Author Topic: Don't know what it is  (Read 3066 times)

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Offline DKM

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Don't know what it is
« on: August 14, 2004, 03:02:30 PM »
Here is the spong after a night in the fridge:
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Offline DKM

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Re:Don't know what it is
« Reply #1 on: August 14, 2004, 03:03:19 PM »
The dough after a 3 hour rise
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Offline DKM

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Re:Don't know what it is
« Reply #2 on: August 14, 2004, 03:04:00 PM »
Patted out into a pan, pretty standard so far.
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Offline DKM

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Re:Don't know what it is
« Reply #3 on: August 14, 2004, 03:06:40 PM »
Very light sauce
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Offline DKM

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Re:Don't know what it is
« Reply #4 on: August 14, 2004, 03:07:28 PM »
Half with Motz cheese
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Offline DKM

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Re:Don't know what it is
« Reply #5 on: August 14, 2004, 03:08:35 PM »
Filling (Ground beef and Summer sausage)
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Offline DKM

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Re:Don't know what it is
« Reply #6 on: August 14, 2004, 03:11:01 PM »
More cheese (provolone)
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Offline DKM

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Re:Don't know what it is
« Reply #7 on: August 14, 2004, 03:12:10 PM »
Fold over
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Offline DKM

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Re:Don't know what it is
« Reply #8 on: August 14, 2004, 03:12:55 PM »
cooked
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Offline DKM

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Re:Don't know what it is
« Reply #9 on: August 14, 2004, 03:17:09 PM »
A  stuffed Focaccia bread.
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Offline Foccaciaman

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Re:Don't know what it is
« Reply #10 on: August 14, 2004, 04:31:59 PM »
 :o :o
wow I love it.
It is a giant foccacia calzone creature.
Thats a great Idea DKM. ;D
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Offline giotto

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Re:Don't know what it is
« Reply #11 on: August 14, 2004, 04:52:27 PM »
Nice sandwich! Do you have a close up for the sandwich sides?

A little oil/vinegar and maybe some herbs; nothing like an Ialian to go.  What temp did you use and how long in oven?  What flour (all purpose?)


Offline Pierre

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Re:Don't know what it is
« Reply #12 on: August 14, 2004, 05:16:38 PM »
Very good Idea DKM, I bet Focacciaman will come up with a variation on that very soon!

It looks very tasty....

Good Work...

Pierre

Offline giotto

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Re:Don't know what it is
« Reply #13 on: August 14, 2004, 06:37:24 PM »
On this one, I flipped it over and pulled the ingredients in, then flipped over the other side just over the top.  Something I had picked up from Emeril.  I used a bit of egg on top, with some coarse sea salt.  It's a good idea to put some slices along the top to let some air out to avoid burst when it's wrapped like this.   I put a buffalo mozz down first, then some thin slices of dried tomatoes & fresh herbs, along with a bit of olive oil/red wine vinegar, some salami or pepperoni or prociutto (can't remember on this one), and a touch of yellow mustard.  

I used 2 cups of flour, which was a combination of Gold Medal Specialty Bread flour (12.7% protein) and King Arthur All Purpose (11.7% protein), and added some herbs into the dough.  I left the dough in the refrigerator for a couple of days to get the taste I prefer.  Waited an hour at room temp before stretching it like you did.  I think I cooked it at 470 F for about 13 or so minutes in the middle of the oven.

Once it was done, I waited a few minutes, then sliced it down the sides to make plenty of appetizers-- the crust was crispy on top, but airy and tender inside,and it held together fairly well.  I've tried it with less of an overlap, and that works okay.

(https://home.comcast.net/~keck-foundation1/st3.jpg)
« Last Edit: August 14, 2004, 06:42:27 PM by giotto »

Offline DKM

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Re:Don't know what it is
« Reply #14 on: August 14, 2004, 10:22:36 PM »
Nice sandwich! Do you have a close up for the sandwich sides?

A little oil/vinegar and maybe some herbs; nothing like an Ialian to go.  What temp did you use and how long in oven?  What flour (all purpose?)

It didn't last long after the final picture posted.

The idea was for it to be sandwich like.

Yes, AP flour.

It cooked in a 450 0 oven for 20 minutes being turned once half way though.  I'll post the recipe once I have a chance to sit down and type it.

It is topped with olive oil, kosher salt and a mix of dry herbs that I have.

DKM
« Last Edit: August 14, 2004, 10:25:23 PM by DKM »
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Offline DKM

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Re:Don't know what it is
« Reply #15 on: August 14, 2004, 10:23:56 PM »
:o :o
wow I love it.
It is a giant foccacia calzone creature.
Thats a great Idea DKM. ;D


I knew you'd love it!  8)

DKM
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Offline giotto

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Re:Don't know what it is
« Reply #16 on: August 15, 2004, 03:13:19 AM »
Yep, it's a real problem getting detailed pictures off, once it's created.  While I asked you for closeups, I had none either.  I've learned to finish pictures off, before I let anyone know it is ready.
« Last Edit: August 15, 2004, 03:14:12 AM by giotto »

Randy G

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Re:Don't know what it is
« Reply #17 on: August 15, 2004, 03:51:33 AM »
Can any of you guys replicate Hot Pockets?

(http://www.hotpockets.com/graphics/hot/products/db/pepppizza_400.jpg)

Offline giotto

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Re:Don't know what it is
« Reply #18 on: August 15, 2004, 04:47:52 AM »
If you take the end and beginning of the one I show, you got it.  The rest is extra appetizers.  Or, if you wanted the whole thing to be individual pieces like Hot Pockets, you just slice individual sizes before placing it in the oven, then close up the back on each one.  No biggy.  And you can do so much more with the toppings.
« Last Edit: August 15, 2004, 04:48:45 AM by giotto »