profesor_historia Broadly speaking yes, it is my own simple recipe and quite quick, once the chicken goes in about 25 mins and the rice is ready at the same time.
It is not ‘hot’ but very tasty / spicy.

    13 days later

    Fancied something to go with my cup of Java….

    Double chocolate biscotti. If I decide to dip one end in chocolate, they become triple chocolate biscotti.

    6 days later

    Poor man’s potatoes.
    Pots, onions, garlic , capsicums, bay -wine- papricaServed with Albacore tuna.

    Was bored so thought I would just rustle up a few fruit scones…

    Waitforme

    Yes, double egg wash… 1st one straight after put on the baking tray, then put in the fridge for half an hour uncovered, and egg washed again just before putting them in the oven.

    Unfortunately, as it was a spur of the moment thing, we do not have any clotted cream or double cream to whip up, but a good spread of butter and some jam will do nicely.

        Pompeyexile Unfortunately, as it was a spur of the moment thing, we do not have any clotted cream or double cream to whip up, but a good spread of butter and some jam will do nicely.

        Irish butter and jam – this is the way we are enjoying our scones as well.

        A few minutes ago I have taken my Brioches out of the oven. Kind of a french substitute for scones…

        Recipe of it (and many more) is here, for those who don’t mind to read in German

        Cheers,

        Albert

          8 days later

          Here’s a question to all you ‘experienced’ bread makers out there…

          No matter what bread mix of flour, bread I make when it comes out of the oven it has a lovely crisp crust. BUT…

          Within a very short time whilst cooling down, the crust becomes soft. Even if I am not using a massively high hydration, about 58-60%.

          So, any ideas why my crust does not stay crusty? I get it maybe after a couple of days, but not within half an hour.

          Mmm… Lovely crust

          Oh, no! Softer than the Pilsbury Dough Man

            Pompeyexile

            It’s probably the steam struggling to escape through the crust as the loaf cools, effectively creating a humid environment and a soggy crust.

            I’ve not really managed to avoid it fully on any loaf and attempting to cool it too quickly causes a lot of cracking.

            You could try switching the oven off and leaving it in there to cool with the door slightly open. Effectively trying to dry it out as it cools.

            Alternatively warming it up right before eating usually crisps the crust up too.

            I use a cast iron pot with the lid on and develop the crust more, (Tartine country loaf for reference) it’s a much thicker crust and tends to cool into something between chewy and crispy.

            La Marzocco Linea Mini - Mazzer Philos

            Ikawa Roaster

              Thanks, HarveyMushman. I will try the leaving it in the oven with the door ajar method to dry it out.

                Meldrew

                Thanks Meldrew, just had a look and it is really helpful. Apart from the oven cooling, I will also try decreasing the amount of yeast.

                  5 days later