First Peach 2013

These early peaches are good but they are not as good a July and latter peaches are.

A new Hand

It is so interesting how quickly they devolpe.

First Banana

If you look real close you can see the first banana in the first hand forming.  The banana is about 3 inches long at this point. The tiny flower at the end of the green banana is the female flower.   It is very exciting.

Mother's Day bread

My DW wanted some cinnamon raisin bread.  This time I modified the recipe to make four loaves that would fit into 8x4 inch pans.  My recipe worked as planned except for the water.  I held back about 2 ounces.  The raisins add some water back in since I soak them.  Anyway, it worked.  No spiral in these loaves.  I use cinnamon chips.  I also add walnut chunks.  I buy the walnut halves and chop them down a bit.  All in all, I really like this bread.  And my DW was most pleased.
Mike

Happy Mother's Day to all

Banana Update

It has been a year now since I planted a tiny banana plant.  It is 11 feet tall and a foot thick the base.

It put out what I believe in  banana vernacular is a flag leaf which is about one third the size of a normal leaf.  The flag leaf signals the coming of the bloom. The top of the plant sweels as the bloom starts to push up.

Kaiser or Hoagie Rolls

For some reason Bryan never posted this leaving it in draft form.  In Byran's memory I thought I would post it as he left it.  We lost a good person.

Randy

With BBQ season rapidly approashing, these rolls or bread make a total and complete sandwich for a barbeque. This is an adaptation and variation of the Bread Baker's Apprentice... written by Peter Rinehart... recipe for Italian bread. It’s a combination of the Italian bread recipe, which includes Paté Fermentée in lieu of the biga(*). It yields a delightful roll with a soft, golden topped crust. These rolls go very well with just about anything you want to put on them like roast beef, turkey, char-broiled Italian sausage, BLT, BBQ beef or pork, or ham and cheese.

Dough Ingredients by Volume:

2 ½ cups Unbleached, high gluten bread flour
1 2/3 tsp non-iodized salt
1 TBS sugar
1 tsp instant yeast
1 tsp diastatic barley malt powder
1 TBS olive oil
7-8 Ounces milk
1 Egg yolk
8 Oz Pate fermentee
Semolina flour or cornmeal for dusting
Stick butter

Instructions:

Paté Fermentée should be at room temperature.

With a wooden spoon, stir together the flour, salt, sugar, yeast and barley malt powder in your largest mixer bowl. Add the olive oil, egg yolk, and milk. Mix until it forms a ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that passes the ‘windowpane’ test, is slightly tacky and soft, but not too stiff. The dough should clear the sides and bottom of the bowl

Knead for 10-minutes on floured counter, or 6-minutes in mixer bowl with dough hooks. Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until double in size. Because of the small amount of yeast used, the rising will take about 3-4 hours. DO NOT increase the amount of yeast.

Once doubled in size, add the 8-Oz of Paté Fermentée. Knead the Paté Fermentée into the raised dough, adding flour as necessary to get a silky, yet fairly stiff, flexible dough. Lightly dust with flour and return to bowl and let rise to double once again. This rising should take no more than 45-minutes.

Divide into either four or six equal pieces, depending on how large you want the rolls. Let the pieces rest for 10 minutes. Roll and shape into hoagie shaped rolls - about 8” long by 4” wide by 3 inches thick (for 4-roll.) The roll ends should be blunted, not pointed so you have a rectangular shaped creation.

Place the shaped rolls on a sheet pan that is lined with parchment paper, lightly oiled, and dusted with semolina flour (preferred) or cornmeal. Spray tops of rolls lightly with olive oil. Cover loosely with dry waxed paper and let rise to one and one half the original size.

Turn on oven and set to 500F. making sure there is an empty steam pan in the oven. Score the rolls with two horizontal slashes. Pour several cups of water in the steam pan, and spray the walls of the oven with water. Place the rolls in the oven. After 30 seconds, spray the oven walls again and quickly close the oven door. Repeat spraying again after another 30 seconds. After the final spray, lower the oven temperature to 400, and rotate the pan 180 degrees. It should take about 15 - 20 minutes for rolls to complete baking.

When rolls are golden and cooked through, remove them from the oven to a cooling rack and rub the tops of the rolls with a stick of butter for a soft, golden crust.

Paté Fermentée(*)
Paté Fermentée translates into fermented bread. It is NOT a sourdough, but rather a process that many bakeries use for either French bread, or Italian bread. The Italian version is called biga, and another French version is called poolish. Each version is different in consistency and has different uses depending on what kind of bread you are making. Each one is a key in breadmaking; a little bit from each batch is held over to the next day to make another batch, etc. the following day. I might add, that a frozen then thawed batch of the Paté Fermentée seems to have better bread rising qualities than the original.
This recipe yields approximately 16 ounces. Use only 8 Ounces for the roll recipe, and freeze the remaining 8 ounces in an air-tight freezer bag. It will last about 3-months. Lightly oil the inside of the freezer bag before you put in the Paté Fermentée.

Paté Fermentée Ingredients

1 1/8 Cups of unbleached high gluten bread flour
1 1/8 Cups of All Purpose flour
¾ tsp salt
½ tsp instant yeast
6-7 ounces of bottled water at room temperature


With a wooden spoon, stir together the flour, salt, sugar, yeast in your largest mixer bowl. Add the water. Mix until it forms a course ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that is neither too sticky nor too stiff.

Knead for 4 to 6 minutes by hand, or 4 minutes in the mixer with the dough hooks. Dough should be soft and pliable and tacky, but not sticky.

Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until 1 ½ times the original size.

Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl. Cover with plastic wrap. Place the bowl in the refrigerator over night. You can keep this in the refrigerator for up to three days, or freeze in an airtight plastic bag for up to three months.
A P.S. here - always use bottled or spring water at room temperature. Chlorinated water and the yeasties don't always get along, and it can change the taste and texture of the bread.

Bryan Carmenati

Bryan's health has been going downhill for awhile now.  I read on the new BC that he has been moved to long term care at a VA facility.  Bryan has been one of my most steadfast supporters as I have fumbled my way into bread making.  Many helped me but Bryan always prodded me onward even when I was at my worst.  He's been in my prayers and I hope this great bunch of folks will offer him any prayers and support you can.  He no longer seems able to answer my emails and the last I heard from him was a few days ago when I called him.  I wish him the best.

If anyone has new info they are allowed to share, please do.

Thank you,
Mike (pmiker)

THIS IS GREAT!

Imagine my surprise when I looked this page up just for old times' sake and found you all again!  I am so thrilled.  It's hard to explain, but lots of things in my life have changed and I missed you all.  You are all like treasured old friends to me and I am delighted to have you back! 
I live in Michigan now in the summer and in Texas in the winter.  Just got back up to Michigan and the weather is surprisingly cold.  I thought it was spring.
Looking forward to hearing about you all, and sharing my life events again.
Judy, congratulations and all the best wishes a person can summon up.  You sound so happy and like everything is working out just wonderfully for you.  I am so glad.
I am happier than I have ever been in this lifetime and proud to say that I now live with people who love and appreciate me.  It's good to be back where I belong.  North Carolina was wonderful in a lot of ways and I met a lot of people that I care about very much, but I was there with the wrong person and at times life was pretty grim.  There's no place like home, and nothing better than loving and being loved right back!  Blessings on everyone.   Cathy

Figuring out my limits

Today I did a test to see just what I could do.  Could I bake six loaves at one time in my oven?  Could I hand mix and knead over 8 lbs of 100% whole wheat dough.

Yes, I can to both questions.  It's not 100% perfect but it's just a first run through.  Now I know what to expect if I'm ever asked to bake bread for a group.

Four are 8x4 and two are 8 1/2 x 4 1/2 inches.  The small ones are just over one pound and the larger ones just under a pound and a half.  Need to adjust weights just a bit better.

Mike

Strawberry Cookies or Tea Cakes

Here is my latest cookie trails.  It was meant  to be strawberry lemonade cookies.  Close. They are tasty.

So Glad We're Back!!!!

Hi everyone!

So glad to see everyone!  Didn't realize we were back up till this morning.  Was thinking of all of you on Sunday when I was making yet another iteration of Bunny Bread to take to dinner at my friends.  I like this version much better!  Here they all are having a bake in the oven..... we put them in a cute basket on some of that fake grass for serving and scattered jelly beans and dyed eggs around them.  Everybunny got a bunny...

Hope everyone is well

Karen

I didn't come back because the site was closing down and it was just tooooooo sad. Im married. I bought a motorcycle. I gained weight. Im happy. I bake like a fiend and Gordons building me the outdoor stone bake oven that you can access at MonteryMasons.com. Wheeeee. Right now we are sawing up a black walnut tree into lovely lumber. Wow. Hi everyone.

Blessed Easter to All

Buns and Pork Chops

Here are some pictures I took this weekend.  The pork chops are from this website
Pork Inspired

These are the Mike Ditka pork chops.  With them are roasted green beans and mashed sweet potatoes.  Strawberries are in down here so as another side I made sliced strawberries with a touch of Amaretto, and a sprinkle of raw sugar.

 

New Dog

Here is a photo of my new dog.

Her eyes are a bit spooky till you get use to them.

New Grandson - 2/15/13 - Evan Parker West

FYI

Randy....DON'T DO IT

Paddy and Sheila

Before Randy closes this site down I would like to let you all know that Sheila is not doing well at all. The cancer has spread to her liver. She is now trying to make the decision whether to undergo futher chemo or not. Paddy mentioned in her latest posting that the quilt that you all made Sheila gives much comfort when she needs it most. Said Sheila holds it close as if she is holding the hands of the four of you who made the quilt. Thought you might want to know this. You have given them both comfort when they needed it most. BB

Closing blog

I will close the blog in a couple of days.

Merry Christmas

I hope everyone is having a very Merry Christmas.  And may the new year bring you all new baking gear or doggie toys.
Mike

Test

For some reason I am unable to view the blog once I have signed in so am testing here to see if I am able to post to the blog. Hoping everyone has a very merry christmas. K2Q if you see this CindyL has asked me to extend her thanks to you for all the help you were to her when she was learning to make sour dough bread. She wants you to know that she is paying that favor forward. BB

This one's for dlady ;o)

just wanted to post something funny = Crazy Cat Lady Starter Kit

Merry Christmas .....NS

miss you all

Probably K2Q's Last Post...

Things are looking like they've slowed down here so I'm going to let you all know what's happening with me.  You've probably all moved on to the KAF site -- which I have said I will NOT use -- so maybe this is my swan song.

I have a new apartment in the Sacramento area just 10 minutes from my daughter's house.  There were several complexes I applied for, two were interested but my new place is at the one I really liked the best and wanted to be.  Moving day will be November 11th.  My ankle is almost all better and I will take my car back from my daughter (she's been storing it for me) during the week of my move so I will be able to say goodby to my former coworkers, do a few errands and strengthen my ankle on those small trips in preparation for the 2-hour drive to my new apartment.  One errand will be to the vet for a kitty tranquilizer to help Iggy stay calm during our 2-hour drive.  He totally freaks out in the car and I really want to help him.

I'm busy packing things now, resting and icing my foot as needed, and planning where to put furniture and other things.  The place will be a little smaller than what I'm used to but I'm sure I will be able to make it work.  My daughter has talked with a few of the other tenants and tells me they are friendly and are very happy living there.  There's a big community room with lots of activities -- cards, bingo, movie nights and monthy pot luck dinners.  People bring goodies to these events so the Phantom Baker will have a whole bunch of new guinea pigs.  There are 99 apartments within three 2-story buildings.  I am really looking forward to our new home and all these new potential friends.

Wishing all my BC friends well and happy baking.  I'll welcome hearing from one and all at any time.  Take care everyone.  K2Q

Hi Randy:

Sorry to hear you are closing down the BCF. I have had problems lately getting my comments to post. I have been having problems with Google and think maybe others are also having difficulty.  Hope you change your mind you have been such a blessing in my life (all of us I believe).

Take care,
A

K2Q

People are asking how you are doing on the new BCF.  Wish you would think about joining us over there.  How are you doing?

A True Blessing

Randy, I check in at least once a day and sometimes many more.  I'm guilty of not posting often, though.  Gardening season is a busy season for me.  This year's garden was particularly productive in spite of the wickedly hot, dry spells.  Just yesterday I canned the last of my green beans and am now retiring the pressure canner for the year.  I have canned and canned and canned some more since June.  I am now ready for a break.

I haven't posted pictures becaue I have done so little baking other than weekly breads and rolls.  Thus, I have no baking pictures.  I could post the beautiful yard or garden, but I've posted them several times over the years.

Now I must thank you, thank you, thank you for all.  A special thank you for keeping the blog up even now.  You truly are a blessing to so many of us.

I'll see you over on the NBC. 

May I make one last post?

Gee, you go away for a couple of days and everything changes!

OK, just want to say thank you to Randy for all your work and the fun we have had on this blog.

Susan, so glad you are out of the hospital and back home with Iggy.

Judy, Congratulations, he looks like a keeper.

And finally, here is a picture of the cupcakes I made with MrsMs ice water cake recipe. I didn't know you got the recipe from Macy. She is another who is missed.
 Sorry it took so long to figure out how to get it off my camera and on the blog.
  I sure hope we see all of you over on the new BC. It isn't the best set up but it is not so bad either.   Janiebakes

K2Q has escaped !

Hi everyone.  I'm home at last!  Had pneumonia with a blood infection that they thought was from Iggy -- I doubt that; and I had fallen at home and got a small hairline stress fracture on my right ankle.  The ankle was the main issue of me having to be a hostage there for 3 weeks because I live in an old apartment building with no elevator and have 38 stairs to climb to get to my apartment.  (Yes, my days are numbered to be here.  I will be moving, probably to Sacramento to be close to one of my two daughters.)  The pneumonia is almost gone -- just 6 more days of the antibiotic.  So I'm here on crutches and have a boot that I have to wear.  I think it weighs as much as I do but it does stabilize my foot so I cope with it.  I'm going to put those hot glue rhinestones on it.  Bling is good.  Too bad the sole isn't red like those shoes that cost $1000...

My local daughter and SIL took great care of Iggy, but he missed me.  Imagine that!  My cat wanted me!  So Iggy has been velcroed to me since I sat down and even slept with me last night -- something he rarely did before.  He's even sweeter and more loving than I ever imagined he could be.

The home care nurse will be stopping by for a while to help me do things like shower and I'll have some physical therapy for my ankle; daughter did grocery shopping; SIL is a great cook and is making dinners for me.  The only thing is I want some Thomas Cinnamon-Raisin English Muffins but Kathy doesn't like them so she won't buy them.  Once they become adults and give you grandkids you lose your power.  But I won't give up.

I can't thank you all enough for your good wishes.  Even though I didn't see them until now, I knew you would all be thinking of me and sending good thoughts.  It really means a lot to have so many friends -- even if we can't have real visits.  I hope we don't shut down the blog.  I will NOT go to the KAF's excuse for a circle so we'd have to stay in touch by email.