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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1092 on: September 18, 2023, 11:04:25 AM »
Quote from: 847badgerfan on September 18, 2023, 10:12:51 AM
I'd like less bun with mine.
Fair enough. I will say the bun was quite airy and compressed very well. It's a lot less actual bread than it looks like visually. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1093 on: September 18, 2023, 11:08:34 AM »
That helps for sure.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1094 on: September 18, 2023, 02:54:32 PM »
The amount of bread looks good to me.  bf is just high maintenance.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1095 on: September 18, 2023, 02:57:40 PM »
Quote from: utee94 on September 18, 2023, 02:54:32 PM
The amount of bread looks good to me.  bf is just high maintenance.
If he's gonna be all "my way or the highway", well, I can direct him to the highway if he comes for dinner and then complains :57:
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1096 on: September 25, 2023, 10:06:04 AM »
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1097 on: September 25, 2023, 10:14:12 AM »
Don't forget the reference to 'light milk'
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1098 on: September 27, 2023, 04:52:33 PM »

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1099 on: October 21, 2023, 11:02:10 AM »

Quote from: SuperMario on October 21, 2023, 09:49:44 AM

Please do. Since my health scare last year I’m a crazy person about food and avoiding preservatives, which means bread and most of the food is homemade. And if there’s ever a group to trust on tasty food, this group is it.

Here ya go @SuperMario and @Honestbuckeye 

It's a process, but well worth it. We use water from our fridge filter.

·        1-1/2 teaspoons active dry yeast
·        1-3/4 cups warm water (110° to 115°) – use bottled water, not tap
·        3-1/2 cups plus 1 tablespoon all-purpose flour, divided
·        2 teaspoons salt
·        1 tablespoon cornmeal or additional flour

Directions

·        In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.

·        Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.

·        Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

·        Grease the bottom of a disposable foil roasting pan with at least 4-in.-high sides; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.

·        Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

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SuperMario

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1100 on: October 21, 2023, 12:15:22 PM »
Thanks @847badgerfan 

I really enjoy the process of bread making now and this looks like a good one. Very interesting not to knead it before first rise so I’m looking foreword to a different style than I normally do.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1101 on: October 21, 2023, 05:26:50 PM »
Speaking of which, I need to start a sourdough starter... 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1102 on: October 22, 2023, 09:54:56 AM »
Let us know how you do. 

I don't like it, but my wife us from the bay area, so... she loves it.

She has not been successful at all.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1103 on: October 23, 2023, 01:50:42 PM »
Just a plug... My wife bought this egg cooker at Target. 

We've only used it for hard boiled eggs, and it cooks them perfectly, and results in some of the easiest peeling HB eggs that I've ever had. Super simple gadget and it makes it much more likely I'll actually make HB eggs. 

Just thought I'd pass it along because it's the sort of cheap gadget that I'd never give a passing thought to, thinking it can't possibly work, and yet it does. 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1104 on: October 23, 2023, 04:35:49 PM »
I prefer my eggs poached or fried
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1105 on: October 23, 2023, 08:11:26 PM »
Quote from: FearlessF on October 23, 2023, 04:35:49 PM
I prefer my eggs poached or fried
The manual says it'll poach, two at a time, but I haven't tried it. 

About the only time we poach eggs is when making Benedict, and since we're poaching 4 eggs at once and that meal all comes together very quickly all at once, I like to do them all in one pan so they're all ready at the same time. 
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