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Thanksgiving cookin’

Fast, a recipe is called for, pls. Looks great.

If you know about bread baking, here's the master recipe, all measurements are by weight. I find that 1kg total of all flour is about right for a half sheet pan.

95% white bread flour (12.7%-14% protein)
5% Dark Rye flour
75% water at 78°F
20-22% ripe levain
2% salt.

Mix then develop gluten every 30 minutes for 4-5 hours, keeping direct dough temperature between 70-75°F. Let proof to over 100% rise, overnight in a cool kitchen or in fridge for 24-36 hours if room temp is above 60°F. Dough should be very smooth and lightly elastic, over proofed for regular bread.

Lightly oil a sheet pan with good quality EVOO, dump dough into pan and let it spread out. Final proof on counter 2-3 hours at room temp. Drizzle with good quality finishing oil and dimple surface with fingers. Season with large sea salt. Toppings are your choice, I do red onion, sage, oregano, rosemary, sliced garlic or whatever out of the herb garden.


If a more standard recipe is needed I can write that up, too.
 
If you know about bread baking, here's the master recipe, all measurements are by weight. I find that 1kg total of all flour is about right for a half sheet pan.

95% white bread flour (12.7%-14% protein)
5% Dark Rye flour
75% water at 78°F
20-22% ripe levain
2% salt.

Mix then develop gluten every 30 minutes for 4-5 hours, keeping direct dough temperature between 70-75°F. Let proof to over 100% rise, overnight in a cool kitchen or in fridge for 24-36 hours if room temp is above 60°F. Dough should be very smooth and lightly elastic, over proofed for regular bread.

Lightly oil a sheet pan with good quality EVOO, dump dough into pan and let it spread out. Final proof on counter 2-3 hours at room temp. Drizzle with good quality finishing oil and dimple surface with fingers. Season with large sea salt. Toppings are your choice, I do red onion, sage, oregano, rosemary, sliced garlic or whatever out of the herb garden.


If a more standard recipe is needed I can write that up, too.
I have baked a decent amount of no knead bread in my dutch oven, but would you mind writing the std. version? I may try to bake it next few days. big thanks. great w a glass of your favorite beverage.
 
I have baked a decent amount of no knead bread in my dutch oven, but would you mind writing the std. version? I may try to bake it next few days. big thanks. great w a glass of your favorite beverage.

Do you currently have a sourdough starter or do you use commercial yeast? I can write it up for either, the times with yeast are much shorter, can be done in a single day. I'll get a recipe written up today for you.
 
I use commercial yeast, in the small packet.

Here is a slightly modified recipe for using either active dry yeast or instant yeast packets. Note, the honey is added as a short term yeast nutrient to keep it moving through the proof, also helps create a slightly softer crust.

This is written for using a stand mixer, too. If mixing by hand, wet your hands to keep the dough from sticking to you.

1-3/4 cup (414 mL) warm water
1 packet instant yeast, (you can also use active dry yeast)
1/4 cup (60 mL) extra virgin olive oil
2 teaspoons honey
1-1/2 teaspoons salt
4-1/2 cups to 5 cups (562 g to 625 g) all purpose flour

Bloom the yeast in 1C warm water for 5 minutes in the bowl of your mixer. Once its bubbling away and activated, add remaining water, oil, honey, and salt. Start with 1C of flour and mix with dough hook until combined for about 30 seconds. Add 3-1/2 cups more flour and mix on low speed for 6-7 minutes or so. If the dough is sticking to the sides of the bowl add a little more flour up to 1 cup additional. It should be smooth and bounce back when poked and not very sticky.

Transfer to a lightly oiled bowl and let rise until at least doubled or more. Covered with a clean towel is fine, a warm spot on the kitchen counter works. 1-3 hours depending on temperature. (Warmer=faster).

Punch down dough and transfer to a generously oiled half sheet pan. Spreading it out to the corners. If it recoils back, let it rest 10-15 minutes for the gluten to relax. Do not tear the dough.

Lightly cover and rest in the fridge for 1 hour or up to 24 hours. (Tip: longer cold proof develops more flavor)

When ready to bake, take it out and let come up to room temp while oven is preheating to 450°F and make sure oven is at temp for at least 15 minutes.

Use your fingers to dimple the entire surface, all the way to the bottom of the pan. Drizzle with a good quality olive oil, minced or sliced fresh garlic, and chopped fresh rosemary. Season with sea salt. Feel free to add other toppings. Sliced tomato, onion, chives, bell pepper rings, get creative!

Bake for 20-22 minutes until golden. Can broil for 1-2 minutes of you want a crunch top, but watch it closely it'll burn very fast. Let cool 5 minutes before cutting.
 
Ok, so being a Californian, I have never heard of Chess pie, had to look it up. I knew you southerners liked things sweet, but its basically a Chantilly frosting modified with vinegar to thicken it! Holy cow that sounds like a sugar rush! Might have to try it. With a citrus Vodka pie crust, of course.
 
My wife made a Buttermilk Pie. Practice pie before the full court press. It is a fine pie.
Having never heard of buttermilk pie, I had to look it up. Discovered there are two very similar pies thanks to the replies on this thread.

Okay, after reviewing both the buttermilk pie and chess pie, I went with the chess.
Reason; my wife has celiac disease and the buttermilk pie is thickened with wheat flour. The chess pie recipe I used had 3 TBL of cornmeal and 1 TBL of flour......... so, I used 4 TBL or cornmeal and problem solved.

GF crust and all is good.

I will let the guests tomorrow be the judge.

Thanks
CW
 
We are expecting at least 25 people, I make enough for Thanks Giving, which I will cook Thursday morning, then freeze 1/2 of it to cook for Christmas.

I posted the recipe last year.

It’s not a complicated mix, and is a meal in its self. I have never had any complaints.View attachment 1609355
Jackie, did that one recipe fill all five baking pans?
Good golly, that is a LOT of dressing.

Looks mighty tasty.

CW
 
Here is a slightly modified recipe for using either active dry yeast or instant yeast packets. Note, the honey is added as a short term yeast nutrient to keep it moving through the proof, also helps create a slightly softer crust.

This is written for using a stand mixer, too. If mixing by hand, wet your hands to keep the dough from sticking to you.

1-3/4 cup (414 mL) warm water
1 packet instant yeast, (you can also use active dry yeast)
1/4 cup (60 mL) extra virgin olive oil
2 teaspoons honey
1-1/2 teaspoons salt
4-1/2 cups to 5 cups (562 g to 625 g) all purpose flour

Bloom the yeast in 1C warm water for 5 minutes in the bowl of your mixer. Once its bubbling away and activated, add remaining water, oil, honey, and salt. Start with 1C of flour and mix with dough hook until combined for about 30 seconds. Add 3-1/2 cups more flour and mix on low speed for 6-7 minutes or so. If the dough is sticking to the sides of the bowl add a little more flour up to 1 cup additional. It should be smooth and bounce back when poked and not very sticky.

Transfer to a lightly oiled bowl and let rise until at least doubled or more. Covered with a clean towel is fine, a warm spot on the kitchen counter works. 1-3 hours depending on temperature. (Warmer=faster).

Punch down dough and transfer to a generously oiled half sheet pan. Spreading it out to the corners. If it recoils back, let it rest 10-15 minutes for the gluten to relax. Do not tear the dough.

Lightly cover and rest in the fridge for 1 hour or up to 24 hours. (Tip: longer cold proof develops more flavor)

When ready to bake, take it out and let come up to room temp while oven is preheating to 450°F and make sure oven is at temp for at least 15 minutes.

Use your fingers to dimple the entire surface, all the way to the bottom of the pan. Drizzle with a good quality olive oil, minced or sliced fresh garlic, and chopped fresh rosemary. Season with sea salt. Feel free to add other toppings. Sliced tomato, onion, chives, bell pepper rings, get creative!

Bake for 20-22 minutes until golden. Can broil for 1-2 minutes of you want a crunch top, but watch it closely it'll burn very fast. Let cool 5 minutes before cutting.
Excellent. Many thanks.
 
Excellent. Many thanks.
Couple little tips to help work this into your schedule as bread making can be time consuming and boring if that's all you planned on doing that day. First proof (aka "bulk proof") is what is going to develop the majority of your volume. Temps from 68-86°F are the sweet spot, warmer is faster. Also, can add more yeast if you want things to go a bit faster.

The cold proof is your pause button. I'll often mix my dough and do all bulk proofing after work while I cook dinner, then throw it in the fridge until I'm ready to bake the next morning if a weekend or the next night after work, but commercial yeast really has a limit of about 24 hours at fridge temps. Sourdough I've left dough in the fridge for a week, then baked it just fine.

My bread I mixed the dough on Sunday evening and baked it Tuesday late night.

BTW, these tips work for all yeasted breads. I have a good "steakhouse" brown bread recipe I do thats yeasted and will often pause it in the fridge while I do something else.
 
Every time I have an excuse to cook a turkey, I buy the turkey.

It’s easy if you spatchcock it and smoke it. 18lb bird done perfectly in under 2 hours.
Turkey is one thing that has a taste, or lack of taste, that I just don't like. I'm not trying to persuade anyone to think like me, it's just a fact. I think I'll stick with the ham and I'll have a great soup bone when I'm done. I'll get my turkey in a sandwich from Arbys, their sauce makes it taste ok.
 

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