Food Porn

[Honeysuckles837]

Ok, how have I not come across this most magnificent thread ever before now?

 

[HisArpy]

Ok, how have I not come across this most magnificent thread ever before now?

We're sneaky like that. It's a Lit thing.

 

[HarryHill]

I should make that again. It was really good.

..
emergency ...

 

[butters]

..
emergency ...

you've heard of that old story about the boy who cried wolf, right?

 

[Honeysuckles837]

We're sneaky like that. It's a Lit thing.

hope you're well.

 

[adrina]

Ok, how have I not come across this most magnificent thread ever before now?

Welcome.

..
emergency ...

It's always an emergency with you.


I can report the miracle boule is a complete success. Tickled pink. Came out awesome. I'll have pics up after dinner.

 

[adrina]

Miracle Boule Part 2

This is a freaking awesome recipe. Will definitely repeat. I'd like to make it a half loaf however. A three cup loaf is a lot. I'll be storing some in the freezer.

Only one adjustment to the recipe is necessary. In the video, she uses a full cup of flour to cover the tea towel where the formed boule is left to rise. Way too much. I'd used max 2/3 cup next time. There was a lot of flour to brush off the loaf. Not the end of the world but it was excessive and I don't believe necessary.

One interesting note: there is not one bit of whole wheat flour in this bread. It's just standard bleached AP flour.


Bubbled up. This was about 19 hours after I set it aside yesterday. Easily tripled.

https://i.imgur.com/4LS5QgX.jpg

Set to rise in the pool of flour. Yeah just way too much.

https://i.imgur.com/ULvg7vO.jpg

Rolled out of the towel and into the hot dutch oven.

https://i.imgur.com/YcfVSFa.jpg

Out of the oven, excess flour brushed off.

https://i.imgur.com/5RKBkNm.jpg

Cut.

https://i.imgur.com/F7O8Zv9.jpg

Dinner.

Bonus: that's a radish fresh from the garden and I even had the radish greens with my dinner.

https://i.imgur.com/mNvPuAV.jpg

Yeah I'll do this again.

 

[butters]

that's one superduper pretty looking whole loaf, A! awesome

definitely gonna give this one a go

 

[adrina]

that's one superduper pretty looking whole loaf, A! awesome

definitely gonna give this one a go

Thanks! I think I'll have some as toast with eggs for breakfast.

 

[thør]

Burger is burger.....

 

[butters]

Thanks! I think I'll have some as toast with eggs for breakfast.

did mine... wish it would come out a taller 'boule', but it has the most fabulous crunchy crust and a wonderful golden-brown colour. think it'll be way too crusty for his ma'am but it's just the kind of crust i crave after so much soft-crusted bread over here. gotta love a bit of bite and crunch. i handed her a small half-slice and she looked at it like it was something suspect

gonna taste great with the sharp white cabot cheese and salad.

his ma'am thinks i needed more yeast but i think it was more to do with me not putting it onto the tea towel like she says on the vid... i put it on a well-floured rolling sheet and covered it with the teatowel, and that made turning it into the pot a bit of a messup

think i'll try it with different flours, too; this time i used all all-purpose flour

 

[butters]

oh well, H thinks it's a tad too crusty, too, so i guess i'll make it just for me when i need something to actually bite into and not just flabby bread i can live with that!

 

[adrina]

It is crusty but I really like it. It's hard to find a good crust on a bread and it's hard to make one with it at home. Usually. I know what you mean about the height. I am looking forward to trying it as a half batch next time. I have a better sized pan for that so I am curious to see if that will make a difference on the height.

It was great as toast. I'll have some with dinner tonight.

 

[butters]

It is crusty but I really like it. It's hard to find a good crust on a bread and it's hard to make one with it at home. Usually. I know what you mean about the height. I am looking forward to trying it as a half batch next time. I have a better sized pan for that so I am curious to see if that will make a difference on the height.

It was great as toast. I'll have some with dinner tonight.

some of us just like to get our teeth into things a whole lot of souther cooking seems to be really soft, texture-wise, and it's not unknown for me to eat sticks of celery just to satisfy that need to BITE!

gonna give mine a little longer on its initial rise: it did rise wonderfully, but maybe an extra hour or so might have seen an even lighter inside. on her vid, her loaf's insides look very fluffy

 

[adrina]

some of us just like to get our teeth into things a whole lot of souther cooking seems to be really soft, texture-wise, and it's not unknown for me to eat sticks of celery just to satisfy that need to BITE!

gonna give mine a little longer on its initial rise: it did rise wonderfully, but maybe an extra hour or so might have seen an even lighter inside. on her vid, her loaf's insides look very fluffy

I'll have to look more closely.

I think it would make great croutons too.

 

[Kupkake92]

Sometimes a sense of humor is required in the kitchen. Things don't always work out and we make mistakes. I have been in the mood for a chocolate cake with white mountain frosting for some time. I made the cakes yesterday and saved the frosting for today. However when I made the frosting I forgot to add the vanilla and I had popped the whisk attachment into water in the sink already. Oops. Should have washed it, dried it and continued. I put in the dot of vanilla and grabbed a regular whisk thinking I could do it. It changed the texture of the frosting to a bit less stiff. When I frosted it... well my white mountain cake turned into a white rolling hills cake.

The beginning... looks promising...

Continuing on, still okay...

That was the last I saw of it in the purely vertical form. It leaning tower of piza'd itself right into this:

I'm not one to waste a good cake or tasty frosting however. The hills are alive with shloomphy cake instead of white mountains. Oops.

With ice cream!

Not my best, but it was still damn tasty.

Not everything has to be picture perfect.

That looks awesome!

 

[adrina]

Thanks!

I wonder if I can make a small batch of white mountain frosting. I have a bit of chocolate cake left...

 

[Ziggins]

Food Brothel

 

[butters]

I'll have to look more closely.

I think it would make great croutons too.

oddly enough, given choices, both H and his ma'am decided they wanted the bread with our supper of sharp cabot, smoked turkey, slaw (made using one of the cabbages from the garden), olives, cucumber, and sliced roma tomatoes

croutons, uh huh

the loaf's nearly gone already

 

[adrina]

oddly enough, given choices, both H and his ma'am decided they wanted the bread with our supper of sharp cabot, smoked turkey, slaw (made using one of the cabbages from the garden), olives, cucumber, and sliced roma tomatoes

croutons, uh huh

the loaf's nearly gone already

That's funny. Glad they came to their senses.

 

[HarryHill]

That's funny. Glad they came to their senses.

..
Phitttttttt!
Like I am going to pass up sexy, crusty, fresh baked bread.

 

[adrina]

..
Phitttttttt!
Like I am going to pass up sexy, crusty, fresh baked bread.

Not if you have a brain in your head.

 

[Brains_N_Boobs]

https://www.barn orama.com/wp-content/uploads/2020/05/daily_gifdump-12-9.gif

 

[Brains_N_Boobs]

https://www.barn orama.com/wp-content/uploads/2020/06/daily_gifdump-1.gif

 

[KimGordon67]

I'm going to take a punt and see if anyone can help with this food-related query - I burnt some apple that I was stewing today into the bottom of my favourite stainless steel saucepan. Like, really properly burnt, a solid layer of sugar saturated black. Some of it has come off, but I'm wondering if anyone has any magical remedy for this. (I'm currently pricing a replacement pan. Sigh.)