Mahonri's 3rd Annual, BYC Easter Hatch-a-long!

[tazcat70]

[COLOR=0000CD]Downsizing in progress. 18 sold to BrettMO.[/COLOR]
   [COLOR=0000CD]Brett[/COLOR] [COLOR=0000CD](member of this hatch).[/COLOR]

• [COLOR=0000CD]Coronation Sussex (15 pound Sydney and 4 hens)[/COLOR]
• [COLOR=0000CD]Blue Laced Red Wyandottes (trio)[/COLOR]
• [COLOR=0000CD]3 Silkies[/COLOR]
• [COLOR=0000CD]3 Silver Laced Brahma chicks[/COLOR]
• [COLOR=0000CD]1 Black Orp cockerel (100% English)[/COLOR]
• [COLOR=0000CD]1 broody Wheaten Ameraucana[/COLOR]
• [COLOR=0000CD]2 Lavender Orp hens[/COLOR]

                                         


[COLOR=008080]I can do this. I can do this. I can do this.......[/COLOR]
[COLOR=008080]Downsizing sucks.[/COLOR]

g

 

[debs_flock]

I just baked the baguettes

Let me see, I've got a pot of spaghetti sauce simmering on the stove and Woodland is only about an hour away. Come on over with some of that hot bread.

I could live on fresh, hot bread and butter if I wouldn't end up as big as a chicken coop!

Deb

 

[debs_flock]

Ok, I had to add, If you look closely at the bread picture, you can see the KAF(King Arthur flour) logo on the pan. That is one of their signature sheet pans.

My favorite loaf pan is from them. No one is allowed to use it other than me for bread. Delivers a perfect crust every time.

Deb

 

[Mahonri]

Hey, if any of you have FaceBook (my wife made me reactivate mine so she could get info cuz our oldest is getting married in June)

Go HERE... find the Hatch-a-long post, like it and share....

 

[buckabucka]

Quote:
Exactly how it is with me......the thread that never sleeps, I swear there is all ways at least two or three people on here all hours of the day! I've since givin up catching up on this thread..... I only read the last three pages. It would take forever reading every page since I was gone. I check the thread at least twice a day, but apparantly thats not enough.

Oh well

I do look at every page, but I have quickly become an expert in skimming.

 

[ChestnutRidge]

192 hours, Day 8:


I'm just doing this for fun, so they might not be the best pictures.

The part at the bottom is just the area it hasn't grown into yet, not the air cell.

 

[Arielle]

Maple, Oatmeal and Oat Bran Bread

Yields two round loaves or 8 x 4 loaves

2 tablespoons active dry yeast
1/2 cup pure maple syrup
1 1/2 cups warm water (105-115 degrees)
1 cup warm milk (105-115)
1/4 cup vegetable oil
2 1/2 teaspoons salt
1/3 cup wheat bran
1/2 cup oat bran
1/2 cup whole wheat flour
1 1/2 cups rolled oats
4 1/2 -5 cups all purpose or bread flour

In a small bowl sprinkle the yeast and 1 tsp maple syrup over 1/3 cup of the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

In a large bowl, using a whisk, combine the remaining 1 cup of water,milk oil, salt, brans, whole wheat flour, oats, and 1 cup of all purpose flour. Add the yeast mixture. Beat for 1 minute or until creamy. Continue to add flour 1/2 cup at a time until a soft dough is formed that just clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead until soft, springy dough is formed. about 3 minute, adding flour 1 tablespoon at a time to prevent sticking. Do not let the dough get too dry, as brans will continue to absorb moisture.

Place the dough in a greased deep container turining once to coat the top and cover with plastic wrap Let rise at room temp until double in bulk about 1 1/2 -2 hours.

Turn the dough onto the work surface and divide into 2 equal portions. Form into round or standard loaves. Place in 2 greased loaf pans or on a greased or parchment lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until double in bulk about 45 minutes. Twenty minutes before baking, preheat oven to 375.

With a serrated knife, slash the tops of the loaves no ore than 1/4 inch deep. Bake in center of the preheated oven until deep brown and hollow sounding when tapped 35 -40 minutes. Remove from the pans immediatly to cool on racks.



HINT: Use white whole wheat unless you enjoy the more nutty flavor of red wheat.

Use golden syrup in stead of mayple syrup. OR use 1/4 cup brown sugar plus 4 tablespoons water.

 

[mallory2013]

192 hours, Day 8:


I'm just doing this for fun, so they might not be the best pictures.

The part at the bottom is just the area it hasn't grown into yet, not the air cell.

No these are great, thank you very much for posting them!! It has been helping me so much! I hope you keep posting them.

 

[debs_flock]

I've already saved it off and will try it. When I read it through, the first thing I said, must be a UK recipe (golden syrup).

Deb

 

[buckabucka]

I've also made sourdough starter using yeast from the air, but not recently.

DH makes all of our bread for the most part. My very favorite is grilled bread! Just roll it out thin, brush it lightly with olive oil, sprinkle a little salt if you like, and toss it on the grill. I love it. You can make a big batch and freeze it. Toss a few pieces in the oven for a minute to thaw, and then use it to scoop up a delicious Indian curry (or whatever!).

Thank you, Chestnutridge, for now adding subtitles to the egg candling (like, "that is not the air cell"), for confused people like myself.