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What's cooking in the #talkheartsfamily kitchen?
Started by NHS Track and TrAcey




5731 posts in this topic
NHS Track and TrAcey
Fist of Gorgie

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09-15-2020, 09:50 PM -
(09-15-2020, 08:22 PM)Vlad-Covid Wrote: Your mum has a mange tout

"I mange tout your mum", surely. Greggy
(08-02-2018, 09:04 AM)Mags Wrote: The answer is Yes.
[Image: 2nUdIl1.png]

The Great 5G
Morph is a Wee Wank

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09-15-2020, 11:32 PM -
(09-15-2020, 09:50 PM)Acey Exotic Wrote: "I mange tout your mum", surely. Greggy

[Image: TIBoTull.jpg]

Eek

Pea-do
The Great 5G
Morph is a Wee Wank

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09-15-2020, 11:41 PM -
(09-15-2020, 07:37 PM)Kashinda Wrote: [Image: pyBOyftl.jpg]

[Image: vmYKgWVl.jpg]

What’s the sauce? Aoli?
Kashinda
wee weirdo

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09-16-2020, 08:56 AM -
Blue cheese mayo
The Great 5G
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09-16-2020, 09:03 AM -
GodIsGod
Neaven Staismith
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09-16-2020, 09:05 AM -
(09-15-2020, 08:54 PM)Arkadiusz Klimek Wrote: Red onion should go in absolute everything tbf.

FTFY Greggy
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09-16-2020, 12:09 PM -
I rate a red onion tbf.
Kashinda
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09-17-2020, 08:47 PM -
[Image: Dd83Rb3l.jpg]

Jj zing
pondlife
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09-17-2020, 09:12 PM -
That doesn't look easy to pull off. I take it tastes Piggy
The Great 5G
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09-17-2020, 09:28 PM -
(09-17-2020, 08:47 PM)Kashinda Wrote: [Image: Dd83Rb3l.jpg]

Jj zing

GodIsGod
Kashinda
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09-21-2020, 11:17 PM -
[Image: VhesJzyl.jpg]

Fucking love this dish GodIsGod
Walter Boycechak
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09-22-2020, 01:30 PM -
Made a couple of loaves the last two days.

One was an experiment with french bread flour (lower protein of 12%) with a 75% hydration levain which was only given a minimal amount of time, say 2 hours, before shaping and then an overnight prove (to keep activity to a minimum) as you really want to get the main activity in the oven. This worked well for a softer bread with a great crust.

The second was 20% strong bread flour, with 10% white starter and then wholemeal flour. I added seeded porridge oats at the half way point of a 12 hour levain, before shaping late last night and then proving overnight for baking this morning. Kept hydration high and the stretch and fold technique during shaping seems to have ensured excellent gluten formation.

Really pleased with the results.



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