The sage and goose egg came from my yard.
Cost per person: $1.15 Cost in a restaurant? No idea. But I know the bread would cost more than that.
Did you do anything to the yolk or just seperate and dump it on?
Nope.
that wasn’t a yes or no question but I’ll take that as no to the first part and yes to the second.
Fair enough and correct.
Did you bake the bread itself? Do you have a recipe you could share?
This is my highly condensed recipe based on the book by Zoe Francois et al. I make a big batch dough that’s good for up to 2 weeks. Closer gets to the two weeks the better off. It is for flatbreads like pizza or pitas. Sometimes I skip the resting period before putting it in the oven. Sometimes I use cornmeal instead of parchment paper. Sometimes I don’t rest it after it comes out of the oven. It’s a very flexible and forgiving recipe. Because I can make the dough in advance I’m able to go from “I want bread” to buttered and plated in about one hour.
Sometimes I’ll do it in a pot lined with parchment paper so that it will have an exact diameter. Sometimes I’ll leave the lid on for a slightly chewier less crispy crust.
Sometimes I’ll skip the first rise and throw it straight in the fridge overnight.
In other words as long as you get the ratios right and can figure out how long to cook bread based on the dough weight and avoid it sticking to the baking container it is difficult to screw this up.
I definitely recommend getting the book. And reading it. Not just the recipe.
Five minute artisan Bread, no kneed (four loaves)
Batch size: two one pound loafs
680 grams warm water
10 grams yeast
20 grams kosher salt
910 grams AP flour- Salt, water and yeast into container
- Add flour, mix in
- Let rest for 2 hours
- Place in fridge
- Line a baking sheet with parchment paper
- Using kitchen shears cut a chunk of dough
- Wet fingers
- Shape dough into a ball by stretching with seam on one side
- Place in the parchment paper
- Preheat oven to 450°
- Dust dough with flour
- Rest for 45 minutes
- Slash the dough
- Add steam to oven via a pot of boiling water on oven rack the dough will go on (optional)
- Bake dough for 30-35 minutes (up to 50 if you are doing a two pound loaf
- Rest bread for at least 45 minutes. (Two hours for bigger loafs)
Two weeks for the dough?
I went through an obsessive pizza dough phase a couple years ago and would make pizzas every night with the same dough to find the point where it’s the best and I settled for five days max and optimum at three.
I made one fourteen dough ball batch that I made pizzas with for two weeks straight and it’s good there’s a lot of variety with toppings because that was a lot of pizza.
That sounds like an awesome in one’s life.
The first week that thing will rise up and double in size if you want to make a loaf of bread. In the second weak those yeast are churning through whatever reserves they can find and start throwing off all kinds of tasty phenols and esters. But the closer it gets to day 14 it might start to look a little tired. It’s not going to have that rising power. This is when petas and pizzas and English muffins and breadsticks become the order of the day. This is something close to a 60% hydration. Which is wicked high for pizza crust. If you make pizza out of it on day two you’re going to get some rise. Do it on day 13 and you’re going to get a thin crust pizza.
My wife always wants the same thing. She wants pepperoni banana peppers and black olives. For my pizza, I start scrounging the cabinets, canning goods and the refrigerator. What can I put on mine?
I love a good italian sausage with paper thin fennel and onion personally.
That’s a great combination. Unfortunately, I’ve been priced out of good Italian sausage. And in my food desert fennel is not an option.
Well you make amazing food with what you have.
It’s amazing how good food can be with just 3 ingredients and a little hunger. Have you ever had a gas station hotdog after 6 hours of driving?
Neat. A goose egg yolk.
Is it the angle of the photo or is it like the size of a fist? Does it taste much different to a good quality chicken egg? I’m imagining it’s a little richer.
A goose egg is three times the size of chicken, egg and 50% yoke instead of 30%. . That basically means the yolk is one and a half chicken eggs in size. They are giant.
In my experience, most super tasters cannot tell the difference in the taste of a duck, chicken, or a goose egg. They all taste the same. Because it’s a higher ratio of yolk, they are richer because that’s where all the richness is.
Far out, that is huge. And here I am cracking two chicken eggs and questioning if three might be a little excessive in one meal.
I’d still eat all of it knowing I’d feel heavy as hell afterwards.
I feel like I must not be the only person who does not like raw egg yolk.
You are not the only one. My husband also hates the egg yolks anything less than hard boiled. That’s not true though. We slowly made them softer in the middle when making ramen eggs, and he agrees those are nice. They aren’t runny though. Soft?
I’m sorry. I rambled. You are one among many! I like runny if there’s something to catch the runny yolk like rice or toast.
My grandma used to boil them until the yolk was fully green and I always thought hard boiled eggs were the grossest.
That’s a a lot too long lol. I guess your grandma was use to eggs that needed it though! My own grandmother would cook somethings very veery long for that reason. Hard habit to break when you know the food use to be able to kill you!
Beans
Edit: kidney beans can kill you if undercooked, just 5 can make you severely ill.
use to
*used to :)
There is a small japanese place I go to sometimes and they’ll give you a raw egg yolk with a meat skewer and I’m just like… ugh…
Sounds delicious!
…
May I have yours? :)
Probably not worth it. They want $6 a beer and you have egg yolk at home.
I’m the exact same way as your husband. Firm yolk all the time; ramen eggs are the only exception but they still can’t be runny, jammy at most
Let’s put it this way, I didn’t ask my wife if she wanted a yolk. I just left it off her order.
No, though I only require it be decently warm. My perfect boiled egg has a completely liquid yolk. I would try this if the noodles were good and hot.
Eggsellent response
Thought this community was called cookegg. Am disappoint. Nice pasta btw
Looks delicious!
Cost breakdowns that use homegrown foods is nice but saying “cost is about a dollar” is ignoring the unrealistic goose raising opportunities many of us have. Glad you have cheap food. Good humblebrag.
I disclose all free ingredients so everyone can adjust the cost accordingly for each person’s situation.
And thank you for doing so!
I thought about adding “the cost I list is what it cost me because I have no idea how much butter and goose eggs cost in Australia.” But I decided brevity was important in that reply. And now I get a thank you from .au anyway. Perfection.
I’m not really Australian, but I guess that still works!
