Listen To The Music
I make sourdough once a week. This ritual is an aerobic exercise. Making this bread as fast as possible while desiring to be excited revealed some techniques.
- If the dough rises to the top of the pan, the lid of the Pullman pan will not open because the bread expands while it bakes. To avoid this situation, look at the pictures below to observe the proper height for the dough.
- If the dough has risen above the proper height, push air out of the bread with a spatula.
- The pan does not have to be floured or greased. Use a spatula to release the baked bread from the sides of the pan.
- At 450°F/232°C degrees on the middle rack, until the internal temp of the bread is 200°F/°C after about 43 minutes.
- Put the mixing bowl on the scale and add the ingredients: 180 g water, 400 g sourdough starter (levain), 1/8 teaspoon yeast, 400 g flour, 12 g sea salt.
- These proportions should create a slack dough that the machine can knead well.
- Let the dough rise 2 hours in a bowl, let it rise in the pan until the dough is at the proper height (about 2 hours).
- Roll the dough into a cylinder and put it in the Pullman pan.
- Press the dough into the pan with a spatula.
- If something interferes with a timer, use a thermometer to check the bread.
Proper Height For Dough In Pan
I have perfected the appearance of my deep dish pizza. This sourdough bread dough has the perfect texture for making a pizza crust. Sourdough pizza crusts may not be ideal for pizza because the flavor of the crust is very different, but the pizza was still very good. I believe that I should enter the test kitchen to finish my project. I baked this pizza in a cast iron pan in an oven with the stones and rocks from my blog post Basic French Bread Recipe Using Contemporary Techniques Inspired By Thomas Keller. I will also have to perfect the proportions of the ingredients in my pizza sauce. I put a note for my current proportions at the top of the recipe. From observing many recipes, an Italian pizza is made without curiosity. Italian tomatoes make a great sauce. The crust recipe may be made with flour with less gluten. I flavored my favorite crust with butter.
Download The Recipe:
Thomas Keller’s Sourdough Bread
Note: 1) adding bacon or using bacon grease seems very desirable
I could not resist the temptation to cook okra this weekend. This Cajun corn maque choux  recipe was adapted from a recipe in a Southern Living cookbook on frying. If I remember correctly, the cookbook does not include recipes or information on deep frying. In this cookbook, fried chicken is fried in a cast iron skillet. A similar recipe for maque choux from Southern Living is available on the internet.
Cajun food can be difficult to make because finding the right sausage and seasonings can be difficult. I made this with corn, okra, tomatoes, ancho peppers and salt. I sweat the vegetables in vegetable oil for about 15 minutes. After about 10 minutes, I added the seasonings. Before removing the vegetables from the pan, I added some butter. This is probably not necessary. Tony Chachere seasonings work well when making maque choux. I made the scrambled eggs from my blog post Thomas Keller’s Scrambled Eggs by substituting crème fraiche with mayonnaise. These eggs were very exciting.
Download The Recipe:
Cajun Corn Maque Choux
Thomas Keller’s Scrambled Eggs
A blogger from Toronto nominated me to have a Unique Blogger Award! This person is a traveler and a foodie with exciting blog posts. This blogger introduces people to food from many places. I know many interesting and great things about Canada, the Philippines, Portugal, Syria, and Asia because of YES! ALL ROADS LEAD TO FOOD. Thank you!
Dulce De Leche is very flavorful and it is easy to make. Thomas Keller boils the can for 4 hours over medium to medium-high heat. Knowing how to make Dulce De Leche may be the first step to making many desserts from Spanish and Portuguese cultures. Tastemade Español and Tastemade Brazil may have lots of recipes for making “no-bake” desserts using sweetened condensed milk or Dulce de Leche. Things made with sweetened condensed milk similar to flan may be baked in a water bath. Thomas Keller uses Dulce de Leche to fill pastries. I should probably plan on making creme brulee and flan soon. After baking custard, I would probably be confident about making more Spanish or Portuguese desserts.
Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette
I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.
(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough
Gadgets: A Salad Spinner And An Egg Slicer
These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.
Download The Recipe (DO NOT USE 1 TEASPOON OF SALT, 1 PINCH IS PROBABLY SUFFICIENT):
Thomas Keller’s Scrambled Eggs
Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.
In the video for making a croque madame, Thomas Keller makes a Pullman loaf  of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe. I used a recipe for brioche (Nanterre ) from this book. The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.
The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.
Download The Recipe:
Thomas Keller’s Croque Madame
The Richest Mac & Cheese Without The Biggest Price