Seven-Up! (1955) … Stop the Complaining (May 22, 2013 / 13 Sivan 5773) …item 2.. Get the Party Started With These Delicious Dips! (May 21st, 2013) …
Some cool hot dates recipe images:
Seven-Up! (1955) … Stop the Complaining (May 22, 2013 / 13 Sivan 5773) …item 2.. Get the Party Started With These Delicious Dips! (May 21st, 2013) …
Image by marsmet548
Pause the negativity and shift gears. Stop seeing what’s awful in every situation. We naturally gravitate to the negative. It’s our default mode. Now’s the time to work some new muscles. You have to train your mind to leave the pessimistic thoughts and start thinking positively. Each time you begin to wander into negative territory, catch yourself and hit the pause button. Then find something good to say instead. It is a mental exercise that could change your life.
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…..item 1)…. Stop the Complaining …
… aish.com … www.aish.com/sp/pg … Home » Spirituality » Personal Growth …
How to overcome negativity.
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May 22, 2013 / 13 Sivan 5773
by Slovie Jungreis-Wolff
www.aish.com/sp/pg/Stop-the-Complaining.html
Are you a complainer?
Do you find yourself grumbling when you are stuck in traffic, waiting on line, or facing a weekend with your mother in law?
Some people are taking a 21 day challenge: three weeks without complaining. They wear a purple rubber bracelet on their wrist and each time a complaint is voiced they switch from one wrist to the other. The point is trying to go without changing wrists for three weeks and create a ‘complaint free world’; as the words on the bracelet spell out.
If you have the habit of complaining or live with a complainer, you know how draining this behavior can be. Nothing is ever good enough. Every experience has a negative aura. Going to a restaurant – the service was terrible. Holiday family dinner – it’s a headache with too much noise. Moving to a new home – wow, what a shlep! The whining eats away at our happiness, bringing negative thinking and pessimism. It’s no wonder this behavior can impact our marriages, relationships, parenting and careers. Complainers are never satisfied, content or happy.
When a person is embittered, everything is seen in a negative light. Here are some basic tools on how to overcome the negativity and stop the complaining.
— 1. Nurture your desire to change.
The urge to change is called ‘ratzon’ in Hebrew. It’s the foundation for growth. Recognize that you are harming yourself and your relationships. Feel the consequences and envision a life void of complaining. Tap into your desire. It’s not enough to wish; yearn to rid yourself of all this negative energy.
— 2. Pause the negativity and shift gears.
Stop seeing what’s awful in every situation. We naturally gravitate to the negative. It’s our default mode. Now’s the time to work some new muscles. You have to train your mind to leave the pessimistic thoughts and start thinking positively. Each time you begin to wander into negative territory, catch yourself and hit the pause button. Then find something good to say instead. It is a mental exercise that could change your life.
Even how you greet people can make a difference: When someone asks, “How are you?”
Don’t reply, “I can’t complain.” Instead get into the habit of responding, “Thank God,” and mention one thing for which you’re presently grateful.
— 3. Own your life.
If something is bothering you, nothing is accomplished by your complaining. You just feel as if you are powerless. Either try to fix it or drop it. Be proactive and taste the power of your free will.
Try asking yourself these questions:
What do I want?
Can I do something differently now to make this better?
If not, how can I avoid this situation in the future?
—- 4. Recognize when a situation is out of your control.
There are times that we have to live with annoyances, put up with frustrations, and deal with people who get on our nerves. Life contains moments of disappointment; there are potholes on every road. When faced with situations that are out of our control, realize that our complaining builds a wall of negativity around us. We keep those who love us at a distance because we have become bitter and miserable. Sometimes we don’t have the power to change the situation, but how we react is up to us.
— 5. Eradicate negativity in your marriage.
Every spouse has flaws that are annoying. You have a choice: Either complain to your friends and coworkers or try to focus on the positive and find a solution to whatever it is that is troubling you.
A woman called me to tell me that her marriage has fallen into a funk.
"Our life together is boring. My husband comes home, eats supper, sits on his laptop and then watches Seinfeld repeats. I can’t take it anymore. My mother tells me that she always knew he didn’t have a great personality. I look at my friend’s husbands and they seem so much more exciting. I don’t know where I am going with this."
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I told this woman that she is making a big mistake. She admitted that her husband is thoughtful and kind, a wonderful father and a good provider. Instead of complaining to her mother and comparing him to her friend’s husbands, why not set up a date night? Why not be the one to establish a goal – more romance and together time – and then make it happen: buy tickets to a concert, go bike riding together, or call for reservations and eat out. Find an activity you would enjoy doing together and be the one who reignites the spark.
Instead of complaining, become solution oriented. Make a mental list of all you have to be grateful for. Believe me, there is so much we take for granted and sometimes we only wake up when it is too late.
Don’t let this happen to you. Be cognizant of your blessings.
When we stop complaining we transform ourselves and uplift our relationships. As we become more positive, we also become solution seekers. Rid yourself of the negativity and start living better.
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…..item 2)…. Get the Party Started With These Delicious Dips! …
… ORTHODOX UNION … www.ou.org/life/food … Enhancing Jewish Life …
By Eileen Goltz | May 21st, 2013 |
www.ou.org/life/food/get-the-party-started-with-these-del…
Serving tons of friends and family for non-shabbos get-togethers typically includes an appetizer of some sort. While the ubiquitous mini bagles with lox, deviled eggs and mini egg rolls immediately come to mind, I’m a big proponent of the hot dip.
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Typically a concoction of herbs, spices and cheese, the dip is one that can be whipped up a day before the company descends and heated to perfection moments before they arrive.
The following recipes, while perfect for entertaining year round, offer a wide variety of ingredients to tempt just about any palate and are so delicious you may just want to serve them while watching your favorite football team too. Oh, and don’t fret when it comes for “Dippers” for the dips. Any assortment of chips, celery, carrots, zucchini, cucumbers, snap peas, red peppers, mini breadsticks, pitas and crackers will do just great.
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— ROASTED CORN DIP (dairy)
… 4 to 5 cups fresh or frozen corn
… 1 onion, chopped fine
… 1 red pepper, chopped fine
… 6 green onions, the green and white part chopped
… 1 jalapeno, chopped
… 2 teaspoons minced garlic
… 8 ounces sharp cheddar
… 1/2 cup mayonnaise
… 2 tablespoons olive oil
… Salt and pepper
… Cayenne
… Tortilla chips for dipping
Preheat oven to 350. In a large skillet heat the olive oil and add the corn, stirring constantly until the corn is lightly browned. Immediately place it in a large bowl. Don’t clean the pan, just add 1 tablespoon of oil and the onion and red peppers. Cook, stirring constantly for 2 minutes then add the green onions, garlic, and jalapeno. Stir to combine and cook for another 2 to 3 minutes until the onions are soft.
Add the onion mixture to the corn mixture. Add the mayonnaise and half of the cheese and season to taste with salt, pepper and cayenne. Spoon the mixture into a greased oven proof serving dish. Sprinkle the remaining cheese on top and bake for 15 to 20 minutes until the cheese is bubbling. Cool 2 to 3 minutes and serve with corn chips, potato chips or pita chips. Makes 5 to 6 cups
My files, source unknown
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— SPICY HOT TEX MEX DIP (dairy)
… 16 oz can refried beans
… 15 oz can black beans, drained
… 1.25 oz pkg. taco seasoning mix
… 1/2 cup sour cream
… 1 cup salsa (you preference for hotness)
… 1/2 cup minced green pepper
… 1/2 cup chopped black olives
… 1 cup shredded pepper jack cheese
… 2 large green onions
… 1 pkg. tortilla chips
Preheat oven to 375.In a bowl combine the refried beans, black beans and taco seasoning mix. Spread the bean mixture in an ungreased 8-inch square baking dish. Spread the sour cream over bean layer then spoon the salsa over the sour cream. Top with green peppers, black olives and cheese. Cover the pan with foil and bake for 15 minutes. Uncover, bake for an additional 15 minutes or until cheese is melted Sprinkle the green onions over the top and serve. Serves 8 to 12
Submitted by Rochelle Maters Chicago, IL
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— FETA GARLIC DIP (dairy)
… 2 (8-ounce) package cream cheese, softened
… 2/3 to1 cup crumbled feta cheese
… 2 tablespoons chopped fresh parsley
… 1 teaspoon minced garlic
… 1 teaspoon dried oregano
… 1 teaspoon dried basil
… 1/4 teaspoon black pepper
Preheat oven to 350. In a bowl, combine all the ingredients and stir until mixed. Place mixture in a glass pie pan and bake until dip is heated through and bubbly. 10 to Makesapprox 2 cups dip.
Modified from about.com
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— PIZZA DIP (dairy)
… 8 oz. soft cream cheese
… 1/2 cup sour cream
… 1 teaspoon oregano
… 1/8 teaspoon garlic powder
… 1/8 teaspoon crushed red pepper
… 1/2 cup shredded Mozzarella
… 1/2 cup pizza sauce
… 1/2 fake bacon bits
… 1/4 cup sliced green onion
… 1/4 cup chopped green pepper
Preheat oven to 350. In the bowl of an electric mixer combine the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread the mixture into a 9 or 10″ quiche dish or pie plate. Spread the pizza sauce over the top of the cheese mixture. Place the bacon bits, green onion and green pepper on top of the sauce. Bake 10 to 12 minutes. Remove from the oven and sprinkle the mozzarella on top. Return the dip to the oven and bake an additional 5 minutes until cheese is melted. Serves 10 to 12
Submitted by Craig Easton NY, NY
© Eileen Goltz hot dips 12a
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Jalebis
Image by nimboo
From The NYT
Delhi Snacks Move Up From the Street
By SOMINI SENGUPTA
NEW DELHI
INDIAN street food is a snack of endless varieties, eaten on the run or on a date, while playing or playing hooky from school. It is served and sometimes entirely prepared on the street. It is eaten while standing, also on the street, usually within whiffing distance of the gutter.
But as incomes rise and ways of eating change, the inevitable has happened. Street food, that emblem of raucous, messy, urban India, is slowly being tamed.
In recent years, it has begun to come indoors, get sterilized, and go upmarket. Most recently, a court order has prompted this city’s government to consider a ban on cooking food outdoors.
Across India, street food can range from the gilauti kebab of Lucknow, skewered lamb so tender that legend says it was invented by a toothless nawab’s cook, to the kathi roll of Calcutta, a deep-fried wrap of grilled meat, raw onion and hot sauce of secret provenance.
The iconic street food of Delhi is chaat, a variety of snacks that are meant to deliver a rave of tastes and sensations to the tongue, from crunchy to soft, tart to hot and sweet. The word is derived from the verb to lick.
A good chaat is a complex assemblage, as pleasure always is, and, by definition, it is not good for you. In Delhi, you can find nearly a dozen different kinds of chaat on the streets. They all involve something fried and starchy, and indulging in chaat requires abandoning all concern for hygiene.
Today, across India, brightly lit fast-food chains offer the standard varieties of chaat. Specialty restaurants self-consciously peddle the nostalgia of the unruly street in the least unruly surroundings of all: the mall. Even at a five-star hotel restaurant called Fire, a slender glass platter of chaat can be sampled, improbably, with a bottle of champagne.
Increasingly in these tamed chaat enclaves, the cooks use gloves for the sake of hygiene. Plastic cups and plates have replaced the cups and plates washed on the side of the road (though to say they are washed is being generous and invariably it is done by children, which is illegal).
The algae-green-colored tamarind juice that is the vital fluid of the type of chaat called pani puri, and that looks exactly like the sort of the thing you should not ingest, is now prepared with mineral water — and advertised as such at some of Delhi’s oldest chaat establishments.
The pani puri, also known as the gol gappa, or phoochka, depending on which part of the country you’re in, is a deep-fried hollow shell that is deftly punctured by the chef’s thumb, stuffed with boiled potato, dunked in the aforementioned green juice, and ferried from the hand that makes to the hand that eats. That intimate public exchange is as central to its pleasure as the hot-sour explosion on the palate.
Not surprisingly, a recent government-sponsored survey of street food vendors across India found “poor knowledge” of food- and water-borne diseases. Most vendors, the study found, threw their trash on the roadside and did not decontaminate water used to clean utensils or serve for drinking. Even more remarkably, the study found that on the hygiene survey, fast-food restaurants did not fare much better.
The pani puri has been repackaged in sterile and unexpected ways. Haldiram’s, an Indian fast-food chain, offers the shells in a sealed plastic bag, which you have to puncture and dunk in juice yourself. A trendy restaurant chain called Punjabi by Nature offers an inventive cocktail built around the pani puri: Two potato-filled shells are served with a shot of vodka infused with green chili and lime, along with a glass of draft beer as chaser.
As in everything in India today, the old co-exists effortlessly with the new.
And so one afternoon under a blazing mid-April sun, devotees of old-style chaat huddled near the acclaimed Prabhu Chaat Bhandar, a grouping of hot stoves propped up on a wooden platform, shaded by four large umbrellas, in a narrow alley of dogs, cars and trash in the heart of the capital.
Shubha Dua, 22, and four college friends had come for one of their regular lunch breaks. They sat squeezed inside a small car, all holding in their hands small foil plates of papri chaat, a blend of crisp wafers, yogurt, tamarind and spice.
They said they chose not to think about the cleanliness of the fingers that had blended their chaat. “We’re not looking over there,” is how Ms. Dua put it. They wouldn’t mind if the alley were a bit cleaner, they said, or if the flies could be kept away. Still, they confessed, they were lured here, week after week. You could customize your chaat to your taste, they said — ask for a bit more heat or a bit more sourness, or adjust the amount of yogurt. The mall chaat, they said, wasn’t the same, or as cheap. Prabhu’s chaats go for about 50 cents a plate.
Naresh Chand Jain, a vendor of betel leaves who came one afternoon for his regular helping, insisted that the pani puri juice at Prabhu’s had the power to cure all stomach ailments. (Prabhu’s pani puris are indeed so perfectly tart and refreshing that his theory seems entirely credible.)
For a contrast, there’s Fire, the cool, posh restaurant at the Park Hotel. The chaat platter comes with five items, all largely traditional fare, but arranged for the contemporary cuisine set, between mounds of thinly sliced cucumbers, carrots and beets, which gives it a deceptive air of healthfulness.
The raj kachori, a large deep-fried shell, is stuffed with two varieties of sprouts, green chilies and dollops of sweetened yogurt. True to tradition, the papri chaat is blended by hand. There are also deep-fried vegetable pakoras; chickpea dumplings in a spiced yogurt sauce called dahi bhalla; and the least successful of all, a deep-fried spinach leaf topped with yogurt and spice.
The chaat maker’s signature lies in his sonth, a sweet tamarind chutney whose recipe he is likely to zealously guard (Fire’s exceptionally tasty sonth incorporates dry ginger powder from the desert state of Rajasthan), and his masala, a spice mixture that in this kitchen can take up everything from rock salt and roasted cumin to crushed pomegranates and dried mango powder.
The perfect chaat, said Fire’s executive chef, Bakshish Dean, must “thrill” the brain. Here, it is not a cheap thrill; a chaat platter for two, spectacularly garnished with fenugreek sprouts, can set you back roughly , or easily five times the Indian daily minimum wage.
A more modest version of domesticated chaat can be found at City Square, one of dozens of new malls that have lately mushroomed across Delhi. One of the mall’s sit-down restaurants, Khaaja Chowk, exploits street kitsch in its décor but produces workaday chaats that taste exactly like what they are: food made in the mall. Upstairs, in a food court crammed with purveyors of pizza and nachos, as well as mutton sheekh kebab, is a place that calls itself Street Foods of India and promises the roadside snacks of Delhi, Mumbai and Amritsar, in the west.
Neelima Chadha, out shopping one Saturday, was unimpressed with what she called the “refined” taste of air-conditioned mall chaat. “If you want street food you go to the street,” was her verdict. She dug instead into a platter of fried bread and vegetables.
Street foods in the mall do not immediately threaten the street food of Delhi, but the roadside vendors may well have to change the way they do business. A court order earlier this year directed the city to ban the cooking of food outdoors, though not the sale of precooked foods. The city has yet to issue final rules, but it is likely to usher in changes to chaat-making.
The chaat makers along Chandni Chowk, in the tourist-filled old walled city, for instance, fry their potatoes outside, though most of the chaat fixings do not require cooking.
Those who would be most affected by the proposed ban are those for whom street food is the stuff of sustenance, not leisure. The daily meals for the city’s rickshaw pullers, porters, construction workers and the like are all made outside. Rice and curries are prepared in giant vats, fresh bread is baked in clay ovens all under the shade of a tree or a sooty tarpaulin. Because there is little or no overhead — for example, the cost of indoor kitchens or refrigerators — the food is exceptionally cheap. A full meal costs roughly 25 cents.
“Every day, they are passing new laws,” said Kamal Yadav, 16, who runs his family’s open-air lunch counter near Chandni Chowk. “Where will the poor go to eat?”
Not far away, in the heart of Parantha Wali Gali in Hindi — literally “the alley of the maker of parantha,” a fried flatbread — an old Delhi hand was mulling new possibilities.
Rajesh Sharma, who manages his family’s 117-year-old restaurant, said people who drive around in air-conditioned cars “can’t digest these paranthas.” Business, he said, had begun to slow down in the alley, heavy with flies and the smell of the ghee — clarified butter — he uses to fry the bread.
He said he had begun negotiating for a stall at a new mall across town.
Unbeknownst to Mr. Sharma, someone had beaten him to it. In the food court next to Street Foods of India there is already a stall that borrowed its name from this alley. “Parawthe Wali Gali,” it called itself.
Here’s Chaat
SOME of the foods sold at street stalls in India are also available at the following places in the New York area:
BENGALI SWEET HOUSE 836 Newark Avenue, Jersey City, (201) 798-9241, and other locations; www.bengalisweet.com.
BOMBAY TALKIE 189 Ninth Avenue (21st Street), (212) 242-1900.
CHOWPATTY 1349 Oak Tree Road, Iselin, N.J., (732) 283-9020; chowpattyfoods.com.
DELHI PALACE 37-33 74th Street (37th Avenue), Jackson Heights, Queens, (718) 507-0666.
DIMPLE 11 West 30th Street, (212) 643-9464.
MAHARAJA 73-10 37th Avenue (73rd Street), Jackson Heights, Queens, (718) 505-2680.
MASALA BOLLYWOOD 108 Lexington Avenue (27th Street), Murray Hill; (212) 679-1284.
RAJBHOG 72-27 37th Avenue (72nd Street), Jackson Heights, Queens, (718) 458-8512, and other locations; rajbhog.com.
SATKAR 806 Newark Avenue, Jersey City, (201) 963-6309.
SHALIMAR RESTAURANT 1335 Oak Tree Road, Iselin, N.J., (732) 283-3350.
SUKHADIA’S 17 West 45th Street, (212) 395-7300, and other locations; sukhadia.com.
Getting ready for the annual meeting, tomorrow, of the Maritime Provinces Chapter Canadian Company of Pilgrims
Image by Campobello Island
Top left Gateau Basque with the Basque Cross, top right Tarta de Santiago with Saint James Cross and bottom No Knead Rustic Bread.
Gateau Basque
From: hcorbett@garnet.berkeley.edu
Date: Mon, 6 Sep 1993 05:03:19 -0700 (PDT)
Serves 6-8. High-fat, not greasy. Prep 30 min + 1 hr wait, 40 min bake time.
Cake:
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200g (1/2 lb) butter
200g (1 cup) white sugar
2 egg yolks
1 whole egg
300g (2c plus 1 tbsp) cake flour
Pinch of salt
Zest of one lemon (grated peel)
Creme Patissiere:
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250 ml (1 cup) milk
60g (1/3 cup) sugar
25g flour (plain or cake)
Pinch of salt
2 egg yolks, lightly beaten
vanilla to taste (2 tsp)
Notes on ingredients: Cake flour here means flour with baking soda/powder
premixed. If this is not available, mix normal flour and 1 teaspoon of
powder (levure chemique – une cuillere a cafe).
Using cake ingredients:
1. Cream sugar into soft (but NOT melted) butter until smooth.
2. Add the 2 egg yolks, whole egg, and lemon peel; mix well.
3. Add cake flour gradually and stir until well blended.
4. Cover mixing bowl and keep in refrigerator for one hour.
Meanwhile, make the creme patissiere (eclair filling):(I double the amount of Creme Patissiere if not the top crust sags.)
1. Mix sugar, flour and salt in a bowl.
2. Heat milk in heavy-bottomed saucepan until very hot but not boiling.
3. Whisk hot milk into bowl of dry ingredients and beat until blended.
4. Return mixture to pan and whisk over low heat until thickened (like
pudding) – 4 to 5 minutes.
5. Add egg yolks and cook 2 or 3 minutes more, constantly stirring.
6. Remove from heat and cool, stirring occasionally. Stir in vanilla.
Butter and flour a regular-sized round cake pan (9 or 10 inches by 2
inches high, I think; around 25 cm by 5 cm).(I use a removable bottom tart pan.)
Assemble the gateau:
1. After the dough is hard, divide not quite equally into two parts.
2. Press larger part into bottom of cake pan, covering bottom and partway
up the sides to make a trough.
3. Spoon creme patissiere into middle of cake.
4. Working quickly, roll out (or try with your fingers) the rest of the
dough into a circle. Lay over the filling and seal at the sides with the
bottom half.
Cook at 180 C (350 F) for about 40 minutes, until golden brown on top.
Serve in wedges.
This recipe is jealously guarded by the Basques and was extricated with
difficulty and trial and error. It is THE traditional sweet in their region.
Tarta de Santiago
Recipe courtesy Pilar Sanchez
Ingredients (I didn’t like this pastry so I use regular pie crust.)
For the pastry:
1 egg
2/3 cup sugar
Generous 1 cup flour
For the filling:
4 eggs
1 1/4 cups sugar
1 unwaxed lemon, peel grated
2 cups ground almonds
Pinch ground cinnamon
Flour, for rolling out
Butter, for greasing
Confectioners’ sugar, for sprinkling
Directions
Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the
sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon
rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a
greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling
on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond
tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners’ sugar
before serving. A St. James’ cross template can be used, if liked.
The New York Times No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour,(I use 450g) more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, (I now use up to 420g)and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
I have enjoyed all of the loaves that I have made using this method but I have had a problem with consistency so I have been working on a using weights for the flour and water instead of volume measures. After several tries I’ve settled on 450g of Flour and 375g of water. I’m also finding that I get a much better loaf using unbleached flour.
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