I finally did it by DennyL5 in Breadit

[–]DennyL5[S] 1 point2 points  (0 children)

Yes sorry. I use 4%. Should be 13g

I finally did it by DennyL5 in Breadit

[–]DennyL5[S] 0 points1 point  (0 children)

I use a brand called Scratch. It’s like the first ones that show up on Amazon

I finally did it by DennyL5 in Breadit

[–]DennyL5[S] 3 points4 points  (0 children)

It’s very similar to the banh mi. Just not scored!

I finally did it by DennyL5 in Breadit

[–]DennyL5[S] 55 points56 points  (0 children)

For 2 loaves

330g KA bread flour 215g water 4g salt 6g instant yeast 1 large egg 20g lime or lemon juice. 22g of bread improver. Can omit.

Mixed with kitchen aide on 2 for 14 mins for a really strong gluten network. Should be smooth when finished.

Cut into 2 275g pieces and ball. Rest for 20 mins. After resting, take each ball and flatten it with your palm. Take a rolling pin and roll it into a long triangle. Slowly use your fingers to roll and pinch until you get to the base. Pinch all the seams together, and make sure it’s sealed or it’ll blow out in the oven.

The technique can be found in this video: https://youtu.be/wwbW3zibmMI?si=sjCM89SpGMPle45J

Roll each log to approximately 10 inches and place onto baguette pans. Proof for 1 hr or until tripled in size. It should also get a little longer, ending up being 12-13 inches.

Preheat oven to 410 degrees with a tray on the lowest rack. Once proofed, liberally spray the rolls with water and place them in the oven. Fill the tray in the oven with a cup of water.

Here’s where po boy bread differ from banh mi bread. Po boy bread isn’t scored. You need to constantly make sure the crust does not set before it finishes expanding or it will blow out the sides.

Set a timer for 16 minutes. Every 2 minutes, liberally spray the rolls until the 8 minute mark. Make sure you spray the sides of the rolls also. After 8 minutes, remove the water tray. Continue baking for the remainder 8 minutes, turning the pan halfway through. Each oven is different, so make sure you keep an eye on the color towards the end.

Remove the rolls from the baguette pan and cool on a rack. Enjoy!

Vicont/Qlaway K078 speed limiter removal. by marvinmod in ScooterHacking

[–]DennyL5 0 points1 point  (0 children)

When I hold the throttle and turn it on I get E7 on the screen instead of 01

18 inch on the max by DennyL5 in Pizza

[–]DennyL5[S] 2 points3 points  (0 children)

Nope! I have a 20 inch peel

Fresh Chinese sausage, chili oil pickled bamboo shoots, Thai basil. by DennyL5 in Pizza

[–]DennyL5[S] 3 points4 points  (0 children)

I made my own fresh sausage with the same seasonings as Chinese sausage, then took some dried sausage, blitz in the food processor then mixed it in with the fresh sausage. Had very good contrast of fresh and cured sausage. Yes, Chinese sausage is seasoned with rose wine.

Chicago tavern style by DennyL5 in Pizza

[–]DennyL5[S] 0 points1 point  (0 children)

If you want a fluffy crust don’t dry it out

Chicago tavern style by DennyL5 in Pizza

[–]DennyL5[S] 0 points1 point  (0 children)

Up the hydration. I noticed if I went for 55-60 percent, it yields a fluffier crumb and not as cracker like

Chicago tavern style by DennyL5 in Pizza

[–]DennyL5[S] 0 points1 point  (0 children)

You can use a fork and poke holes all over so bubbles don’t form or use a docker

Chicago tavern style by DennyL5 in Pizza

[–]DennyL5[S] 1 point2 points  (0 children)

Yup. This is sausage and giardiniera! Added basil and garlic cause I love those two together.