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Old 05-10-2011, 01:22 PM   #22481
 
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In other news, it has taken six hours, SIX, for this pane al cioccolato dough to ferment. Just for that I think ninja dog should definitely make this bread seeing as how she actually has the natural starter required for this bread and it only takes two hours with a bubbly, active starter as opposed to my improvised biga. It's going to take at least another two hours for it to proof so it can finally go into the oven.
I mixed the dough nice and early and hoped to at least be done or close to done with proofing by this time. Oy.
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Old 05-10-2011, 01:26 PM   #22482
 
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But.......she's nervous.

And her starter just isn't....reeking like it was. Is that bad?
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Old 05-10-2011, 01:27 PM   #22483
 
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Those like amazing! I've only recently tried lace cookies and I'm a convert. I used to turn up my nose at non-chewy cookies.
Heh, I feel most people in the US go for chewy cookies (just think of classic American cookies --- they're pretty much all chewy). I'm all about crunchy and sandy. Shortbread and sables are probably my favorite class of cookies, and I tend to gravitate more towards tuiles and other wafer cookies when I decide to bake some. I made a batch of chocolate and cacao nib biscotti as well today.
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Old 05-10-2011, 01:29 PM   #22484
 
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All cookies are welcome in my realm.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 05-10-2011, 01:38 PM   #22485
 
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But.......she's nervous.

And her starter just isn't....reeking like it was. Is that bad?
Reeking isn't good, so that's probably a good thing as long as it's still happily bubbling. If it makes you feel better, the starter isn't the sole leavening. The dough still requires commercial yeast to rise. The starter's there to help it along and to provide extra complexity. So you won't be depending on just your starter to get the job done.
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Old 05-10-2011, 01:51 PM   #22486
 
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I just googled that bread and Oh My Goodness how I need some.

I love this chicken salad. It's waaaay better than any other I've ever had. I may never make my own ever again. I don't think I could ever duplicate this deliciousness.
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Old 05-10-2011, 01:56 PM   #22487
 
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My favorite chicken salad involves grilled, shredded chicken tossed with chimichurri, lemon juice, olive oil, and salt. Just try to stop eating it. I also like curried chicken salad.
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Old 05-10-2011, 02:06 PM   #22488
 
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Cod for dinner...what can I do with it??

I am SERIOUSLY lacking motivation for figuring out what to cook lately.

I have some canned tomatoes, lemon pepper seasoning, panko and a few other random things in the pantry.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 05-10-2011, 02:11 PM   #22489
 
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I'd probably cook it en papillote with asparagus, fingerling potatoes, and lemon slices and top with a dollop of pesto for a lazy spring meal.

But for what you have, I'd braise it in tomato sauce and serve over some pasta. Though, you might as well coat in bread crumbs and pan-fry then top with tomato sauce.
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Old 05-10-2011, 02:14 PM   #22490
 
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I'd probably cook it en papillote with asparagus, fingerling potatoes, and lemon slices and top with a dollop of pesto for a lazy spring meal.
That would only be lazy if I didn't have to go to the grocery for asparagus, potatoes, lemon and pesto. But it definitely sounds good.

The only thing in my crisper drawer are some languishing sugar snap peas and some cilantro. I have salad fixings and bean sprouts for a side though.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 05-10-2011, 02:14 PM   #22491
 
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Chimichurri and lemon juice??? Sounds amazing.

This is just basic with mayo, red onions, celery but there's something about the ratio of everything that is just perfect. And the size of the celery and onion bits is perfect. And the way it tastes in sourdough bread is perfect. Can you tell I love it?

I must try your version though...I love citrusy stuff. Sounds perfect for summer. Do you eat it warm? I'm assuming you do.
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Old 05-10-2011, 02:20 PM   #22492
 
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You eat it warm, room temperature or cold. I like room temperature or slightly cold myself. It's addictive. Especially with avocado and mustard mayo on a sandwich.

Spring, I added more. Steamed with ginger and scallions would also be good. Cilantro pesto, blanched snap peas with sesame oil and sesame seeds.
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Old 05-10-2011, 02:20 PM   #22493
 
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DP
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Old 05-10-2011, 02:23 PM   #22494
 
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In other news, it has taken six hours, SIX, for this pane al cioccolato dough to ferment. Just for that I think ninja dog should definitely make this bread seeing as how she actually has the natural starter required for this bread and it only takes two hours with a bubbly, active starter as opposed to my improvised biga. It's going to take at least another two hours for it to proof so it can finally go into the oven.
I mixed the dough nice and early and hoped to at least be done or close to done with proofing by this time. Oy.
All right! All right!

Where's the recipe? Should I look it up? Is there a Dummies version?
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Old 05-10-2011, 04:16 PM   #22495
 
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Wrong thread

Posted from my cellular device
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Old 05-10-2011, 04:43 PM   #22496
 
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I have no grigne. I am sad. Sigh.
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Old 05-10-2011, 04:47 PM   #22497
 
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I cannot believe three freaking college students couldn't figure out ALL-NIGHT CRAM SESSION. I swear they had one brain between them tonight.
Holy crap! My husband and I were both like, what are people doing in college these days?!?!?! Idiots! We were laughing so hard because the guy said, "All-night SCRAM session." hahahahahahahaha
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Old 05-10-2011, 04:58 PM   #22498
 
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Thank you!

Ninja, here you go:
Pane al Cioccolato - Italian Chocolate Bread Recipe | Apple Pie, Patis, and Pâté Recipes
I cut the salt to 2 tsp though, and like a sensible bread-baking human being, I weighed 15 oz flour, 9 oz water. Primary fermentation should be done in the 2-3 hours stated with your starter, but make sure to test it anyhow. If you do decide to make it, let me know.

Jess, we also put scallions in that chicken salad.
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Old 05-10-2011, 05:31 PM   #22499
 
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I read it, but I'm confused: how much starter would I need? She says to use all of it; can that be right?

Also, do you truly believe I can keep chocolate chips in the house? Those babies are eaten straight from the bag en route from the store.

I am too much of a glutton to make that bread. And if I did, I would stand over the stove, eating it all (as usual).

I am flattered, though, that you think I have it in me. I'm far more of a bread-making coward than you realize.
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Old 05-10-2011, 05:45 PM   #22500
 
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I used some bittersweet chocolate I had around (I'm not too prone to eating chocolate I have sitting around), finely chopped.
You need 1/4 cup starter at 50% hydration.
It's much easier than it looks. The hardest part is having the starter and then waiting. Plus doing a lousy job slashing so you have no lovely grigne.
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