tag:blogger.com,1999:blog-33268301234731958862024-03-05T19:36:06.224-05:00Baby Baking BreadAre you down with 3 B?Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-3326830123473195886.post-80763489899997616932012-11-29T16:43:00.000-05:002012-11-29T16:44:48.088-05:00White Breads<div dir="ltr" style="text-align: left;" trbidi="on">
White breads. Just your everyday Wonder or whatever. Peter gives us three different variations to work with. I wonder what the difference is. BUT, we won't be finding out, because really, I don't need to be baking three different versions of the same bread. I settled on version two because I had the ingredients on hand. No buying fucking powdered milk here, people. White BREAD.<br />
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We start with flour + salt + sugar + yeast + egg + butter + milk =</div>
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I just realized my camera has a "crop for blog" setting. In not the next picture, but the one after that, we will see what this means. Anyway, this is kneaded and ready to sit for 1.5-2 hours:</div>
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This blog will probably be pretty boring. Sometimes life exists. This is one of those times.<br />
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I didn't even get to fiddle with the "crop for blog" setting! Reading, why are you so enthralling?!<br />
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Okay, so after 1.5 hrs, we've got a glug glug:<br />
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Which becomes a pretty boule:<br />
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Which naps for twenty minutes. Annnd, I read. I know you are incredibly disappointed by the lack of racial jokes thus far. I apologize. I mean, it's white bread. It's basically too easy.<br />
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The boule then gets shaped, pretty red pan, lalalala:<br />
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I neglected to take very many pictures during this process, but because I don't have much time (thyme?! no, that's caraway seeds atop the loaf), here y'all are!<br />
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Wahhhhh! This bread is/was so delicious! Who knew!? White bread, dude. White bread! Made grilled cheese with this and some homemade tomato soup all up this bitch, people! PLEASE. 5/5 <3><!--3--></3><br />
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New Blogger won't let me type in an actual heart! WTF. <3 p="p"></3></div>
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Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-3016407680897929382012-11-06T15:45:00.001-05:002012-11-06T15:46:34.357-05:00Vienna Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Waaaah. People. I need to finish this blog. I literally have like TWO breads left in this years-long journey (okay, literally, I have FIVE left, including this one) and I want to complete something. It will be like finishing my PhD, except...yeah.<br />
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So, you know, living my life, etc etc, and THEN, I get this wonderful Eid gift from Andrea and Shaad:<br />
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It's bread. That you can make from a bottle. More than that, people, it's <i>sourdough</i> bread that you can make from a bottle. My long-time-listeners will know that it takes weeks to make sourdough without a bottle. BUT, importantly, it reminded me that HEY, I like baking bread. And, you know, I have this blog I need to finish, and HEY why not a distraction from completing the reading on my reading lists. So, with no further ado:<br />
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You know what's funny, I moved (note the table above), but the countertops are the same as at my old place. Must be the cheapest available in my city of residence. Anyway, this is <i>pate fermentee</i> cut up and warming up on my cheap-ass countertop.<br />
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AND, I am so out of practice on blogging (does it require practice? I say yes.) that I took like no pictures while preparing the actual dough. Sorry, lovers and friends. URSHER JON AND LUDA HAD TO DO IT AGAIN<br />
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Oh my god, people. You know what I just realized. I FORGOT TO ADD AN INGREDIENT. FUCK. Brb.<br />
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Okay, yeah, so there's that. What's even more annoying is that ingredient (barley malt syrup) was (one of) the reason(s) that it took me so long to start this bread, b/c I had to look at specialty grocery stores for it. Well, I stirred it in and hopefully everything will turn out alright. This is also <i>pate fermentee</i> + bread flour + sugar + FUCKIN BARLEY AMLDFJSLDFJSDFLKJ + salt + yeast + egg + butter + water. Sits for two hours. See you cats then.</div>
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Woo. See that barely stirred in barley shit? Yup. So this is after two hours. Now, I shape it and it sits for whatever amount of time it takes me to do my laundry.</div>
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After laundry:</div>
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Blub blub. This was like that thing that ate everything in that kids' book I all of a sudden remember which only Bat and Zain will maybe get the reference to? Maybe?? It ate all the books and desks and stuff and was made of cafeteria lunch or something.</div>
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Cut. Floured. Ready to GET HOT.</div>
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So it was sort of flat and wide, basically like a sting ray bread. It burnt a little on one end, but overall, it wasn't that bad. I will probably make soup soon to go with this. The bread itself tastes delicious and now I have a whole jar of barley malt syrup I don't know what to do with. COOL. 4/5 <3></3></div>
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Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-50662745276075097462012-05-28T11:00:00.004-04:002012-05-28T11:00:57.289-04:00Tuscan BreadWell, hello there. My name is . . . not important. And I'm often asked what do I do for a living? And I answer: apparently never update my blog. NEVER BAKE. I'm sorry devoted fans, fair-weather friends, first time listeners, long-time-listeners-first-time-callers, and bots from New Zealand. Your loyal, yet fickle (yes, I can be an oxymoron) baby baker is back with a bunch of bizarre breads! I tried to tongue-tie there. Hope you appreciated it. Today's deal is Tuscan bread. PEOPLE. Soon I will actually be in the homeland of some of these breads. I promise to take pictures of my bread-related experiences so you can live vicariously through me. There is no way I will be through with this blog by the time I leave.<br />
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ANYway. Tuscan bread starts off with a paste of bread flour and boiling water. Sounds like a party, right? SEE!?<br />
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This sits overnight. That was an easy start. See you on the morrow, folks.<br />
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Today, we have flour + yeast + paste + olive oil + water =<br />
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And suddenly, here we are:<br />
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This bread will flourish like the romance between a dried-up middle-aged American and a fiery young Italian. In theaters September 26.<br />
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Well, actually, here we are:<br />
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Kneaded and ready to sit for dos horas, while I drive around maniacally (those of you who have driven with me know this is not unusual) running errands. No sleep 'til Athens.<br />
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When I got back, HOLY SHIT. It was HUGE. Like hitting the top of the eight cup bowl thing I have. I was supposed to punch it down if it more than doubled, but Peter doesn't like people who have lives. So, stupidly, I punched it down like twenty minutes before it was supposed to be done rising. Look! You can see my handprint!<br />
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Yes, my hand is shaped like a monster. Speaking of shaping, next step = shaping the dough into a boule. Trying to go through this quickly so I can clean my house. Look at me, people. Sometimes I'm a real person.<br />
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This sits for sixty to ninety minutes, or until it doubles.<br />
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Look at me now, look at me now, I'm gettin' pa-per:<br />
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Pretty with flour on top (again, my tea strainer-as-sieve works amazingly):<br />
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Nights I spend alone, I spend 'em runnin' round lookin' for you baby:<br />
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So, this looks pretty good, right? I had to manage my oven like some sort of Beyonce diva, due to its inability to just be at 500 degrees. I know you want to get hotter than that, but Mama doesn't need a broiler right now, bitch. I think that was one of the only times in my life I referred to myself as "Mama." Ew. This cools for an hour. And!<br />
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My camera is obviously not meant to take pictures in a dark as fuck kitchen. It's meant to be used by 16-year-old girls taking myspace duck face pictures at the mall. Oops. So! This ended up pretty good! It's a bit dense, like it didn't rise enough -- maybe my fault with the punch down. Dense = 4/5<br />
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I guess, however, this did flourish like a Tuscan romance. Whatever that means. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-84517013115125413452012-02-13T00:12:00.001-05:002012-02-13T00:13:15.402-05:00Swedish Rye (Limpa)Sigh. Same old shit just a different day -- Peter tricked me into thinking the rye/barm/sourdough ish was over with, but he snuck this one in after the fact. It has a lot of random spices in it, though. And is slightly weird b/c it requires <i>boiling</i>, but I'm getting ahead of myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV3Ln4-K630VAYQAcCDwKFSu8V8rGR5E9u77-Iuw0yDXwH5P3RgIJ4HArBAznjjmROejBpeGlLx6aF561IVaa3AlVuiqj3AOTsBsVQyXYIWeXLEqvGJT7aObQa6UlpeCvPDE64OXFahk/s1600/DSCF0757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV3Ln4-K630VAYQAcCDwKFSu8V8rGR5E9u77-Iuw0yDXwH5P3RgIJ4HArBAznjjmROejBpeGlLx6aF561IVaa3AlVuiqj3AOTsBsVQyXYIWeXLEqvGJT7aObQa6UlpeCvPDE64OXFahk/s320/DSCF0757.JPG" width="320" /></a></div><br />
Soup you'd feed your redheaded stepchild OR the beginnings of swedish rye?! Your guess! This is water + molasses + dried orange peel + ground aniseeds + ground fennel seeds + ground cardamom. Can I also say how much I love little markets that let you buy spices by the ounce or whatever so you don't have to spend six dollars on a bottle of spices you probably won't use again? Yay little markets! As an added bonus, too, "Nutritionists are now quantifying the therapeutic benefits of orange peel, licorice-flavored spices, and bitters as digestive aids that various traditional cultures have espoused for centuries"! So, this bread will also aid in my quest of becoming traditional. Or food-body-minded. What are those people called? The ones that eat like quinoa and greens for lunch. PS: that is what I ate for lunch, so I'm not hating.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJgX9bQc_N71vOz5M0BiAhzjxaUOjKTaj4N2Yk-MuqXHrgeaOgJAqO8CpW3xWoqjnZ4Viq-T6-f1UeKyaWxwyZNpa-5GvE8OUEkEOyVbVG4qtxs1_46_MyV-rGhTAnc6RvPNfmrW3U5E/s1600/DSCF0758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJgX9bQc_N71vOz5M0BiAhzjxaUOjKTaj4N2Yk-MuqXHrgeaOgJAqO8CpW3xWoqjnZ4Viq-T6-f1UeKyaWxwyZNpa-5GvE8OUEkEOyVbVG4qtxs1_46_MyV-rGhTAnc6RvPNfmrW3U5E/s320/DSCF0758.JPG" width="320" /></a></div><br />
Haleem OR the beginnings of swedish rye? Added to the redheaded stepchild soup is barm + rye flour. This sits for four hours. Hopefully it will be bubbly by then, but with barm, as we have seen, you never know. HUSTLE HUSTLE HUSTLE HARD<br />
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So, it didn't bubble. I was not surprised. Hopefully the added yeast today will be enough to push it to the next level. This is a sports show now, apparently. GO BUMBLEBEES GO<br />
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But, I put it in the fridge overnight anyway. The next day =<br />
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= bread flour + yeast + salt + brown sugar.<br />
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I was debating whether or not to actually show this picture, but I figured you all should understand that breadbaking is not a pretty process. The kneading involved in this bread was gross. No water was added -- I mean, supposed to be added. I added it anyway. Then it got all messy. But, I don't have any pictures of that process, luckily. What you see above however, is + the sponge + melted shortening.<br />
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Apparently I didn't take any pictures of this mixed. But, I mixed it. And that sits for two hours. Deciding to bake bread today yesterday didn't account for the fact that I really need to leave the house to read. I'm trying my best, people. Good grad student, go! HUSTLE HUSTLE HUSTLE HARD<br />
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After two hours:<br />
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I think this might be working, kids! Yikes!<br />
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I am writing this a couple hours after I actually did all this stuff. I have such a short attention span. This feels like days ago now. The Grammys happened, I went to a coffee shop, saw an apartment, I'm reading <i>On the Postcolony</i>, Whitney Houston's dead. Days are like fucking YEARS, people. Well, back to the bread, the real reason why you're all here. Above it's scored and ready for it's second sauna vacay.<br />
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Post sauna vacay:<br />
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Monster baby! If you watch <i>The Office</i>.<br />
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Post bake sesh. Looks pretty good if I do say so myself. Okay. Per you-zh, you're supposed to wait an hour before cutting, but I wanted some bread. I cheated. Yikes!<br />
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AND, people. This bread was actually delicious. Like can we make a french toast brunch tomorrow? Or, you know, this:<br />
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Peanut butter! Honey! This delicious spicy bread! An article! That I finished reading!<br />
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5/5, people. Bitch, please. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-53876342069728529452012-01-30T17:36:00.000-05:002012-01-30T17:36:22.557-05:00StollenFruit breads, always out to fuck you up, bitches. However, unlike the EIGHTY MILLION other fruit breads in this book, this bread is "different." Why? B/c "Germans who grew up on stollen . . . were adamant that stollen is nothing like <a href="http://babybakingbread.blogspot.com/2010/08/panettone.html">panettone</a>." Right, but <a href="http://babybakingbread.blogspot.com/2010/06/lavash-crackers.html">pita bread is just like lavash</a>, Peter. GEEZ, the Orientalism of this book grates on my nerves.<br />
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</div><div>I will say that fruit breads have cute stories, if you're into that kind of thing. For example, the bread in this "bread symbolizes the baby Jesus, and the colored fruits represent the gifts of the Magi." Cute! Someone make a bread about my birthday!</div><div><br />
</div><div>Another cute thing about this bread? You can make it in one day! Gasp! Okay, on to the pictures and whatnot.</div><div><br />
</div><div>This bread starts with a sponge:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMIxzUWFkcykI_3hFD8nKFWEBvmVyf1mBmbRsuWBKzwazlmLhf8sYJDtJC2lvRHaffyBr2r2hzPM6xbn_wMvZ7mEb4_9WthNuHEhyphenhyphenyELqUBhnSMmYtHCYZsfku1FCdYUJPApEoPvaCYA/s1600/DSCF0743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMIxzUWFkcykI_3hFD8nKFWEBvmVyf1mBmbRsuWBKzwazlmLhf8sYJDtJC2lvRHaffyBr2r2hzPM6xbn_wMvZ7mEb4_9WthNuHEhyphenhyphenyELqUBhnSMmYtHCYZsfku1FCdYUJPApEoPvaCYA/s320/DSCF0743.JPG" width="320" /></a></div><div><br />
</div><div>which is whole milk + flour + yeast. PS: So if I add water to whole milk, does that make skim milk? Fuck, I should have just used evaporated milk like normal. Now I have 1 3/4 c whole milk for which I have to find a use.</div><div><br />
</div><div>And fruit!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-Nj4U-L8RdrZh7M4cTQ0SClbExvy14iJDF4X6sU5DtBuomM-zUoQMCrWlwEgyY6jrcNAUUiGzoWzVAPIwFBrhPdh3ljbKjZadbJY7iuXIs7GHU_lM6YCCsCtbdQs1AR3AeWJDn_sAd4/s1600/DSCF0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-Nj4U-L8RdrZh7M4cTQ0SClbExvy14iJDF4X6sU5DtBuomM-zUoQMCrWlwEgyY6jrcNAUUiGzoWzVAPIwFBrhPdh3ljbKjZadbJY7iuXIs7GHU_lM6YCCsCtbdQs1AR3AeWJDn_sAd4/s320/DSCF0744.JPG" width="320" /></a></div><div><br />
</div><div>This is raisins (supposed to be golden raisins, but I already had regular ones. I figured it wouldn't make a big difference, unless golden raisins signify a particular gift of the Magi.) + dried fruit mix (supposed to be candied fruit, but where do you find candied fruit and also Peter says dried's okay, he guesses.) + brandy (caucasian gentleman wasted) + orange extract.</div><div><br />
</div><div>Both of these sit for an hour. I also napped for an hour. Friends! Until!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Fhc705S4y5uEczwMcpdygByVweZXergwpcQucgqRC7_yfucHrsRz1QAReJi6lfI9_mGrVZrxGUHQZO-PkFbG7YC0I5lQRvK5rK7P0Jc1UYv-jjBBL4XdP4TGjj5-NF5uTorScmhFOFg/s1600/DSCF0745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Fhc705S4y5uEczwMcpdygByVweZXergwpcQucgqRC7_yfucHrsRz1QAReJi6lfI9_mGrVZrxGUHQZO-PkFbG7YC0I5lQRvK5rK7P0Jc1UYv-jjBBL4XdP4TGjj5-NF5uTorScmhFOFg/s320/DSCF0745.JPG" width="320" /></a></div><div><br />
</div><div>It's amazing what warm milk and a shit ton of yeast will do. Barm, I do not miss your face.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQAMSrpnWMmwtMUIyOhNauhpq5afthcdPjFq1gsAGv4Iwz6jlzSU5CmYsC55CnOIEjqZ1ylufAvVvhS-zdK_I1QhpUXf9pVUTLMxf-bjWnrzWxs0hZNT7dSiue2X8Z7MZOIh-RkCYsQ0/s1600/DSCF0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQAMSrpnWMmwtMUIyOhNauhpq5afthcdPjFq1gsAGv4Iwz6jlzSU5CmYsC55CnOIEjqZ1ylufAvVvhS-zdK_I1QhpUXf9pVUTLMxf-bjWnrzWxs0hZNT7dSiue2X8Z7MZOIh-RkCYsQ0/s320/DSCF0746.JPG" width="320" /></a></div><div><br />
</div><div>So, this is flour + sugar + salt + orange zest (clementine, anyway. Are they the same?) + cinnamon + egg + butter + water + sponge.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflLQRi2lZDZR4oP6-LiigXaoLuTBo6E1fMtq26j2JcvfRw6WWehDFdWayP3N6HLakHNnPI0R1hwuP3YFNHTp_KvPJ4-BQrwywoeqzzgIKeecTa5C2OD81LWobJs1oVZt50yaYyXlY0qU/s1600/DSCF0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflLQRi2lZDZR4oP6-LiigXaoLuTBo6E1fMtq26j2JcvfRw6WWehDFdWayP3N6HLakHNnPI0R1hwuP3YFNHTp_KvPJ4-BQrwywoeqzzgIKeecTa5C2OD81LWobJs1oVZt50yaYyXlY0qU/s320/DSCF0748.JPG" width="320" /></a></div><div><br />
</div><div>Bugs. My camera is getting buzzed from the brandy, which smells horrible. I then had to pour all of it out onto the counter to knead obvs, so my kitchen will forever smell like a frat house and/or cleaning facility. I don't wear tight jeans like the white boys.</div><div><br />
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</div><div>But it resulted in this! Sits for forty-five minutes. This is like bread via time travel, it's so fast!<br />
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After 45, this bread gets laid out. Ha.<br />
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More fruit! And nuts! I'm giving this bread away, PS, in my dislike of fruit breads. So, I'll be making the next bread soon. Look out. And, I don't have to eat french toast for the next eighty mornings. Yay!<br />
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So, this gets rolled up. Omg. There are so many relationships between this bread and Gucci Mane's Wasted, which will now be stuck in my head for the rest of the day. Remember when I didn't like this song? I had such taste then. You can have it stuck in your head now, too. Twins!<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/trKb3yXvHyo?feature=player_embedded' frameborder='0'></iframe></div><br />
Gucci Mane has to be the ugliest out. Also has the dumbest name. AND makes the dumbest music. Poor Gucci. Anyway, bread gets shaped:<br />
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Look! Here's me! A German bread! And it's crescent-shaped now! Such hybridity. Bhabha would be proud. Say that last part in an Indian accent. This sits for an hour, kids.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45ZqpeCydWXbc85BsDGLwBF5uZlY-5SWMzj93ZRIDHkCir_GfgfIhB2Qu6Yalc6R7gg1GSLNrvbahhDGY0jdWRpslKr_qQBlArJctwCHzAK-lp8SlpljadrJzMPgPEYmY5vrVsRs5huQ/s1600/DSCF0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45ZqpeCydWXbc85BsDGLwBF5uZlY-5SWMzj93ZRIDHkCir_GfgfIhB2Qu6Yalc6R7gg1GSLNrvbahhDGY0jdWRpslKr_qQBlArJctwCHzAK-lp8SlpljadrJzMPgPEYmY5vrVsRs5huQ/s320/DSCF0752.JPG" width="320" /></a></div><br />
Okay, so I thought this got huge, but the pictures don't lie.<br />
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Almost donez!<br />
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+ vegetable oil + powdered sugar =<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXx6DmmSArF9RlDUpSfBM0qNmV67Efk2MIBUs00Ry-YCWy7cg0KDDfNwMwTVpCUcSCJ1C8R4tKZosuzwhOYdSjqYjrc-IsKFYZUMTL7H6ru9fFwSxpZpj_DFQL88Fzw3yh5thPba1P7U/s1600/DSCF0755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXx6DmmSArF9RlDUpSfBM0qNmV67Efk2MIBUs00Ry-YCWy7cg0KDDfNwMwTVpCUcSCJ1C8R4tKZosuzwhOYdSjqYjrc-IsKFYZUMTL7H6ru9fFwSxpZpj_DFQL88Fzw3yh5thPba1P7U/s320/DSCF0755.JPG" width="320" /></a></div><br />
A tea strainer is like the most useful, versatile tool in the kitchen. For future reference, it also works as a mini sieve. Powdered sugar makes everything look pretty! Except this bread in this picture, which looks like a dead dog covered in snow. Like seriously, am I the only one that sees a dog lying on its side? It even has ears.<br />
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Tada!<br />
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This was you know, bread with fruit and nuts in it, basically. 4/5. The rest goes to Shaad and his gf gf Andrea, who should try it anyway. <3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com2tag:blogger.com,1999:blog-3326830123473195886.post-88745643834321449252012-01-10T22:41:00.000-05:002012-01-10T22:41:58.240-05:00Sunflower Seed Ryemurder murder murder she wrote<br />
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This bread will be a lovecrime. It's my last sourdough bread! Last barm bread except for the two at the end. Yayz. Peter promises that the bread "entails a commitment, but the results are so memorable that it is well worth the effort." Peter <3 heteronormativity, apparently.<br />
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The bread begins with a soaker and starter:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEzalZFn8MBbrCPAjt7MxnjLiokQ7c4ZMOH5nNOjIvdU1QBqlxlCNJ920B7iO0K98xebqwCx0Hoxd-y3K9JUmGnTi8SBoiGVqndqfuow_lFqVB_Yr2JInf2XR1eYyUNtDFAfIgR8x96Y/s1600/DSCF0732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEzalZFn8MBbrCPAjt7MxnjLiokQ7c4ZMOH5nNOjIvdU1QBqlxlCNJ920B7iO0K98xebqwCx0Hoxd-y3K9JUmGnTi8SBoiGVqndqfuow_lFqVB_Yr2JInf2XR1eYyUNtDFAfIgR8x96Y/s320/DSCF0732.JPG" width="320" /></a></div><br />
The soaker is once again supposed to be coarse whole-rye (pumpernickel-grind) flour or rye meal + water, so I once again used dark rye flour. This sits overnight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBgtgt9UZ1smGaknb2BiwUgDlbpDe_pzXD71KV62t77c9gAib9vQ-p-4mPjahpCXXmJlFSyRyRf9XktHdHTNLAOzTYxCPIWzHEyF4VTmnIkHZZjl-kIqaHnzBVx4rECc5C_cfv0GHAdQ/s1600/DSCF0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBgtgt9UZ1smGaknb2BiwUgDlbpDe_pzXD71KV62t77c9gAib9vQ-p-4mPjahpCXXmJlFSyRyRf9XktHdHTNLAOzTYxCPIWzHEyF4VTmnIkHZZjl-kIqaHnzBVx4rECc5C_cfv0GHAdQ/s320/DSCF0733.JPG" width="320" /></a></div><br />
And the starter is the same firm starter from our old friend <a href="http://babybakingbread.blogspot.com/2010/12/basic-sourdough-bread.html">sourdough</a> (literally old friend, since I made this is 2010. This project has been going on for way too long. Yet, I still remember what a failure that bread was. Like it was yesterday! All these breads are like my children.) -- barm + bread flour + water. This sits to double for four hours.<br />
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After four hours, I'm not sure it doubled, but I put it into the fridge anyway:<br />
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Bread baking is incredibly stressful. Reflecting on this project, I'm not sure it was the best thing to undertake in grad school. I will need a new project soon. You should give me suggestions. Or maybe I'll just buy a bike. The next day!:<br />
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Rollin' around like I'm ready for a funeral<br />
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THERE IS A KNIFE IN THERE<br />
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Along with flour + salt + yeast + the firm starter + the soaker and a spoon too<br />
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Sunflo(u/we)r. This is the name of my band. I'm going to start one with my upstairs neighbor. And by that I mean I'm going to start playing an instrument when he plays his guitar. That would be funny, right? I wish I knew how to play an instrument.<br />
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All blurry b/c I decided I don't like the flash. With my 16-year-old-girl-camera. Looks like bugs. This, stirred up, sits for ninety minutes. Maybe when I come back my brain will come with me, although I hope not. It should stay with all the reading on nationalism I have to do. Postcolonial bread.<br />
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After ninety minutes -- pretty!:<br />
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That sat for sixty to ninety minutes to become 1.5 times its original size. And now look!<br />
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It's a fat donut. It looks gross compared to the original, no? So, then I baked this. My oven sux. So it's been <i>so</i> long since I've baked at a billion degrees that I forgot that sometimes when I bake at 500 degrees, my oven is like well, if you want HOT, I'll be like HELL up in this bitch and then just gets as hot as ovenly possible. So, my bread kind of cooked in ten minutes and by cooked, I mean burnt. A little:<br />
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I comfort myself by telling myself that burntness just looks artisanal, which is also so fun to say! This rests for an hour, during which time I will attempt to motivate myself to read more. Help?<br />
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I cut it like a bundt cake! Chrome says bundt isn't a word, ps.<br />
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Um, so despite the burntiness, this is <i>good</i>. Yay! The last sourdough bread <i>did </i>work out! Dare I give this a 4.5/5?! Yay!! <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-37439825137798039112012-01-04T21:45:00.000-05:002012-01-04T21:45:02.660-05:00Pumpernickel BreadOn to the next one on to the next one<br />
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I am really going to try to push through barm breads so I can be done with them. Of course, the book ends with two barm breads, so that really means I have to push through the book, which means I am going to try to do what I initially set out to aka no more buying bread, just baking it. Not New Year's resolution #3429038402384. Which means I'm going to suffer when we get to fruit breads.<br />
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I'm kind of sad the holidays are over b/c I kind of enjoy making fun of them. Oh capitalism, you're so <i>funny</i>!<br />
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Anyway, back to the star of today aka Ryan Gosling (why?) aka pumpernickel bread!<br />
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This is barm + dark rye flour (again, substituting this for coarse whole-rye (pumpernickel-grind) flour) + water. PS: So my stepmom loved my last bread. Apparently it is like the breads of Austria, which cost a billion dollars here. I am so euro chic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0HYCZLoyqYw9b2nBICZadUvdZy9QJ8gr0028xqP7pbXnfYtZZHywS2awkoN6WSbyldFDFch9tuMxQxUqOTfPdGOdcnoHdalAiT2EJlvyPwFjozZ_J_cwLzWr0Y6NEbeI9ZL3nmr8iFA/s1600/DSCF0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0HYCZLoyqYw9b2nBICZadUvdZy9QJ8gr0028xqP7pbXnfYtZZHywS2awkoN6WSbyldFDFch9tuMxQxUqOTfPdGOdcnoHdalAiT2EJlvyPwFjozZ_J_cwLzWr0Y6NEbeI9ZL3nmr8iFA/s320/DSCF0722.JPG" width="320" /></a></div><br />
Stirred up, this sits for four to five hours, until bubbly. Like New Year's Eve! Oh this post is so belatedly festive!<br />
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The next day! You can see the baby bubbles. Or probably only I can, but they are there. This gets mixed with bread flour + brown sugar + cocoa powder (for color, I think, although you can't really tell) + salt + yeast + oil + water. I apparently neglected to take any pictures of the process involved in mixing all of these things together, but I'm sure your imaginations work better than any lame <i>picture</i>. So:<br />
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This sits for two hours, or until it doubles. I put it in the oven, b/c it's freezing in my apt. It's like one degree here, people. Yet, I still wear skirts out. One of my not New Year's resolutions is to start liking pants again. HOW?!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudBrFM12Gq1BnpV4Bi4GklNn_bVJNq_TFrz8UDNnSzqprKbmXl2cQmzs8wYU1FDLfqtxWjuYwqDYklexQ8a8hk4z9dT6wffW441Pfsl7n0idukvlHiR-ds5B3-RQOe0uSpy2WDKVy4CI/s1600/DSCF0726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudBrFM12Gq1BnpV4Bi4GklNn_bVJNq_TFrz8UDNnSzqprKbmXl2cQmzs8wYU1FDLfqtxWjuYwqDYklexQ8a8hk4z9dT6wffW441Pfsl7n0idukvlHiR-ds5B3-RQOe0uSpy2WDKVy4CI/s320/DSCF0726.JPG" width="320" /></a></div><br />
Look! It doubled! I think.<br />
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So I shaped it -- I shaped it into a loaf b/c my mom got me this awesome loaf pan for Christmas! It's like silicone or whatever flexible-y material, so the bread should just pop right out of the pan, no worries about half of it sticking. Yay! I'm so excited to see this work. This sits to proof for ninety minutes.<br />
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I'm not sure if that rose by 1.5. It certainly didn't rise an inch above the top of the pan, but a lady sometimes has to go to the gym, and bread, if you choose to disrupt my scheduling, you'll just be bad bread, which . . . only punishes me. Alas! At least the red pan is pretty.<br />
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Going to the gym is a lot more exciting when you come home to freshly baked bread. My house smells good. I suggest it if you are lacking motivation in your gym-related resolutions. Although, idk if baking bread would be good for that either. Better than baking cookies?<br />
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Damn girl damn girl damn girl damn<br />
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So, this bread is a great consistency -- yay rising! -- but is not too pumpernickel-y. 4/5. If only I could meld the results of this bread and the last! Perhaps the next bread will work out perfectly for me?? *gasp* Stay tuned, lovers! <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-73157867971015615352011-12-23T22:31:00.000-05:002011-12-23T22:31:34.894-05:00100% Sourdough Rye BreadHello, lovers! So, today we attempt to make a rye bread without the appropriate pumpernickel-grind flour. I'd say this is the tenth billion time I have tried to restart this project with this bread -- 100% Sourdough Rye. But, because barm and I are not exactly friends -- or even frenemies -- it fails. <i>Fails</i>. But, I'm going to try to get around that this time. Muahhahaha.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoWW_rwPs0tll-bBa2bU5kCU5hsAtUCa_rxHfMlOKxcTyOObZm0JcXoiFeqZIm1Ss4zx6hssm7sgbvujfLguDnaNHCC1mivMNXzjm6yKIaIDJ9pyM-RKHOI6zD00r2dm9sPaADbiBTqE/s1600/DSCF0655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoWW_rwPs0tll-bBa2bU5kCU5hsAtUCa_rxHfMlOKxcTyOObZm0JcXoiFeqZIm1Ss4zx6hssm7sgbvujfLguDnaNHCC1mivMNXzjm6yKIaIDJ9pyM-RKHOI6zD00r2dm9sPaADbiBTqE/s320/DSCF0655.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Barm + rye flour + water + my secret ingredient (yeast -- secrets are boring, anyway. Unless they are fun, and yeast is not fun.). PS: Are you supposed to do this? -- He said to me, but (blah blah.). Like a period after a period and parenthesis? It looks funny.<br />
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Anyway. So, hopefully my secret ingredient will help the barm out. Because this poor barm has traveled with me across state lines, across fridge lines, and across the love/hate line (so many binaries!). We are generally in hate. It hasn't really cooperated with me in terms of the whole rising when it should thing. This could also be because the house in which I'm currently being put up is freezing. Both barm and I are not rising to the occasion. GET IT? I haven't done my reading lists, either. Let's be friends.<br />
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More pictures. Less words.<br />
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Dough after mixing. Needs to double in four hours. So, would you hold me please? I'm trying hard to breathe; I'm just surviving.<br />
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Pre-dough mix #2:<br />
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My life is on the line here, people. MY LIFE. So, after searching literally EVERYwhere for all the ish Peter calls for for this bread (coarse whole-rye (pumpernickel-grind) flour, rye meal, or rye chops (cracked rye) -- that's five different names for one ingredient -- five different types of rye flour variant -- none of which I could find), I decided to just use dark rye flour. I know, people, I could have bought <a href="http://www.kingarthurflour.com/shop/items/king-arthur-organic-pumpernickel-flour-3-lb">this</a> for ten dollars plus shipping, but really?! How are there no stores that don't sell pumpernickel-grind flour? I mean, do people<i> never</i> make pumpernickel bread? I guess not:<br />
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I had no idea there was a dislike of pumpernickel bread out there. Anyway, so, that mixture sits overnight. See you in four hours, when hopefully I will have finished my reading lists and our firm rye starter will git r done -- yes, I just said that.<br />
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So, Christmas miracles <i>do</i> happen! Or, adding yeast was a good idea. Or I didn't need to add yeast. It rose to double in two hours!<br />
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So ominous. And bubbly. This also sits overnight (in the fridge). Or I might start baking at six. I mean, six hours is like overnight, right? My desperation to see this bread through might encourage me to take short naps while the bread rises.<br />
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Dead bread head<br />
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So I decided six hours is like overnight. This will assist me in scheduling my bread baking picking up my little sister day tomorrow. Life on break is overwhelming and more than hectic. Anyway, the above pieces you see are the starter cut up and chillaxing -- or perhaps warmaxalgiaognosg -- warming up, which cannot be transformed into an -axing verb, for an hour.<br />
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This is rye flour + salt + caraway seeds (obvi not optional for me) + the starter + the sponge. I decided not to add yeast this round b/c the starter super rose earlier, so I figured that amount of yeast was enough for the whole loaf. Hopefully. I am a cheaterpants. Also, I loving having a mixer at my disposal. It makes it so easy to produce this:<br />
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All stirred up, this sits for four hours, or until it doubles, which might be quicker. Yay yeast! Yay warm ovens! I didn't use that short cut this time, b/c the oven here isn't already warm. Makes me miss my baby kitchen. Oh, baby kitchen, I will be home soon! And then I can stop constantly eating cookies, too . . .<br />
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After four hours:<br />
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It looks like it doubled. I then shaped the dough, but it looks really gross, so I won't show you the picture. I was going to show you a picture of a hot celebrity instead, but I realized in a conversation I had earlier today with my sister that I have no strong celebrity crushes right now. Odd and disappointing. Everyone is so old hat. I kind of stopped watching movies, too, and the only tv I'm watching right now is <i>Gossip Girl</i>. Penn Badgely? But that's just so . . . yeah. Oh! But I did just google him and he was born in Baltimore. Holla! Another thing I just realized? I'm going to be driving all over this motherfucking country in like a second. All over. AH.<br />
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Anyway, here's the shaped dough a little further away, so it doesn't look as grotesque:<br />
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This dough was <i>dense</i>. The bread is going to be so doughy. Yeesh. Hey! We do still have that Hulk chocolate syrup. I was just thinking about that the other day. (This is a comment only my sisters will understand -- it's also kind of gross that we still have that syrup.) This sits in the fridge overnight. See you all tomorrow.<br />
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This was def one of the most stressful breads ever. It didn't rise very much in the four hours it was supposed to when it came out of the fridge. I left it out for like eight hours. I still don't think it rose enough. Also I'm baking it on the eve of many roadtrips. But! It finally finished, after like fifteen more minutes in the oven than it should have taken. It's like a motherfucking brick.<br />
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Sits for an hour while I pack and watch Batty pore over <i>The Hunger Games </i>(finally) on her fancy working person's Kindle.<br />
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Yaaaaay!!!<br />
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So, this was actually <i>way</i> better than it looked. The bread tastes good, if only it rose like it was supposed to. Ratings:<br />
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Me: 3/5<br />
Batty: 3.5/5<br />
My dad: 4/5<br />
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So yeah, even though the bread looks like shit, it's not horrible. Yay! I hope this bodes well for the rest of the breads, which I WILL FINISH. NOW. I mean, you know, now-ish. But, in a couple months, hopefully. And by hopefully, I mean YES. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-50926863997465311502011-08-11T18:22:00.000-04:002011-08-11T18:22:07.338-04:00Secret AdmirersWell, hello there fans. So, yesterday, I heard a knock at my door and to my surprise, it was my postlady! She handed me a heavy box from Amazon, much to my bewilderment. No, I do not have money to buy things. So, I opened it up. Lo and behold:<br />
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it contained six bags (!) of rye flour and two pounds of yeast. WHAT??????????????????????????<br />
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My question to all of my avid readers is: who bestowed this gift upon me? I have been raised properly and will send you a well-worded thank you card. Unless the bags all contain anthrax. In which case, let me know so I can dispose of them properly. Also, you should know I'm Muslim and that would most likely leave me in quite a lurch.<br />
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<3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-41752200091084317432011-08-02T19:44:00.001-04:002011-08-02T19:47:50.748-04:00Polaine-Style MicheSo the <i>real</i> next bread is 100% Sourdough Rye Bread. I searched three different specialty grocery stores looking for the required amount of coarse whole-rye (pumpernickel-grind) flour, rye meal, or rye chops (cracked rye), but was only able to find rye flakes and rye berries. I even tried to grind up some rye berries in my food processor, but that failed, too. I thought I might order some flour online, but really? I decided to just skip it. So yes, I am not completing the entire book. Will you take this as an example of failure, my readers? If you do, I apologize. I have some other grocery stores I might check tomorrow. Dear Peter, I am committed. Let me find this flour without paying shipping.<br />
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So we are on to the next one, on on to the next one, hard to move on when you always regret one: Polaine-Style Miche. Apparently this is a bread by the most famous bread baker in the world. Additionally, it is the bread you see to the right of this entry aka on the cover of the book. If I was at home, I could borrow one of my dad's jackets to recreate this picture, but unfortunately, I currently have no easy access to a chef's jacket. I will attempt my best to recreate the photo, anyway.<br />
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This starts with barm + (supposed to be sifted, but I don't have a sifter) wheat flour + water:<br />
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All stirred up and ready to sit:<br />
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For four to six hours, or until it doubles. Waiting is the hardest part. The first cut is the deepest?<br />
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This took forever. After seven hours, half of which was in the oven (the oven is super warm, even when it's not on):<br />
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Sort of doubled. Hopefully enough. Sorry, starter, but we both need to sleep. You in the fridge, obviously. See you tomorrow!<br />
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Hello again, starter! Time to murder you. Or perhaps turn you into something else. Vampire-esque. Yes, I just finished the second season of True Blood and no, that reference has nothing to do with Twilight; stop judging me.<br />
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Hey! They kind of look like fangs, too! You know, if you have a semi-wild imagination. Hi!<br />
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So an hour later, this + wheat flour + water + salt =<br />
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Shaggy.<br />
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Or alternatively the hippie from Scooby Doo, which makes me think of that lame shooting ride at Kings' (King's? Kings?) Dominion -- anyone? Anyone? I am so bad at shooting. Maybe that's why I'm in grad school. Hey, I kneaded! My muscles forgot how to knead. I am so bad at it now. But, at least I got an arm workout today.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr245mSTifeCNMwtYzkd0Tv8b3o0GsHfVrWIwh2YJLC63Bs5-wDw_BTRcPulT0sHZAVfpHktPZB4K7IjKqE2QG6tLstku9Los-7yK5U-3kIisLKHvAklQTWWmlWpe8KMHKX2UkOlc52f8/s1600/DSCF0581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr245mSTifeCNMwtYzkd0Tv8b3o0GsHfVrWIwh2YJLC63Bs5-wDw_BTRcPulT0sHZAVfpHktPZB4K7IjKqE2QG6tLstku9Los-7yK5U-3kIisLKHvAklQTWWmlWpe8KMHKX2UkOlc52f8/s320/DSCF0581.JPG" width="320" /></a></div><br />
This sat for about four hours, after which time it should have doubled. Because my trusty Pyrex was dirty, I had it rise in the same bowl, which didn't allow me to see if it <i>actually</i> doubled. I all of a sudden hate doing dishes. And I feel stupid. But no one knows why except me! Ha.<br />
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Looks kind of doubled to me. I just wanna feel / on your booty, that's not a big deal. Really, Jamie Foxx? Is it not? I think it's kind of a big deal. You are Jamie Foxx after all. I think any one would be like, "Damn, Jamie Foxx pinched my ass tonight! It was a pretty big deal." I actually think that's exactly what I would say.<br />
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And then we <i>couche</i> for two to three hours, or until the bread is 1.5 times its original size. Bread baking, make me patient. Thanks. ALso, as an update, I checked one of the two possible sources for pumpernickel flour. It failed. I am at a LOSS and I refuse to order online. Tomorrow, I will probably check the other source (and go bridesmaid dress shopping, but that's nunya biznazz, unless you know where I can find a fairly inexpensive, hot, purple dress that will make me look awesome on the dance floor at a wedding).<br />
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So, I neglected to take pictures during the rest of the pre-baking procedure. Shame, shame, shame. I don't want to go to Mexico no more, more more. But, here's the bread after baking. It might be a bit burnt. I tried all of Peter's methods to make sure it didn't -- aka putting the bread up on an overturned pan and covering it with a foil tent:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1lQdIwrMd5M3pUomqSZrQltdO67F-PDxAEYTkzQdW9_qfgyyuzrVZZVuqDYU6M2TArMSMBBx2am0uy1HAHA8WoUH2mW6gjEDaY18P3oPSXjadP1DQCev0SbxEAzvRtm9_GSpRIvF4aw/s1600/Tin-Foil-Hat.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1lQdIwrMd5M3pUomqSZrQltdO67F-PDxAEYTkzQdW9_qfgyyuzrVZZVuqDYU6M2TArMSMBBx2am0uy1HAHA8WoUH2mW6gjEDaY18P3oPSXjadP1DQCev0SbxEAzvRtm9_GSpRIvF4aw/s320/Tin-Foil-Hat.jpeg" width="297" /></a></div><br />
But, it still seems slightly burnt. Well, here, you can see.<br />
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Actually, it looks half decent in the picture. But, we won't see the burntness until we cut into it, which won't be for two more hours. Alas, alas. In time for iftar! Also, I glanced ahead, and unless I find pumpernickel bread flour at this other place tomorrow, I'll have to skip the rest of the sourdough recipes. Cry, cry. Actually, the less I have to deal with barm, the better. But, still, cry, cry. I am also thinking about just using regular rye flour in place of the pumpernickel-grind flour and seeing what happens. I am actually leaning toward that. Might as well, right? Are you getting super bored of this bread-talk? Do you want another Britney Spears picture? Or how about a bread picture?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikybqU_X50UYstFDjFy8nggZDBcifwK1AQA1lIrq9oNpFLE2QTQsAmrjwY3T47o0DQz5Kj-nNBcMH-YndDxOMmFhZS4exDthbpSse0O1ik4L5BQl4uL19aY7R_2y-EVoFuHuWwEoeN8_U/s1600/DSCF0582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikybqU_X50UYstFDjFy8nggZDBcifwK1AQA1lIrq9oNpFLE2QTQsAmrjwY3T47o0DQz5Kj-nNBcMH-YndDxOMmFhZS4exDthbpSse0O1ik4L5BQl4uL19aY7R_2y-EVoFuHuWwEoeN8_U/s320/DSCF0582.JPG" width="320" /></a></div><br />
This is pretty good! Fairly sourdough-y, but a bit dense for my taste -- probably needed to rise more. 4/5. Oh! And look! I took a picture for the cover of <i>my</i> book. Check it <3<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CkRjk9xh0uvc-h3NxDNJ_eb2kERllOPzvBywgvrYchaBbtRBLAvO_DMK-HSRyOeXvy1S85qcjXwgdyK5Znk05_xNSEojFr6l3X-6KViOaMGjpnVDPdpbeqBTrJDt_GdAmSvitU4HS7I/s1600/Photo+77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CkRjk9xh0uvc-h3NxDNJ_eb2kERllOPzvBywgvrYchaBbtRBLAvO_DMK-HSRyOeXvy1S85qcjXwgdyK5Znk05_xNSEojFr6l3X-6KViOaMGjpnVDPdpbeqBTrJDt_GdAmSvitU4HS7I/s320/Photo+77.jpg" width="320" /></a></div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-2547542567335685232011-07-30T12:58:00.000-04:002011-07-30T12:58:57.283-04:00BarmGracious and faithful followers of 3B: we have nearly reached the end of the process that will deliver us a barm, a motherstarter, the answer to all your prayers. By the end of reading this blog entry, you will see -- in the flesh (or in a picture on your computer, unless you come visit me, and ask to see it, or go in my fridge) -- my barm. As long as everything over the next day works out . . .<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlYtVjdMEJjiKSNr3mBcWP7dWbdu68jleBblnnwnJ19EzfcSIdQXyLEEIvXgXMChRBIXLfkQlbkzTuErHgigI7UQbm0YL3DcxJRrb2vj7ly0njkVmhVr2Q3n52j7V-W75ntPoy8bugVY/s1600/DSCF0569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlYtVjdMEJjiKSNr3mBcWP7dWbdu68jleBblnnwnJ19EzfcSIdQXyLEEIvXgXMChRBIXLfkQlbkzTuErHgigI7UQbm0YL3DcxJRrb2vj7ly0njkVmhVr2Q3n52j7V-W75ntPoy8bugVY/s320/DSCF0569.JPG" width="320" /></a></div><div><br />
</div><div>I don't know why my camera pretends like it's the 70s. Or maybe it's my kitchen. So, after like two hours, the seed culture had doubled, but I left it out for the minimum of the four hours, and it became huge! Yay! It definitely tripled. I have never seen a hotter seed culture. I know you want to jump it.</div><div><br />
</div><div>So! Some of the seed culture + flour + water =</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1IBA6imlmVLrat6xmhsQGWtTXBnoOeEDYdtK6pW5EjR52EaxOgswl6-W2UTtwCAFcP6EmfiMLtxZC4iLJ2Al0efH2JqHYXgcRx-X74z-CYVncNkgqqjasahJhJv669NZGt2Oho8V_yE/s1600/DSCF0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1IBA6imlmVLrat6xmhsQGWtTXBnoOeEDYdtK6pW5EjR52EaxOgswl6-W2UTtwCAFcP6EmfiMLtxZC4iLJ2Al0efH2JqHYXgcRx-X74z-CYVncNkgqqjasahJhJv669NZGt2Oho8V_yE/s320/DSCF0570.JPG" width="320" /></a></div><div><br />
</div><div>Reminds me of a <a href="http://www.google.com/search?hl=en&cp=7&gs_id=w&xhr=t&q=squidbillies&safe=off&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.&biw=1094&bih=603&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi">Squidbilly</a>. Not. a. good. thing. And this sits for about six hours, or whenever it gets all bubbly. Yeasts like bubble baths. Yeasty bubble bath. Actually that sounds dangerous. Something you'd need Summer's Eve for. Sorry, <a href="http://www.colbertnation.com/the-colbert-report-videos/393043/july-25-2011/vaginal-puppeteering-vs--d--k-scrub">those commercials</a> keep douches on the brain. Gosh! I suppose that means they're effective!<br />
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After six hours, we have:<br />
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I know it looks similar, but it bubbled people! The bubbles popped, but I promise they were there. Yay! I am so excited to actually <i>bake</i>. This sits in the fridge overnight, and then the barm will finally be complete!<br />
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And after sitting overnight, the barm is ready for its close-up:<br />
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Sorry if that gives you nightmares.<br />
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Yay people! I now <i>finally</i> get to bake! Granted the next recipe will take three days before I actually get bread. <3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-79642229699121728772011-07-29T08:58:00.002-04:002011-07-29T08:59:37.905-04:00Seed Culture: Day 4Ah!<br />
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It worked, people, it really worked! It's so inspiring! It's like life is amazing again! We all need to be like this seed culture. Omg, it (and Ke$ha) is my new role model!<br />
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This is half the wonderfulness that is last night's seed culture + flour + water =<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufveBHxaIClDcnGeKR8wzYe07MtWL9uV_3pk2uXneYYNabiE8EtZKZkpgTPj39Cnm8YD85E2QNARvTudR7XZAaW7rzCEy261QjD6uwyNJsoTBfCHC5ZnA3LtEhCEiiEw_dCBVzE71F3k/s1600/DSCF0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufveBHxaIClDcnGeKR8wzYe07MtWL9uV_3pk2uXneYYNabiE8EtZKZkpgTPj39Cnm8YD85E2QNARvTudR7XZAaW7rzCEy261QjD6uwyNJsoTBfCHC5ZnA3LtEhCEiiEw_dCBVzE71F3k/s320/DSCF0568.JPG" width="320" /></a></div><br />
And this sits for 4-24 hours, during which time it will hopefully double or triple. I hope it works again. Seriously. This has effected (affected? this is one grammar/spelling rule I remain confused by) my life in substantial ways. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-39255784701257224052011-07-27T21:28:00.001-04:002011-07-27T21:30:29.385-04:00Seed Culture: Day 3Hello again, friends! I am once <i>again </i>re-doing the seed culture due to my epic fail last time around. I really want to succeed this time, and I can only do so with your support. If you will kindly offer me funds or barter me services in return for the opportunity to read the genius that is my blog, I would greatly appreciate it. Let me know what you are able to offer. Thank you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3eSRlK67Juy7IVlLsdhxB4iaT-vXsxoTodGFL67X8OpjxPsmbsYwqdHsDTtWwZd6SSHbPcMaDFXJGfN2714w1vzFxKwbUrZLr1ImDfYMsgSGurfyYGQpQR3Fq2cnt9wn23nZVL_-RwU/s1600/DSCF0563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3eSRlK67Juy7IVlLsdhxB4iaT-vXsxoTodGFL67X8OpjxPsmbsYwqdHsDTtWwZd6SSHbPcMaDFXJGfN2714w1vzFxKwbUrZLr1ImDfYMsgSGurfyYGQpQR3Fq2cnt9wn23nZVL_-RwU/s320/DSCF0563.JPG" width="320" /></a></div><br />
This is day two again. No big difference, basically. Although it apparently should have risen a little bit. Problems, problems. I am basically <i>so</i> nervous this isn't going to work out. I think that's why I've been avoiding it. GAH.<br />
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You can't really see this. Too much caucasian happening. But, this is half of yesterday's ish + flour + water.<br />
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And all stirred up! This sits for 24 hours again. And it's supposed to rise for real for real, so hopefully it will work outtttt. Comment me your services people. Give me your credit card numbers. I will bring you a blog tomorrow. I need someone to wash my dishes. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com3tag:blogger.com,1999:blog-3326830123473195886.post-38924980056400665062011-06-28T20:01:00.000-04:002011-06-28T20:01:31.282-04:00Seed Culture: Day 2Hi everyone. I changed what my blog looks like. I hated the other layout. It was too skinny. Anyway, I have a lot of reading to do. I'm trying to actually work, like a grad student is supposed to. Check it, though. Here is Day 1 on Day 2:<br />
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More pasty. Like me in the winter. So, bread flour + more pineapple juice + Day 1 Stuff =<br />
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Ice cream! J/k. Hahahahaha. I am so funny.<br />
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Once again, we wait for 24 hours. See you then. Sorry these entries are boring. I can quote you some text about the history of the United States border patrol, if you'd prefer.<br />
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<3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-19939913947949337222011-06-27T21:21:00.001-04:002011-06-27T21:22:22.989-04:00Seed Culture: Day 1<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">AH. Hello lovelies. It's been entirely too long. If you're wondering WHY this is so, basically, I have a life. Also, I am currently stuck at the barm stage of things, which a) takes forever b) produces no immediate results and c) takes forever. I've tried to make it about five months ago, or whatever, but here's attempt number three (?!). I'm hoping b/c it's the summer, and my apt is hotter, it'll work. Let's find out together!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">So, here goes the chronicle of your lifetime. We start with developing a seed culture:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is dark rye flour + pineapple juice (I know. WTF. What did bread bakers do before the West colonized pineapple-growing areas of the world?) and it sits out for 24 hours. Rotten pineapple juice, basically.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">See you tomorrow! <3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-28811926290366284022010-12-28T17:34:00.000-05:002010-12-28T17:34:48.287-05:00New York Deli RyeSame day. Different story. New Nicholas Hoult/Tom Ford ad.<br />
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Yeah. New York deli rye. You know. The bread making up Peter's fave sandwiches. Both of which sound disgusting: "roast beef, chicken fat [EW.], and onion; and corned beef, coleslaw, and Russian dressing." Dear Peter: We all know you grew up in NY. Stop grossly shoving it in our vegetarian faces.<br />
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But, I love rye bread. So, yeah. I'm excited.<br />
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Barm + rye flour (the recipe called for "white rye flour." My rye flour is just "rye flour." Dunno what the difference is, but I'm not a racist.) + water.<br />
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Ah! + sweated onions. Sweated onions.<br />
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All stirred up, this sits for three to four hours, after which it will (HOPEFULLY, barring any of the possible problems of the basic sourdough variety) bubble and foam.<br />
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So, it wasn't foaming. Per Natty's suggestion, I added some yeast. I'm also going to throw away my old barm and make more (sigh), so look forward to that LONG blog entry.<br />
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Check those little bubbles in that blurry picture. It's bubbly alright. Probs thanks to the yeast.<br />
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So, here's when the problems come in. So, I made the starter Christmas Eve. Was supposed to make the bread on Christmas. That didn't happen. So, the 26th, I took it out and went to run errands that took way longer than an hour. By the time I got home, I didn't feel like baking. So, I put it in the fridge. So, now it's the 27th. I took it out for an hour again and am actually baking. So, many errors could have occurred during this process. We'll see.<br />
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Anyway. This is bread flour + rye flour + brown sugar + salt + yeast + caraway seeds (yay!).<br />
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+ starter + shortening + milk =<br />
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+ water + stirring =<br />
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+ six minutes of kneading =<br />
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This sits for an hour and a half, during which I realize the time I have until school begins again is fading fast and I have a SHIT ton left to do. This is the problem with slacking in fall quarter, frenemies.<br />
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Perfectly doubled! Ow ow ow!<br />
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This was shaped into a sandwich loaf, but apparently I didn't take any pics of that. The sandwich loaf sits for 90 mins. I CANNOT DO CROSSWORD PUZZLES DURING THIS TIME. I MUST CUT DOWN MY TO-DO LIST. BYE.<br />
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After 90 minutes, this loaf is looking pretty swell (GET IT, it's a pun, GET IT?!):<br />
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Bakes from anywhere between 35 minutes to an hour. I am cutting my to-do list down, muthabakas.<br />
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Yay!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgGhkGoqC4xMiwP1pKBM-N6Ys46B82ZzdtgK-uH9XMFGHl09IZbyJdS12Z4wkwvkB5Alazn9NZ1RTDwAny62GgfFW8568aKFCzJZMs5kWNdX4i-SQXG8lqzBcbSiXHjjIyv6ljH6QToI/s1600/DSCF0539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgGhkGoqC4xMiwP1pKBM-N6Ys46B82ZzdtgK-uH9XMFGHl09IZbyJdS12Z4wkwvkB5Alazn9NZ1RTDwAny62GgfFW8568aKFCzJZMs5kWNdX4i-SQXG8lqzBcbSiXHjjIyv6ljH6QToI/s320/DSCF0539.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKr4bI9Oi6xW-kijYbo41tv0wurGhp5Eiq2hP1v_DA90nATuPw4WqqBDKudFN3sH6zjYhbrrSjj5NUGGSRUDs1UAQsHsJx4Fao2dbxZNb4CJsY8mylBKuw-173wlYLj_1W1f34Ku1fRe4/s1600/DSCF0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKr4bI9Oi6xW-kijYbo41tv0wurGhp5Eiq2hP1v_DA90nATuPw4WqqBDKudFN3sH6zjYhbrrSjj5NUGGSRUDs1UAQsHsJx4Fao2dbxZNb4CJsY8mylBKuw-173wlYLj_1W1f34Ku1fRe4/s320/DSCF0541.JPG" width="320" /></a></div><br />
So. This was delish. Delic? 5/muthafuckin5. Get it!<br />
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<3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com3tag:blogger.com,1999:blog-3326830123473195886.post-68761466040760931282010-12-24T20:41:00.000-05:002010-12-24T20:41:04.919-05:00Basic Sourdough BreadI'm writing this in sunny Columbus. Which may not be sunny. I can't tell. It's probably cloudy. And it's dark outside. And it's Christmas Eve. Shouldn't I be reading some sort of Christmas tale or something? IDK. I love being a heathen. Yet, I feel strangely left out on Christmas. But then I remind myself, I am constantly marginalized in this society. Christmas is just a concrete example.<br />
<br />
ANYWAY. Basic sourdough bread. Which I made yesterday. But, I'm writing this today. W/e.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfAW3vANSmSGeIHmaa_ISs7s5Mj0aFGzVgL0wz96_cOHtEccqI3f5sq2v1ScWbYD_9I54U9Jyu2m1Q2pCcwF2ZLc9yBTdcyeCjN2PI2NtbvOr3qf-16J87vC1bExmrryETF8n1fQCu9s/s1600/DSCF0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfAW3vANSmSGeIHmaa_ISs7s5Mj0aFGzVgL0wz96_cOHtEccqI3f5sq2v1ScWbYD_9I54U9Jyu2m1Q2pCcwF2ZLc9yBTdcyeCjN2PI2NtbvOr3qf-16J87vC1bExmrryETF8n1fQCu9s/s320/DSCF0517.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">SO. The Sourdough Breads. This marks the beginning of a series of breads in the book that begin with a sourdough starter. This is your basic sourdough bread. So, we start with everyone's fave, barm. GAH. This is going to be the most annoying baking experience EVER. Barm for like eight breads. Barm is a live starter that, much like your friend's annoying child that interrupts your conversation at the local cafe, must be fed constantly. If you don't want to feed it, you can freeze it. But then it takes two days to build back up. Basically, any bread using barm is ridiculously time consuming. It also takes a week to make barm in the first place. I've had this barm for about a year, I think. IDK. I used it a while back in a different recipe. So yeah, up there, that's the barm we're using for this recipe.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutOBJ7xQ62IVcH01s8ZpG95Rtm11rhNqyIjFx-CFxRz6hS_wodfB5BQkxtPmf1CwdixBdjh1RGPLltsW97W08BPmVOD2rk-hNwnYsDZ9Q4iOmCxfZDrexamb6oHZAP-wK8kt9l5lE40c/s1600/DSCF0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutOBJ7xQ62IVcH01s8ZpG95Rtm11rhNqyIjFx-CFxRz6hS_wodfB5BQkxtPmf1CwdixBdjh1RGPLltsW97W08BPmVOD2rk-hNwnYsDZ9Q4iOmCxfZDrexamb6oHZAP-wK8kt9l5lE40c/s320/DSCF0518.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Barm + flour + water = our "firm starter." Okay, there's a surprise at the end of this blog. I'm going to ruin it for you here. This bread is a major fail. Possible problem #1: My barm is too old. Possible problem #2: My "firm starter" is way glugly. Not firm at all. Too much water.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W_BOkOkno1gCLvHzqwZdn9oGAHTHlNemU9ObM3wKb4aETu5MwmItDFNLXAsfTEibQHApdMIlQztMAdiyvZqF2wo-G32B0UDV_9EqguXS97DJsIwT50sSk-21Qwy4rdE12GWKPD87ZQI/s1600/DSCF0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3W_BOkOkno1gCLvHzqwZdn9oGAHTHlNemU9ObM3wKb4aETu5MwmItDFNLXAsfTEibQHApdMIlQztMAdiyvZqF2wo-G32B0UDV_9EqguXS97DJsIwT50sSk-21Qwy4rdE12GWKPD87ZQI/s320/DSCF0519.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Our starter after four hours. Is this doubled? Hmm, IDK. I mean, it does look a lot different than I thought it looked while baking. Basically, this blog entry is a mystery, in which I -- and you, dear reader -- try to figure out what the problem is. Because, after all! I have to bake eight more breads with this same starter! If the starter's the problem, then I have to make a new one! Which will take me a week! So, expect no pictures of hot men or fun radio singles to deter you from figuring out the problem for me, dear reader! This is no Choose Your Own Adventure. This is Taneem's Adventure. Help me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, I lied.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.shoppingblog.com/pics/tom_ford_eyewear_birds_fall_2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.shoppingblog.com/pics/tom_ford_eyewear_birds_fall_2010.jpg" width="202" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is super late posting this campaign, but holy eff. Tom Ford, make me stop loving you. Nicholas Hoult, stop being so hot. Birds.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OTEjL9IZ9AT1UnbvqJbFS8zdJ7oDKQFW2W0RUNZ0t9bD2_pD3RDVNMgDQWU9NVoPUpZOty3G3U0XfR0CiMVpzf6rVmhZMuEF1oGjB750yEzXbbOyhqaNDtwxR033dKmRxw6-IYzorG4/s1600/DSCF0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OTEjL9IZ9AT1UnbvqJbFS8zdJ7oDKQFW2W0RUNZ0t9bD2_pD3RDVNMgDQWU9NVoPUpZOty3G3U0XfR0CiMVpzf6rVmhZMuEF1oGjB750yEzXbbOyhqaNDtwxR033dKmRxw6-IYzorG4/s320/DSCF0520.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Flour. Salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDZkVRsd3B1Hm9p2OCS48wViMCWsI3D_GZwUPbpZAil7_fRD3pDDUMtNtWaVFnmnAc3P_fweGGPtVmcWhfKREoeFfU8GqifQckWrNVPWsbFZwrnsMChR13BM26ZehNT4bhQnWJq3e6lA/s1600/DSCF0521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDZkVRsd3B1Hm9p2OCS48wViMCWsI3D_GZwUPbpZAil7_fRD3pDDUMtNtWaVFnmnAc3P_fweGGPtVmcWhfKREoeFfU8GqifQckWrNVPWsbFZwrnsMChR13BM26ZehNT4bhQnWJq3e6lA/s320/DSCF0521.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Monster food.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, well just flour and salt and starter and water. In a mixer. Reason why I love being home. Making bread = no dirty hands. Which is super nice. But, disconnects you from the bread. Srsly. Eating with your hands, making food with your hands = awe.some.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFUYc3J0p-W-pm3ZNA87qb6U8YpYALwUz1jMjECANpInj0FlreEUOcJp5mFZo48W3RbXGEYcjkZkeLt7bY8Y07eqGhJ7pfKI451O2Wj1j3A2k_ET923RH2bXP0pimTPUFu207SM-jZIs/s1600/DSCF0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFUYc3J0p-W-pm3ZNA87qb6U8YpYALwUz1jMjECANpInj0FlreEUOcJp5mFZo48W3RbXGEYcjkZkeLt7bY8Y07eqGhJ7pfKI451O2Wj1j3A2k_ET923RH2bXP0pimTPUFu207SM-jZIs/s320/DSCF0522.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dough all kneaded (BY MACHINE). And ready to sit. For three to four hours. At this point, we were eating lunch. I love Chinese fake meat. DE-effing-licious.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpWLEmq00oD9wZZ4-KxgleD8X56ORsJirGpDXyQmHYCF5tDVkIbekTfqBoc4vGFntTtka1sdaFeTIL6lmrziyGKHHDhY4W4Rn4_8YuElLsJoakWzwWXYl2o9zQoByy2_fnTo0bIbyv_k/s1600/DSCF0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpWLEmq00oD9wZZ4-KxgleD8X56ORsJirGpDXyQmHYCF5tDVkIbekTfqBoc4vGFntTtka1sdaFeTIL6lmrziyGKHHDhY4W4Rn4_8YuElLsJoakWzwWXYl2o9zQoByy2_fnTo0bIbyv_k/s320/DSCF0523.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh wait. I forgot. Benz and Zain were waiting for me to finish baking so we could go get lunch. This is such a flattering picture. This is what we do all day at home. Benz sits. Zainu holds long underwear. I bake.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrL10f5aQBcvBBowZiBeNNg_qcWpmdlMKwLn_IfkDQRxNxisPgwlngRifeF1TjttD_j0zAFqSKAzcMj9XhinzKixSIehT-TqGRb_0x7_gwf0GAqSSBhzH8r4a8_-ToOpA7rK9V7bILtA/s1600/DSCF0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrL10f5aQBcvBBowZiBeNNg_qcWpmdlMKwLn_IfkDQRxNxisPgwlngRifeF1TjttD_j0zAFqSKAzcMj9XhinzKixSIehT-TqGRb_0x7_gwf0GAqSSBhzH8r4a8_-ToOpA7rK9V7bILtA/s320/DSCF0524.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I was like, um, bread, can you rise a little faster? I put it in the oven under warm setting (possible problem #3?). This is it after 3 hours. Or 4. I don't remember.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM48jhs4TAZAOs8k0V5CPMc1DZT3OdSTt_PdZQlWResGiqk7HZj1tc7sssZwnMiS7u8QR2tpdOzQiTbBz_S4PizzE6vbg31FyX1nm9mosmWbUfICJP5ch8Fwsa_XYOUjUPPgB6U3dynY/s1600/DSCF0525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM48jhs4TAZAOs8k0V5CPMc1DZT3OdSTt_PdZQlWResGiqk7HZj1tc7sssZwnMiS7u8QR2tpdOzQiTbBz_S4PizzE6vbg31FyX1nm9mosmWbUfICJP5ch8Fwsa_XYOUjUPPgB6U3dynY/s320/DSCF0525.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boule. This is when we really went to lunch. The boules sit for two to three hours. See above for what I did and my opinion on Chinese fake meat food.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM8jThwv1nqkP8e6vMR9Jw2BcLlxcHnsBbe-LbwgZ7IK3wdWfG0GAoGW8Tgr7hVEVZFpf80cqinEVuAXLKU3IaWAbwIRseq05_kCneB9YHsmzAbsEZkMkoAlGDYveB_mfA2UuItiXIPA/s1600/DSCF0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM8jThwv1nqkP8e6vMR9Jw2BcLlxcHnsBbe-LbwgZ7IK3wdWfG0GAoGW8Tgr7hVEVZFpf80cqinEVuAXLKU3IaWAbwIRseq05_kCneB9YHsmzAbsEZkMkoAlGDYveB_mfA2UuItiXIPA/s320/DSCF0526.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Batty and "risen" boules. IDK if you can actually see the dough after it "rose." But, basically, it didn't rise. They are like pancakes. I am crying.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I baked this ish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47Onnc0Pip3u7Nt951bBh_NmyDevWR1YmPW_IkkLsPQiyvm-66xSkenCbbsWofu3fZBekRxXcbmYutM3ud-uV-FXR7R9kkaFVjPJdPl0OJt7ivmdRp2Kl38ihS5MxkMwB3WuBfSLd7Cg/s1600/DSCF0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47Onnc0Pip3u7Nt951bBh_NmyDevWR1YmPW_IkkLsPQiyvm-66xSkenCbbsWofu3fZBekRxXcbmYutM3ud-uV-FXR7R9kkaFVjPJdPl0OJt7ivmdRp2Kl38ihS5MxkMwB3WuBfSLd7Cg/s320/DSCF0527.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's what happened. I didn't take a crumb shot for your safety. This is the worst bread thus far. Things I have learned thus far in blogging/baking this book: I cannot bake bread. I really have been disappointed by my efforts most times. Sigh.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ratings:</div><div class="separator" style="clear: both; text-align: left;">Me: 0.5/5 (the crust was good)</div><div class="separator" style="clear: both; text-align: left;">Batty: 2/5 (she didn't have the potato rosemary, obvs)</div><div class="separator" style="clear: both; text-align: left;">I don't think anyone else rated it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On the plus side, when I told my dad to throw the loaf away before I left, he said no, and he'd slice it open and toast it long ways. So, we'll see if he actually does it. (My dad's a chef. His opinion obvs means more than yours.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">SO SOLVE THE MYSTERY. I AM MAKING THE NEXT BREAD RIGHT NOW.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com4tag:blogger.com,1999:blog-3326830123473195886.post-75075254737266561592010-12-08T19:04:00.001-05:002010-12-08T19:05:43.580-05:00PuglieseWhich really should be this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://24.media.tumblr.com/tumblr_kxdqnx6X5d1qzy0kyo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://24.media.tumblr.com/tumblr_kxdqnx6X5d1qzy0kyo1_500.jpg" width="320" /></a></div><br />
Which looks disgusting.<br />
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Pugliese is another vague Italian bread that Peter insists on finding distinction in. Admittedly, this bread is made with durum flour, which I couldn't find. So, you can make it with semolina flour, which I also couldn't find. So, you can make it with normal bread flour. So, that's what I did. So, basically this bread is like every other bread, I guess. Except I get to use a proofing bowl! I think this is my first time doing this.<br />
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I slacked a bit with pics at the beginning of this process, so yeah:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr-PrrtfAsKP0Cqom3WcIqI_IgE2DjFrXhVMvexvWAcg0OehjzjwXlLoD3F4_Fs1DxSg7YRCP0xkBC2QcBhQEwk3EeruV-sjLTEotG1LPfaSjLPX-Yij_mZypt2K5bum13jiFND1x3yQ/s1600/DSCF0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr-PrrtfAsKP0Cqom3WcIqI_IgE2DjFrXhVMvexvWAcg0OehjzjwXlLoD3F4_Fs1DxSg7YRCP0xkBC2QcBhQEwk3EeruV-sjLTEotG1LPfaSjLPX-Yij_mZypt2K5bum13jiFND1x3yQ/s320/DSCF0503.JPG" width="320" /></a></div><br />
This is flour + salt + yeast + biga + water.<br />
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And here was the fun part:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAX6tVkh4MmV4bnfsEbkgKfVXwbtqpChkjXpgH-pCJ6s86VHdSVpu3g-q7kFf3tJ31yrKWCLobwIAK9FDOFmQZZdhb6IG3wI6C1Tn2MGSR1Vp0QEktF5nJIGZ5wq0encOpVm0pZ-e20o/s1600/DSCF0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAX6tVkh4MmV4bnfsEbkgKfVXwbtqpChkjXpgH-pCJ6s86VHdSVpu3g-q7kFf3tJ31yrKWCLobwIAK9FDOFmQZZdhb6IG3wI6C1Tn2MGSR1Vp0QEktF5nJIGZ5wq0encOpVm0pZ-e20o/s320/DSCF0504.JPG" width="320" /></a></div><br />
You stir/ knead this dough by hand, dipping your hand in cold water as you do so. The dough was so <a href="http://www.urbandictionary.com/define.php?term=glugly">glugly</a> by this point. It was nice to knead. Especially while listening to Willow. I whipped my hair back and forth.<br />
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So, basically this is exactly like ciabatta. Peter spends the bulk of the intro to this bread saying how it's totally not and everyone thinks it is, but per usual, they are all wrong. Peter is GOD.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GDtxtspVEMy1Wp0mFkjupS1BfDRIuN5jJVA44D60AU0r8daRCWaBNS_AIk68XyO3QIZwXXfeXmdUyyIDTLlpbfift5U-3GMAuu1DvKv1DKdSG8eJ5DuRBGotpl4he3_LX8HQy5mM3uk/s1600/DSCF0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GDtxtspVEMy1Wp0mFkjupS1BfDRIuN5jJVA44D60AU0r8daRCWaBNS_AIk68XyO3QIZwXXfeXmdUyyIDTLlpbfift5U-3GMAuu1DvKv1DKdSG8eJ5DuRBGotpl4he3_LX8HQy5mM3uk/s320/DSCF0505.JPG" width="320" /></a></div><br />
Slipper!<br />
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Slipper pulled, stretched, and folded!:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRlbv65qDOZrYLFJdWigUsCYc1YhEVfbC4s72c1-l82AGAj61k_womsFt71hHVJX02QYJGp_g7V_oBBopXdkZE-5hyphenhyphenGHO9khxjrdGEYuH8_PpG0RkJFAFhvKpwjQM_BixkKbsBQud4hE/s1600/DSCF0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRlbv65qDOZrYLFJdWigUsCYc1YhEVfbC4s72c1-l82AGAj61k_womsFt71hHVJX02QYJGp_g7V_oBBopXdkZE-5hyphenhyphenGHO9khxjrdGEYuH8_PpG0RkJFAFhvKpwjQM_BixkKbsBQud4hE/s320/DSCF0506.JPG" width="320" /></a></div><br />
And, because I have no life, obviously, thanks for pointing that out, Pete, stretched, pulled, folded again:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MXEQRmcVNXzvvVhUM6dI9tvTgnrdWlR9jKMTRDame8GatK3oQ3cyqav6IZTpwne4bEX9Oxs16waAUMLqz4wv4Gv3eAuNkU0Ay0OscB0er_xgdRe1VtyxW0jnY8k9djpUA8tX87MvJNo/s1600/DSCF0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MXEQRmcVNXzvvVhUM6dI9tvTgnrdWlR9jKMTRDame8GatK3oQ3cyqav6IZTpwne4bEX9Oxs16waAUMLqz4wv4Gv3eAuNkU0Ay0OscB0er_xgdRe1VtyxW0jnY8k9djpUA8tX87MvJNo/s320/DSCF0507.JPG" width="320" /></a></div><br />
So, this sits for two hours. I wanted to do my laundry. But, that didn't happen. I was still productive though! Be proud of me, young readers. Proud of your mother baker. Haha. Best euphemism ever? Yes.<br />
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I'm trying to hit the hotel with two girls that's wide awake. And that DC shit I rep all day. ALL MOTHERBAKING DAY.<br />
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Here it is, sitting for two hours:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydBZl4WBcw6hqB4T118wbPu44b-xSpLZVvRyJBwIdU3GysVaL3E6OuGre3_D2_SkaCiaZ3cI_-6SEds2IIqBQeynV4o0oozersC-EK1VkjdXM_6tIB373lfDgT1b4fTucxsuN85FDYHg/s1600/DSCF0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydBZl4WBcw6hqB4T118wbPu44b-xSpLZVvRyJBwIdU3GysVaL3E6OuGre3_D2_SkaCiaZ3cI_-6SEds2IIqBQeynV4o0oozersC-EK1VkjdXM_6tIB373lfDgT1b4fTucxsuN85FDYHg/s320/DSCF0508.JPG" width="320" /></a></div><br />
It looks limp.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAJ7ybSqt89QMzjdpAXhlXnWmOMOKPRFEP39s8W4VBDrk1Rh8hgCBm26F4uN_g0LMiENof3Z4-HfJtjf_NGSD6ICR-4JedPYkLEU2_W07L04Qc_rMfo6sjw9ddCsrLgVX_IhmGeXTDXQ/s1600/DSCF0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAJ7ybSqt89QMzjdpAXhlXnWmOMOKPRFEP39s8W4VBDrk1Rh8hgCBm26F4uN_g0LMiENof3Z4-HfJtjf_NGSD6ICR-4JedPYkLEU2_W07L04Qc_rMfo6sjw9ddCsrLgVX_IhmGeXTDXQ/s320/DSCF0509.JPG" width="320" /></a></div><br />
Never mind! Okay, actually, it still looks limp. But it is obviously now turned on.<br />
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And look! It's ready to proof it its little proofing bowl! It's like a nice home. Made of an unused pillowcase that went with a duvet cover I recently threw away.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5i1qpvPSyqazUH87T0RDB2FLIY0i94IoCT3E8v645oRWJqMNPhE_wLUj1fW1HByIB9j_zLkjpwnYaMrYnNMfZ0Cn495MRBgFcIhz_6JcaAsbSKse0JrZBMtP7YboBMxuRTzA_8sg8p90/s1600/DSCF0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5i1qpvPSyqazUH87T0RDB2FLIY0i94IoCT3E8v645oRWJqMNPhE_wLUj1fW1HByIB9j_zLkjpwnYaMrYnNMfZ0Cn495MRBgFcIhz_6JcaAsbSKse0JrZBMtP7YboBMxuRTzA_8sg8p90/s320/DSCF0510.JPG" width="320" /></a></div><br />
I have such a dirty mind.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This sits for 60-90 minutes (warm setting on the oven = half an hour, bitches! Gotta love technology.).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTbsJvtW6aUVarOb20if6hZOmtZthNeOj0tIZJe614a3HKT7euPz5LBq7YmDxMZSJHLHHjpIXY6nJmGasbomrRqcWI3V63Sq4oE1tgsqlNDEJKL5HOlO2nkPxAoyrb3kf9Kqn9yImKeE/s1600/DSCF0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTbsJvtW6aUVarOb20if6hZOmtZthNeOj0tIZJe614a3HKT7euPz5LBq7YmDxMZSJHLHHjpIXY6nJmGasbomrRqcWI3V63Sq4oE1tgsqlNDEJKL5HOlO2nkPxAoyrb3kf9Kqn9yImKeE/s320/DSCF0511.JPG" width="320" /></a></div><br />
Big again! And look, this is what it really looks like!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHYcGlWLv1wzyTxjfbLFf9Wl8fhXGd2yc1z97JTxgINCmUK1VvYxHHDIbUdHYMbWojmQdJdDYljKzp1JjM_J7j6iJkSsLD0VTIkizcnsp1lANX_WQ_Jh3JGNTTbd5T0Ka1bHJr0vOEFM/s1600/DSCF0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHYcGlWLv1wzyTxjfbLFf9Wl8fhXGd2yc1z97JTxgINCmUK1VvYxHHDIbUdHYMbWojmQdJdDYljKzp1JjM_J7j6iJkSsLD0VTIkizcnsp1lANX_WQ_Jh3JGNTTbd5T0Ka1bHJr0vOEFM/s320/DSCF0512.JPG" width="320" /></a></div><br />
Baking bread is basically exactly like a makeover show and as such, I feel that I should critique its process. Perhaps next quarter I will have my students analyze my blog for me.<br />
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Score!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv_jUoOzMXWHNF6RbTbJKioy0LlDcSn2zW1s8NX6Ai7ryzS9eLsnC9qsF7CX8DcmbL8RUpEMCAnQKYA2_8CuTX4gFDRt0h8vjWCDgEbknRw5DSyq3J30Hgs4FnPI5JQgSSGWleSvluSI/s1600/DSCF0513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv_jUoOzMXWHNF6RbTbJKioy0LlDcSn2zW1s8NX6Ai7ryzS9eLsnC9qsF7CX8DcmbL8RUpEMCAnQKYA2_8CuTX4gFDRt0h8vjWCDgEbknRw5DSyq3J30Hgs4FnPI5JQgSSGWleSvluSI/s320/DSCF0513.JPG" width="320" /></a></div><br />
Bakes for twenty to thirty-five minutes. I love having nothing to do.<br />
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And!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D3_A7UojNQY7ZkMYrpE3Z6mfXfckbS9d7mXZObkdsSg_abq2CyMsIp13RDg6umX-XU_1oGaIscK7a9-yHPUTgAY7ruX3eib0mKYgUVZRC-0KRK0d6CcRNDEUCXcKBzUZ0ZERUS-7roA/s1600/DSCF0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D3_A7UojNQY7ZkMYrpE3Z6mfXfckbS9d7mXZObkdsSg_abq2CyMsIp13RDg6umX-XU_1oGaIscK7a9-yHPUTgAY7ruX3eib0mKYgUVZRC-0KRK0d6CcRNDEUCXcKBzUZ0ZERUS-7roA/s320/DSCF0514.JPG" width="320" /></a></div><br />
It was only in for fifteen. But, it looks <i>delicious</i>. Ah! I have to wait forty minutes to cut into this, but I'm leaving the house, so it'll probably be longer. Ah! I might end up seeing y'all tomorrow. We shall see.<br />
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Okay, I lied. I decided I didn't feel like postponing this, so I cut into it ahead of schedule!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49dtk6MGXCNy4d1h06P14TGOxnHlKhvpGXS6fPzwb8LuA2iC0cPKPgnJUqtbOdG-mE7zrGCBvzm7knwcpQzqA9Heu2jPaCh4M6zXmP4CLHsa3k4m5fD40TyEsm0-KitILnpN5qUSKl0o/s1600/DSCF0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49dtk6MGXCNy4d1h06P14TGOxnHlKhvpGXS6fPzwb8LuA2iC0cPKPgnJUqtbOdG-mE7zrGCBvzm7knwcpQzqA9Heu2jPaCh4M6zXmP4CLHsa3k4m5fD40TyEsm0-KitILnpN5qUSKl0o/s320/DSCF0515.JPG" width="320" /></a></div><br />
Ah! Ah! This was crazy good. CRAZY GOOD. I also now understand the waiting part. Peter's right. You do lose the flavor b/c the heat burns your taste buds.<br />
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SO YEAH. 5/5, much?! <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com3tag:blogger.com,1999:blog-3326830123473195886.post-53717343716454661342010-11-27T22:43:00.000-05:002010-11-27T22:43:03.313-05:00Potato Rosemary Bread<div class="separator" style="clear: both; text-align: left;">Hello friends! It's Thanksgiving, the time of love, family, and bread. BREAD. Batty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I'm baking potato rosemary bread. Which is good. Because it's super Thanksgivingy. And the recipe calls for leftover mashed potatoes, and hey! We actually have leftover mashed potatoes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sweet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So! Yesterday, I made some biga. Here it is, all cut up.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAYoKlrXRX0I7EDHOZXAUBpOnP1cIPtS0FtJPm0E4Yuxn3GXS1RVosR2dD1_DJ8G1q5hVmBnic3ego0K6X6-pmSg8Vd8R8pxJGHUvpaTUaHj6qQC3SKEuwSHbTagzyMsojr5cA4uO9bo/s1600/DSCF0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAYoKlrXRX0I7EDHOZXAUBpOnP1cIPtS0FtJPm0E4Yuxn3GXS1RVosR2dD1_DJ8G1q5hVmBnic3ego0K6X6-pmSg8Vd8R8pxJGHUvpaTUaHj6qQC3SKEuwSHbTagzyMsojr5cA4uO9bo/s320/DSCF0486.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And! Flour (I had to use all-purpose, because it's like, dude -- I'm not going to buy bread flour that I can't take back with me b/c I'm flying on a plane and can't check things because it costs fifty dollars and they also body scan you and feel you up with a pat down and that happens, yeah.) + salt + yeast + pepper =</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcYzzP0Ex76QEArDTgO3CyErbZmInt9dc3HTAYuAVC0Zcj-XkbZzkuwF_0-hHz-lh8f4qwmEXtlV1Le_3fOeQBaN93vSrffBKdPKtPrRf8fREFMgFHxZiwCF7UX2Hrsgazg-cXVGsr2Q/s1600/DSCF0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcYzzP0Ex76QEArDTgO3CyErbZmInt9dc3HTAYuAVC0Zcj-XkbZzkuwF_0-hHz-lh8f4qwmEXtlV1Le_3fOeQBaN93vSrffBKdPKtPrRf8fREFMgFHxZiwCF7UX2Hrsgazg-cXVGsr2Q/s320/DSCF0487.JPG" width="320" /></a></div><br />
Hey look! Benz took a picture of me! What up, kids!? Oh, and b/c I'm at my parents', I used a MIXER. It's practically like you're not making bread. Because the mixer does all the work. Yeah. There are a lot of people here right now. I'm typing things. Sports are being discussed. Or something.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mui73O-i5kS0KBfhiuhUgrB98sRFT_QLnahq3QAkuKOr_Gx_8mcZealmmKNomrvVGIvEJMWKj5lB3gSEUS_YeaGai0f4jJDnI61q4noOO4ATwgnHjDPzUkMfxuBONVTZP7n5BZFWKfY/s1600/DSCF0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mui73O-i5kS0KBfhiuhUgrB98sRFT_QLnahq3QAkuKOr_Gx_8mcZealmmKNomrvVGIvEJMWKj5lB3gSEUS_YeaGai0f4jJDnI61q4noOO4ATwgnHjDPzUkMfxuBONVTZP7n5BZFWKfY/s320/DSCF0488.JPG" width="320" /></a></div><br />
So! + biga + mashed potatoes (!) + rosemary (fresh from the muthafuckin' yard -- check it:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGxEOImiVueZ-8Gs3_Ec9iRJZgecB8UDRMkMyEBqszv8YylbGIj_Qh7km2JFNY-mlwTsIQ21XvOnI0Fh_XgsgM8mSrDWZwqjesHaDkdnKDpDaIh9u7qxisHDmHl0yBy1O0myTPYtfgY0/s1600/DSCF0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGxEOImiVueZ-8Gs3_Ec9iRJZgecB8UDRMkMyEBqszv8YylbGIj_Qh7km2JFNY-mlwTsIQ21XvOnI0Fh_XgsgM8mSrDWZwqjesHaDkdnKDpDaIh9u7qxisHDmHl0yBy1O0myTPYtfgY0/s320/DSCF0490.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">) + olive oil + water =</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiH_oOmF_yHUenHGmHhoCTtjtJn0glkuuoiPRcVuL4c7HUNd2wIJFqrKc5A-PKtYw0iLXkwtKK-cxTq6UtBa2AkGUeJEazTlkz7YGukPT-11KvzUvZolZtcQKS8Ao8JFQZiNhMLtXL-0/s1600/DSCF0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiH_oOmF_yHUenHGmHhoCTtjtJn0glkuuoiPRcVuL4c7HUNd2wIJFqrKc5A-PKtYw0iLXkwtKK-cxTq6UtBa2AkGUeJEazTlkz7YGukPT-11KvzUvZolZtcQKS8Ao8JFQZiNhMLtXL-0/s320/DSCF0491.JPG" width="320" /></a></div><br />
Pretty! Whoa. Everyone is tie (tye?) dying t-shirts. I am being anti-social for you, friends. I hope you appreciate it. Even though most of my readers = my sisters. Oops. Love ya!<br />
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And! All kneaded. And all cool. This sits for two hours while <em>I</em> tie-dye a shirt and wish we had music playing. I suppose I can make that as a suggestion. But, my family's pretty loud. We don't need that added nothing. Meanwhile, <a href="http://www.youtube.com/watch?v=YA-MMmJAi8A">here's a song that's been stuck in my head for forever</a>. Enjoy it as background music while you finish reading.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKt_3WuWQOFoG2kHq3oEB0Tpfd5P5jvg-hk-Hl-YmZdsoukok1cW_YmQDPfHo2eEClF8h3MZf8USu6s63cNvQJ4u2RoNcPTt9LBynNDsDU6yncCyVqUB4zwSODcJpKDgf4x3syIFZWhQ4/s1600/DSCF0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKt_3WuWQOFoG2kHq3oEB0Tpfd5P5jvg-hk-Hl-YmZdsoukok1cW_YmQDPfHo2eEClF8h3MZf8USu6s63cNvQJ4u2RoNcPTt9LBynNDsDU6yncCyVqUB4zwSODcJpKDgf4x3syIFZWhQ4/s320/DSCF0492.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">OMG. I just realized I added double the amount of biga. Ah! I hope it still tastes okay : /</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, here it is. Doubled. With double the biga. Gah!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpSSfnYXvlBgG1tfdxOW8BrszK4SAP8XQGpyKtvaE0ROA9ACSqkhtjXIDqoSLJLY8TqDbvGOvTrtR5jJwj8YMUDRve9mMt4qS11Le-DfQZybrcED-x9L8gq4I6hNvSaEwcGCW06SCDM8/s1600/DSCF0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpSSfnYXvlBgG1tfdxOW8BrszK4SAP8XQGpyKtvaE0ROA9ACSqkhtjXIDqoSLJLY8TqDbvGOvTrtR5jJwj8YMUDRve9mMt4qS11Le-DfQZybrcED-x9L8gq4I6hNvSaEwcGCW06SCDM8/s320/DSCF0493.JPG" width="320" /></a></div><br />
OMG. PS: My sisters defaced my bookmark. DEFACED. It's okay. James Franco looks wonderful even with a drawn-on mustache.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPoTmE1ruclhxGrxI940-nh1HNT8nS6zN44FWhI_4_Niuc7h8TiXnlv2aqh6ATHtZSiiH5dPzQY6j5G7FKW3nAApVFyoRKQISxZfLYznq7TwPcg3Q7QRSbAzPqVPP6TXw13AD1YemgN0/s1600/DSCF0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPoTmE1ruclhxGrxI940-nh1HNT8nS6zN44FWhI_4_Niuc7h8TiXnlv2aqh6ATHtZSiiH5dPzQY6j5G7FKW3nAApVFyoRKQISxZfLYznq7TwPcg3Q7QRSbAzPqVPP6TXw13AD1YemgN0/s320/DSCF0494.JPG" width="320" /></a></div><br />
Hey, look! Benz caught me rolling the rolls in action. Batty insists on being a part of the party. Always.<br />
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And the finished rolls! There are fifteen instead of eighteen, but what are you gonna do? Eat sweet potatoes. That's what I'm doing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y7gZZPRHG_DltzwTxY3l4od3HjP4SOjMMRCLVJk8OFOtds4UV0DS2bC_vFuRIHYCm5QZOzo_Vu4-ZLCadycq52rNNN_j2OzI7b7oSFd19wfM5FQRox7CLKntPsPLw-f635GudLDBtGU/s1600/DSCF0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y7gZZPRHG_DltzwTxY3l4od3HjP4SOjMMRCLVJk8OFOtds4UV0DS2bC_vFuRIHYCm5QZOzo_Vu4-ZLCadycq52rNNN_j2OzI7b7oSFd19wfM5FQRox7CLKntPsPLw-f635GudLDBtGU/s320/DSCF0499.JPG" width="320" /></a></div><br />
These sit for one to two hours, while everyone else parties and Benzie stays here to hang out with me. Thanks, Benz. <3<br />
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All blown up after an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7MEn9gTmvqsRmwT4E2UK9-94uP_yaZgEle3xsAoxfra_elJ2JRO4BgrHOJY_e9AsZNn_XJ8JyfLdGsfBeUEu-UsrazStL6oTk3p6XtAdi202WfyMMb8HxICU6W4On6WC4jd3IGGQ2lU/s1600/DSCF0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7MEn9gTmvqsRmwT4E2UK9-94uP_yaZgEle3xsAoxfra_elJ2JRO4BgrHOJY_e9AsZNn_XJ8JyfLdGsfBeUEu-UsrazStL6oTk3p6XtAdi202WfyMMb8HxICU6W4On6WC4jd3IGGQ2lU/s320/DSCF0501.JPG" width="320" /></a></div><br />
And, in the oven! And after eighty billion hours (b/c they weren't done after twenty minutes, so my dad offered to take them out of the oven for me so Benz and I could leave):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY99Xy3OE-TT2YqqTEUt2f0ohigeM__LDpKXvQxHd5Ck9U8VFju5nfk95yozpBWHzPvnG1hyphenhyphenaLe8b-Su0LR6d5yL_4addQua0JadYokpkGedsc9T7Tvp-2fYvD05ANi9ynnNNBTyM5nXU/s1600/DSCF0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY99Xy3OE-TT2YqqTEUt2f0ohigeM__LDpKXvQxHd5Ck9U8VFju5nfk95yozpBWHzPvnG1hyphenhyphenaLe8b-Su0LR6d5yL_4addQua0JadYokpkGedsc9T7Tvp-2fYvD05ANi9ynnNNBTyM5nXU/s320/DSCF0502.JPG" width="320" /></a></div><br />
These were okay. I think the addition of the extra biga was a problem. It came out too doughy.<br />
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Everyone helped me rate:<br />
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Me: 3/5<br />
Benzie: 3.5/5<br />
Chris: 3/5<br />
Zainu: 2.5/5<br />
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Everyone said it was better with butter. Also, this was hours after it came out of the oven. Oh well, whatevs <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-10133669358064480622010-11-16T18:47:00.001-05:002010-11-16T18:53:59.788-05:00Portuguese Sweet Breadaka Hawaiian bread aka the bread that apparently makes this sandwich delicious:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://thatsnerdalicious.com/wp-content/uploads/2010/06/griled-doublicious.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="http://thatsnerdalicious.com/wp-content/uploads/2010/06/griled-doublicious.jpg" width="320" /></a></div><br />
Well, people -- I'll make a vegetarian version of that sandwich and let you know what I think upon the completion of this bread. First, all I can say is that looks like a bun. Portuguese sweet bread/ Hawaiian bread is way darker than that.<br />
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Okay, this is a one-day bread. THANK GOD. It's so annoying to stretch bread baking over days and days. But, my boy's not here -- therefore, I'm baking like a fucking fiend. Get ready, friends. And by friends, I mean literal friends, because you may or may not be at the receiving end of this bread shiz.<br />
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SO.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN05TyEFlyLeNL7Sxjsk_ERP6vgNVErmhoZgVbgRKXqyWqn1MEqhVpPkGyviKnlNfrmujSfv7-Lo1BgLUY-JWvALaocxhiNjPG3hH4hBLGDg_vKAHemWTAntB58u7R6kp1THDF-O3QYk/s1600/DSCF0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN05TyEFlyLeNL7Sxjsk_ERP6vgNVErmhoZgVbgRKXqyWqn1MEqhVpPkGyviKnlNfrmujSfv7-Lo1BgLUY-JWvALaocxhiNjPG3hH4hBLGDg_vKAHemWTAntB58u7R6kp1THDF-O3QYk/s320/DSCF0475.JPG" width="320" /></a></div><br />
Sponge: flour + sugar + yeast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg_xdaezwUuKdMyWbssPxr8JdyrFO5uNcuBtmyV1VGtWv7GlyFa3PmHVvC9Vy5zaQGNbZMIkzSukwVW7PE7Tcx4nfDGhBukQ9vwoSVccjuvONw7UiXhjcL0Dni71V38EZJA04FAcbq7k/s1600/DSCF0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg_xdaezwUuKdMyWbssPxr8JdyrFO5uNcuBtmyV1VGtWv7GlyFa3PmHVvC9Vy5zaQGNbZMIkzSukwVW7PE7Tcx4nfDGhBukQ9vwoSVccjuvONw7UiXhjcL0Dni71V38EZJA04FAcbq7k/s320/DSCF0476.JPG" width="320" /></a></div><br />
+ water. It's super cloudy and rainy out today. So the flash was going AT IT. Which means really whitewashed pictures. Additionally, there was a bomb threat at school today. I mean, a bomb in the rain? Let's be a little more practical, bombers. Please. Also, evacuations in the rain aren't exactly nice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpWxCAFQQx8RPkIbMZEiRgl6A1zgEVxjTshgCArrLlHMzj2rUPWE7yGxSCf1p5R1ES9BwmXaKi4QUZH_xY-YlSF_2Jv5XujY7MHaFDEuDL5QNUWhyUKCKiAgoEitVjFeo-QYNhX7jqYc/s1600/DSCF0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpWxCAFQQx8RPkIbMZEiRgl6A1zgEVxjTshgCArrLlHMzj2rUPWE7yGxSCf1p5R1ES9BwmXaKi4QUZH_xY-YlSF_2Jv5XujY7MHaFDEuDL5QNUWhyUKCKiAgoEitVjFeo-QYNhX7jqYc/s320/DSCF0477.JPG" width="320" /></a></div><br />
All stirred up (and looking like a sun!), this sits for 60 to 90 minutes while I pretend to work on a paper. OMG. Drafts for papers three weeks before the paper's due make <i>no</i> sense to me. I mean, srsly. I guess I get to finish early, you know, if I was a good student and not out of town last weekend. Oh, the pressures of being a PhD student who wants to be an intellectual rockstar at some point in her life.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwAhVvmR4Gz272fg97DqUUkSnkuAPagN5rJQi0fLwtU8URBYsb-pFp3-U0ZTquNeFfCjjWvpUajeYQ2eOka_c2sv-I9fg1VbPrWbIgynvpykZnu6AqTE4PHqhPn9gUdeQ3ISzkTDDSwY/s1600/DSCF0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwAhVvmR4Gz272fg97DqUUkSnkuAPagN5rJQi0fLwtU8URBYsb-pFp3-U0ZTquNeFfCjjWvpUajeYQ2eOka_c2sv-I9fg1VbPrWbIgynvpykZnu6AqTE4PHqhPn9gUdeQ3ISzkTDDSwY/s320/DSCF0480.JPG" width="320" /></a></div><br />
After an hour! All bubbly and crazy! It kind of reminds me of something delicious, but idk what. Maybe some cooking sugar? Or marshmallow creme, which I haven't had in forever. But I need to stop eating sweets or something.<br />
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SO.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kVzoRkFkU9Oc4V2wPycTB9z63ADSUlSgTatWbzV8zS2nRXED2wYRp7P8k3nYfGnDOyFjuKihLPwvWRCC7U-2c6dA-wyN6PwXvg0Vycj0V-X6hbczvmHxK25VdQC3PSRZYuCeQuHnKYA/s1600/DSCF0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kVzoRkFkU9Oc4V2wPycTB9z63ADSUlSgTatWbzV8zS2nRXED2wYRp7P8k3nYfGnDOyFjuKihLPwvWRCC7U-2c6dA-wyN6PwXvg0Vycj0V-X6hbczvmHxK25VdQC3PSRZYuCeQuHnKYA/s320/DSCF0478.JPG" width="320" /></a></div><br />
Sugar + salt + butter + shortening. I was supposed to use powdered milk here because "The most distinctive aspect of this bread, besides the softness and the shape, is the flavor imparted by the powdered milk. I have tried making versions with whole milk and buttermilk, but once you get the taste of the powdered-milk version in your mind, no other taste will do." Peter talks about bread like it's a seductive woman. Once you go powdered-milk, you don't go back. OH. The softness and the shape of this bread. HOT.<br />
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Well, Peter, I prefer the liquidy deliciousness of evaporated milk. Thick, luscious, and sensuously potent, this highly concentrated wet dream will force you to push every other milk out of your fucking mind.<br />
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Plus powdered milk is like eight dollars for this huge box I will never use.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApPpBD1-yTVUUJOBr3q_G3d_TFCNhB63fBcAS_rYO3pHEqGGxGNa1uGK4pE6pvbRbmp6QnRULld1phyphenhyphenouUkZeiIzOCaGXjViktkCy6GCSq5ylQgGzokB2oXxdFKGxZ2kpqiu7ni8LZQk/s1600/DSCF0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApPpBD1-yTVUUJOBr3q_G3d_TFCNhB63fBcAS_rYO3pHEqGGxGNa1uGK4pE6pvbRbmp6QnRULld1phyphenhyphenouUkZeiIzOCaGXjViktkCy6GCSq5ylQgGzokB2oXxdFKGxZ2kpqiu7ni8LZQk/s320/DSCF0479.JPG" width="320" /></a></div><br />
+ egg + orange extract + lemon extract + vanilla extract.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9P4I1iMroDetIPExY4ghzNqN5bgteuSpC1gZJPD9JnJj1cOTSN9nglftR0RwAl1dDve1LfxSfSfGLe4xzPYsPbcXPqPMhflIeRtEbK172Yl9Nca7778gKvdqXDdG_YuQVxdsnwWfrBJM/s1600/DSCF0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9P4I1iMroDetIPExY4ghzNqN5bgteuSpC1gZJPD9JnJj1cOTSN9nglftR0RwAl1dDve1LfxSfSfGLe4xzPYsPbcXPqPMhflIeRtEbK172Yl9Nca7778gKvdqXDdG_YuQVxdsnwWfrBJM/s320/DSCF0481.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>+ flour + sponge.<br />
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<object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/8Sj5_WITMpA?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/8Sj5_WITMpA?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br />
<br />
This song = my life.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5naDsnSTUga1uuCOU0m4stFlr6vT6y_hyphenhyphenc5Kiz3Z2DyymzGmM5-AVXLPX9n3PrPM9d2040-8trHjPiGLQEnpnQ8HEbHoK5BNGUt3MGhZSrJ-zM-zAkE8Xb45PBUvBvprJ_RLOYOzs08/s1600/DSCF0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5naDsnSTUga1uuCOU0m4stFlr6vT6y_hyphenhyphenc5Kiz3Z2DyymzGmM5-AVXLPX9n3PrPM9d2040-8trHjPiGLQEnpnQ8HEbHoK5BNGUt3MGhZSrJ-zM-zAkE8Xb45PBUvBvprJ_RLOYOzs08/s320/DSCF0482.JPG" width="320" /></a></div><br />
Stirred and kneaded and ready to sit for two hours. And by two hours I mean an hour on "warm" in the oven. I've realized that this process is amazing. It's like speeding up time. Kind of like TV on a DVR, which quite possibly the closest thing to time travel we currently have access to.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeFXOM2T2MqVlsxPR5nmR3x9Vy3dj6abwgT-EiAKmeVmqiO6GwAQMOjql3mnK4mB5Ra4FkO2imyo777cLKRMZj-uR3cekvfB2pMxUNsWanwmaMatdBswB91N9xRX6riebQIOae3onvqU/s1600/DSCF0483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeFXOM2T2MqVlsxPR5nmR3x9Vy3dj6abwgT-EiAKmeVmqiO6GwAQMOjql3mnK4mB5Ra4FkO2imyo777cLKRMZj-uR3cekvfB2pMxUNsWanwmaMatdBswB91N9xRX6riebQIOae3onvqU/s320/DSCF0483.JPG" width="320" /></a></div><br />
So, after two-hours-that-was-really-an-hour, the dough doubled! Yay warm setting on the oven!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIbpMpQ66CcwcJQp8ptcLpu4M5sBLd9W1CaRFsH6-yuUQL7u0CZ53QF7gbys5d0VGmJXH2kvTcF-VUTA666FWbXvzZW_eT2vCBqKZfNRh275Fs6vNm6qduYW3hgTrnQIZQet1KwyObbY/s1600/DSCF0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIbpMpQ66CcwcJQp8ptcLpu4M5sBLd9W1CaRFsH6-yuUQL7u0CZ53QF7gbys5d0VGmJXH2kvTcF-VUTA666FWbXvzZW_eT2vCBqKZfNRh275Fs6vNm6qduYW3hgTrnQIZQet1KwyObbY/s320/DSCF0484.JPG" width="320" /></a></div><br />
Look how cute! This bakes in a pie pan! But, for now it sits for two to three hours. See, this timing I can get behind. Because I can legit go to class and come home and bake this shit. She rockin' that shit like . . . there's nothing I can say.<br />
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Ow ow! With a quick egg wash with quite possibly the coolest pastry brush ever (thanks, Benz!), this goes into the oven for 50 to 60 big ones. Like Benjamins. I need to come up with a slang term for minutes that's as badass as names for money. So I can be a Young Money millionaire. Or I can marry Drake, which I'm sure would put me in the running for that title. PS, PEOPLE:<br />
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<div style="text-align: center;"><object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/U0CGsw6h60k?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/U0CGsw6h60k?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Most amazing video EVER?! Yes.</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">Holy ef. This looks and smells delicious. AND IT'S NOT BURNT. Sits for 90 minutes.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Yay! My oven worked with me. We are no longer frenemies. And I made some tasty chile relleno casserole with it yesterday, too! Perhaps this is the start of a lovely future together. Oven, do me right, please.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I would give this 4/5. Idk why it doesn't get the other point, but whatever. It's here. <3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com3tag:blogger.com,1999:blog-3326830123473195886.post-49916200878066919022010-11-10T18:46:00.000-05:002010-11-10T18:46:35.802-05:00Poolish BaguettesOh my god, friends. I want to blog. But life is getting in the way. I'm <i>finally </i>taking control in order to bring my avid readers some entertainment. This will be exciting.<br />
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Poolish baguettes. They are baguettes. Except different because they use poolish as a starter. And they have whole wheat flour in them. Basically, they are boring. But, the next two recipes are more exciting. I'm excited.<br />
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But, first, poolish baguettes.<br />
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That's bread flour + wheat flour + salt + yeast. I was supposed to sift the wheat flour to take out the wheat bran or something, but dude. Really? Also, I don't own a sifter. They are pointless. We live in an uber-industrialized society. Flour should already be sifted. Thank you, bye.<br />
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+ poolish + water =<br />
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Murky depth of pangea. Which isn't a real word? Or I spelled it wrong. <a href="http://www.youtube.com/watch?v=phGCD-Ia3J0">Nope, I didn't.</a> Oh, radio station DJing + college.<br />
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Stir stir. It's like eight in the morning when I'm doing this, PS, the reason for which will hopefully be explicated as we go through this process.<br />
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Oh, and apparently kneaded, too. So, I made the poolish like two days ago. And I'm going out of town tomorrow. So, I was like EF. I need to make this like today. Which is a little complicated b/c I have class like the whole day today. This is a really interesting story. I should tell it at <a href="http://www.youtube.com/watch?v=gqayCgvI_uI&ob=av3e">parties</a>. So, basically, all the timings for this recipe are going to be fucked up. Kind of like your best friends on a Friday night.<br />
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Ready to rise. Kind of like zombies.<br />
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Risen. Kind of like zombies.<br />
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This was for three hours instead of two b/c I was in class talking about comfort women and queer familial relationships.<br />
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Then, I had to walk back home just to effing knead this dough for a minute. A MINUTE.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LlztVEswr9JV-j_pIN0IH2WvV4ehtjgZTDBs1xMnRcCWVCACRd1-ceMyk4I0OJ0vNGBA_6bm2cUZspNbhhQJWrVNk2hVNehO1ms2HRzsmSYUmDd_31bjuL2eP-Mvt9D-CYS2AkL0ZAM/s1600/DSCF0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LlztVEswr9JV-j_pIN0IH2WvV4ehtjgZTDBs1xMnRcCWVCACRd1-ceMyk4I0OJ0vNGBA_6bm2cUZspNbhhQJWrVNk2hVNehO1ms2HRzsmSYUmDd_31bjuL2eP-Mvt9D-CYS2AkL0ZAM/s320/DSCF0469.JPG" width="320" /></a></div><br />
Here it is, scrunched up. Kind of like a scrunchie. Can I come up with a better analogy. Can <i>you</i> come up with a better analogy? Can <i>your mom</i> come up with a better analogy.<br />
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Good luck on the SATs, bitches.<br />
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So, this is supposed to sit for another two hours, but I don't have that kind of time. So, it'll sit for an hour. I'm banking on the fact that it sat for three hours to begin with, so it's kind of the same, right? Peter, don't read this. You'll think it's blasphemy. As you should. I put it in the semi-warm oven to speed up the process. We'll see what happens.<br />
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OMG -- so I am fail. I had like two seconds to pack all of my stuff to go out of town AND I had to bake this bread = me, not taking pictures, running around, having random people at my house, burning bread and <i>not even tasting it</i>. Fail.<br />
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Sorry.<br />
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<3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com1tag:blogger.com,1999:blog-3326830123473195886.post-17087946484485845432010-10-10T22:32:00.000-04:002010-10-10T22:32:10.852-04:00Pizza NapoletanaHola comrades! It's been too long, for which I have a lot to blame, but mainly probably myself. What can I say? I've been busy. And bread baking takes two full days of YOUR LIFE, as you well know by now, faithful blog readers. Also, I knew my next "bread" was pizza dough, which isn't conducive to actual bread eating. And believe me, I needed actual bread. Store bought bread tastes like mother fucking cardboard, friends. CARDBOARD. How do you all eat it?<br />
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Ace. So, today, I threw together a no-knead, no-rise bread to eat and began making pizza napoletana! In an Italian accent. I should have listened to Tiziano Ferro when I made this dough. Next time.<br />
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First, though! As you recall, I moved! Check my new kitchen out, ladies and gents.<br />
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Impressed much? It looks better in person. It actually looks pretty shitty in that picture. Yeah . . . apartment living on a student budget. Life.<br />
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So! <i>Chilled</i> bread flour + salt + yeast + oil + <i>ice cold </i>water =<br />
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PS: Blogger now has a function where you can upload multiple photos at once. FINALLY. Geez, kids.<br />
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And, stirred up. La la la.<br />
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And for the eventual three pizzas I'll make one day maybe. We had to cut them up or something. Will these actually make pizzas? Idk. This will be odd. Because I'll have to make them for dinner. And I just made soup today. OH. My life is so hard. It's like being Drake and complaining that I can't bring a girl back to my dorm. Gah!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxJ59NpnNHeCHeaYF4Y1ifh8NPcVlRGt_aY0YSzILp5dPSJpgu4HzhmwaBMG6jxX3ix3acSJLQOfHrfdOwtHkGpBN2815J3Chr5ENVIXjdSO0SH_ZIW-d9KuGza3am471a6ZColxlKvI/s1600/DSCF0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxJ59NpnNHeCHeaYF4Y1ifh8NPcVlRGt_aY0YSzILp5dPSJpgu4HzhmwaBMG6jxX3ix3acSJLQOfHrfdOwtHkGpBN2815J3Chr5ENVIXjdSO0SH_ZIW-d9KuGza3am471a6ZColxlKvI/s320/DSCF0453.JPG" width="320" /></a></div><br />
So, these sit for at least overnight or for up to three days. We'll see when I actually want to make the pizzas. And look! It's my soup! And celery. For ants on a log. Because I know you're interested in my eating habits. And because I'm six years old.<br />
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Until actual pizza making day, guys and dolls!<br />
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It's pizza making day! Yay! Here's the goods:<br />
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Whoa. You can see like part of the floor. It's kind of like those pools that fade off into the ocean. Except not.<br />
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So. I'm like, how many pizzas can one girl eat? Aka am only actually making one pizza and turning the rest into focaccia-esque-something. Peter allows this. I am still following the rules, friends.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwCg-JScKL9fEv7hlQsiMK9P2KelOKjzdMyfSUE349g6mIZZEbEIAVKwtfmMBwvOArovLuGXzvxShbRXaahXZ-np5_UBOmK-_PrMNx58NBiWlLtQQBybuiJwG3GK_JoM1FSxZ5SXjsDs/s1600/DSCF0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwCg-JScKL9fEv7hlQsiMK9P2KelOKjzdMyfSUE349g6mIZZEbEIAVKwtfmMBwvOArovLuGXzvxShbRXaahXZ-np5_UBOmK-_PrMNx58NBiWlLtQQBybuiJwG3GK_JoM1FSxZ5SXjsDs/s320/DSCF0456.JPG" width="320" /></a></div><br />
Patted out into little rounds. These sit for two hours while I go to Target and find out they don't sell pizza sauce. Why, Target, why? How many brands of spaghetti sauce can you have without selling pizza sauce? Also, thanks for not having 100% cranberry juice. Juice cocktails are not okay.<br />
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After two hours. And laden with plastic wrap. I find I don't like this counter as much for pictures. It's the same color as the dough. I miss my old gold-flecked white countertops. Oh, nostalgia.<br />
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I had to pre-heat the oven for 45 minutes at 550 degrees. After 45 minutes, the oven started buzzing. I was on the phone. I turned the oven off. Then I turned it on and the buzzing started again. I don't know what was happening. I left it. So, pizza was cooked under buzzing conditions. But, I'm getting ahead of myself.<br />
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Here's the pizza way too stretched out. I hate how Peter forces his opinions on you. It's like he's like, oh make the pizza nine to twelve inches in diameter, which necessarily = thin crust. Peter, I don't like cracker-pizza.<br />
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Oh, and here's the makeshift focaccia.<br />
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And pizza with topping(s)!<br />
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Peter is such a fucking snob. He notes: "The American 'kitchen sink' approach is counterproductive . . . A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient." GEEZ. This means my favorite aka spinach/tomato/feta pizza is counterproductive. WHATEVER. Get a life, Peter. PS: This is a must watch, everyone. I just remembered it because of snobbery.<br />
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<div style="text-align: center;"><object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/-ANUMYH07-Q?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/-ANUMYH07-Q?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Yes, it is amazing. Dramz. Seriously. I could have started crying in parts of it.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I got an oven thermometer, PS. So, hopefully I will avoid horrible burning accidents.</div><div style="text-align: left;"><br />
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</div>Pizza head, pizza head, egg head, egg head. I definitely have referenced that before. Look it up. And you'll find a link. Or if you already know, congratulations. You are amazing.<br />
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Yumz.<br />
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Good thing about this recipe: unlike all the rest of the billion hour waiting time, you only have to wait 3-5 minutes for this! Yay! The pizza was good. Crackery. Not worth the overnight waiting time. Seriously, <a href="http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx">this recipe</a> is amazing. I also ate the focaccia dipped in pizza sauce. I liked that better. Not as crackery. Overall, eh, I guess 3/5 for the pizza? Dunno, kids. Anyway, I have to stop wasting time and start reading. Bye. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-29093058761148221922010-08-20T12:23:00.001-04:002010-08-20T12:24:16.933-04:00Update! and Postponement . . .<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7suGelJbrKLJavIF8fSNPXAP0rv_ewMKpPP0KDMvyrSLXdwgWmP0hNbPhBjnChiu6VNu2-V-4qq4-gCqqfcLYUakRtORuLh6kJ0IUrdQb7x4y0srzfHxIvtUgLDCLIsgZemFAM4qIf4/s1600/DSCF0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7suGelJbrKLJavIF8fSNPXAP0rv_ewMKpPP0KDMvyrSLXdwgWmP0hNbPhBjnChiu6VNu2-V-4qq4-gCqqfcLYUakRtORuLh6kJ0IUrdQb7x4y0srzfHxIvtUgLDCLIsgZemFAM4qIf4/s320/DSCF0370.JPG" /></a></div><br />
What is that? Peter! Amongst other books?!<br />
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In a box? With a fox [here, of course, being Gael Garcia Bernal]?<br />
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Why yes, friends. I am packing/traveling/moving and therefore my foray into bread baking is on hold until I'm in a new kitchen!<br />
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Catch you kids on the flip side. <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0tag:blogger.com,1999:blog-3326830123473195886.post-69672312039415513892010-08-10T08:17:00.000-04:002010-08-10T08:17:11.863-04:00PanettoneThis bread actually comes with a cute <a href="http://en.wikipedia.org/wiki/Panettone#Legends">story</a>.<br />
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Ah! I'm all allergies. And I'm dressed like a poorly dressed painter. It's Sunday. Hi.<br />
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So, I've actually had panettone before. Like every year for Christmas, some distributor my dad orders from gives him one. I haven't been a fan of this panettone. So, hopefully this will go better. But, as it includes both fruits <i>and</i> nuts, I have a feeling it's going to be another french toast bread. Which is fine. Pancakes and french toast make excellent lunches to bring to work. I suggest it for everyone.<br />
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Panettone begins with <a href="http://en.wikipedia.org/wiki/Barm">barm</a>. This is my first barm bread you all are witnessing. However, as my family can attest, barm is one of the most annoying things ever. It takes like eight billion days to make. Luckily, however, I still had my barm from the last time I made a dough starting with wild yeast. I put my life on the line for this barm, people. I mean, our fridge broke down. My barm was in the freezer, slowly melting. Luckily, it was the dead of winter, so I shoved open the screen on my window and left it outside until our fridge was fixed. And there it remained, surviving in the womb of our freezer. My screen is still injured from this process. But so, it was fairly simple to refresh. When I was thinking about doing this blog, I was looking at other bread blogs, and someone had <i>named</i> their barm. NAMED. That's how near and dear it is to bakers' hearts. Although barm and I are def frenemies, if not enemies.<br />
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Look how it seethes!<br />
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So, I only needed half a cup of this. The rest freezes again until we make sourdough bread together! Or if some other bread requires barm. Hopefully not.<br />
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So! Barm + milk + all purpose flour =<br />
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<div>Yeah, it looks like nothing. My kitchen is super dark. So, flashy flash, ya know?</div><div><br />
</div><div>Stirred up!</div><div><br />
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</div><div>This sits for four hours. I know, right?</div><div><br />
</div><div>Meanwhile, in the depths of marshlands among the feral alligators and <a href="http://static.tvguide.com/MediaBin/Galleries/Shows/G_L/Hi_Hp/highSchoolMusicalConcert/crops/high-school-musical-concert5.jpg">wildcats</a> festers a completely different creature . . .</div><div><br />
</div><div>The gross portion of this bread aka the dried fruit. This is golden raisins + some mixed fruit thing I got from the grocery store + triple sec + lemon extract + vanilla extract =</div><div><br />
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</div><div>And the fruit sits out all night to absorb ish.<br />
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Four hours later!<br />
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You know, <i>True Blood </i>is supposed to be super hot, and B and I are watching the first season now, but I have to say none of the characters are particularly appealing to me. Although, I am reading the books, and Alcide hasn't shown up yet at this point in the show, so I'm pulling for him.<br />
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So, until tomorrow, sponge and dried fruit mixture! Until tomorrow!<br />
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<a href="http://www.youtube.com/watch?v=DkoeNLuMbcI">Hello. Good morning.</a> Actually, good evening. We back. With flour + sugar + salt + yeast =<br />
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Today, I made cookies with my kids at work and they were like, why do we put salt in cookies? Gross! And yeah. I was like, dude. How many people don't make cookies at home? Man. Poor kids.<br />
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+ sponge + egg =<br />
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Stirry stir with a little bit of water:<br />
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And this sits for twenty minutes so the gluten can relax. It's like those little mucuses and that athlete's foot commercial. I just imagine little glutens relaxing in a Turkish bath.<br />
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Twenty minutes and + butter + dried fruit mixture =<br />
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Colorful! Too often my pictures are so beige. Ew. 'Tis the nature of bread, I suppose. Perhaps one day I should include some food coloring?<br />
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Looks gross. All buttery and ew. But, actually, this picture kind of looks like ambrosia or something. Tasty. Oh Cool Whip salads, you are so amazing.<br />
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Back to blah. Kneaded dough plus almonds. It's like being super minimalist, basically.<br />
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Smash. Crash. BLAST! All pummeled down to RISE forever. This is a very time-consuming bread in that there are a lot of rising-ish things. Time to wait. Time to read about <a href="http://www.amazon.com/Last-Living-Slut-Born-Backstage/dp/0061931357/ref=sr_1_1?ie=UTF8&s=books&qid=1281393907&sr=8-1">Muslim backstage sluts</a> (SOML). Yeah, binary binary you think you're so great but you're not. We get it. <3 academic lens.<br />
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Two hours. We'll get six cups. See you.<br />
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It is now 8:30pm. This bread = taking for-ev-ver. Seriously. Tony really <3ed this girl, apparently.<br />
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So, normally, panettone is baked like this:<br />
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In a little round six-inch pan surrounded by special paper or a bootleg rendition using parchment paper (which I really should just get from the grocery story -- idk why I'm holding out). But, I don't have a little round six-inch pan, nor, as mentioned, do I have parchment paper. Hence:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B4fnHLKRuNN0LRsRKFGtqczbnJYueQ8aI95mf2k1z4M80n_v-TtaOtKS-SeyxOvNMOZBvOJZCRl8mjhFZfikTJV6WKXIrnf6H9YvvMLKzlOR-l0OGYZXKpmcVYYCll3YQR6X6qYugIw/s1600/DSCF0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B4fnHLKRuNN0LRsRKFGtqczbnJYueQ8aI95mf2k1z4M80n_v-TtaOtKS-SeyxOvNMOZBvOJZCRl8mjhFZfikTJV6WKXIrnf6H9YvvMLKzlOR-l0OGYZXKpmcVYYCll3YQR6X6qYugIw/s320/DSCF0342.JPG" /></a></div><br />
My standby, the sandwich loaf. It's great esp for the inevitability of French toast, although B mentioned he <3s panettone. Whatevs. How is that POSSIBLE, people? Apparently I've been eating it wrong though. It's supposed to be thin or something. Idk, <a href="http://songnottraveled.blogspot.com/">ask him</a>.<br />
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It is now 10:30pm. Doesn't Peter know I have to wake up and find some inane lesson plan for kids who will inevitably not pay attention no matter how hard I try to make the lesson awesome?! Some of us aren't full time bread bakers, Pete, especially for fruit-and-nut bread. Dough:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdn_BGv1iNDsPLg36UWRv1H2toWYpuoJAyL0gZ8pNA2sFWrDag6nRGYaE2RLJLw9E1Pd7uzWULoil3Vvulr9aF10BTwYj1VgabxBbn6bKtv30214UGKD2PpuevTYkLZhLOWEXVxCMY7U/s1600/DSCF0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdn_BGv1iNDsPLg36UWRv1H2toWYpuoJAyL0gZ8pNA2sFWrDag6nRGYaE2RLJLw9E1Pd7uzWULoil3Vvulr9aF10BTwYj1VgabxBbn6bKtv30214UGKD2PpuevTYkLZhLOWEXVxCMY7U/s320/DSCF0343.JPG" /></a></div><br />
Oven. FOR AN HOUR AND A HALF. That's right, people. I'll be up until midnight working with this thing. I'm a working woman now, okay. This isn't okay. Especially since I finished my book detailing the sexual escapades of a woman who can sell a book about the empoweringness of groupie sex just because she was born in Iran. Because being born in Iran is like second wave, you know? It's like America in the 1700s or something. nbd.<br />
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Done!<br />
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But, you actually won't be reading this now. Because this needs to sit for two hours before being cut open. Swear, this is such elitist bread. So! Since it's midnight, I'll cut it tomorrow and there you are-ow (Aro?)!<br />
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Something good happens, we say mashallah; something bad happens, que sera sera.<br />
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Aur yahan hai!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV_WJktYf6pQCNell1pRr7AkN5u8UbFU4QNcZGBptM_Bvnu2GedPpKNnzW2xe6tPrPA0pWRtwfIelhnoQBFXY-hJeXUQQtoSz8KsCFuwVCR5a8InkBIrjRP2gWYvoYV4YiT7cyzBoCJE/s1600/DSCF0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV_WJktYf6pQCNell1pRr7AkN5u8UbFU4QNcZGBptM_Bvnu2GedPpKNnzW2xe6tPrPA0pWRtwfIelhnoQBFXY-hJeXUQQtoSz8KsCFuwVCR5a8InkBIrjRP2gWYvoYV4YiT7cyzBoCJE/s320/DSCF0345.JPG" /></a></div><br />
And this is something good. Or okay. I mean, it's good bread, but my aversion to cooked dried fruit is preventing me from fully liking it. So, it's very difficult to rate. Well, I guess I'd say a 3/5. Now that it's 8am on the third day of working with this bread. Oh well, que sera sera! <3</div>Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com2tag:blogger.com,1999:blog-3326830123473195886.post-40350523219693045312010-07-30T18:36:00.000-04:002010-07-30T18:36:47.630-04:00Pane SicilianoSicilians! The futbol that Italy's boot is kicking! The largest island in the Mediterranean! Birthplace of Empedocles!<br />
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So, obviously, this bread has a lot of things it potentially must live up to.<br />
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First, though, here is a picture of Kid Cudi in honor of the cute kid with similar style I just saw on the street. I <3 this look, peeps! Recognize.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOnaAcrJPEtBS2DtaE7CmMgd1onrR64_l09L8ZBQX5r461091C9I5O2SUU1LAtLmec_1ZhAS7FYpxIwfmbtGVeMbnptt9pjLU5VgTPSfV5qORxqPB-bcqat4FzmDJjpdTfUByXsDN-KQ/s1600-r/kid-cudi-hip-hop_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOnaAcrJPEtBS2DtaE7CmMgd1onrR64_l09L8ZBQX5r461091C9I5O2SUU1LAtLmec_1ZhAS7FYpxIwfmbtGVeMbnptt9pjLU5VgTPSfV5qORxqPB-bcqat4FzmDJjpdTfUByXsDN-KQ/s1600-r/kid-cudi-hip-hop_l.jpg" width="320" /></a></div><br />
Should I write a missed connections? Bahaha.<br />
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Anyway. Sicilians! Started with our BFF, <i>pate fermente</i> TWO days ago. That's right, I neglected to write this over time. Rather, it'll probably be all at once. Ah!<br />
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Day two: bread flour + semolina flour + salt + yeast =<br />
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+ <i>pate</i> + olive oil + honey + water =<br />
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La la. I got out some odd aggression on this dough. Kneading is good for the soul, people. STOP fighting, start kneading. Maybe I should bring some dough to work. Those kids be crazy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzM0dDYDVDejHyIY9H9ZsZzWnOa76ubNQWk3GGEkUJ8cEZstE6l0NkSqP8WwBdcKz5ZjCZyqSqaW_JXS650rgFttldASZQsLFFgmuHPbRX4QNCqW6dp2HWgKDVrbo4y216mH_NVjjeJ4/s1600/DSCF0313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzM0dDYDVDejHyIY9H9ZsZzWnOa76ubNQWk3GGEkUJ8cEZstE6l0NkSqP8WwBdcKz5ZjCZyqSqaW_JXS650rgFttldASZQsLFFgmuHPbRX4QNCqW6dp2HWgKDVrbo4y216mH_NVjjeJ4/s320/DSCF0313.JPG" /></a></div><br />
Two hours and some pizza later [I know, another dough experience not recorded for you, my fans and friends!]:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJKvfR9kRReVjSPTKVBMTtNrOZpzRrcryokSnw7zpZeNMe7ZHXg_6qJWdDmbHwC49fd5E2TiAcqlCUWCDWXBg9HEq0qMheHB8ABW4BYpvXV53Yeif8wyBEyvBC2gyz5hADTygehgtOYk/s1600/DSCF0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJKvfR9kRReVjSPTKVBMTtNrOZpzRrcryokSnw7zpZeNMe7ZHXg_6qJWdDmbHwC49fd5E2TiAcqlCUWCDWXBg9HEq0qMheHB8ABW4BYpvXV53Yeif8wyBEyvBC2gyz5hADTygehgtOYk/s320/DSCF0314.JPG" /></a></div><br />
It's a monster! Today, I played a game with a kid and she pretended her sister was a monster [partly because her hair wasn't done -- problematic] and the monster was a "poisonous mushroom." I know, I'm confused too.<br />
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So, now, this bread needed to be shaped. Normally, the recipe makes three loaves, but since I halved it, I just decided to make one MONSTER one. Monsters are all over this blog, lovers!<br />
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Requiring at TWENTY-FOUR INCH BAGUETTE.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqxKD7ZA1eIVo3acPDVd1XzzyA5a-iD8U6eslJ3u53E3MsrL7Mzm2QfNY1qNklLiZJdQaJ3ZKnzI1WLCFhizkDXs2zkzGqF76ir4t-TzS49yu4sOjIMW_i5I9Qm80XWhh_FSOivuISpw/s1600/DSCF0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqxKD7ZA1eIVo3acPDVd1XzzyA5a-iD8U6eslJ3u53E3MsrL7Mzm2QfNY1qNklLiZJdQaJ3ZKnzI1WLCFhizkDXs2zkzGqF76ir4t-TzS49yu4sOjIMW_i5I9Qm80XWhh_FSOivuISpw/s320/DSCF0315.JPG" /></a></div><br />
Idk if that's twenty-four inches. I figured it was about two rulers, but idk.<br />
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And this was the cool part. I had to shape it like an "S." Check it!<br />
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Benz, too bad I didn't make this at home/ when you were here. It's yours!<br />
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With Sesame Seeds! Ses galore!<br />
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And so now we say<br />
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</div><div style="text-align: left;">Goodniiiiiiiiiiiiiiiiight.</div><div style="text-align: left;"><br />
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</div>Dude, I forgot I bought soda yesterday! Yay! Obviously I didn't need to spend those three dollars though, if I effing forgot about it. Ah! I need a <a href="http://www.adoptapet.com/pet4106679.html">DOG</a>.<br />
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In the marnin', in the marnin'. Well, in the afternaan. Bahahaha.<br />
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Looks the same size, but it got way huger.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Canteloupinterruption.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Trey-Songz-in-cardigainterruption.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bread resumes. Bread resumes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And this is obviously what I get for interrupting the bread.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx_3lTaz0UHjJtmaauARwZxdqXwVxMXeUndnqWxD1B5kyubTXhNAPfnVM9Jc0KQtpEA0yden45HGB6_BiFFXAW3n-jUnPGX1S-uOdGb7G_-iOLbJPY5rYTwH93f7H11IAA7d1CmhNOLM/s1600/DSCF0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx_3lTaz0UHjJtmaauARwZxdqXwVxMXeUndnqWxD1B5kyubTXhNAPfnVM9Jc0KQtpEA0yden45HGB6_BiFFXAW3n-jUnPGX1S-uOdGb7G_-iOLbJPY5rYTwH93f7H11IAA7d1CmhNOLM/s320/DSCF0321.JPG" /></a></div><div style="text-align: center;"><br />
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UGH. I don't understand why my bread BURNS. It was in the oven half the time it was supposed to be, and it still came out looking like this. WTF. Sick.of.it.<br />
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Wait for 40. See how gross this burnt ish tastes.<br />
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Not bad. I mean, it's okay. Not too burny. I'm sick of these "normal" breads though. I need something with like STUFF in it or something. 3/5 <3Taneem!http://www.blogger.com/profile/16666576385316913946noreply@blogger.com0