Author Topic: Today's Sandwich (Read 6763 times)

Jackitup · « **Reply #60 on:** March 05, 2022, 12:47:47 AM »

camembert, gorgonzola, cambazola, all great!!!

GumbaWill · « **Reply #61 on:** March 06, 2022, 01:00:36 PM »

Quote from: Jackitup on March 04, 2022, 01:58:58 PM

No onions???

Rolls · « **Reply #62 on:** March 06, 2022, 01:03:38 PM »

^^ The Brooklyn Maltese always delivers!

Rolls

Jackitup · « **Reply #63 on:** March 06, 2022, 01:20:17 PM »

Quote from: GumbaWill on March 06, 2022, 01:00:36 PM

Now I can get my face around that!!!😋

GumbaWill · « **Reply #64 on:** March 08, 2022, 05:23:53 AM »

Now we are at the nitty-gritty for freezer batch bread.
1-Bagettue, and 2 tiger rolls.
Today's masterpiece is lamb patties on tiger rolls with tater tots.

On a related topic. I made a batch of pizza dough yesterday morning. One ball when straight into the refrigerator for a pizza Wednesday this week!

02ebz06 · « **Reply #65 on:** March 08, 2022, 09:42:19 AM »

Love Tater-Tots.

Jackitup · « **Reply #66 on:** March 09, 2022, 09:22:47 AM »

Avocado toast, with nutritional yeast, ghee, cilatro and mint, Everything Bagel Seeds avocado and bacon.......little hot sauce 😋 And homemade english muffin bread!!!!

GumbaWill · « **Reply #67 on:** March 09, 2022, 02:25:09 PM »

Quote from: Jackitup on March 09, 2022, 09:22:47 AM

Avocado toast, with nutritional yeast, ghee, cilatro and mint, Everything Bagel Seeds avocado and bacon.......little hot sauce 😋 And homemade english muffin bread!!!!

Nice! That is a masterpiece!

GumbaWill · « **Reply #68 on:** March 11, 2022, 05:25:09 PM »

Filet of fish sandwiches.

GumbaWill · « **Reply #69 on:** March 12, 2022, 09:35:27 AM »

This is how we do it in "Fun City"! These easy little rolls are some of the best-tasting bread I have made! All that I need to do is get the size right. These are dinner roll sizes. I am aiming for the huge Bodaga size (125g) Oh by the way the taste/texture of these is no comparison to the industrially baked bodega bread!

GumbaWill · « **Reply #70 on:** March 13, 2022, 05:28:33 PM »

Today's bread. My work in progress Kaiser rolls. The size is getting closer to what I am shooting for. Things that will help.

1. more resting of the dough between shaping steps.
2. Gently spread the dough to a 5" circle. This will achieve a lower more spread-out profile.

Kraft singles and butter. Classic!

texmex · « **Reply #71 on:** March 14, 2022, 02:13:00 PM »

Chicken, avocado, sharp cheddar, mayo, S&P on sourdough from the freezer.
This loaf was hilarious. It started in a loaf pan, and after what I thought was 15 minutes I wanted to bake it on the stone for the remaining time. Turned out to be only 5 minutes into the bake, so it spilled out of the pan onto one side, then it cracked open (which was a good thing to release more steam since my slash had already begun to seal itself) and I had a loaf that was square on both ends and a full boule in the center. Another fortuitous mistake based on my preoccupation with baking and getting baked at the same time, which turned out okay anyway. I had a picture of the loaf, but must have deleted it.

foreplease · « **Reply #72 on:** March 14, 2022, 05:08:19 PM »

Quote from: texmex on March 14, 2022, 02:13:00 PM

Chicken, avocado, sharp cheddar, mayo, S&P on sourdough from the freezer.
This loaf was hilarious. It started in a loaf pan, and after what I thought was 15 minutes I wanted to bake it on the stone for the remaining time. Turned out to be only 5 minutes into the bake, so it spilled out of the pan onto one side, then it cracked open (which was a good thing to release more steam since my slash had already begun to seal itself) and I had a loaf that was square on both ends and a full boule in the center. Another fortuitous mistake based on my preoccupation with baking and getting baked at the same time, which turned out okay anyway. I had a picture of the loaf, but must have deleted it.

You crack me up!

texmex · « **Reply #73 on:** March 14, 2022, 05:25:21 PM »

Quote from: foreplease on March 14, 2022, 05:08:19 PM

You crack me up!

Tony. I know, I am ridiculous!

I found 1 pic, but not of the entire loaf.

foreplease · « **Reply #74 on:** March 14, 2022, 11:05:13 PM »

Quote from: texmex on March 14, 2022, 05:25:21 PM

Tony. I know, I am ridiculous!
I found 1 pic, but not of the entire loaf.

This one came out of a banneton, scored and baked on my tiles. It expanded so much that it lifted the deep hotel pan I had covered it with instead of a cast iron set-up. It was delicious but we all got a big laugh out of it. And, yes, sandwiches were had.

Pizza_Not_War · « **Reply #75 on:** March 16, 2022, 12:03:56 AM »

Turkey, ham, cheddar on sesame focaccia.

FeCheF · « **Reply #76 on:** March 16, 2022, 11:34:11 PM »

Quote from: Jackitup on March 04, 2022, 10:58:49 PM

Could probably make a reasonable if not better clone by going with a good looking homemade processed cheese recipe and use a good gruyere as the lead cheese! Costco carries one of my favorites!

Texture, spot on. Flavor, on the mild side of "slightly stinky" more sharp. I guess i need to use a more aged Gruyere, and leave out the sharp cheddar.
Still a delicious creamy cheese, just not what im aiming for.
100g Gruyere
100g sharp cheddar
1/4 cup whole milk
7g sodium citrate

stickyD · « **Reply #77 on:** March 29, 2022, 01:30:56 PM »

Had one ball of at least 10-day-old SSBP dough in the fridge and baked it off as a panuozza. Cheddar, horseradish mayo and caramelized onions with sliced rib eye.

02ebz06 · « **Reply #78 on:** March 29, 2022, 02:17:44 PM »

My kind of sandwich.

GumbaWill · « **Reply #79 on:** March 29, 2022, 02:36:51 PM »

Quote from: stickyD on March 29, 2022, 01:30:56 PM

Had one ball of at least 10-day-old SSBP dough in the fridge and baked it off as a panuozza. Cheddar, horseradish mayo and caramelized onions with sliced rib eye.

Wow! Nice!