Peteyfoozer’s Journey (because journaling’s not enough)

[peteyfoozer]

Interesting interaction tonight. Fen came in the coop and the Barred Rock Rooster bit him. He tried to get him again but I warned Fen by yelling “RUN!” and he did. All the way to the house and inside. Same angry rooster ran around the corner and ran into Boone.
Boone tipped his head, the rooster eyeballed him then walked away.
Body language is universal in the animal kingdom.

 

[Mini Horses]

That looks super delish!!

 

[farmerjan]

Recipe???? I am not a big bread person, but had a bread bowl one time at a restaurant,,,, maybe Panera bread?, and it was pretty good. Looks like something that I would make once in awhile to get the house warmed up from baking and all that...

 

[peteyfoozer]

Sourdough Bread Bowls

Prep Time: 3 hrs 30 mins | Cook Time: 30 mins | Servings: 18 servings

Ingredients:
900 grams sourdough starter
2550 grams unbleached white flour
1650 grams water
60 grams salt

Directions:
Mix the starter, flour and water together. Allow it to rest for 30 minutes.
Add the salt to the dough and mix thoroughly using the stretch and fold technique right in the bowl. To do this simply stretch one side of the dough lifting it slightly out of the bowl but not allowing the dough to tear and fold it back to the center of the ball of dough. Pat down the seam and turn the bowl ¼ turn and repeat stretching and folding until you have done the whole ball of dough. See "stretch and fold in the bowl" illustration for more detail. Allow the dough rest for 30 minutes.
Repeat the stretch and fold in the bowl on the ball of dough for 10 rounds. Rest 30 min.
Repeat the stretch and fold in the bowl again for 10 rounds. Rest for 30 minutes.
Put the dough on a lightly floured counter (you still want the dough to have traction on the counter top) and do the stretch and fold technique for 1 round. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with saran wrap. Allow to rest for 30 minutes.
Repeat the stretch and fold on the floured counter. Reform the dough into a ball and replace it in the bowl. Leave the dough at room temperature until it has increased by 50%.
Place the dough in the refrigerator overnight - plans changed when I first began my dough and it ended up in the refrigerator for 24 hours and still worked great!
Turn the dough out onto a lightly floured surface. Divide into six equal parts and loosely shape into rounds. Let rest for 60 minutes.
Shape into round balls (or boules) and proof in baskets or supported by tea towels for 30 to 45 minutes.
Preheat the oven to 450 F.
Score the boules and place in preheated oven. Bake with steam for 30 - 40 minutes or until they are golden brown.
To bake with steam, place a metal (not glass) pan in the bottom of the oven while it is preheating. After putting the boules in the oven, carefully pour 1 cup of boiling water in the pan and quickly close the oven door. Be careful not to spill any water on the glass window of the door as there are reports of shattered glass with this method. I did it so it can be done - just be careful! You can also put a towel over the glass of the door while you pour the water - just take it out before you shut the oven.
To make bread bowls, cut around the edge of the boules and into the bread but be careful not to cut all the way through. Use your fingers to tear the middle out forming a bowl. Serve the middle on the side for dipping.
Enjoy!

Nutrition:
556 kcal
Calories: 556kcal
Carbohydrates: 112g
Protein: 18g
Fat: 2g
Sodium: 1300mg
Potassium: 141mg
Fiber: 3g
Calcium: 24mg
Iron: 1.3mg

Source: https://myculturedpalate.com/sourdough-bread-bowls/

 

[farmerjan]

Thank you.

 

[peteyfoozer]

Don’t pay any attention to the 18 servings
The link is there, I did the 1x recipe and doubled it and got 2 normal and 1 little bowl out if it

 

[peteyfoozer]

Thank you.

You betcha!

 

[peteyfoozer]

Fen enjoyed his little inner pieces of the bread bowl.
He was extremely unhappy when I was done eating and quit sharing. (Yes, I am one of those people that breaks the no begging rules)
I got a heckuva chewing out.

 

[murphysranch]

Soooooo talkative!

Now for a sourdough starter recipe? Pretty please?

 

[peteyfoozer]

Soooooo talkative!

Now for a sourdough starter recipe? Pretty please?

A recipe for starter? It’s easier and faster to reconstitute an existing starter, plus it will be stronger and more active already. If you make one from scratch, you have to wait some time to make sure the bacteria in the started is strong enough to combat any bad stuff.
I’d be happy to send you some starter if you just cover the postage. Give me a couple weeks though cuz I have to dehydrate some more as several of my friends on another site want some
Or you can order some online. But if you really want to do one from scratch, I can give you the recipe I did use 25 yr ago. Just let me know (no, I haven’t been cooking sourdough the whole time. I mostly made pancakes, waffles and cinnamon rolls and when I wasn’t using it for awhile I would dry some then toss the rest until I needed it again)