Bread - What are you baking today…..
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Well, you know what everyone says about pigs in blankets….. Well anyone who matters (and by that, I mean Anthony Bourdain)......
Also, please remember to bear this important bit of advice Bordain imparts, when choosing what to serve up for Fast Eddie and his mates (probably best not to tell Hottie)….
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@Filthy:
My mom made this. But I cheered her on with positive reinforcement and affirmations.
Irish soda bread
My god… that wouldn't last long
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Well, you know what everyone says about pigs in blankets….. Well anyone who matters (and by that, I mean Anthony Bourdain)......
That last line of his is no joke. I make these for all the kids parties and adults and children alike go totally bananas for them. I'm thinking "it's a milk heavy pizza dough, and store bought hot dogs, calm the fuck down", but I get the most joyful and extravagant compliments on them.
Also, please remember to bear this important bit of advice Bordain imparts, when choosing what to serve up for Fast Eddie and his mates (probably best not to tell Hottie)….
As for that, Fast Eddie is a savage at the age of four, when it gets to the having sex stage he won’t be hanging with boys or girls who get put off by a bit of lutefisk stuck between the teeth. I somehow doubt Anthony ever was either [emoji1]
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True statements about Pigs in Blankets…
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Yum!
Sent from my iPhone using Tapatalk
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I like baking, but have never had the time or motivation to properly learn how to bake a bread. Recently, though, a recipe for a "no-knead beer bread" caught my eye. I only had to throw some standard ingredients into a bowl, mix in with a 1/4 teaspoon of dry yeast and–interestingly, and apparently crucially--a beer, leave alone for some 20 hours. Then put the dough into a cooking pot and into the oven. All very easy, and here's the result:
Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!
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Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!
Lovely looking crumb in that. Nice and airy. The low yeast, long proof is at the heart of most of the bread making here. Quite funny that you got such a good spring and open crumb without all the folding, shaping and proofing some of us bother over. Great stuff! How does it taste?
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I did fold it twice, which was the trickiest part because the dough was quite moist and runny. But otherwise I made no efforts to achieve texture or looks.
It tasted quite good! It had a good crust and the interior was nice and puffy. Not as much flavor as I had hoped. Maybe if I use a better beer next time it will achieve more flavor. This time I used a relatively low alcohol blonde Belgian beer that I couldn't be bothered drinking. Next time I'll go for something sweeter and higher in alcohol.
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Next time I'll go for something sweeter and higher in alcohol.
Get a dubbel or en English Porter in there.
As for folding high hydration doughs, keeping your hands wet is the key.
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"Next time I'll go for something sweeter and higher in alcohol."
you had me at higher–-- -
@neph93 Yes, a dubbel is exactly what I had in mind! And good tip about wetting hands. I'll remember that for next time. Thanks.
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I would go straight out of the oven with just some butter–old school
pro level looking bread
