Today's Sandwich

[GumbaWill]

Would you be so kind as to describe your workflow for this bread?

The main thing to remember here is to take your time incorporating the ingredients. Rest the dough for a couple of minutes between inclusions. Make sure you build up a good amount of gluten before adding 10% of water/honey/oil. Good luck. The preferment is my sourdough starter. If you make a preferment with a tiny bit of yeast then add yeast to the final dough that could work too. Use your judgement as to how much to add.

[texmex]

The main thing to remember here is to take your time incorporating the ingredients. Rest the dough for a couple of minutes between inclusions. Make sure you build up a good amount of gluten before adding 10% of water/honey/oil. Good luck. The preferment is my sourdough starter. If you make a preferment with a tiny bit of yeast then add yeast to the final dough that could work too. Use your judgement as to how much to add.

Thank you, that is very helpful. I am definitely out of practice. I don't use my mixer all that often, but I may need to start again to get full development in my bread doughs.  Sometimes I don't develop enough gluten, and too often I underferment. No bueno! I may have a touch of impatience going on there, and when I try to take time to get it right I end up blowing out the dough. 
My SD is robust at the moment, so I will try again tomorrow. I was going to post my sad loaf in the bread thread, but I threw it away and didn't feel like digging it out of the trash just to embarrass myself any further! It was FUGLY.

[GumbaWill]

 It was FUGLY.

No failures here. Learning opportunities! You're very welcome.

[GumbaWill]

Lamb patties, with... Self-explanatory look at the photos! Calling these burgers would be so wrong! I have to say, having tiger rolls in the freezer is not a bad thing at all!

[02ebz06]

I see you like pepper the way I do. 

[GumbaWill]

Are we up to suggestions? Im thinking breakfast related. My favorite english muffin sandwich is smoked sausage, american cheese, and fried egg on a buttered pan toasted english muffin.

Okay, it's not homemade bread. But you have to love an iconic uber local breakfast treat!

[FeCheF]

Okay, it's not homemade bread. But you have to love an iconic uber local breakfast treat!

Yeah Taylor is a local staple in my area. Pork roll breakfast sandwich is in every local Diner menu. The best is the roll that comes in the original cheese cloth. Scrapple is another local staple. Now im hungry for extremly fried scrapple with fried onions and gravy with a side of home fries or french fries.

[GumbaWill]

I see you like pepper the way I do. 

I do like the kick-up black pepper gives. Especially on juicy tomatoes.

Will F.

[GumbaWill]

This is an old bake. I was making two loaves of this 100% whole wheat/spelt sandwich bread a week. One for me and one for my buddy Noel, his son needed to start eating more whole grain/foods, less junk. Difficult to bring this hydration dough together but worth it!

Just in case you didn't realize it, I concocted this formula with a lot of help from the pizza calculator. You can make a lot more than just pizza with this calculator. I have tried others this one is still my favorite.

https://pizza-dough-calculator.herokuapp.com/calculator

[texmex]

Just in case you didn't realize it, I concocted this formula with a lot of help from the pizza calculator. You can make a lot more than just pizza with this calculator. I have tried others this one is still my favorite.

https://pizza-dough-calculator.herokuapp.com/calculator

I use several calculators myself (usually foodgeek's).
This is one I don't have, so thanks I will definitely check it out.
My simple fugly loaf was 80% hydration whole wheat, 2 hr. autolyse, then 25% SD and 2.5% salt added in. It came together well and strengthened nicely with s&f,  looked like it would be a success, but I need to get a better grasp of what well fermented whole grain looks and acts like. My previous attempt to this one was over fermented and collapsed. I thought it was because of the bran, so I sifted it out and fed it to my SD to hydrate it fully.
Will keep working on it!
I have made many other high hydration doughs with beautiful results (some with milk, oil and sweeteners, but never with all whole wheat flour). This is a new one for me and I am making all the mistakes as if I had never baked a loaf of bread before. 
Practice makes perfect ( I wish) and I try to take it in stride.  I would really like to add a new sandwich here, so I better up my game. haha.

[Jackitup]

Open-face swedish meatball sandwich on homemade english muffin bread with a little queso melted on top!

[jkb]

homemade english muffin bread

Recipe?

[Jackitup]

Recipe?

Here's the first pics  https://www.pizzamaking.com/forum/index.php?topic=26375.msg697145#msg697145
and Here's a pic of the recipe. If you scroll down I described the workflow process. Hans also made it and nailed it! You want Kyrol HG flour for this!

[Jackitup]

Avocado Toast!!!😋😋😋

[jkb]

Avocado Toast!!!😋😋😋

I'm so glad the avocado crisis was averted.

[Jackitup]

I'm so glad the avocado crisis was averted.

Gotta have me some avocado toast a least 3 times a week or more!!!!

[02ebz06]

Wife is the Avocado eater in this house.  I just have them on the rare occasion we have guacamole.

[jkb]

Gotta have me some avocado toast a least 3 times a week or more!!!!

I don't get the whole "avocado toast is so over", "kale is so over", "truffle oil is so over".  They're all good.  Has anyone ever said "pizza is so over"?

[Jackitup]

I don't get the whole "avocado toast is so over", "kale is so over", "truffle oil is so over".  They're all good.  Has anyone ever said "pizza is so over"?

Nothing is over if you like it!!!😊

[FeCheF]

Wife is the Avocado eater in this house.  I just have them on the rare occasion we have guacamole.

Same. Wife puts avocado on everything. I only care for it in Guac and sushi.