kneading for you! great flavor, great structure, makes a nice, rustic loaf
Thank you for all of the constructive advice. Honestly 2 major changes were made to the boule pictured. I've never done an auto-lyse dough before and without thinking immediately added the yeast mixture. Because of that it didn't have basically any foundation and was very sticky and wet to the point where it was almost a batter. To counter this I tried the stretch and fold technique for about 2 minutes every 45 minutes until it had more of a body. Also this first loaf lacked the final refrigerated rise. I just stuck it straight in the oven. My wife was home and ready for dinner and it seemed fairly gassy already. Plus my basket only fit one of the loaves so only the second one got the final rise. I also agree it needed to be cooked longer but was cautious and took it out early since this is my first one. The second one I let go a little darker but perhaps this one was early as well. I'm cutting it tomorrow morning and will post a picture of the inside then. My guess is it will be less dense just by picking it up it seems less heavy for it's size compared to the other one.
I'll definitely try that recipe out and post results some time. It sounds fun. It's getting colder here in Ohio so it's the season for fresh bread and home made soups.
Maklershed
Member
Breakfast hash
This looks incredible. So hungry.
abstract alien
Member
^^^^^^^^^^^^
It looks so moist and tasty
Ha, that is pretty badass for a kitchen tool.
I baked a random rum cake. No reason at all to make it, just...a wild rum cake appearance.
It looks so moist and tasty
This was my makeshift scoring tool with a Bolzano bladeWet Shaving GAF Represent!
Ha, that is pretty badass for a kitchen tool.
I baked a random rum cake. No reason at all to make it, just...a wild rum cake appearance.
Your food presentation is damn good. How'd you cut the cake to cascade like that?
abstract alien
Member
Thanks! As much as I'd love to take credit for the cake's appearance though, it had very little to do with me and everything to do with this lovely bundt pan lol
http://www.amazon.com/dp/B0021CEREA/?tag=neogaf0e-20
nakedsushi
Member
Made a Chocoflan cake.
Whaaat, that's just...can I have some?
abstract alien
Member
Fried a few buttermilk'ed chicken thighs. I think I've finally gotten it down.
Wait...how did I miss this gloriously sexual piece of work? Wow.
Had an extra loaf of brioche, so I made a couple of blueberry white chocolate brioche bread puddings tonight.
~ money shot ~
Wait...how did I miss this gloriously sexual piece of work? Wow.
Yum. That looks decadent.
Thanks.
That's a damn fine rum cake. My wife's eyes got big.
I'm actually wondering that myself. I stared at that thing for like 5 minutes.
As far as the second loaf, it turned out to have a much more open crumb.
LocknessMobster
Member
Thanks. It took us 6 hours total. Three hours regular smoking,two hours smoked in foil,1 last hour regular smoking. This method made them super tender in the end. I enjoy all your pics as well,keep up the excellent work!
ElectricThunder
Member
I would tear into that chocolate flan cake as if it were a giant wedge of a watermelon---can't trust any utensils that might deprive me of even a crumb.
RatskyWatsky
Hunky Nostradamus
Anyone know a good carrot cake recipe? Cosmic Bus? :}
Cosmic Bus
pristine morning snow
Wish I had kept better track of the cake recipes from a place I used to work at, bruh. In particular, they were the best carrot and red velvet varieties I've come across. Will rack my brain and try to remember!
RatskyWatsky
Hunky Nostradamus
this is why i love you
I'm in the process of making this one tonight. I'll let you know how it goes.
https://www.youtube.com/watch?v=8_paWhvl6Bc
I just got back with my latest Goodwill find. My problem is I don't really know what this is and if it can survive an Oven at 500F
My best guess is it's some sort of pot with a lid and research is leading me to believe its a stoneware that should be fine at oven temps but I was curious if anyone had a better idea. If it can't go in the oven I will probably use it as a ceramic bread box or something.
My best guess is it's some sort of pot with a lid and research is leading me to believe its a stoneware that should be fine at oven temps but I was curious if anyone had a better idea. If it can't go in the oven I will probably use it as a ceramic bread box or something.
RatskyWatsky
Hunky Nostradamus
Looks good! How was it?
Really awesome! I was afraid it was gonna be a bit too chunky but not the case...everything tender. Really impressed. Considering there was no eggs or butter or milk in it. If I change anything I'll double the glaze portions as mine was coated but did not set up whitish. More like a quick wash. I love the technique of putting it back in the oven with the glaze to set it up and seal it.
abstract alien
Member
Carrot Cake for Thursday Night.
That looks like it has a nice, spiced up bite to it. Really good. The sauce is making me feel nice just looking at it lol
While going through some old photos I ran across a small rack of ribs. Kinda getting the itch to smoke some again now.
RatskyWatsky
Hunky Nostradamus
Sounds good! I'll see if I can make it in a few days.
Carrot Cake for Thursday Night.
Wow,
What is the sauce it is sitting in?
Edit: Just saw the link for recipe above. Somehow missed it before.
Maklershed
Member
Tomato soup
It was nicely spiced. Called for 1/8 teaspoon both cinnamon and nutmeg. I did about 1/4 teaspoon of each but used ground whole nutmeg and ground cinnamon stick since I have those on hand for my indian cooking.
Consequence
Member
Need some quick help, chefs. Have a function tonight that I have to bring some food to. I roasted a pork tenderloin and I'm planning on slicing it thin and serving it as a small sandwich on baguette. I was going to top it with caramelized onions and raw apples. Is it going to be too sweet with the onions like that? Should I go raw or none? I don't have a ton of time to grab anything else. Glaze for the pork was a bit of honey, soy, dijon, apple cider vinegar, cumin, pepper, and thyme. Please help!
Train of Midnight
Banned
No idea if this will work or not, but what about caramelizing the onions and apples together and make a kind of chutney or something?
Both of these are great ideas. I don't think it would be too sweet especially if you use a granny smith which tends to run more tart and sour but if you have time to grab shallots in place of the onion since they are far less sweet and almost have a garlicy taste which would work well with the sauce described.
Yummy yeah !
Brown shallots in butter and deglaze with the apple cider vinegar.
Consequence
Member
Thanks guys! They were granny smith apples. Should have mentioned that. Ended up caramelizing the onions as you all suggested. The sandwiches were a hit! Perfect little bites at the type of function that tends to lack protein options.
I don't think it's healthy making pizza at least once a week, but I just can't resist it.
Made regular pizza dough (all-purpose flour, dry yeast, sugar, a generous pinch of salt, water and some oil) and topped it with ham, peppers, onions and edam cheese. Used mom's homemade ketchup.
Made regular pizza dough (all-purpose flour, dry yeast, sugar, a generous pinch of salt, water and some oil) and topped it with ham, peppers, onions and edam cheese. Used mom's homemade ketchup.
Maklershed
Member
Speaking of this, where has electric thunder been lately? Haven't seen him/her post in awhile.
Nice looking pizza btw
abstract alien
Member
I respect this. Pizza dough, for whatever reason, has been impossible for me to make. I've tried three times, and it's gotten progressively worse each time lol. I'll gladly buy a slice of the delicious looking one you've made.
Thanks, guys! I think there's some left, I should send you a piece 
abstract alien, I was like that at first. It took me many, many tries until I learned how to make a good dough. It's best to practice on smaller amounts of flour at first until you get it, and after then you won't have problems.
What I've learned only recently (and it's quite embarrassing since I should have known that) was that the dough turns out differently depending on the altitude you live in. So, based on that, the dough will rise faster/slower, plus you also have to adjust the amount of liquid. Maybe that's one of the reasons why your dough doesn't turn out well? The link explains it much better than I would, tbh.
abstract alien, I was like that at first. It took me many, many tries until I learned how to make a good dough. It's best to practice on smaller amounts of flour at first until you get it, and after then you won't have problems.
What I've learned only recently (and it's quite embarrassing since I should have known that) was that the dough turns out differently depending on the altitude you live in. So, based on that, the dough will rise faster/slower, plus you also have to adjust the amount of liquid. Maybe that's one of the reasons why your dough doesn't turn out well? The link explains it much better than I would, tbh.
How so?
Is it because you don't like kneading the dough, or something?
I remember being mad at my first tries, because I hate when the dough sticks to my fingers.
Nowadays, I just make sure I'll be able to spend 5-10 minutes without being able to use my hands for something else, and that I also have some flour at hand reach, ready to use (out of its box or bag).
And then, I start mixing the ingredients and kneading, and just keep adding handfuls of flour as long as the dough is still sticking my hands. And when it doesn't stick anymore, it means the dough's ready (but you can keep kneading it a bit if you like it, the more, the better).
Here's a writeup I've been working on for the GAF learns to cook thread, hopefully it helps. That thread seems to have died down but I'll actually post it here or there when I get all of the pictures I want for it
ElectricThunder
Member
I'm around, times have just continued to be rather pretty bad alongside a lull in finding new cheeses to sample.
Bravo! I love home made pizza. Confession, I've used store bought frozen pizza dough before and it did turn out pretty damn good. The dough was like $0.80 so on a busy day sometimes I can't justify the time commitment.
I'd give this recipe a try.
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
I'm a huge fan of Kenji and I can vouch for this recipe. Give it a shot if you have a cast iron skillet.
I've made personal sized pizzas several times. My son likes to help shape.
My project today was a sourdough with wheat flour instead of rye since I had none.
I made 4 small loaves. I'll freeze what I don't eat so I have bread for the week. It was a 6 hour recipe so not something I'd like to do every other day.
abstract alien
Member
Thanks for the tips everyone. I gotta get my pizza status up. My failures are bringing the entire pizza-gaf team down :^/
ElectricThunder
Member
Such nice looking pizzas---personal pan renditions are ideal for experimentation!
I wonder if there are smaller cast iron skillets out there that folks (could) to make "little" chicago-style deep dish pizzas actually intended for one person to eat as a meal in one sitting as opposed to a team effort...
Also, with great and powerful bias, pizza at least once a week is surely healthy as the world is at your fingertips as far as what precisely you make it out of and the method as to how it is cooked---myriad cheeses, meats, veggies, herb/spices/seasonings, sauces, dough constitutions, oils....
I wonder if there are smaller cast iron skillets out there that folks (could) to make "little" chicago-style deep dish pizzas actually intended for one person to eat as a meal in one sitting as opposed to a team effort...
Also, with great and powerful bias, pizza at least once a week is surely healthy as the world is at your fingertips as far as what precisely you make it out of and the method as to how it is cooked---myriad cheeses, meats, veggies, herb/spices/seasonings, sauces, dough constitutions, oils....
Older skillets like those made by griswold came in many sizes, ebay, garage sales, thrift shops, and flea markets are great sources for them. Though it does look like Lodge makes a 5" skillet if their standard 8" is too big for what you're thinking of.
http://www.amazon.com/Lodge-LMS3-Miniature-Skillet-3-5-inch/dp/B000LXA9YI
3.5" is pretty small.
http://www.amazon.com/Lodge-L5MS3-Mini-Skillet-5-inch/dp/B001KOUGU4
5" would probably be appropriate for what you had in mind.
The one pictured isn't huge. I used an 8" skillet.
ElectricThunder
Member
Nifty!
Of course, I say this, but what deep dish I can get around here is essentially a "me" sized portion with one quarter'ish of it left for lunch the next day, as cold deep dish is actually a fair bit different to fresh and goes amazingly well with a crisp red apple...
I can also tend to disappear a medium-large classic styled pizza on my own as well, so, yeah.
Of course, I say this, but what deep dish I can get around here is essentially a "me" sized portion with one quarter'ish of it left for lunch the next day, as cold deep dish is actually a fair bit different to fresh and goes amazingly well with a crisp red apple...
I can also tend to disappear a medium-large classic styled pizza on my own as well, so, yeah.
witchedwiz
Member
Had an extra loaf of brioche, so I made a couple of blueberry white chocolate brioche bread puddings tonight.
~ money shot ~
taken by your example i made mine
brioche loaf bread
ananas
golden raisin
fresh redberries put on top when almost done, so they didn't "overcook" but they still "melt" in the mouth..
best eaten with some additional whipped cream or some "melted" nutella (or hazelnut chocolate of preference)..
tastes divine
in the photo the pudding was in "puffed up" phase, 30 mins later it deflated an look muuuch nicer
the "darker" area are because on the top on the pudding i layed some "string" of white chocolate and then poured on the top some more "cream" i used for the pudding.. unfortunately I hoped that the cream would "overshadow" the chocolate (that went to a darker colour) but that didn't happen and so you see some "darker" area ;_;
one must always fail a bit :|
next sunday i'll tackle i think pastiera napoletana (sort of a cheesecake with ricotta cheese and the outside appeareance which is a mixture of baked tart and a german cheesecake.. i lack any better comparison because outside of italy i've never seen anything like this in appareance defined as a "local" thing)..
should be something like this:
havent done much cooking lately except for pizza ... might have some more time next month !
anyway skillet (cast iron by Lodge, 26cm square) pizza (baked on a wirerack in the oven)
And regular hand stretched (baked on a steel plate in the oven), first on regular heat second with the broiler turned on. Larger than normally because I couldn't be bothered making three or four regular sized ones.
simple dough recipe is ; 500 g flour, 350g water, 16g salt, very small amount of yeast, mix until smooth, cover and rise for up to 18 hours, divide and form balls, let balls rise for an hour, form pizza by hand (based on http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html)
for the Skillet dough I did the same but with only 200 g flour (adjust the rest accordingly). Also added some sugar, and replaced some of the water with olive oil. I flattened the ball of dough in the oiled skillet before the final 1 hour rise.
anyone who has trouble handling the dough isn't using enough flour. Use lots of flour on your working surface
anyway skillet (cast iron by Lodge, 26cm square) pizza (baked on a wirerack in the oven)
And regular hand stretched (baked on a steel plate in the oven), first on regular heat second with the broiler turned on. Larger than normally because I couldn't be bothered making three or four regular sized ones.
simple dough recipe is ; 500 g flour, 350g water, 16g salt, very small amount of yeast, mix until smooth, cover and rise for up to 18 hours, divide and form balls, let balls rise for an hour, form pizza by hand (based on http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html)
for the Skillet dough I did the same but with only 200 g flour (adjust the rest accordingly). Also added some sugar, and replaced some of the water with olive oil. I flattened the ball of dough in the oiled skillet before the final 1 hour rise.
anyone who has trouble handling the dough isn't using enough flour. Use lots of flour on your working surface
Cosmic Bus
pristine morning snow
I've tried this from a nearby Italian bakery a few times (it's simply called a ricotta tart there, fwiw). Theirs has small nibs of dark chocolate and orange zest in the ricotta, which is really nice, but too much crust. I might take a swing at making one sometime.
nakedsushi
Member
Wow, congrats Zyzyxxz on making into Zagat's 30 under 30!
http://www.zagat.com/30under30/2014/los-angeles#15
http://www.zagat.com/30under30/2014/los-angeles#15
Congrats!
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