u/Level-Giraffe-352

Pic1 was clicked 2 weeks ago, pic 2 is from today after de-weeding and adding the trellises. I was surprised to find cilantro and carrots growing randomly in the gaps between the stone pathway, I vaguely remember accidentally dropping some seeds and now they are whole plants just chilling in between the stones. Kinda interesting to see how they will survive in those odd spots.

Lowkey just posting garden pics to share my progress because it’s my first proper garden and we had worked soooo hard to cut up the trees into slabs. The trees fell down in a storm last year and we milled them ourselves 😵‍💫, would NOT recommend doing that again lol.

We have bakchoy, lettuce, kale, young mustard greens, radishes

We will be poopin goooood!!

Ingredients: 800grms bread flour, 600grs water, 200grms starter, 12grms salt, 100ish grams cheddar cheese cubed and sliced pickled jalapenos

Process:
1: Mix the flour water salt and starter together to form a shaggy dough
2: rest for 30 min then do bowl folds, then do 4 sets of coil folds every 30min and get a nice smooth dough ball
3: Let bulk ferment until 75% rise
4: divide in half, get the first half shape it and cold retard overnight in the bannetons
5: the other half mix in cheese and jalapeno and shape itno a loaf and then cold retard overnight
6: Next morning heat up the Dutch oven at 500f for 45mins, bake the plain loaf first by placing the scored loaf in the hot Dutch oven, bake it for 20 min covered at 475f then uncovered until desired color is reached, same process for the jalapeno cheddar bread.
7: Let cool and slice although we chomped down the cheesy loaf immediately lol

A plain and a jalapeno cheddar loaf

Had to use the glass pans because that’s what my mil had, anyway they came out soo good! Soft and fluffy, lightly sweet and held the patty perfectly!

I usually use shredded mozzarella to top my jalapeno cheese dinner rolls…. Was out of mozzarella so I thought American cheese wouldn’t be too bad…… here we are. Mozzarella melts and creates a beautiful crust that looks amazing.

Anyway back to the recipe

Ingredients: 450 grms of starter or unfed discard, 450grms of bread flour, one egg, 150grms of warm milk, 2tbsp sugar and 50grams of melted butter and a teaspoon of salt

Process:

1: Mix all the ingredients together in the stand mixer for about 12ish minutes or until it comes together and goes stretchy

2: Bulk rise for 1.5hours

3: Shape the rolls and then final rise for 45 minutes

4: Top the rolls with sliced Jalapeno and shredded mozzarella (you can apply some garlic butter for extra flavor)

5: Bake at 375f for 25ish minutes

P.S. : Mine are 20% whole wheat because I use 40% whole wheat in my starter and y’all can do the rest of the calculation to figure out the ratio. Also if your discard is very old then you can add a teaspoon of yeast to make it rise and become fluffy.

Made Breastly cheesy taco sliders, they were gone before I could take a pic but enjoy the dinner rolls pic