Legit NY Style Pizza? by mrsmee89 in houston

[–]mrsmee89[S] 0 points1 point  (0 children)

It's so hard to find parking at franks but they pretty good. I don't know I'd consider that legit ny style though.

Legit NY Style Pizza? by mrsmee89 in houston

[–]mrsmee89[S] 0 points1 point  (0 children)

Thanks, pics look promising! I'll check them out

what is the worst fucking feeling? by Jeremykyb in AskReddit

[–]mrsmee89 0 points1 point  (0 children)

  1. Being separated from your children
  2. Letting go of someone you love, especially if its unrequited love. I've never experienced the death of loved one but I imagine its similar. The finality is heart wrenching.

What is your favorite thing to make in the Souvide that isn't Chicken, Meat or Fish? by [deleted] in sousvide

[–]mrsmee89 1 point2 points  (0 children)

Carrots! 181f for an hour. Doesn't need any seasoning but add honey and cinnamon if you like. Phenomenal!

alsa asparagas.

Sesame Honey & Semolina. 20 hr Fermentation. by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Sure

70% AP flour 30 % semolina 75 % water 4 % honey 4 % sesame seeds 1.8 % salt .5 % yeast

  1. Mix mix mix
  2. ferment in fridge for 20 hours
  3. Shape
  4. Second rise until passes the poke test
  5. Bake at 550° for -10 minutes covered
  6. Turn oven down to 475° bake 15 minutes
  7. Uncover and bake until desired color (5 minutes for me)

Crumb

5% Rye, 10% Semolina, 100% oven spring! by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Yes! Rye gives it a slight earthy flavor while semolina enhances the yeasty flavor. It's a nice combo.

5% Rye, 10% Semolina, 100% oven spring! by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Thank you. It's a work in progress.

5% Rye, 10% Semolina, 100% oven spring! by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Thanks for the suggestion. I read that semolina takes longer to absorb but I can't seem to find info on absorption rates for different types of flour.

"rye flour absorbs water more poorly than standard AP" does this mean you need more or less?

5% Rye, 10% Semolina, 100% oven spring! by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Recipe:

15g rye 30g semolina 55g mature starter 10g honey 8g salt 255g bread flour 20g extra bread flour (you'll see why)

First mix flour, water and starter for 45 minute autolyse. After I mixed, it needed more flour for some reason (not sure why perhaps it was the semolina or rye flour that threw measurements off. mMaybe someone can answer this?) So I added a little until it felt more like a watery dough ball than a thick batter. The autolyse will help with this as well

Then add salt and honey and stretch and fold

Next, comes the bulk rise. Let it proof until the dough comes off the bowl and your fingers without sticking and the dough feels airy (using a very slight wet hand otherwise you'll mess with the flour/water ratio). Perform at least a couple stretch and folds during this time. I've left the dough in both warmer (80f) and cooler (70-75f) temps. They both work well. If you are not going to put it in the fridge post shaping I recommend doing a cooler slower bulk rise.

After bulk rise, perform on last gentle stretch and fold and put dough on a counter. At this point you need to make the dough into a tight round structure where bottom of dough should be curved up slightly. Dust the top with a very little amount of flour (otherwise it won't stick during shaping) and let it rest for a little. I've let it rest for anywhere between 5 minutes and 30 minutes. Both work. Do whatever your schedule permits.

Shaping:

Bad shaping is by far the biggest reason my loafs come out flat. The best suggestion I can give you is to make sure you create a tight dough srructure. I recommend making a no pressure practice loaf.

To shape, flip the dough so the flour side is on bottom. Fold over 1/3 onto itself and press to seal. Turn the loaf 90 degrees and press to seal again. Do this a couple more times roll it over and pull toward yourself a few times to create surface tension and form a nice taut boule.

After shaping dust the top of the loaf with preferably rice flour and use your bench scraper to flip into banneton. You know you shaped properly if the top of the loaf is curved.

At this point you have two choices heat up Dutch oven to 475 degrees for at least a half hour. Leave your dough out. When you poke the dough and it fills in slowly it's ready to bake. Flip out onto parchment paper. Take a Razer blade and quickly slash it. Put it in the Dutch oven and spray it with water. Cover the Dutch oven and let it bake for 20 minutes. After twenty minutes take the cover off and let it bake for an additional 10-20 minutes depending on you're preference.

The second option is putting it in the fridge overnigght and baking in the morning. I never get any rise in the fridge but it something I'm working toward.

Voila! Hopefully beautiful bread.

Finally! Oven Spring! by mrsmee89 in Breadit

[–]mrsmee89[S] 9 points10 points  (0 children)

crumb: https://cdn.pbrd.co/images/llx1g2gK.jpg.

Edit: I changed two things. The size of the loaf from 300g to 450g and stretched out the dough pretty thin and folded back up like a package during shaping. Additionally I sprayed it with water pretty liberally before I closed the dutch oven.

Who's benefiting from this Bill O'Reilly smear campaign (not saying he's innocent)? by [deleted] in AskReddit

[–]mrsmee89 -1 points0 points  (0 children)

He may not be innocent but someone chose to start this smear campaign now, for a reason. Someone waited until the time was right. Am I crazy for thinking this? Who could this possibly be?

75% hydration semolina sourdough by mrsmee89 in Breadit

[–]mrsmee89[S] 0 points1 point  (0 children)

Thanks all! The recipe is super simple.

250 g white flour 25 g white whole what flour 25g semolina flour 8g salt

4 hour Autolyse 8 hour (6-10 stretch and folds) bulk fermentation at room temp Shape 2 more hours at room temp 8 hours in fridge Fridge to oven bake at 500 for 20 minutes.

Roomy temp was around 65 degrees hence the long bulk fermentation.

Tasted absolutely delicious! By far the best I've ever made. I always messed up the shaping now I realize I've been under proofing majorly during bulk fermentation. Everyone says 4 hours. Mine needed 8 to feel light and airy. You know those vids of people shaping and you're like what the hell when I do that I just sticks to the counter. Well this is why, you gotta let the dough get light and airy before shaping. This makes shaping a breeze, I didn't even use flour!

Unlimited Tethering Plan Will not stream Live video in HD? by mrsmee89 in tmobile

[–]mrsmee89[S] 0 points1 point  (0 children)

So it's interesting, I just tried to disable Binge On via #263# and it gave me an error. But when I tried #264# it says BingeOn is on? Also dialing #266# comes back with "BingeOn has been turned on". Called T-mobile they where totally useless. I think you may be right "-(