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My first attempt at a muffletta

JohnDB

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Most of the store bought sandwich buns that we are accustomed to are not really a proper bread but are actually a sponge baked off as if it were a bread.
I've used a sponge to make bread before...it works...it's a great way to get an even rise out of powdered yeast once it's been around for a few days.

I, and apparently you, are some of the few people who like olives that much.

I even like the kalamata olives. Little black olives you get with a Greek salad at a gyros restaurant.
Yeah...once met a chef that made a seasoned paste out of these and put them on a chicken breast that was grilled and served.

You had to like olives for that one. It looked like sin...but it tasted good.
 

Barbarian

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I have loved mufflettas since the first time I tasted one. Just figured out how to bake the buns to get that open, chewy texture with a crisp crust.

Do you have any idea on the difference between using baking powder and baking soda in making buns like this?
 

Barbarian

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Nice job photographing.
Just put it on top of the board and snapped a shot with afternoon light coming in from the northwest window.

I built the end-grain cutting board, but I'll probably never make another one. Planers tend to catch on the end grain and toss the board out of the planer at high speed. Yes, that happened to me once. Once was enough.
 

JohnDB

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I have loved mufflettas since the first time I tasted one. Just figured out how to bake the buns to get that open, chewy texture with a crisp crust.

Do you have any idea on the difference between using baking powder and baking soda in making buns like this?
I've only had them on a yeast risen bun...never on a baking powder or soda version.
 

JohnDB

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I built the end-grain cutting board, but I'll probably never make another one.
It looks great....mine has been servicing me for over 20 years now and looks almost as good as when it was brand new.
 

Barbarian

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It looks great....mine has been servicing me for over 20 years now and looks almost as good as when it was brand new.
End-grain has two advantages:
1. It doesn't show cuts and wear as much as other boards.
2. It doesn't dull your knives as quickly as other boards.
 

wondering

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Tasted pretty good, but I think next time, I'll bake the buns a bit thicker, and add some black olives and carrot bits to the olive relish.
I don't see the carrot bits in this,,,but whatever you like.
It looks yummy, but I know nothing of this bread.
Wonder if you or JohnDB have a recipe?
I just started making bread about a month ago.
Finally was able to make something that looks like bread and tastes like bread....so I think it's bread. I just can't quite believe it just yet....have been trying for years!

Ooooh. I'll check it out on YouTube!
 

Barbarian

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I don't see the carrot bits in this,,,but whatever you like.
It looks yummy, but I know nothing of this bread.
Wonder if you or JohnDB have a recipe?
I just started making bread about a month ago.
Finally was able to make something that looks like bread and tastes like bread....so I think it's bread. I just can't quite believe it just yet....have been trying for years!

Ooooh. I'll check it out on YouTube!
Here's the one I used:

I made one change; ovens vary, of course, but at the end of 20 min, I turned the oven up to 400 degrees F for four minutes. Got beautiful golden crust.
 

wondering

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Here's the one I used:

I made one change; ovens vary, of course, but at the end of 20 min, I turned the oven up to 400 degrees F for four minutes. Got beautiful golden crust.
Barb,,,,
I already printed out Annie's receipe.
I make bread on Friday..usually.
I'll let you know how it turns out.

I also noticed that the image on the recipe page
looked just like yours!

Thanks!
 

Barbarian

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Oh, I didn't mean I copied the image. I meant that I may have copied the set up.
 

JohnDB

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Oh, I didn't mean I copied the image. I meant that I may have copied the set up.
Nothing new under the sun.

I usually don't have standardized recipes for things unless it's something that I do a lot of.

I have a toll house cookie recipe that I use because I do a lot of them...I modified it to work by weight because it's faster to weigh the ingredients than to measure the sugars and flour by volume.
 

Barbarian

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Nothing new under the sun.

I usually don't have standardized recipes for things unless it's something that I do a lot of.

I have a toll house cookie recipe that I use because I do a lot of them...I modified it to work by weight because it's faster to weigh the ingredients than to measure the sugars and flour by volume.
Does that mean you can skip sifting the flour thereby?
 

JohnDB

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Does that mean you can skip sifting the flour thereby?
I usually don't sift the flour. I do mix in the salt and baking soda...to get an even spread in the dough.

But 12.8 ounces of flour is just about the perfect amount of flour for a batch of toll house. Instead of 2¼ cups of flour.
 

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