Saturday cooking - Pron heavy

Started the day with coffee and toasted jalapeno bagels.








Then lunch was going to be baked bread.











Then for dinner it was meatball time.

50% ground pork and 50% ground beef. Seasoned and cooked over the fire.





Have to keep the cook hydrated.





Overall it was a great day of working in the yard and cooking.

Dean

LordRiffenstein said:

Great cooks!

Can you share the recipe/cooking info for the bread??

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3 Cups Flour
1 Tsp Salt
1/2 Tsp yeast
1.5 - 2 Cups water

Combine all the ingredients. The dough should be tacky. Not too dry and not too runny. Add water as needed. I find it is pretty much takes the full 2 cups of water.



Cover and let sit overnight (at least 12 hours)

After a couple hours it should look something like this.



Next day it will look like this.



Put some flour on the counter and scrape the dough onto it. Sprinkle more flour on top to keep from sticking to hands. Press down, fold in half and press down, then fold in half again. Adding flour as need to keep from sticking to you or the counter.

Then form into a ball and place on parchment and cover for another 2 hours.



Near the two hour mark put your dutch oven in the oven at 400F to pre-heat, or in the firebox. Once hot, drop the dough in and cover. Cook for 30 mins, then lower temp to 350f, uncover and cook another 10-15 mins until golden brown. When doing in the firepit, I rotated the dutch oven a quarter turn every ten minutes to keep one side from burning. Unfortunately uncovering when cooking in the firepit is not an option, so I just keep an eye on it for the next 10 - 15 mins and pull when it sounds hollow when you tap the top.



One of the easiests breads you'll ever make.

Dean

lantern said:

I can't be the only one that looked up where to get that meatball turner!!:razz::razz:


Looks great!

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It was from Sur La Table, but I don't see it on their website at the moment. We found it in store.