The **Now Eating** Thread

[Shaz]sigh[]

Couple of slices of sourdough that I made last night. Nom.

Couple of firsts, first time I've made sourdough (and my own starter) and first time I've hand-kneaded dough. Came out ok but I think it needs a slightly cooler area for the first rise to amplify the flavour and I didn't punch it down enough as a couple of slices had really big holes in.

It also got stuck to my tea towel so just invested in a banneton.

 

[randomshenans]

Looks lush!

Would go nicely with leftover chili. I have eaten a lot of it mind. Very full.

 

[MikeTheNative]

That bread looks nice, I'm eating a rather bland chicken salad. I really need something to liven it up.

 

[robfosters]

OMG, this was so nice. Asda Salt and Pepper pork loin with veg.

Pork was only a fiver and has fed 4.

 

[airwave99]

Beef Stroganoff from Tesco, surprisingly tasty for a ready meal.

 

[J-FRO]

lamb stew...yes right now at this hour.

 

[MrMarvelous]

Save us a bit J-FRO.

 

[J-FRO]

Literally have a whole slow cookers worth. Got home from uni and it's like mum had made dinner and nobody wanted it! Might even have some for breakfast!

 

[Shaz]sigh[]

Ribeye on Sourdough with mixed leaf salad and red onion marmalade.

If only I could do this every day without dying an early death.

 

[lego]

Ribeye on Sourdough with mixed leaf salad and red onion marmalade.

If only I could do this every day without dying an early death.

What technique do you follow for your sourdough?

 

[Shaz]sigh[]

Starter or bread? I've only done it the once so no idea if what I'm doing is good or not

Starter is 50/50 strong flour/water with daily feeds (although I've just shoved it in the fridge last night to retard it now it's matured).

For baking, the night before, take some starter and mix with strong flour and leave overnight.

The morning after, add more flour, fat, salt and water and kneed till smooth, let it rise for the majority of the day then punch down, shape then prove again somewhere warmish (I shoved my bowl on the floor near the radiator).

Then oven to 250c (conventional) with pizza stone and baking tray in bottom, dough on pizza stone, dust dough, slash dough, in oven and then added water to pan. Waited 15 mins then turned down to 200c and added another cup of water. Checked after 30 mins.

 

[MrMarvelous]

 

[Glaucus]

Darn good choice, party rings rock.

Steak sandwich also looks awesome, I would rather slice it thinly before stuffing it in the sandwich though.

 

[MikeTheNative]

uhhhh sod party rings, they taste like cardboard.

 

[Shaz]sigh[]

Darn good choice, party rings rock.

Steak sandwich also looks awesome, I would rather slice it thinly before stuffing it in the sandwich though.

Pieces fall out when you do that! I demanded a thorough workout for my incisors

 

[hawkhench]

I always find my incisors aren't quite up to it and I end up dragging the entire steak out, and then have to try and stuff it back into the remaining mess

 

[Glaucus]

Pieces fall out when you do that! I demanded a thorough workout for my incisors

But then the bread brakes down well before the steak, it all about mouth feel.

 

[cainer]

im starving
the 14.5" thin crust 'New Yorker' i just ordered from Herbies should sort me out
Onions, mushrooms, green peppers, sausage, beef & pepperoni.. but i swapped the Mushrooms for extra cheese

 

[Glaucus]

Also hungry, no surprise haven't eaten since 2am. Not sure if to have the rump steak and roast veg I was planning, or save it and get a dominos pizza at ~4am. When I get back from work.

I have a craving for pizza.

 

[cainer]

^^ il update my post with a pic soon to tempt you