u/One-Loss-6497

Joe Pesci and "Goodfellas" (1990) as motivation. A lot of sandwiches got made and whacked in the movie. Same thing here.

Sourdough bread from a previous Reddit post. Link to the recipe in the comment section.

Mortadella, cheddar and smoked cheese, sweet-and-sour grilled onions, fresh red onions, a juicy tomato slice, salt and black pepper.

Everything pan roasted. A guilty late night pleasure for the group.😋

"Yeah...well hey, I'm really sorry too!"

An updated take on the Whammyburger scene from the classic Michael Douglas/Robert Duvall/Joel Schumacher film. Link to the scene in the comment section.

Updated through the use of homemade sourdough buns, red onions, smoked and cheddar cheese.

Put together the same way as depicted in the shot where his character (D-FENS) is walking across the parking lot to the fast food restaurant.

Inside we have a beef quarterpounder, two kinds of cheese, thinly sliced red onions, gherkins, a slice of tomato, mayonnaise, a piece of lettuce, salt, black pepper and all of it on a toasted sourdough bun.

😋

- a homemade sourdough hamburger bun (90 g after baking)

- 2 hand chopped beef quarterpounders (2×112 g, beef short rib and a very sharp knife)

- 4 slices of cheddar

- 1 ripe tomato slice

- thinly sliced red onions

- mayonnaise, ketchup, mustard

- strips of bacon were also planned but it seems the fridge swallowed it so no bacon today, unfortunately

Very rich in taste and textures. Hand chopped patties are really something.

Bun recipe in the comment section (in case someone is interested).

😋

A new batch of sourdough hamburger buns has landed in our tiny kitchen.

Time to give them a test ride via a double cheeseburger.

Two beef hand chopped quarterpounders, 4 slices of cheddar, a slice of ripe tomato, thinly sliced red onion, a whole gherkin sliced lengtwise, mayonnaise, ketchup and mustard.

Buns were made with: 800 g of wheat all-purpose flour, 200 g of fine corn flour, 400 ml of water, 200 g of sourdough starter, 100 g of sugar, 150 ml of beef dripping, 2 eggs, 20 g salt, poppy seeds for sprinkling, egg wash for brushing. Additional full-fat milk can be added of the dough mixture is too stiff.

Preparation went like this: everything was hand mixed, corn flour was scalded with boiling water and left to cool down, then it was combined with the sourdough starter, eggs, sugar, after a 45 minute rest salt and beef dripping were added, enough mixing has to be involved for a smooth dough ball to be obtained, a bit of milk can be added to the mixture if it is to hard, bulk fermentation 2 hours, individual balls were formed (3oz) and left covered over night, when they doubled/trippled in size they were brushed with an egg wash and sprinkled with poppy seeds, baked in a home electric oven, cold start, then set to 180°C, around 30 minutes of baking time.

Very rich in flavor (a beef short rip cut was used) and texture...😋

- 1 sourdough bun sprinkled with poppy seeds (bun recipe will be posted on other subs)

- 2 quarterpounder beef patties made from hand chopped beef

- 4 slices of cheddar

- 1 ripe tomato slice

- 1 gherkin sliced lengthwise

- thinly sliced red onions

- mayonnaise, ketchup, mustard

For the rowdy crowd...😋

Homemade sourdough whole wheat bun made with whole wheat flour (70%), bread flour (30%), full-fat milk, liquid whey, sugar, olive oil, salt and sprinkled with two kinds of sesame seeds.

Inside we have two pan roasted patties, layers of cheddar, sweet and sour onions, pickles sliced lengthwise and a simple sauce made with mayonnaise, ketchup, mustard and horse radish.

After a rainy night a new batch of sourdough hamburger buns has arrived in our tiny home bakery. Just to usher in what now seems like a start of fall.

Made with whole wheat and bread flour, with milk and whey, with sugar, salt and olive oil sprinkled with two kinds of sesame seeds.

A short version of the recipe and the ingredient list in case someone is interested:

INGREDIENTS: 700 g of whole wheat flour (13% protein), 300 g of bread flour (14% protein), 300 ml of full-fat milk, 300 ml of whey (the liquid kind, leftover from ricotta cheese making), 200 g of sourdough starter, 2 eggs, 100 g of sugar, 75 ml of olive oil, 20 g of salt, sesame seeds for sprinkling, eggs wash for brushing.

PREPARATION: Everything was done by hand and it wasn't particulary easy. Machine mixing goes down much smoother. Problem lies within the structure of whole wheat flour which needs more time to absorb liquids and the little wheat scales found inside keep piercing the gluten and gradually deflating the entire dough. To offset this we used a certain amount of strong bread flour to solidify the whole thing. 30% of bread flour in the mix helped a lot.The addition of olive oil and eggs also hinders gluten development so one has to be really patient and persistent with this kind of dough. Mix it until it can pass a window pane test which shows you gluten development.

Milk and liquid whey were mixed, sugar was added, so were the flours in given ratios.

Sourdough starter was melted in the milk/whey/sugar solution. Flours were added gradually. Then the dough was left alone for 45 minutes as whole wheat flour needs longer time to absorb things. When we came back, salt was added. After some mixing we started adding beaten eggs, mixed some more, left it alone for 30 minutes, started adding the olive oil, mixed more and left it alone for 30 minutes again.

The goal here is to get a smooth dough surface which stretches without premature tearing/breaking. Of course, it will never be perfectly smooth because of the way whole wheat flour is milled but you get the general idea.

The dough was left on the counter for two hours, occasional coil folds were done

Then came dough division in 90-100 g balls which were placed on a sheet of baking paper and a baking tray. The baking tray was covered with another inverted tray and left at room temperature (it was a cool rainy night) to rise over night.

Baked in the morning (a bit overproofed) at 180"C in a home electric oven, cold oven start, before they went inside they were brushed with beaten eggs and sprinkled with light and dark sesame seeds, baked around 30 minutes, they were taken out and brushed with melted butter.

Cheeseburger has two pan roasted patties inside (the meat was chopped with a cleaver), layers of melted cheddar cheese, italian agrodolce (sweet and sour, made with butter, apple vinegar, sugar, salt and sliced onions) onions, gherkins sliced lengthwise for presence in every single bite and a simple sauce (mayonnaise, ketchup, Dijon mustard and horse radish).

A real feast for lunch on a rainy Thursday. So delicios and rich...😋

After a rainy night a new batch of sourdough hamburger buns has arrived in our tiny home bakery. Just to usher in what now seems like a start of fall.

Made With whole wheat and bread flour, with milk and whey, with sugar, salt and olive oil sprinkled with two kinds of sesame seeds.

A short version of the recipe and the ingredient list in case someone is interested:

INGREDIENTS: 700 g of whole wheat flour (13% protein), 300 g of bread flour (14% protein), 300 ml of full-fat milk, 300 ml of whey (the liquid kind, leftover from ricotta cheese making), 200 g of sourdough starter, 2 eggs, 100 g of sugar, 75 ml of olive oil, 20 g of salt, sesame seeds for sprinkling, eggs wash for brushing.

PREPARATION: Everything was done by hand and it wasn't particulary easy. Machine mixing goes down much smoother. Problem lies within the structure of whole wheat flour which needs more time to absorb liquids and the little wheat scales found inside keep piercing the gluten and gradually deflating the entire dough. To offset this we used a certain amount of strong bread flour to solidify the whole thing. 30% of bread flour in the mix helped a lot.

The addition of olive oil and eggs also hinders gluten development so one has to be really patient and persistent with this kind of dough. Mix it until it can pass a window pane test which shows you gluten development.

Milk and liquid whey were mixed, sugar was added, so were the flours in given ratios. Sourdough starter was melted in the milk/whey/sugar solution. Flours were added gradually. Then the dough was left alone for 45 minutes as whole wheat flour needs longer time to absorb things. When we came back, salt was added. After some mixing we started adding beaten eggs, mixed some more, left it alone for 30 minutes, started adding the olive oil, mixed more and left it alone for 30 minutes again.

The goal here is to get a smooth dough surface which stretches without premature tearing/breaking. Of course, it will never be perfectly smooth because of the way whole wheat flour is milled but you get the general idea.

The dough was left on the counter for two hours, occasional coil folds were done.

Then came dough division in 90-100 g balls which were placed on a sheet of baking paper and a baking tray. The baking tray was covered with another inverted tray and left at room temperature (it was a cool rainy night) to rise over night.

Baked in the morning (a bit overproofed, as doughs with large quantities of whole wheat flour ferment quicker) at 180"C in a home electric oven, cold oven start, before they went inside they were brushed with beaten eggs and sprinkled with light and dark sesame seeds, baked around 30 minutes, they were taken out and brushed with melted butter.

Cheeseburger has two pan roasted patties inside (the meat was chopped with a cleaver), layers of melted cheddar cheese, italian agrodolce (sweet and sour, made with butter, apple vinegar, sugar, salt and sliced onions) onions, gherkins sliced lengthwise for presence in every single bite and a simple sauce (mayonnaise, ketchup, Dijon mustard and horse radish).

A real feast for lunch on a rainy Thursday. So delicios and rich...😋

After a rainy night a new batch of sourdough hamburger buns has arrived in our tiny home bakery. Just to usher in what now seems like a start of fall.

Made with whole wheat and bread flour, with milk and whey, with sugar, salt and olive oil, sprinkled with two kinds of sesame seeds.

A short version of the recipe and the ingredient list in case someone is interested:

INGREDIENTS: 700 g of whole wheat flour (13% protein), 300 g of bread flour (14% protein), 300 ml of full-fat milk, 300 ml of whey (the liquid kind, leftover from ricotta cheese making), 200 g of sourdough starter, 2 eggs, 100 g of sugar, 75 ml of olive oil, 20 g of salt, sesame seeds for sprinkling, eggs wash for brushing

PREPARATION: Everything was done by hand and it wasn't particulary easy. Machine mixing goes down much smoother. Problem lies within the structure of whole wheat flour which needs more time to absorb liquids and the little wheat scales found inside keep piercing the gluten and gradually deflating the entire dough. To offset this we used a certain amount of strong bread flour to solidify the whole thing. 30% of bread flour in the mix helped a lot.

The addition of olive oil and eggs also hinders gluten development so one has to be really patient and persistent with this kind of dough. Mix it until it can pass a window pane test which shows you gluten development.

Milk and liquid whey were mixed, sugar was added, so were the flours in given ratios. Sourdough starter was melted in the milk/whey/sugar solution. Flours were added gradually. Then the dough was left alone for 45 minutes as whole wheat flour needs longer time to absorb things. When we came back, salt was added. After some mixing we started adding beaten eggs, mixed some more, left it alone for 30 minutes, started adding the olive oil, mixed more and left it alone for 30 minutes again.

The goal here is to get a smooth dough surface which stretches without premature tearing/breaking. Of course, it will never be perfectly smooth because of the way whole wheat flour is milled but you get the idea.

The dough was left on the counter for two hours, occasional coil folds were done.

Then came dough division in 90-100 g balls which were placed on a sheet of baking paper and a baking tray. The baking tray was covered with another inverted tray and left at room temperature (it was a cool rainy night) to rise over night.

Baked in the morning (a bit overproofed) at 180°C in a home electric oven, cold oven start, before they went inside they were brushed with beaten eggs and sprinkled with light and dark sesame seeds, baked around 30 minutes, they were taken out and brushed with melted butter.

Cheeseburger has two pan roasted patties inside (the meat was chopped with a cleaver), layers of melted cheddar cheese, italian agrodolce (sweet and sour, made with butter, apple vinegar, sugar, salt and sliced onions) onions, gherkins sliced lengthwise for presence in every single bite and a simple sauce (mayonnaise, ketchup, Dijon mustard and horse radish).

A real feast for lunch on a rainy Thursday. So delicios and rich...😋

After a 6 weeks break, time to get the tiny home bakery back on track.

A new experimental bread recipe today featuring wheat and corn flour alongside homemade kefir.

Kefir is an ancient drink made from fermented milk. Third picture shows the little container I use for making it with active kefir grains. Every 24 hours we get a small fresh new batch. And this batch went into the bread recipe.

Our sourdough starter is fed daily, twice, with an equal amount of whole wheat and all-purpose flour.

Short recipe follows in case someone is interested:

700 g of wheat all-purpose flour, 300 g of fine corn flour, 600-650 ml of fresh homemade kefir, 30 ml of olive oil, 20 g of salt.

No water, just kefir but you can combine the two if you want. Nothing is set in stone here. Home experimentation at it's finest. A bit of honey or sugar might also work here. Like 50 g of sugar or 2-3 TBS of honey. Just a suggestion for the interested home baker.

Sourdough starter was melted in kefir, then both flours were added. Add as much kefir as you think your flour can hold, add salt, add olive oil.

Mixed per hand using stretch-and-fold and coil folds.

We left the dough for 3-4 hours covered then divided it into two breads. Another 4-5 hours and it was ready for the oven. Scored with kitchen scissors.

Home electric oven , cold start, set to 180°C, sprayed the breads with water and pushed them inside. First 70 minutes with a lid on, last 10 minutes without the lid.

Beautiful smell while baking. The additions of corn flour and kefir made sure it is so.

Left to cool overnight. Sliced into sandwiches today, roasted in a skillet with some butter and filled with cooked ham and gouda. A bit of Dijon mustard on the side. Bread has a slight tang in the background.

Four sandwiches cut diagonally. Beautiful texture, lovely smell, amazing aromas. So glad we made this little experiment.

😋

Made with soft wheat and whole wheat flour, milk and whey, sugar, salt and sunflower oil.

Leavened with a sourdough starter.

Soft, fragrant, spongy and very delicious...😋

A little homebound baking experiment with italian "semola rimacinata di grano duro" flour and sourdough.

Usually, if one uses a preferment like biga in bread or pizza making, it is made with wheat flour, water and baker's yeast. 2:1 ration between flour and water, and a bit of yeast. Has to sit for hours before it is incorporated with the rest of the ingredients. More flour, more water, sometimes more biga, salt, olive oil etc.

This time we took a different route and swapped baker's yeast for a sourdough starter. And went with the yellowish durum wheat flour for breadmaking instead of soft wheat flour. Very traditional in the south of Italy.

Ingredients for biga:

- 650g semola rimacinata di grano duro

- 325g of ice cold water (made during a hot summer day without cold storage)

- 10g of sourdough starter

(all the ingredients just need to be combined here, to form a shaggy dough ball, left alone for 5 hours)

For the main dough:

- all of biga (tear it into pieces with your hands)

- 350g semola rimacinata di grano duro

- 425ml of ice cold water

- 20g of olive oil

- 25g of salt

Add the second part of water slowly as not to "drown" the dough. Add oil last. About 5 minutes of kneading by hand. All in all. The rest will be taken care of during bulk fermentation and coil folds.

Bulk fermentation, 2-3 hours, 3 series of coil folds will be enough, spaced 30 minutes apart.

Divide the dough. 900g each piece. Shape the dough into a bread or a pizza, we did both, with the same dough. Let it rise for 2-3 hours.

Bake the bread at 180°C, for about 1 hour, covered, cold oven start.

This kind of bread, made with semola rimacinata di grano duro, comes out spectacular. Biga helped a lot.

Our movie sandwich had mayonnaise, cooked ham, mortadella, gouda and very ripe tomatoes inside.

(we also made a roman style pizza with the same dough in our previous post, so in case

you are interested, give it a look, our profile is open)

A great home baking experiment today! A step away from the old biga with brewer's yeast thing.

With the new heat wave approaching and no cold storage.

Air temperature today, between 30 and 35 degrees Celsius.

Production time, around 12 hours.

Biga was made with 650g of italian "semola rimacinata di grano duro" flour, 325ml of ice cold water and 10g of sourdough starter.

After 4 hours it was ready to be mixed in with the rest of the ingredients and they were: 350g of semola rimacinata di grano duro, 425ml of ice cold water, 25g of salt and 20ml of olive oil.

Bulk fermentation lasted for 3 hours with occasional coil folds, dough was divided into two 900g portions.

Second rise was about 3-4 hours long.

Pizza was baked in a preheated oven, at 250°C.

Covered with italian canned tomatoes, mozzarella, pancetta, oregano, olive oil, onions and red peppers.

Super delicious. Crunchy below, soft above. Semola rimacinata di grano duro lifts the whole thing to another level.

😋

Air temperature ranging between 30 and 35 degrees Celsius.

No cold storage.

Roman style "pizza in teglia romana" made with sourdough biga and 100% "semola rimacinata di grano duro" flour.

Pizza covered with canned italian tomatoes, oregano, olive oil, pancetta, mozzarella, red pepperes and onions.

Hydration (75%), biga (65%), semola rimacinata di grano duro (100%), olive oil (2%), salt (2.5%).

Super delicious and an amazing home baking experiment!😋

We emptied two cans of canned cod and saved the olive oil which was then used as the base for our further recipe.

In a cooking pot we added the sliced onions to the oil. After 5 minutes on moderate heat we added the sliced garlic. Five minutes later sliced tomatoes were added and some additional water. Then the chilies, black pepper AND a pinch of laurel leaf powder. After some 30 minutes of cooking time we added the al dente pasta (cooked in a separate pot) and the parsley. Cod and lemon juice were added last.

We tossed it well, adjusted for salt and black pepper.

A very delicious homemade dish with modest ingredients but big on flavor.😋

Delicious!😋

Sandwich bread was made with 100% italian "'semola rimacinata di grano duro" flour from Puglia. Something off-the-beaten-path for this kind of sandwiches. Also with water, salt and olive oil.

Pork belly was roasted in a dutch oven, with saté powder, fish sauce and chinese cooking wine.

A lot of fresh vegetables here. Carrots, cucumber, red and yellow onions, treated with salt, sugar and apple vinegar.

Fresh lettuce and lots of coriander.

So many flavors and textures here! Super delicious!😋

Why a Vietnamese in Italy?

A funny interpretation of the fact that the sandwich bread for this particular batch of BÁNH MÌ is made from 100% durum wheat from southern Italy. Semola rimacinata di grano duro. From Puglia and intended for breadmaking. Those who follow our posts know that we have been experimenting lately with this kind of flour in finer and courser versions.

Leavened with sourdough. Yellowish in color, fragrant and with a delicious crust.

Inside we have pork belly that has been roasted in a dutch oven with saté powder, fish sauce, chinese cooking wine and water. Cucumber, radishes, carrots and onions have been sliced and seasoned with apple vinegar, sugar and salt. With fresh lettuce and coriander. Drizzled with reduced pan roasting juices and Maggi sauce.

An unusual combination and a super delicious feast of flavors and textures!

😋

An amazing home experiment with fine and medium coarse italian "semola di grano duro".

One of the most tasty pasta dishes we ever made if not the tastiest.

"Semola di grano duro" is ground durum wheat. Yellowish and very popular in the south of ltaly. Some is for bread making and some is for pasta making or things like cous cous. Rich in protein, poor in starch.

Three or four levels of milling. Names differ here.

Here we mixed the finest with the mid level kind in a 1:1 ration, without eggs (as is the practice in the italian South) and only water. Usually, this kind of pasta is dried and then used. Today, we went with the fresh kind.

Our sauce was simple and very delicious. Place a cooking pot on medium heat, olive oil, sliced garlic, salted anchovies and dried chilies were added When the anchovies melted and garlic started releasing its aroma, chopped cherry tomatoes were added. We lowered the heat and cooked everything for about 10 minutes. Pasta was cooked in a

separate pot of boiling salted water for less then 60 seconds and tossed together in a mixing bowl with the sauce. Arugula and canned tuna were added. A drizzle of lemon juice too and tossed together some more.

Homemade pasta of this type is nothing short of amazing!

An amazing home experiment with fine and medium coarse italian "semola di grano duro". One of the most tasty pasta dishes we ever made if not the tastiest.

"Semola di grano duro" is ground durum wheat. Yellowish and very popular in the south of Italy. Some is for bread making and some is for pasta making or things like cous cous. Rich in protein, poor in starch.

Three or four levels of milling. Names differ here.

Here we mixed the finest with the mid level kind in a 1:1 ration, without eggs (as is the practice in the italian South) and only water. Usually, this kind of pasta is dried and then used. Today, we went with the fresh kind.

Our sauce was simple and very delicious. Place a cooking pot on medium heat, olive oil, sliced garlic, salted anchovies and dried chilies were added. When the anchovies melted and garlic started releasing its aroma, chopped cherry tomatoes were added. We lowered the heat and cooked everything for about 10 minutes. Pasta was cooked in a separate pot of boiling salted water for less then 60 seconds and tossed together in a mixing bowl with the sauce. Arugula and canned tuna were added. A drizzle of lemon juice too and tossed together some more.

Homemade pasta of this type is nothing short of amazing!

😋