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What is everyone making for Easter?

We are hosting Easter this year, so preparations are under way. The first thing up was the bread. I tried a new recipe/process and I got 2 of the prettier boules to date.





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Happy Easter and please feel free to post what you are having.
 
OMG That bread looks KILLER!!!!
 
Just gimme a loaf of that bread, some course ground liverwurst and a knife. I'll eat myself silly.
 
We will be making FryDad's Christmas Casserole (tweaked a bit). Cubed bread, Chorizo, new potatoes, jalapeños, brown Bhut powder, diced tomatoes, milk, cheese and eggs. Sofa king good!
 
Sounds pretty good Scovie.  If you remember, throw a pic up.  I would like to see that.  
 
I will be posting more pics as we go.  Meatballs, braciole, sausage and pasta for the first course.  Then lamb, potatoes & stuffed artichokes to follow.  
 
Dude. That bread. I haven't seen a loaf of bread that made me drool in a long time.
 
I nominated you for POST OF THE MONTH!
 
Yeah, I'll snap a couple pics. FryDad makes it on Christmas because it's so easy. Just throw it all in a casserole dish and in the oven. He shared it with me when we were there, but they used regular ground maple sausage and Yellow Datil's, if memory serves. It was so awesome, and :hot: This will be our first time using Chorizo. How wrong could that be? hahaha
 
Kinda thought I would go to the asian market and get some rabbit.

The way I see it rabbits have zero to do with the reserection of Christ.


Oh and maybe deviled eggs as a side.
 
wow wtf. that looks amazing.
 
are bread wads really called boules?
 
synthetic mono- crystalline silicon pieces are called boules too.
 
synthetic rubies are called boules too.
 
wtf does bread have to do with synthetic crystals?
 
why does bread steal nomenclature from science and engineering? is bread untrustworthy?
 
queequeg152 said:
wow wtf. that looks amazing.
 
are bread wads really called boules?
 
synthetic mono- crystalline silicon pieces are called boules too.
 
synthetic rubies are called boules too.
 
wtf does bread have to do with synthetic crystals?
 
why does bread steal nomenclature from science and engineering? is bread untrustworthy?
Haha. Yeah that is what they call that shaping process. I have no idea the genesis of the name.
 
grantmichaels said:
 
... 'cause it's an engineered solid foam.
 
thats actually... quite a profound observation. ive never thought of that.
 
people have been experimenting with metallic foam like materials for quite a while... basically the same idea as how closed cell/open cell urethane foams are produced with blowing agents.
 
but just a few months back i heard about some university proposing metal foams via scintering hollow metal balloons together with some binders added. implication of this innovation is that it can be scaled up quite easily unlike the other methods.
tctenten said:
Haha. Yeah that is what they call that shaping process. I have no idea the genesis of the name.
 did you add sugar to the bread to get that lovely browning? i was listening to some show on NPR and they reccomended spraying sugars on bread to get it to brown better? carmelization? IDK this was a while back, maby im way off.
 
queequeg152 said:
 
thats actually... quite a profound observation. ive never thought of that.
 
people have been experimenting with metallic foam like materials for quite a while... basically the same idea as how closed cell/open cell urethane foams are produced with blowing agents.
 
but just a few months back i heard about some university proposing metal foams via scintering hollow metal balloons together with some binders added. implication of this innovation is that it can be scaled up quite easily unlike the other methods.

 did you add sugar to the bread to get that lovely browning? i was listening to some show on NPR and they reccomended spraying sugars on bread to get it to brown better? carmelization? IDK this was a while back, maby im way off.
 
that's possible, for sure ...
 
in that case, though, it's because the point of the ear is thin and high, so it gets hotter ...
 
having that wide range of browning across the top is good shit, flavor wise, from what i've read ...
 
but can you get that  wonderful honey gold browning from just the starches in bread? im thinking of like... how pancakes need sugar to brown the proper color, or how creme broo-leys brown when you blow torch them?
 
queequeg152 said:
but can you get that  wonderful honey gold browning from just the starches in bread? im thinking of like... how pancakes need sugar to brown the proper color, or how creme broo-leys brown when you blow torch them?
 
yeah, those flavors map out pretty well across foods ... sugar -> caramel, bread, beer, roux's etc ...
 
the ratio of ribose:glucose influence the output of acetic acid: furan (nutty):maltol (caramel) ...
 
then the amino acid mixes with the ratio of ribose:glucose affects whether you get furfural, hydroxymethylfurfural, furfuryl alcohol, maltol, or 2-acetylefuran ... which focuses the flavor more specifically between buttery, caramel, almond, "sweet", balsamic, "burnt", butterscotch, and maltiness ...
 
i just happened to have been reading about this last night ... since it applies to A LOT of the stuff I'm exploring right now ...
 
there's like 30+ reactions in the Maillard constellation, many of which exceed my remaining capabilities 20+ yrs since organic chem ...
 
ive never heard anyone call a class of ractions a constellation beffore... makes sense though. 
 
so bread needs sugar to brown properly or no? i mean the grain isnt malted when you make bread right? so its still all starchy right? or am i missing something?
 
queequeg152 said:
ive never heard anyone call a class of ractions a constellation beffore... makes sense though. 
 
so bread needs sugar to brown properly or no? i mean the grain isnt malted when you make bread right? so its still all starchy right? or am i missing something?
 
 
Those boules had molasses in them…but you that is not the only thing that effects color.  Flour does and also the time and temps do as well.  this is the first time I used any sort of sugar/sweetener in my dough.  
 
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Finally got around to slicing it. Very nice flavor overall and it has a noticeable sourdough flavor due to the overnight fermentation. I will be making 2 more loaves later tonight.
Scoville DeVille said:
Every time I come in here, I have to hit the LIKE button at least 5 times!
Grab some of that starter from your MIL. I bet that has some real nice flavor.
 
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