so...the cold front has passed thru from this morning...the sun is trying to peek thru....and dough is resting...i like the direction this day is going!!...it's only going to get BETTER...on the menu tonite...rueben soup...a thick soup served in a rye sourdough bowl...of course...chad style...we looooveee our tartine recipe....

for your dough...all purpose flour...rye flour...sourdough starter...rye chops....deli rye flavor...and salt...(clearly...king arthur the house choice...)

now comes the "stretch and fold"...aka at jewels..."the tuck and roll"...

...the stretch...the fold...let set to build strength and flavor...repeat 5 times...every 30 minutes...

after your 2 and a half hours...separate and place in a bowl lined with a kitchen towel...cover and let rest for 3 to  4 hours...


sooo...it's little after 1:00...the dough is resting...i knew i liked the direction the day was heading...the next best place to the kitchen...

around 8am this morning...

around 1pm this afternoon...FLORIDA...

                      and i haven't even made my soup yet!!

ok...so...for your soup...jarlsberg cheese...corned beef...sauerkraut...butter...beef broth...olive oil and flour

pan sear your corned beef...put aside...

grate your cheese...

so...in the mean time...transfer your rested dough into a pre-heated pan (450 degrees)...put a lid on it and put it in the oven at 450 degrees for 20 minutes..

done...

for your 1000 island dressing...chop your pickles...

add your mayo...ketchup...and apple cider vinegar...

mix...done....

now for your soup...make your roux...flour...butter...oil...cook down about 3 to 4 minutes...

add your beef broth...

bring to a boil...add your kraut...cook about a minute...

add your cheese...

finally add your seared corned beef...

cut the top out of your rye bowl...

enjoy...

thick cheesy deliciousness...

using the cut out top to dip...sooo goooood...

nice texture!...