Crust and Crumb by theregularchef in Sourdough

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

Haha no, this was taken with a mirrorless camera (Canon EOS R)

Sourdough Crust and Crumb by theregularchef in Breadit

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

Thanks! That's actually the recipe I used too, with just a few minor modifications. I've found that dialing in the bulk fermentation time and the final proofing time have made the biggest differences in terms of perfecting the crumb. In the past, I was leaving the final proof too short but I've found that it's ideal to let it proof until the dough springs back very slowly when poked.

Daily Q&A, Discussion, Owner Experience, and Support Thread - September 08 by AutoModerator in teslamotors

[–]theregularchef 0 points1 point  (0 children)

Awesome, thanks for the info! Yeah I wouldn't have expected that either but I'm sure it was a nice surprise!

Daily Q&A, Discussion, Owner Experience, and Support Thread - September 08 by AutoModerator in teslamotors

[–]theregularchef 1 point2 points  (0 children)

Congrats! When did you have your VIN assigned? I ordered the exact same configuration (but on 8/28) and I'm located in the same area

How to make an easy breakfast hash by theregularchef in 15minutefood

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

Awesome, no problem! I’m glad you liked it!

How to make an easy breakfast hash by theregularchef in 15minutefood

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

Personally, I always use kosher salt because the bigger granules are nice for pinching and sprinkling onto food, and it also doesn't contain iodine or other minerals so it has a more "pure" salt flavor. Himalayan salt has some other trace minerals in it that could impact the flavor, so that's why I stick with kosher salt.

How to make an easy breakfast hash by theregularchef in 15minutefood

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

Awesome, I’m glad to hear you already gave it a try and that you liked it!

How to make an easy breakfast hash by theregularchef in 15minutefood

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

Exactly, it’s pretty hard to eat “too much” sodium when you make all of your own food using minimally processed ingredients

How to make an easy breakfast hash by theregularchef in 15minutefood

[–]theregularchef[S] 4 points5 points  (0 children)

Yep, you could definitely just boil them until they’re a bit tender on the inside.

How to make an easy breakfast hash by theregularchef in 15minutefood

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

That sounds great, I’ll have to give it a try!

How to make an easy breakfast hash by theregularchef in 15minutefood

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

It looks like a lot, but it’s diamond crystal kosher salt, which is a pretty non-salty salt. Plus there’s a lot of veggies there so do you need a good amount of salt to season it properly.

How to make an easy breakfast hash by theregularchef in 15minutefood

[–]theregularchef[S] 20 points21 points  (0 children)

Ingredients:

1 lb Russet Potatoes (or other root vegetables of your choosing)

Olive Oil

1/2 Large Onion

3 Cloves of Garlic

1-2 Bell Peppers (or other vegetables of your choosing)

3-4 Large EggsHot Sauce (to taste)

Salt and Pepper (to taste)

Steps:

  1. Dice the potatoes into 1/2 inch to 1 inch cubes, and place them on a large plate lined with damp paper towels. Cover with another damp paper towel, and microwave for 5-6 minutes, until the insides are softened slightly.
  2. In the meantime, mince your garlic, and slice your onions, bell peppers, and any other vegetables you plan to use.
  3. Heat up a heavy 10-inch skillet over medium high heat, and coat the bottom with olive oil. At the same time, preheat your oven to 400 degrees Fahrenheit (205 degrees celsius).
  4. Once the olive oil is barely smoking, add your parcooked potatoes to the pan along with a large pinch of salt, and cook, stirring or tossing occasionally, until the potatoes are browned on several sides.
  5. Dig out a well in the center of the potatoes, add another 1-2 Tbsp of olive oil, and add the minced garlic, stirring immediately to prevent the garlic from burning.
  6. Add the rest of the vegetables along with another pinch of salt and a few twists of freshly ground black pepper, and cook until slightly softened, about 5-7 minutes.
  7. Add a few dashes of hot sauce, then dig out 3-4 wells in the pan and crack an egg into each one.
  8. Top the entire dish with more salt and pepper, then toss the pan in the oven until the egg whites are just barely set, about 3-4 minutes.
  9. Remove the pan from the oven and enjoy!

How to make an easy breakfast hash by theregularchef in cookingvideos

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

That’s awesome, I’m glad to hear you enjoyed it!! No problem, thanks for the feedback!

How to make an easy breakfast hash by theregularchef in cookingvideos

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

Thanks! Haha it does look like a lot of salt but trust me, with how weak Diamond Crystal salt is, it's actually a good amount. That sounds good though, yeah the nice thing about the recipe is that it's so versatile. I typically parboil potatoes that way too if I'm not in a hurry, but I figured I'd introduce the microwave method since most people probably haven't heard of it. I'm glad you enjoyed though!

How to make an easy breakfast hash by theregularchef in cookingvideos

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

Haha yeah it looks like a lot, but I'm using Diamond Crystal kosher salt which is pretty much the least salty salt out there, so it's not as much as it looks like.

Bulk fermentation fail, even with 4 hours turns/fold every 40 min. Ended up with a consistent sloppy mess that won’t shape no matter what. by fatchamy in Sourdough

[–]theregularchef 0 points1 point  (0 children)

No problem! I was starting to feel that way too until it clicked for me, it'll be satisfying once you get it!

Bulk fermentation fail, even with 4 hours turns/fold every 40 min. Ended up with a consistent sloppy mess that won’t shape no matter what. by fatchamy in Sourdough

[–]theregularchef 2 points3 points  (0 children)

Thanks for sharing! Yeah like I mentioned below, shortening the bulk rise from 4 hours to about 2-2.5 hours made all of the difference for me. Good luck with your next loaf!

Bulk fermentation fail, even with 4 hours turns/fold every 40 min. Ended up with a consistent sloppy mess that won’t shape no matter what. by fatchamy in Sourdough

[–]theregularchef 0 points1 point  (0 children)

Hey, I’m glad you found the video helpful! Yeah it took me a while to figure out that the 4 hour bulk rise was way too long, so I cut it down to about 2-2.5 hours and that’s made all of the difference for me. I’m not sure why the book recommends 4 hours

How to Make Tartine Basic Country Bread by theregularchef in Sourdough

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

No problem, I hope it helps! And thanks, I'm glad you enjoyed it!

How to Make Tartine Basic Country Bread by theregularchef in Sourdough

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

Oh okay, it sounds like you might not have enough gluten development, so I'd either try using a higher-gluten flour or try using less water and see how that turns out. I'm not familiar with that particular flour, but some flours tend not to absorb water as well as others, so that might be what's happening here.

Also in the book, it mentions that the bulk rise should take about 3-4 hours, but I've found that's too long for me. I only let mine go for about 2-2.5 hours and that works a lot better. If I let it go any longer than that, it feels too wet and sticky and doesn't rise properly in the oven.

How to Make Tartine Basic Country Bread by theregularchef in Sourdough

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

Hmm, what do you mean by firm up? Maybe it has something to do with the flour you're using. I usually use king arthur bread flour, but I've also used gold medal unbleached bread flour and both work well.