/ck/ - Food & Cooking

>>5623651
>>5623306

Ok, here's my usual dough routine:

1-of-4

First I turn my tap to warm. I fill my Pyrex measuring glass full of hot water because it's thick, cold glass that will make small amounts of warm water cold. When the glass is warm, I dump the water out and then fill about 130-150 ml of water back in with a little less than a tsp. of cane sugar stirred in. When the sugar is dissolved, add 1 tsp. of highly active yeast. It will take a few minutes to activate so in the meantime put about a cup of bread flour (I use King Arthur, unbleached). Add 1/2 tsp of salt and stir in. Add in the foamy yeast sugar water along with 2 tsp. of olive oil. I like to do most of the work in a bowl with a wood spatula. You will be adding flour gradually until your dough is very thick but still wet. Some people say don't overwork it, then they go and knead it for 10 minutes.. I don't know, but I work the hell out of it in the bowl so I only require about a minute on the board to finish up, no sticky mess ever. Typical fold and press kneading. Very smooth ball result. Pour some olive oil in the palm of your hand and get it all over the ball. Put back in the mixing bowl and cover with a wet cloth, or plastic wrap, or anything that will prevent drying BUT also allow somewhere for air to escape or expand. (You guys know all this though, right? Oh well, covering every angle here for my method). Let that rest in a warm place to double in size. In winter, I put it near a heater or put it in an oven that is like 130-150f and gradually dropping. In summer, just put it in a warm place of the house or something. Once it doubles, you can put some flour and cornmeal down on your work surface...

>>5405692
>here we go!

>>5325127
>a raw steak

>HereWeGoooo.jpg

Also, steak tartare is French, jackass.

>>4850134
HERE WE GOOOOOO!