notcatelyn

Patron

Only had salted butter, so used 12g of salt instead
Also used a bunch of discard and fresh starter (200ish g total?) and I did NOT add yeast.
I made the dough in the stand mixer, did several stretch and folds, and put the bulk dough in the fridge overnight. I took it out of the fridge 2 hours before dividing. I weighed out 24 66-68g chunks and shaped them, then smashed them into discs with a glass, placing them on the biggest sheet pan with cornmeal. The first 10 I did not flatten more; they’re quite tall and only 2.5-3” wide. Not the best for breakfast sandwiches. The remainder I gently pulled to be wider and these cooked up a lot better for breakfast sandwich size!
Perhaps next time I will try increasing the hydration based on how holey these are.

I wish I would have waiting to do the white chocolate until the bars were cut!

Milled corn to use on the griddles instead of semolina

Cooked chicken thighs with salt, pepper, chili powder, and cumin first and then cooked the onions, peppers and everything else in the Maillard!