22 November 2020

 Soft Peasant Sandwich Bread

768g flour (576 bread, 226g rye)

1T kosher salt (18g)

1T sugar

2 1/2tsp instant yeast (5g)

3c water

1/3c oil (67g olive)

Pâte Brisée (Art of French Pastry, halved)

3.5g salt

46g water

111b butter

185g flour

It didn't feel dry, per se, but it was extra crack-y when put into the fridge. Maybe it needed just a touch of kneading?

Quiche Lorraine (de Pomiane)

1 egg

2 yolks

150mL milk

150mL cream

1T flour

4oz bacon

4oz ham (didn't have any, so left it out)

pâte brisée, above

450*F 30 minutes of so.

Lower the oven temp!!

Salad Supreme (Todd Wilbur)

2T grated Romano

1 1/2tsp sesame seeds

1tsp paprika

3/4tsp salt

1/2tsp poppy seeds

1/2tsp celery seeds

1/4tsp garlic powder

1/4tsp pepper

dash cayenne

Store in shaker-top jar in the fridge.