Thanks for the heads up on the Netherton products. Their Spun Iron Baking Cloche looks interesting - any thoughts about it? Looks like a cheaper alternative to the Challenger bread pan. Also significantly lighter (5 lb vs 22 lb I think)
I've been eyeing it myself, maybe I'll see if I can't get one to test. That light weight might come at a cost, because the weight of a Challenger is what allows it to trap steam well.
That is what I was wondering about, essentially how well the lid would seal to the base. Some worry about the base warping over time as well given the thinness of the metal. It would be great if you could get one and do some testing on it.
Next video was a tamsara dance lesson. Now I know where to go for Armenian dance instructions! I have never tried tahinov hatz. As you have said, similar technique as for Chinese style green onion pancakes, but a sweet product instead of savory. I loved the video presentation.
If I recall correctly your kouign-amann process bakes right after shaping. (Though Caleb Lam says his doesn't...but he hasn't shared his process with me.)
Is there a local (Boston area) supplier of the Be-Hive pepperoni? I'd like to give it a try, but wondered if there a somewhere around here where I could go pick it up, as opposed to mail order. I looked in my local (small) Whole Foods and they did not carry it.
That video is wonderful! Wish I could be in your class Thursday. Have a ball.
I wish you could be there too!
Beautiful golden hats
Wondering video and timely Lenten recipe!
Thanks for the heads up on the Netherton products. Their Spun Iron Baking Cloche looks interesting - any thoughts about it? Looks like a cheaper alternative to the Challenger bread pan. Also significantly lighter (5 lb vs 22 lb I think)
I've been eyeing it myself, maybe I'll see if I can't get one to test. That light weight might come at a cost, because the weight of a Challenger is what allows it to trap steam well.
That is what I was wondering about, essentially how well the lid would seal to the base. Some worry about the base warping over time as well given the thinness of the metal. It would be great if you could get one and do some testing on it.
Lefse is baked right after rolling out. I don't know if it qualifies as a bread though? No rise in any case.
Next video was a tamsara dance lesson. Now I know where to go for Armenian dance instructions! I have never tried tahinov hatz. As you have said, similar technique as for Chinese style green onion pancakes, but a sweet product instead of savory. I loved the video presentation.
If I recall correctly your kouign-amann process bakes right after shaping. (Though Caleb Lam says his doesn't...but he hasn't shared his process with me.)
an egg wash?! in this economy?!?
I often do my English muffins, pretzels and bagels will no or little rise.
Is there a local (Boston area) supplier of the Be-Hive pepperoni? I'd like to give it a try, but wondered if there a somewhere around here where I could go pick it up, as opposed to mail order. I looked in my local (small) Whole Foods and they did not carry it.
Don't think so! I ordered a 6-pack of assorted items to try out. So far I've liked them all.
Darn. OK , thanks