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Dough Punching

Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

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Dough Punching | doughpunching.blogspot.com Reviews

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Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

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Dough Punching | doughpunching.blogspot.com Reviews

https://doughpunching.blogspot.com

Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

INTERNAL PAGES

doughpunching.blogspot.com

1

Dough Punching: February 2011

http://www.doughpunching.blogspot.com/2011_02_01_archive.html

Sunday, February 6, 2011. Welcome to my new blog. Here's a picture of the Doughpuncher from a few years back. At the time, I was the bread instructor at the French Culinary Institute in New York. I was cutting open and examining the day's baguettes, seeing how successful we were in obtaining a good open cell structure. Looks like we could have done better, but that's why we practiced with baguettes every day of the six week course. Subscribe to: Posts (Atom). Lynn and Jim Williams. Welcome to my new blog.

2

Dough Punching: Brewing Up Some Bread

http://www.doughpunching.blogspot.com/2013/12/brewing-up-some-bread.html

Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

3

Dough Punching: December 2013

http://www.doughpunching.blogspot.com/2013_12_01_archive.html

Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

4

Dough Punching: About the Doughpuncher

http://www.doughpunching.blogspot.com/p/about-doughpuncher.html

According to cowboy lore, Doughpuncher was one of several slightly derogatory nicknames for the chuck wagon cook on the trail; the fellow least skilled at punching cattle was stuck back at camp punching dough. It's often remarked that it was probably never said to his face, lest he take revenge on the offender's vittles. I grabbed this handle as soon as I read it in Grady Spears' The Texas Cowboy Kitchen. Now however, I have found my way home to le fournil. Subscribe to: Posts (Atom).

5

Dough Punching: Welcome to my new blog.

http://www.doughpunching.blogspot.com/2011/02/welcome-to-my-new-blog.html

Sunday, February 6, 2011. Welcome to my new blog. Here's a picture of the Doughpuncher from a few years back. At the time, I was the bread instructor at the French Culinary Institute in New York. I was cutting open and examining the day's baguettes, seeing how successful we were in obtaining a good open cell structure. Looks like we could have done better, but that's why we practiced with baguettes every day of the six week course. February 6, 2011 at 2:08 PM. February 25, 2011 at 5:25 PM.

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STIR THE POTS: Bread

http://www.stirthepots.com/bread

Talk about what's cooking in chefs, kitchens, and food. April 20, 2017. The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80 degrees, this Passover I stayed within that criteria. . I used ancient grains; emmer and some Italian 00 flour for this batch. While I mixed, rolled and docked within the norms, the one non-traditional approach was to use . A cast iron pan. Heres what I got. Posted at 07:55 AM in Ancient Grains. No wor...

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Eataly Flat Iron - STIR THE POTS

http://www.stirthepots.com/2017/03/piatto.html

Talk about what's cooking in chefs, kitchens, and food. Laquo; Dinner at Agern. Spicy Taste Test ». March 24, 2017. I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at Eataly Flatiron. Heres an admission. Ive been known to kvetch to friends about Eatalys pretentiousness. Whats with its branded star chef with orange clogs. Posted at 11:52 AM in Food. Tags: Eataly, Food, Italian, New York. So why not follow it with a lunch break at Eataly Flatiron.

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Baguette Poolish - STIR THE POTS

http://www.stirthepots.com/2013/05/baguette-poolish.html

Talk about what's cooking in chefs, kitchens, and food. Laquo; Baguette Tradition. May 08, 2013. Is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the yeast. Malt is made by sprouting barley. Then its dried and ground to a powder, (diastatic malt). Posted at 07:10 PM in Baguettes. Tags: Baguette, Baking, Bread, Poolish.

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Spicy Taste Test - STIR THE POTS

http://www.stirthepots.com/2017/03/scoville-this.html

Talk about what's cooking in chefs, kitchens, and food. Laquo; Eataly Flat Iron. Rye Class ». March 27, 2017. One of my kitchen-staff gave me a gift from Barbados. Its called Bajan Pepper Sauce. And according to my friend at work, its too hot for even him. I also recently bought a bottle of hipster-influenced organic Sricracha. Posted at 04:56 AM in Chilies. Tags: Condiments, Sauces, Tasting. One of my kitchen-staff gave me a gift from Barbados. Its called Bajan Pepper Sauce. Stir the Pots Search. Bread ...

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Multigrain Rye - Whimpers & Cheers - STIR THE POTS

http://www.stirthepots.com/2017/03/multigrain-rye.html

Talk about what's cooking in chefs, kitchens, and food. Laquo; Coffee Thoughts. Dinner at Agern ». March 20, 2017. Multigrain Rye - Whimpers and Cheers. My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking schedules. Or could it be climate change? Trove of shared files. Divine taste, even in the frigid slow rising. Slow food rocks! Posted at 07:59 AM in Bread. Tags: Baking, Flour, Ian Lowe, Rye. Stir the Pots Search.

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STIR THE POTS: Archives

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Talk about what's cooking in chefs, kitchens, and food. Fruit de mer sausage. La Bête à pain. News from the front! Secrets from my Sous-Chef. Tools of the trade. Stir the Pots Search. Follow me on Twitter. Subscribe to this blog's feed. This is a Flickr badge showing public photos and videos from jerm 11104. Make your own badge here. Welcome To Our Kitchen. The Aromatic Kitchens of Santiago de Cuba - An Interview With Mileidy Aren - STIR THE POTS. H Alexander Talbot and Aki Kamazowa. Owner of Acme Bread.

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STIR THE POTS: Rye

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Talk about what's cooking in chefs, kitchens, and food. April 16, 2017. Having learned the Danish method for making rye bread. I had to share the results. My sous chef and breakfast cook were not quite as fond of it, as me, commenting that they felt it wasnt fully baked. They ended up toasting it, then slathering Swedish lingonberry jam. I covered my untoasted slices with cucumber, salmon, and caviar for whats known as a smorrebrød, pictured below. . Posted at 06:10 AM in Bread. April 08, 2017. 0160;sess...

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Ian Lowe - STIR THE POTS

http://www.stirthepots.com/2015/04/1-what-brought-you-into-baking-simply-put-bread-is-my-favourite-food-always-has-been-always-will-be-children-are.html

Talk about what's cooking in chefs, kitchens, and food. April 29, 2015. If you love bread, I an Lowe. Is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found here. On Facebook. It may take a long flight (and even longer sail) to enjoy his baking in person, but his Instagram. 0160;offers a first-class education into the world of breads. I was introduced to Ian via Phil Agnew. What brought you into baking? Best you can, share the timeline of your entr...

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Monday, January 3, 2011. Happy New Year 2011! We at Doughpro wish you a Happy New Year! Please visit our website for news and new products- www.doughpro.com. Tuesday, November 9, 2010. New DPR2000 Dough Sheeter. The Ultimate Tabletop Sheeter in the Industry. Recently, I've been able to try out this new sheeter of ours and it is really simple to operate! Here's a few points on the sheeters:. 8226; Sheets 500-600 pieces per hour. 8226; Ergonomic design for safety, speed,. Sanitation, and ease of use. Click...

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doughpunching.blogspot.com

Dough Punching

Monday, December 30, 2013. Brewing Up Some Bread. I had made a couple versions of this bread using beer, rather than wort, last year. This I made for a beer dinner we did along with Brewery Ommegang. I used their Art of Darkness, a Belgian Strong Dark Ale. We paired it with a chuck roast which also included some of the beer in the braise. First I steeped the grains in 40 degree (C) water for a half hour, then 50 degree and finally 70 degree water. After it has cooled, the wort, some unbleached wheat flou...

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Dough-Rae-Me | Please, sir, can I have some more?

Please, sir, can I have some more? Why I Love Food: Friends & Family. November 25, 2011 by georgeogier. Here is the latest in our Why I Love Food series. This week, the wonderful Romany Meehan tells us how illness has shaped her love for food and how it means she spends more time with the people closest to her. Thankfully I had a kidney transplant in July this year and I’ve been able to welcome many old friends back into my life. I cannot tell you how glorious it is to be able to have soup, fruit, po...