Yep, yes they can.
We have a goodly number of ranchers and farmers in the N. NV area so these are conversations that I enjoy having.
The Ken Forkish Overnight Country Blonde recipe. If you do an internet search, you can find the directions.
We had a bit of a discussion about this on the Home Cooking thread (I think), but I, for the life of me, cannot get any dough to come out properly when I use âwarmâ water, as is recommended everywhere. Last year, I decided to use 75 deg (!!!) water(which still feels relatively cool, IMO), and my kitchen generally runs around 68-70 deg. 1st proof takes ~15 hrs, and 2nd proof takes ~5 hrs. My dough is never as ridiculously bubbly as what you see in some blogs, but the cooler water has made for the most reliably good loaves.
The higher temp results in an overly wet and slack dough that doesnât shape well, doesnât do a 2nd rise very well, and doesnât get much oven spring.
Thereâs a YouTube video of Chad Robertson doing the final folding b/f shaping. Very helpful.
Getting the 2nd proof right has taken⌠years (I only bake a few times a year, so that could be why itâs taken so long for me), and I think Iâm only now (as in earlier in the wk) starting to get a feel for it. For me, a dough thatâs ready to bake should look âpuffyâ and have a sense of balance btw give and resistance when pushed (w/ WET fingers when using the dent test). And do the dent test in quite a few areas. If you feel any pockets of hardness, I think that means that the dough hasnât fully aerated (so let it continue to proof).
And, as you always ready, DONâT RUSH THE FINAL PROOF!!!
I felt much better when I read on the Fresh Loaf that someone says that part of their proofing technique is praying. And when I read somewhere else that, once your starter is established, itâs almost impossible to kill. I leave my starter in the fridge for 4-6 wks (oops), and it only takes a few days of feeding now to revive it.
The pictured loaf was very good, BTW. The flatter loaf was fine, but the crust wasnât as crisp and the crumb wasnât as fluffy.
Thanks all for the compliments!
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Thank you so much for your advice . I am starting to tackle pizza dough , with a 70 % hydration . Proof times . Every little tweak makes a difference. Like when I used to make beer . Your bread looks great . Thanks again for the reference and your technique . I will start to make bread .
Would yâall be willing or interested in starting a thread on this subject? When you write something like â70% hydrationâ my eyes roll back in my head 
Simple . Time to learn . 350 grams of water divided into 500 grams of flour equals 0.7 . 70 % hydration rate . Now you know .
Not that I know of. Itâs not common to use it here in HK either except for higher end establishments that have customers that are willing to pay more.
I thought that seemed uncommon, but Iâm no expert. I would definitely be willing to pay more for pork from pen raised or free-ranging pigs and it doesnât even have to be Iberico.
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This is a brilliant idea considering the grilled Iberico at Raku is so delicious.
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Santouka Ramen in Torrance Mitsuwa food court: salt ramen with pork cheek (toroniku shio ramen)
Hisaya Kyoto Chestnuts: I had the black sesame and candied chestnut soft serve âsnowstorm.â My brother got the chestnut tiramisu and my mom a bag of freshly roasted chestnuts to-go (she got a snowstorm too 
)
Takeaway dinner and snacks from Mitsuwa Marketplace: monster sized crunchy roll (guilty pleasure), pickles, and a pack of dried persimmons
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Yup. Mille-feuille was one of my choices!
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that Mille-feuille looks insane.
One of the best Iâve had outside of France.
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Well they donât call it Waze⌠as in lets find new WAZE to kill me
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Made it to konbi for their layered egg omelette, Dashi, kewpie and Dijon (dashimaki tamagoyaki) with bub and grandmas milk bread.
They make it just like in streets of japan but with smaller cast iron pan, layering layers of beatened egg at a time. Itâs an umami bomb because of the Dashiâabsolutely delicious as I ate it, but felt I had to drink a gallon on water afterwards.
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Did someone say sabazushi? @J_L @PorkyBelly @Chowseeker1999 @BradFord @beefnoguy
This one had bits of pickled ginger embedded for texture contrast and acidity enhancement to counter the fatty saba which was torched to release its aroma and oil.
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