u/AppalachianGoat

Wife is going to a neighborhood bunco game tonight and needed something to take. Well, she wasn’t feeling good and couldn’t make up her mind on what to take so I told her I’ll take care of it. After seeing many post about this cinnamon big bubbly focaccia from King Arthur I decided to give it a whirl. Knowing the demographic at the bunco game I took a stab at a vanilla pumpkin spice icing which turned out great. Doubled the recipe and the kids ate pieces to try it out. After the kids thumbs up I cut up the party batch into individual pieces, reconstructed it back into a foil pan and it’s on its way over to bunco.

Wife is going to a neighborhood bunco game tonight and needed something to take. Well, she wasn’t feeling good and couldn’t make up her mind on what to take so I told her I’ll take care of it. After seeing many post about this cinnamon big bubbly focaccia from King Arthur I decided to give it a whirl. Knowing the demographic at the bunco game I took a stab at a vanilla pumpkin spice icing which turned out great. Doubled the recipe and the kids ate pieces to try it out. After the kids thumbs up I cut up the party batch into individual pieces, reconstructed it back into a foil pan and it’s on its way over to bunco.

Kids had some friends sleep over and stayed up late, so they slept in the morning. I was able to get up to a quiet house while the kids and wife slept in and enjoy some coffee and baking. Cinnamon rolls were a hit. I actually moved to a smaller pan as you can see the difference between second rise and baking so it would fit better.

NYT recipe https://cooking.nytimes.com/recipes/1018490-cinnamon-rolls?unlocked\_article\_code=1.4FA.s5Mc.Eot0wMrZ7pe3&smid=ck-recipe-iOS-share

Made the Big Batch Potato Rolls from the Big Book of Bread. The dough was very sticky. To shape I had to wet my hands with water a few times and use a little extra flour to be able to form into tight balls. I couldn’t get the cupping technique down so I went back to my trusted pinch method like you do for small pizza dough balls. Was afraid to dump them out after letting them rest so I put a wire rack on top of the pan flipped it over then put another wire rack to essentially make a sandwich and LIGHTLY squeezed to flip back over again. Daughter and wife ate one already and were vastly impressed.

Went to the local Le Creuset outlet store to pick up some cleaner for my DO and they had signs up for 30-40% select items and free gift with $250 purchase. Well…. One of the items 40% off was a signature 5qt braiser which I have been eyeing. I also had a coupon from them for $30 off an item from a previous purchase. So I grabbed a cobalt 5qt and a coaster, rang it up for a total of $253 plus tax and got the free cleaning and care set as well.

For reference pictured is 4qt Staub Cocotte/DO, 6.75qt Le Creuset oval DO in Cerise, tea kettle cerise, 8oz cocotte used as salt cellar and the new to me 5qt cobalt braiser.

First time making sourdough. However I’m very familiar with yeast health and temperature due to home brewing beer and homemade pizzas for last few years. 450g flour, 300g water, 100g starter at peak level, 10g salt. Mixed to 73* 3 stretch and folds, 5 hour bulk ferment at 72* kitchen temp, preshaped 1 hour rest, final shape rolled gently tight to not degas, proofed 12ish hours in 37* fridge, baked in preheated Dutch oven at 450 30 mins lid on, 15 mins lid off. Waited 2 hours on wire rack and cut. Will probably bake a bit longer next cook with lid off to make easier to cut with bread knife.

00 cut with AP as I was short 200g of 00. 65% hydration, 3% salt, RT 2 hours @72f, then split into 265g dough balls, CT 20 hours @ 36f.
Warmed up arc XL till 840f by LCD screen (infrared be here soon) lowered flame to a low or medium depending on which cheese I was using to try and prevent burning. The last cheese was too dried out by then and needed to watch temp closer so burned slightly. 2 margarita, 1 pepperoni, 2 cheese. Cheeses include pecorino, fresh mozzarella, and store bought shredded tillamook mozzarella. Sauces and basil from garden (San Marzano and Genovese basil). 14” peel so need to work on slap and pull to stretch dough better. Wish crust was more airy so will try poolish next time. Overall my best pizzas yet! See yall next weekend lol.