The older I get the less energy I have for cooking and baking, or by the time I get energy back after a walk it's too late to get involved in making bread.
Last night I said to myself time to get back to basics and do mis en place the day before so as to lessen the time needed the next day.
So last night I made the dough for home made pasta, and then put it in the fridge, then measured out all the dry ingredients and liquids for bread so all I kneaded (pun) to do today was combine
#cosocooking
OK lesson learned. When adding oatmeal to the mix either pre-soak it or use more liquid - looks like my dough is a bit on the dry side after the first rise and when I set it aside to rise that first time I thought it was a bit too wet.
@NorthernInvader
Can so relate, friend. #A2DayAffair
😹
@NorthernInvader prep definitely helps. breaks up the process into smaller times needed to be vertical. i'm getting that way too🤫
@holon42 Yup - First station in cooking school is mise en place. :) I did that back in the late 60's. But only cooked professionally for a year then decided it wasn't for me as a career. Got out of that habit in marriage because I was working long hours and partner wanted to cook. Now that I'm a widower and in my 70s I need to get back to it before it's too late.
@NorthernInvader Aaaahhhhhh, metric measures. Instant anxiety for any American reading this post.
I'm being a bit facetious here. LOL.
@ThisNameWasntTaken In baking it's the surest way to get it right :) and it's well past time for the US to join the rest of the world. 🤣
Home made pasta dough is simple
- 3 large eggs
- 1 large egg yolk
- pinch of salt
- 300g 00 flour
mix then knead for a few minutes until smooth. wrap with cling film or put in a reusable Ziplock. Let rest for 20 minutes and et voila it's ready to use.
The Bread I'm making is off the cuff about 700g of WW flour, 1 cup of quick oatmeal flakes, 200g each of dark rye flour and AP flour, 10g yeast, 10g salt, 700G warm water and about 3-4 Tbsp of dark molasses.