Thread 21511122

Baked this Focaccia bread a couple days ago before I used it as a base for Italian-Style pizza.

Post your recent culinary creations, cu/ck/s!

>>21511122 (OP)
>before I used it as a base for Italian-Style pizza
Nice, that focaccia looks like it had perfect slight chew

Unfortunately I’ve been eating absolute slop the past few days but I plan to make pasta and soup this week

Its currently baking rn

baked a shit today before I shit it out of my ass Italian style
it looked like op's bread

>>21511456

If the thread is still up, post that pasta and soup. The bread by the way had an excellent texture and it reminded me a little of a cake with how easy it was to cut into it with a fork, The knife was almost unnecessary.

>>21511470

How'd the final product go? What kind of grass is that atop it?

>>21511494

good morning sir

>>21511589
My attempt at pan cubano but i used duck fat cause i ran out of lard so franco cubano
The grass is to emulate palm leaves they use to score the loaf also if you put it between your thumbs and blow it makes an extremely annoying high pitched sound
I dont bake much but im happy with the end product

>>21511592

I'm new to break baking so I'm happy you told me about the use of the grass, and I see the marks that have been left on the bread. It looks delicious! You going to make a cuban sandwich from it? Got a panini press to go with it?

>>21511594
Yeah its for leftover pork loin and nope i use 2 cast iron pans and 10kg weights to press it down
I hate unish taskers so if i can diy it i will do so

>>21511601

I need to get some regular kitchen-safe weights myself. I'll assume you left no leftovers, because I'm sure in the mood for what you just ate...

>>21511604
Oh no i baked it and its 12 am its fo tmmro ima weigh it down with workout weights i vac seal for hygienic purposes

>>21511605

Not like you can share it with me anyways, right? Savor every bite of that pork loin sandwich for me, Anon.

>>21511608
Once i make it ill give you a detailed recipe from start to finish anon because you are the nicest person ive ever talked to on this board

I needed to use up some frozen broccoli so I cooked them with chicken in some cream sauce.
That is some good focaccia, OP. I should bake some again.

>>21511612

I would be delighted to have that recipe. Thank you, Anon.

As for me, the Focaccia bread isn't my recipe, but it was one of the first links I got from google. It's obviously yielded some good fruit, so I can recommend it. Just scroll to the bottom for the recipe, and the stuff about aging the dough is something I am testing out myself and will be baking with it in around 12ish hours (almost 3 days of aging). The bread I linked in the OP was made from dough sitting between 12 to 18 hours.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

>>21511654

Broccoli + Cream + Chicken goes great with cheddar cheese and rice. One of my favorite things my mom made for me growing up, but she used mayonnaise and I think a cream of chicken or mushroom soup for it. Probably won't pass in a restaurant, but emotional memory is hard to beat.

Haven't baked/eaten bread in months unfortunately. Last thing I baked was Spanakopita.

Recently I was at a store like Costco (I'm in Europe) and some guy was buying 50kg bags of flour. I started talking to him and he said he has a pizza place so I asked him what kind of flour does he use. He showed me the best italian flours and I bought some. Gonna make some pizza and bread these days and post. Let's see if italian flour is good.

>>21511789
I might make some pita bread and gyro, I have some good pork neck and breast chops ( nice and fatty )

This is last nights dinner. Tilapia and spicy dirty veggie rice.

>>21511122 (OP)
I like being able to do my own bread but I usually dont do it much during the summer because I dont feel like running my oven as much

I finally did it

>>21511874
Bromigo?? Clan that up please.

>>21511880
Clean*

Accidentally started pouring whole wheat flour into my sourdough starter. Realized I grabbed the wrong flour after I’d poured 200 grams. Poured the remaining 300 grams of bread flour. So it’s a 60/40 whole wheat loaf. I added 380 grams of water because of the whole wheat, so that’s about 77% hydration. I let it bulk ferment until the dough doubled in size, and ever so lightly punched it down and shaped it. I’m doing a 24 hour cold fermentation and will bake at approximately 7pm tonight. Not sure if I over proofed because I let the dough double when I usually shape at 75%, but it’s looking a bit larger than usual. I’ve never done whole wheat before so we’ll see if I get good oven spring. I will also try misting the top with water before baking to get extra blistering.

>>21511965
I forgot to mention that I did a series of 6 stretch and folds every 20 minutes for the first 2 hours. Gluten appeared to be very strong before bulk fermentation.

BRAFFAST

>>21511965
I'm confused by your proofing set up. Aren't you supposes to put the dough directly in the proofing basket? You have a cloth in the way. Isn't that supposed to go over the top of the bread? I realize you need the plastic for the cold fermenting.
It doesn't sound like you over proofed it to the point where you wouldn't like eating it. I'm sure it will be fine.

>>21511882

Klan*

>>21511965

OP here, and I really should read a Baking Terminology for dummies guide, because most of what you wrote went over my head