You just reminded me I haven’t made a Chicken - Onion white pizza lately. And I picked up some Boneless/Skinless chicken breasts on sale, yesteday (digital coupon).
Yea!! Thanks for the reminder!!
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Third attempt at Sally’s Olive-Garlic bread. I have a love/dislike relationship with this bread.
First, “love”, it tastes really good, especially if you also pan roast several cloves of garlic and add them to the mix. Second, “dislike”, this is a really floppy dough and won’t hold it’s shape - the author recognizes this and recommends trying to scoop the dough back up into a ball shape just as it’s going into the oven (it’s intended as a free-form loaf).
Her hydration ratio is about 84%, which is (IIRC) the highest I’ve seen for a yeast-risen bread, excepting the GF breads that I make. And that’s not factoring in the moisture from the olives, so I’m not sure what the overall is. The second time I made it, dropped hydration to 80, press dried the chopped olives between towels, and I used some proofing supports. It was sitting up about 4 inches tall as I removed the supports and started moving it toward the oven, but by the time I got there it was maybe 2+ inches high. I don’t mean that it deflated/structure collapsed, just that it sort of oozed itself out immediately.
This time I decided to try it in a loaf pan and further reduced hydration to 75%. Didn’t get much rise out of it this time. Not horrid, but still too dense. But I also changed how I process my grain and this flour retained all but about 1/3 of the bran - I probably should have added extra gluten (I did autolyse the flour an hour). Not the author’s fault as she didn’t design her recipe for home-milled, and it’s quite likely the extra bran is the problem.
This was half Castelvetrano and half Kalamata. Still tastes great, plain or toasted and buttered, but if you make sandwiches from it, they’re small enough that you want 3. 
A bit tarter than I want, though, so next time I’ll go back to Castelvetrano-black olives mix.
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Were you around on Chowhound when a bunch of us decided that we wanted to master canelés?
Our initial thread with detailed descriptions and pictures went on so long that we decided to start a new one, and another. We even had pictures of canelés with what are properly called “white asses” (I kid you not). We had 5 threads in total, I think.
We had mixed successes. I don’t think anyone had a full batch without any white asses!
Sadly, all that documentation is lost!
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I was on CH as “walker” but I never saw that thread.
I wonder how bakeries and make them so perfectly.
I’ve read through Joann Chang’s Flour cookbooks; when she was starting out working in bakeries, sometimes a cake wouldn’t turn out right so she’d try to hide it in the garbage. I’d assumed when you worked in a bakery that everything would turn out perfectly 99% of the time!
When I worked as a secretary with IBM typewriter, if I made too many typos I just pulled out the paper and started over. At the end of the day, I brought home about half the paper in my garbage pail so boss wouldn’t know I wasted paper. I’m pretty sure no one ever looked in my garbage but I played it safe.
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Have you ever tried a white chicken pizza?
Bechamel (butter, garlic, flour, milk, oregano, s&p) for the sauce. Toppings might include chopped (cooked) chicken and cheese(s) of choice (I like white cheese here - mozz, parm).
Optional toppings: asparagus or sun dried tomatoes (bury tomatoes in the cheese so they don’t burn) or canned (chopped) artichokes or all of the above.
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Yes, I’ve made it before – but I cheated and used Ragu Alfredo Sauce.
Your ideas sound much better than mine!!
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Looks tasty! 
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I would like to know as well, but I guess making them daily you do get to know the secrets. I haven’t made them in well over 10 years.
We will never know how many imperfect ones get discarded. But, I’ve seen pictures of some in display cases with “white asses”; pardon my use of the industry-accepted term 
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I wanted to try the new frozen ones from TJ but didn’t buy because the box seemed so teeny tiny for the price.
Guess I wasn’t in a risky mood.
Received my more-recently-milled flour yesterday afternoon and made my first test loaf today. Very happy with the results so far; this flour behaves very differently than King Arthur (in a good way).
85% white whole wheat, 15% rye (sourdough preferment); 85% hydration. No retardation so the flavor is a bit mild but I didn’t want to wait until tomorrow
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Look at that!
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That looks super!
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Lovely. And yes its a delicious cake.
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New York Style bagels. Recipe is from The Boy Who Bakes website (posted earlier). MR I adapted the recipe to my Z bread machine which can bake 2lb loaves. After mixing, no rise, I formed them in to bagels 90grms each got 8 and they went into fridge overnight. Baked them just now. I am thrilled by how they look. Will post when I cut one. P.s. you have to be careful when you put in the baking soda. Leave it on simmering a while, my pot over floated. Good thing I wasn’t too close.
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They’re gorgeous! I’m looking forward to your follow up. I’ve only tried bagel dough in my Mini Z. I haven’t yet got up the courage to try a bigger batch in the Z-X20, but I should.
Yes to never turning your back on the pot once the baking soda goes in! Ask me how I know… 
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They look great!
Thank you.
