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Old 06-02-2016, 01:55 PM   #11
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Originally Posted by jennyema View Post
Flour goes rancid so if its old make sure you smell it before you use it.
True. Unless it's been frozen, it could also have bugs in it. It's not possible for manufacturers to remove all bug eggs when processing flour.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 06-02-2016, 02:07 PM   #12
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Originally Posted by GotGarlic View Post
That's a great technique, although its been refined a bit since the original. I tried to make it with a towel, as he says, and it stuck horribly. Other recipes suggest using parchment paper instead, which I find works much better.
After the first rise and subsequent fold, I clean and lightly oil the bowl and then put the dough back in, then cover with plastic wrap. The wrap never touches the dough, and the oil allows it to release easily. I put the dough on 450 F rated parchment paper, then gently drop it into the hot dutch oven. Also makes it easier to remove from the DO when done. I put the dough in the refrigerator for a few days after the first 18 hour rise to develop more flavor.

I've made plain, rye, and rosemary olive oil bread. My favorite is the rosemary olive oil. When I serve it to guests for the first time, the response is always "You made this???".

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Old 06-02-2016, 02:11 PM   #13
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Thanks for letting me know about that..I should really dump the lot in that case.
Fact is I've not been at all well over the last year or more so I haven't been able to do much cooking at all and even though things have improved slightly with my health I cannot stand for very long.
Thanks for all the info folks but in the bin it will go!
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Old 06-02-2016, 04:07 PM   #14
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When the dough fails to rise, you can use it to make fry bread. The moisture in the dough will turn to steam and create the leavening to expand the interior bubbles, giving you a light and delicious little round of goodness. but as you can't stand for long periods, I would sugesst getting your oil hot, removing a golf-ball sized piece of dough, then sitting in a chair while you flatten, then stretch it with your hands to make a six inch or so circle. Then you simply place the dough into the hot oil, let it brown, then flip and brown the second side. Drain on paper towels, and eat with jelly, preserves, apple butter, or honey, or even maple syrup. It's also great with savory toppings like cream cheese with chives, or salsa, etc.

you only make as many as you need, and store the rest in the fridge or freezer until you want to make more.

Seeeeeya; Chief Longwind of the North

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bread, flour

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