Ah, I thought she was back.I'll be on bread and water for 6 weeks
I have actually knocked up a spagbol
Perhaps it's a good opportunity to do an @aVdub esque beans study?
Heinze, Branston, supermarket...The **Now Eating** Thread
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Perhaps it's a good opportunity to do an @aVdub esque beans study?
Heinze, Branston, supermarket...
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64% using a cold ferment method. The dough this time was probably easier to work with than normal, the warmer weather probably helped it come up to room temp quicker than usual. Plus this time was 50/50 plain flour and 00 as I’d run out of 00 without realising.
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Soldato
Fresh eggs from a friends chickens, bacon and seafood
I don’t even get that far anymore, “Says my name” and says be ready for you in 20 min.
I only have to tell them if my order has changed at this point
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Yeah I do the cold ferment thing, takes a lot of the guess work away. Mine were nearly at the point of no return this week though, note to self 1 hour next time
I've been keeping an eye on this guy he seems pretty switched on and gives a good account of his process. I use a higher hydration 69% because i'm working with 250c.
Gives the flour a little more oven time and height being slacker.
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Not pictured: rice, salad.
Soldato
You've probably got your own pot simmering away on standbyI don’t even get that far anymore, “Says my name” and says be ready for you in 20 min.
I only have to tell them if my order has changed at this point
Caporegime
Caporegime
“Some steak with your butter sir?”
Soldato
Soldato
Butterfly chicken, home-battered. With a tomato and cheese topping. Made a right mess doing it, but my god it was worth it.
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Soldato
Leg of lamb
Soldato
Brekkie
And the Mrs turned my bol sauce into a lasagna for tea
And the Mrs turned my bol sauce into a lasagna for tea
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Caporegime
Is it Christmas already?Leg of lamb
Soldato
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Just a simple sandwich - ham, cheese, lettuce and mustard.
Salad before the mash was slopped onto the plate.
Salad before the mash was slopped onto the plate.
