Old French Fries never looked so Good!

Not only look good but taste good too!  Not only used cold dark day old french fries, tossed in some left over pepper steak sauce and baked squash.  Hubby says it needs more black pepper. Started at noon and by 2:30 we were wolfing down little sandwiches filled with thinly sliced pork roast and slices of pickle. Pickle and roast. That's all.  Great sandwich.

Started out with the wet

• french fries, one serving.               Wash the salt off and Tossed them into tall mixer cup with about 50g hot water.  Take a stick mixer to them to mash 'em up good and add to it: 
• Squash baked 100g                       Dropped in to mash up with a little more hot water.  (Thick like thick apple sauce slightly warm)  Poured into my bread bowl.  370g mixture total
• 20g black pepper steak sauce       Complete with partially crushed cooked pepper corns (leftover)
• 10g dark rye malt powder              (dark as cocoa)
• 20g fresh yeast                               (or 7g instant yeast) crumbled into the wet mixture and stir to cover and dissolve yeast (fresh yeast melts in 5 min.wait)
• 1 Tablespoon soft butter                Roughly blended into the wet checkng that yeast dissolved.
• 165g luke warm water.                   Pour in about half in right away and use rest as needed.

Combine the dry in a small mixer bowl

• 200g rye flour # 960         (white rye flour or the finest you have)
• 300g spelt flour # 700       (white spelt flour)
• 10g salt                             (or 2 teaspoons heavy table salt)

1. Use a sturdy paddle or spoon to combine the flour into the liquids and blend thoroughly. Pile thick sticky paste into a ball in the bowl, cover and rest about 20 minutes. Total dough weight was 1095g.  
2. Fold and stir the dough around in the bowl scraping from the bottom and sides piling it on top for a few minutes. (Leave the sweater on the chair as you get a good work out.)  Cover and let ferment 15 minutes.  Turn on oven upper and lower heat 230°C rack second rack from the bottom (or 210° with fan and steam pan.) 
3. Turn out dough onto floured counter to divide into 16 rolls, 68.5g each.  The dough is very sticky so I used flour to help divide and then put some water in the empty dough bowl to keep my hands moist as I shaped each ball into a roll folding, tucking and pinching.  Place into parchment lined roaster and let rise with cover on, about half an hour. During which the rolls can be lightly misted with water and sprinkled with grated cheese. I used Emmentaler. Kitchen temp 22°C.
4. Mist the roaster lid, cover and place in middle of the oven to bake first for 15 minutes.
5. Rotate, remove lid bake another 10 minutes watching the cheese. Let temp drop to 220°C.
6. Remove parchment & rolls to rack and let cool if you can.

in ketchup yet.  We still have plenty of pepper sauce from Thursday.  Hubby tossed in sherry instead of bourbon into the sauce. He first gobbled them down until I told him about the french fries. Then he turned up his purist nose on them them for the rest of Friday evening making all kinds of comments. Then started eating them again when he fried the rest of the steak on Saturday.  I stumbled and fell early Sat. Morning, have toe damage along with a stiff stirring hand so maybe time to get that ol' mixer going.  Meanwhile hubby does the cooking. Please don't feel sorry for me, I'm being treated like a princess! I jst find it frustrating doing nothing.