Wartface Profile - Allrecipes.com (188723706)

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Member Since: Mar. 2013
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Recipe Reviews 4 reviews
Burger or Hot Dog Buns
I use this recipe but I mix it differently and I use delayed fermentation to enhance the flavor of the finished product. I mix the the liquids, the yeast (I use 1/2 that amount of yeast) and all of the flour together just to the shaggy point in my KitchenAid mixer. Then I cover the mixing bowl and let it autolyse/rest for 30 minutes. Then I add the other ingredients and mix it on speed 4 until the dough passes the window pane test. Then I put the dough on the counter top and do 3 stretch and folds with a 20 minute autolyse between each stretch and fold. Then I put it in my proofing bucket and put it in the refrigerator overnight. That slows down your proofing and adds flavor. The next day I take it out of the fridge punch it down and final shape it and place my buns on a parchment lined sheet pan and cover it with plastic wrap so I can see when the buns have doubled in size. Once the buns have doubled in size I apply an eggwash (yoke only with a teaspoon of water) and some sesame seeds and bake them. These are technique's I learned baking artisan sourdough bread. This method takes exactly the same amount of "hands on" time but it gives you a much better tasting bun.

1 user found this review helpful
Reviewed On: May 2, 2015
Grilled Mongolian Pork Chops
This is my second rating of this dish. I have really enjoyed this marinade. Infact I have been buying the Hoisin sauce in the 20 ounce bottles lately. I've been marinading chicken thighs during the day and grilling them on my Big Green Egg for dinner. The BGE is a grill, a smoker and an oven in my back yard. I bake them in the BGE at 350 degrees for about 40 minutes, until they are 195 degrees and the skin is a little crispy. I baste them with the marinade 3 times while they are baking and they are really, really good. Try it... It just as good on chicken as it is on pork chops. I use the dipping sauce on the chops but not on the chicken.

1 user found this review helpful
Reviewed On: Mar. 19, 2013
French Bread Rolls to Die For
I have made this dough 5 different times now. I have shaped it as dinner rolls, baguettes and batards. It always comes through for me. All of my friends and family love the taste and texture of the loaves. I've cooked it in my oven in the kitchen and in my outdoor ceramic oven which is my Big Green Egg. It is becoming my go to bread dough.

1 user found this review helpful
Reviewed On: Mar. 19, 2013

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