Oh the memories
Yep. Jacked up on Mountain Dew and Jolly Ranchers having Stomper 4x4 pulling contests while eating lunch lady pizza was a state of being. IYKYK.
Oh the memories
Gosh darn y'all making me hangry!
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haven't made a boule in a couple years so I pulled out the banneton & cranked one out, 70/30 bread flour/whole wheat. Thursday night overnight bulk ferment, shaped it Friday morning & into the banneton for a final proofing until about noon, covered & into the fridge for a few more hours to chill for removal and scoring, baked Friday night
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450 for 20 minutes in the preheated dutch oven with the lid on, then an additional 20 minutes with the lid off
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The intended usage, applewood smoked bacon & cheddar breakfast panini Saturday morning, prior to assembly we fried the bread for a minute in the bacon grease
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about 5 minutes in the pannini press later they were done
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the left over bread made a second appearance late this afternoon with some feta spread (giant chunk of feta, extra virgin olive oil, hot pepper seeds in the food processor until incorporated):
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and finally, a shot of last night's FFFF (french fry festival friday), seasoned curly fries, sweet tater fries & tots with ketchup, my homemade vanilla bourbon sauce, and some store bought 'french fry' sauce
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tomorrow is Easter, I made a second boule as my contribution to the festivities, actually it's in the fridge stage now, I'll bake it tomorrow just prior to serving
Other than the tomato, looks delicious
made a batch of meatballs yesterday, grinded up 3lbs of chuck & 2lbs of pork loin to make a few dozen.
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a sampling while watching the birds kick the shit out of the 'Commanders'
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packed up 8 containers to freeze, each one destined for either a bowl of pasta or a meatball sandwich
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Nice, what size plate do you for the grind if single pass? or do you do a double grind with 2 different plates?