450g pasta flour, 250g organic stoneground, fresh bakers yeast, 10g salt, tablespoon of toasted sesame.oil, tablespoon of evo oil. 0.5L water.
Program 16 in the Panasonic.
Difficulty rating 1/10.
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450g pasta flour, 250g organic stoneground, fresh bakers yeast, 10g salt, tablespoon of toasted sesame.oil, tablespoon of evo oil. 0.5L water.
Program 16 in the Panasonic.
Difficulty rating 1/10.
https://uploads.tapatalk-cdn.com/202...665ef4c398.jpg
Program 16 done.
Turn upside down into oiled bowl. Cover with towel or cling film.
Difficulty rating: 1/10.
Go do something for a few hours.
If using low gluten flour then you can just leave the dough in the Panasonic tin for a few hours. With a high proportion of stoneground I could have done this. All white and it will overflow the tin almost everytime.
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Fish n Chips and beans.
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Sticky Asian Sea Bass - this has become a goto meal for healthy, quick and tasty.
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Prepare for surprises. This yeast is more active than I thought. Trying to break out of the cling film!:)
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Is sticky a reference to the rice Tony?Quote:
Originally Posted by mightymonoped
No, there’s a sauce/glaze spooned over the fish before it’s cooked in the oven for 8 minutes.Quote:
Originally Posted by User211
The honey-based sauce thickens up and sticks to everything in the pan. I usually just throw in some onions/peppers and whatever underneath the fish, rub a bit of cornflour into the fish and spoon the sauce on.
1 tblsp Sesame Oil
2 Tblsp Honey
1 tblsp Light Soy Sauce
1 clove of garlic grated
1 piece of root ginger grated
1 red chilli or tblsp of sweet chilli sauce
Salt & pepper
Squeeze of lime juice
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Very similar to what I just cooked.
Sicky rice and teriyaki salmon.
I adapted the recipe a bit.
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Nice! [emoji4][emoji106]Quote:
Originally Posted by User211
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Drop dough onto floured chopping board. Stretch and fold in edges. Turn 90 degrees and do again. Then shape into a ball, dump in Dutch oven and slit with bread knife. Put lid on and shove in oven for 25 minutes lid on and the same lid off or until done to your liking.
Difficulty rating: 2/10 when you are used to it. 5/10 if you are not.
Time: 2 minutes.
Hazard rating: 9/10 if you mess up. You should have preheated your Dutch oven to 230 degrees. Be bloody careful!
This endeth today's live bake, apart from the done shot.
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