Thread: From failure to success

On Fri, 9 Mar 2012 22:51:43 -0800, Paul M. Cook wrote:

> Ok, so a couple months ago I had a dough failure, the yeast died. I froze
> the dough thinking some day I would figure out what to do with it since I
> made 2 whole pounds. So I defrosted it the other day and made little
> "pancakes" out of about 3 ounce balls of dough. I rolled them out to 1/4
> inch and then fried them in melted butter in a hot iron skillet. Couple
> minutes per side and OMG the bread was divine. The texture was firm, chewy,
> buttery and an aroma of mild yeast. The crust was crispy and tangy and he
> inside was chewy and soft making a really nice texture combination. Very
> tasty. I can't eat much of it but my experience can make the world a finer
> place. It's unleavened bread but has a slight yeasty taste which is quite
> nice. And the frying makes the texture soft and moist. It would make a
> great cocktail sandwich bread.

I did something very similar with my "no-knead bread" dough. I forgot
about it in the unlit oven for 72+ hours. Rolled and patted it and
fried it in a little EVOO. It was interesting, but I still threw the
rest of it away.

It would have had potential if I rolled it thinner. These were not
unlike unleavened crumpets, but not very light.

-sw

On Fri, 9 Mar 2012 22:51:43 -0800, "Paul M. Cook" <[email protected]>
wrote:

> It would make a
>great cocktail sandwich bread.
>
>Paul

Like for a canape?

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 9 Mar 2012 22:51:43 -0800, "Paul M. Cook" <[email protected]>
> wrote:
>
>> It would make a
>>great cocktail sandwich bread.
>>
>>Paul
>
> Like for a canape?

Sure. I can see these split in two and filled with all kinds of things.
The taste was a very mild sourdough and the texture was just so pleasing.
The thing is the dead yeast adds so much. I can see sliced cold beef and
mustard, shrimp, chicken salad, salami and cheese, cucumbers and butter,
heck even peanut butter and jelly.

Paul

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 9 Mar 2012 22:51:43 -0800, Paul M. Cook wrote:
>
>> Ok, so a couple months ago I had a dough failure, the yeast died. I
>> froze
>> the dough thinking some day I would figure out what to do with it since I
>> made 2 whole pounds. So I defrosted it the other day and made little
>> "pancakes" out of about 3 ounce balls of dough. I rolled them out to 1/4
>> inch and then fried them in melted butter in a hot iron skillet. Couple
>> minutes per side and OMG the bread was divine. The texture was firm,
>> chewy,
>> buttery and an aroma of mild yeast. The crust was crispy and tangy and he
>> inside was chewy and soft making a really nice texture combination. Very
>> tasty. I can't eat much of it but my experience can make the world a
>> finer
>> place. It's unleavened bread but has a slight yeasty taste which is
>> quite
>> nice. And the frying makes the texture soft and moist. It would make a
>> great cocktail sandwich bread.
>
> I did something very similar with my "no-knead bread" dough. I forgot
> about it in the unlit oven for 72+ hours. Rolled and patted it and
> fried it in a little EVOO. It was interesting, but I still threw the
> rest of it away.
>

I would think after that much time the alcohol and acetic acid would not be
pleasant in the bread. I am thinking this bread I made benefited from 5
days in the fridge before being frozen. The texture before freezing was
smooth and velvety with a refined texture.

> It would have had potential if I rolled it thinner. These were not
> unlike unleavened crumpets, but not very light.
>

Yes, crumpets. They do have a similar aroma and texture.

Paul

On 3/10/2012 1:51 AM, Paul M. Cook wrote:
> Ok, so a couple months ago I had a dough failure, the yeast died. I froze
> the dough thinking some day I would figure out what to do with it since I
> made 2 whole pounds. So I defrosted it the other day and made little
> "pancakes" out of about 3 ounce balls of dough. I rolled them out to 1/4
> inch and then fried them in melted butter in a hot iron skillet. Couple
> minutes per side and OMG the bread was divine. The texture was firm, chewy,
> buttery and an aroma of mild yeast. The crust was crispy and tangy and he
> inside was chewy and soft making a really nice texture combination. Very
> tasty. I can't eat much of it but my experience can make the world a finer
> place. It's unleavened bread but has a slight yeasty taste which is quite
> nice. And the frying makes the texture soft and moist. It would make a
> great cocktail sandwich bread.

I bet the dough would make great sopaipillas (or something like them).

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

On Sat, 10 Mar 2012 02:10:41 -0800, Paul M. Cook wrote:

> "Sqwertz" <[email protected]> wrote in message
> news:[email protected]..
>
>> I did something very similar with my "no-knead bread" dough. I forgot
>> about it in the unlit oven for 72+ hours. Rolled and patted it and
>> fried it in a little EVOO. It was interesting, but I still threw the
>> rest of it away.
>
> I would think after that much time the alcohol and acetic acid would not be
> pleasant in the bread.

There a definite alcohol odor to it before I cooked it up, but no acid
taste at all. I wondered what I could do with it, but in the end I
figured it was about $.50 worth of ingredients, so screw it.

-sw

"Jerry Avins" <[email protected]> wrote in message
newsgM6r.35668$[email protected]..
> On 3/10/2012 1:51 AM, Paul M. Cook wrote:
>> Ok, so a couple months ago I had a dough failure, the yeast died. I
>> froze
>> the dough thinking some day I would figure out what to do with it since I
>> made 2 whole pounds. So I defrosted it the other day and made little
>> "pancakes" out of about 3 ounce balls of dough. I rolled them out to 1/4
>> inch and then fried them in melted butter in a hot iron skillet. Couple
>> minutes per side and OMG the bread was divine. The texture was firm,
>> chewy,
>> buttery and an aroma of mild yeast. The crust was crispy and tangy and he
>> inside was chewy and soft making a really nice texture combination. Very
>> tasty. I can't eat much of it but my experience can make the world a
>> finer
>> place. It's unleavened bread but has a slight yeasty taste which is
>> quite
>> nice. And the frying makes the texture soft and moist. It would make a
>> great cocktail sandwich bread.
>
> I bet the dough would make great sopaipillas (or something like them).

Yeah, I was thinking that. I imagine refried beans, roasted shredded beef
with chiles and onions, some salsa, little cotija. Would be great.

Paul

Paul M. Cook wrote:

>> I bet the dough would make great sopaipillas (or something like them).
>
>Yeah, I was thinking that. I imagine refried beans, roasted shredded beef
>with chiles and onions, some salsa, little cotija. Would be great.

Sounds ok, but there's no such thing as "refried" beans. That's an
erroneous translation of "frijoles refritos". It bugs me when I see it
in a newspaper article.

On Mar 10, 1:51*am, "Paul M. Cook" <pmc...@gte.net> wrote:
> Ok, so a couple months ago I had a dough failure, the yeast died. *I froze
> the dough thinking some day I would figure out what to do with it since I
> made 2 whole pounds. *So I defrosted it the other day and made little
> "pancakes" out of about 3 ounce balls of dough. *I rolled them out to 1/4
> inch and then fried them in melted butter in a hot iron skillet. *Couple
> minutes per side and OMG the bread was divine. *The texture was firm, chewy,
> buttery and an aroma of mild yeast. The crust was crispy and tangy and he
> inside was chewy and soft making a really nice texture combination. Very
> tasty. *I can't eat much of it but my experience can make the world a finer
> place. *It's unleavened bread but has a slight yeasty taste which is quite
> nice. *And the frying makes the texture soft and moist. *It would make a
> great cocktail sandwich bread.
>
> Paul

My frugal bone admires your waste-not attitude. Glad they were tasty.

"George M. Middius" <[email protected]> wrote in message
news:[email protected]..
> Paul M. Cook wrote:
>
>>> I bet the dough would make great sopaipillas (or something like them).
>>
>>Yeah, I was thinking that. I imagine refried beans, roasted shredded beef
>>with chiles and onions, some salsa, little cotija. Would be great.
>
> Sounds ok, but there's no such thing as "refried" beans. That's an
> erroneous translation of "frijoles refritos". It bugs me when I see it
> in a newspaper article.

Yeah, bad enough they fry beans but then they do it AGAIN!

Paul

On Saturday, March 10, 2012 4:06:56 PM UTC-6, George M. Middius wrote:
> Paul M. Cook wrote:
>
> >> I bet the dough would make great sopaipillas (or something like them).
> >
> >Yeah, I was thinking that. I imagine refried beans, roasted shredded beef
> >with chiles and onions, some salsa, little cotija. Would be great.
>
> Sounds ok, but there's no such thing as "refried" beans. That's an
> erroneous translation of "frijoles refritos". It bugs me when I see it
> in a newspaper article.

The appropriate translation is "well-fried beans." I fry mine in refined coconut oil these days.

--Bryan

Paul M. Cook wrote:

>>>Yeah, I was thinking that. I imagine refried beans, roasted shredded beef
>>>with chiles and onions, some salsa, little cotija. Would be great.
>>
>> Sounds ok, but there's no such thing as "refried" beans. That's an
>> erroneous translation of "frijoles refritos". It bugs me when I see it
>> in a newspaper article.
>
>Yeah, bad enough they fry beans but then they do it AGAIN!

I'll bet that "joke" made you spurt your milk through your nose.

"George M. Middius" <[email protected]> wrote in message
news:[email protected]..
> Paul M. Cook wrote:
>
>>>>Yeah, I was thinking that. I imagine refried beans, roasted shredded
>>>>beef
>>>>with chiles and onions, some salsa, little cotija. Would be great.
>>>
>>> Sounds ok, but there's no such thing as "refried" beans. That's an
>>> erroneous translation of "frijoles refritos". It bugs me when I see it
>>> in a newspaper article.
>>
>>Yeah, bad enough they fry beans but then they do it AGAIN!
>
> I'll bet that "joke" made you spurt your milk through your nose.

Joke?

Paul

"Bryan" <[email protected]> wrote in message
news:5059573.509.1331426235303.JavaMail.geo-discussion-forums@ynll40...
> On Saturday, March 10, 2012 4:06:56 PM UTC-6, George M. Middius wrote:
>> Paul M. Cook wrote:
>>
>> >> I bet the dough would make great sopaipillas (or something like them).
>> >
>> >Yeah, I was thinking that. I imagine refried beans, roasted shredded
>> >beef
>> >with chiles and onions, some salsa, little cotija. Would be great.
>>
>> Sounds ok, but there's no such thing as "refried" beans. That's an
>> erroneous translation of "frijoles refritos". It bugs me when I see it
>> in a newspaper article.
>
> The appropriate translation is "well-fried beans." I fry mine in refined
> coconut oil these days.

Lard here.

Paul