Bread, Bacon and Bāo

Bread: Yesterday I prepared a No-Knead bread dough (Mark Bittman recipe from Food & Wine). I waited the 18 hours it calls for but the dough was too runny and it took a lot of extra flour, kneading and wondering about what the hell I was doing until it got to a consistency that felt right. Next time I'm going to try different proportions and see how it comes out. Because it was still runny when I put it in the oven the bread came out a weird, uneven shape but it tastes good and the crunch is very crunchy.

Bacon: I tried Hot for Food's portobello mushroom bacon. Doesn't totally taste like bacon but it was damn good in the BLT with fresh bread and Just Mayo mayo. I used 1.5 tbs of maple syrup instead of 2 and 1/2 tsp liquid smoke instead of 2 tbs. I used two portobello mushrooms and had leftover marinade so next time I would make less. I've been craving sandwiches recently because I miss them from my pre-vegan days and this hit the spot

Bāo: I don't think I'm going to make these again. They were not at all difficult to make (maybe a little time consuming if you have to roll out a lot) but they weren't amazing and I would rather eat something else. I ate them with quick pickled carrots and cucumbers and a fried soy sauce tofu thing. I think that because I grew up on rice and not these buns (or things like them) I would have just rather eaten the filling with rice. And to be fair, I don't know what they're supposed to be like so I don't know how mine compare to good ones. I'm glad I made them though because it was cool to experience them and practice making bread like things.

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