by A.J. Coltrane
The Tromboncino zucchini is now at the top of the 8′ trellis. This one was intended to be grilled for dinner. Note that the end never got a “bulb”. That either “happens sometimes”, or “it didn’t get pollinated”, or it’s “something that I did” that made it misshapen. It weighed almost exactly 1 pound, and it was still tasty despite the less-than-ideal shape:
Unfortunately, we ran out of propane shortly after firing up the grill, so I used the Le Creuset grill pan.
The “grilled” laminated flatbread was finished in a 450F oven on a baking stone:
A closeup of an end-piece:
Formula/recipe: 300g AP flour, 180g water (60% hydration), 6g olive oil (2%), 7g kosher salt (2.3%), 1/2 tsp yeast. Mix on low speed for 10 minutes. Let rise two hours. Lightly oil the workstation. Roll out thin. Brush with olive oil. Fold over. Rinse. Repeat.
Looking at it, I think I folded it about five times. The result was airy and crispy at the same time. Excellent!
(It’s sort of a sendup on Ming Tsai’s shallot pancakes, though I don’t think it was a conscious thing — I just wanted to see what would happen if I tried grilling a laminated dough.)