On 2021-04-25 1:29 p.m., cshenk wrote:
> Graham wrote:
>
>> On 2021-04-25 9:31 a.m., US Janet wrote:
>>>
>>> I think it is going to be chicken veggie soup. I went out to the
>>> freezer, dug around and found a smallish whole bird that will fit in
>>> the pressure cooker. Pressure cooker makes the very best stock.
>>> The stock becomes heavily chicken flavored. But I do cook the
>>> chicken for about an hour. That pulls all the flavor out of the
>>> bird and bones. I'll use the usual for making the stock --
>>> celery,, onion, carrot, bay leaf, garlic, thyme and a bit of s&p.
>>> I alway use a ues strainer to get out the odds and ends but this
>>> time I think I will also strain the stock through cheesecloth.
>>> This is going to be a kind of kitchen sink chicken soup. Carrot,
>>> onion, celery, green beans, cabbage, maybe some spinach.
>>> I've got a baguette and home made garlic butter to go with the soup.
>>> It's a good project for a totally dark, grey, nasty day.
>>>
>>> What's on your menu for today?
>>>
>>> Janet US
>>>
>> Miserable weather here - snowing steadily:-(
>> I baked a couple of Lahey-style loaves yesterday - ran out of WW
>> bread flour so subbed WW pastry flour and some gluten. Worked fine.
>> Tempted to just have bread, cheese and pickled onions.
>
> This makes me smile! You've mentioned that method before. Here is what
> I found on it for others to look over.
>
> https://www.cbsnews.com/news/recipe-...o-knead-bread/
>
Yes, that's it except that I weigh my ingredients:

300 grams bread flour
100 grams whole-wheat flour
1 1/4 teaspoons salt
1/2 teaspoon dried instant yeast
300 grams cool water

I often bake other recipes this way in a Lodge dutch oven. I usually mke
up recipes as I go along, making sure that the hydration is right. In
the above case it is 75%.