Barman’s Beautiful Brown Basil Bread

[Pastis]

I am expecting the pedants to 'correct' me on the plural of dominatrix 's 

You called Ma'am?   Apparently... plural dominatrices or dominatrixes. Collective noun, presumably a whip 

I knew you'd know 

Not that I've met any, all together, like 

[Miss Demeanour]

Just one at a time then eh 

[Pastis]

Not even one at a time, although possibly socially 

[Darwins Selection]

Not even one at a time, although possibly socially 

Was that a "bonding" session?

[Miss Demeanour]

Not even one at a time, although possibly socially 

possibly eh 

Did you get paid in Luncheon Vouchers at any time 

[Pastis]

Not even one at a time, although possibly socially 

Was that a "bonding" session?

It seemed to be, for them  

[Pastis]

Not even one at a time, although possibly socially 

possibly eh 

Did you get paid in Luncheon Vouchers at any time 

Ahh, Luncheon Vouchers ... those were the days 

[Snoopy]

I am expecting the pedants to 'correct' me on the plural of dominatrix 's 

You called Ma'am?   Apparently... plural dominatrices or dominatrixes. Collective noun, presumably a whip 

A whip-round surely 

[Bar Wench]

GROAN!

[Grumpmeister]

Oops, sorry, had an IM mid post and ended up typing partners in crime in that box by mistake. 

Were I ever tempted into crime I can promise you I would want no partners ~ I've made that mistake ..... never again.

http://www.youtube.com/watch?v=8g_GeQR8fJo

Nick + Dynamite? That wouldnt have just blown the van up, a large part of the Wirral would be turned into a desolate wastleland. 

[Snoopy]

Oops, sorry, had an IM mid post and ended up typing partners in crime in that box by mistake. 

Were I ever tempted into crime I can promise you I would want no partners ~ I've made that mistake ..... never again.

http://www.youtube.com/watch?v=8g_GeQR8fJo

Nick + Dynamite? That wouldnt have just blown the van up, a large part of the Wirral would be turned into a desolate wastleland. 

That would be the small part bit that isn't already a desolate wasteland would it?

See Birkenhead etc

[Nick]

Birkenhead destroyed by earthquake.

Damage estimated at £4.78 

[Grumpmeister]

If the smell while it's baking is anything to go by this could end up beating BM's bread into second place.. 

Given that instead of following the destructions I've just halved the ingredients apart from the chorizo and bunged it all into a breadmaker it could also go horribly wrong... 

Here is the actual recipe I was given:

Beaujolais Chorizo Bread

For the Starter
1 3⁄4 cups (9 3⁄4 oz.) bread flour
1 pinch active dry yeast
3⁄4 tsp. kosher salt

For the Bread
1 2⁄3 cups (13 1⁄2 oz.) beaujolais
1 tbsp. active dry yeast
1 tbsp. kosher salt
4 cups plus 2 tbsp. (1 lb. 6 oz.) bread flour
9 oz. cured chorizo, finely chopped

Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, and 2⁄3 cup water. Mix on low speed until a smooth dough forms, about 2 minutes. Scrape into a large bowl, cover with plastic wrap, and let stand at room temperature for four 4 hours.

Make the bread: In the bowl of a stand mixer fitted with a dough hook, combine 2 1⁄2 oz. (about 1⁄4 cup) of the starter with the beaujolais, yeast, and salt. Stir until smooth. Add flour and mix on low speed until the dough forms. Increase speed to medium and knead until smooth, about 5 minutes. Add chorizo and knead for 5 minutes more. Transfer to a lightly greased bowl, cover with plastic wrap, and let stand until dough is doubled in size, about 1 hour.

Uncover the dough, divide into 2 balls (about 1 1⁄2 lbs. each), and shape each into an 11-inch-long, 3-inch-wide log with tapered ends, placing the seam side facing up. Transfer each to a parchment paper-lined baking sheet, cover with plastic wrap and let stand until dough springs back lightly when touched, about 1 1⁄2 hours.
Position a rack in the middle of the oven and another rack on the bottom, and heat the oven to 400°. Place a small metal pan on the lower rack and pour in 1 cup boiling water; then place the bread loaves on the upper rack and bake until crust is golden brown, about 35 minutes. Transfer loaves to a rack and let cool to room temperature before serving.

[Barman]

If the smell while it's baking is anything to go by this could end up beating BM's bread into second place.. 

Given that instead of following the destructions I've just halved the ingredients apart from the chorizo and bunged it all into a breadmaker it could also go horribly wrong... 

Here is the actual recipe I was given:

Beaujolais Chorizo Bread

For the Starter
1 3⁄4 cups (9 3⁄4 oz.) bread flour
1 pinch active dry yeast
3⁄4 tsp. kosher salt

For the Bread
1 2⁄3 cups (13 1⁄2 oz.) beaujolais
1 tbsp. active dry yeast
1 tbsp. kosher salt
4 cups plus 2 tbsp. (1 lb. 6 oz.) bread flour
9 oz. cured chorizo, finely chopped

Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, and 2⁄3 cup water. Mix on low speed until a smooth dough forms, about 2 minutes. Scrape into a large bowl, cover with plastic wrap, and let stand at room temperature for four 4 hours.

Make the bread: In the bowl of a stand mixer fitted with a dough hook, combine 2 1⁄2 oz. (about 1⁄4 cup) of the starter with the beaujolais, yeast, and salt. Stir until smooth. Add flour and mix on low speed until the dough forms. Increase speed to medium and knead until smooth, about 5 minutes. Add chorizo and knead for 5 minutes more. Transfer to a lightly greased bowl, cover with plastic wrap, and let stand until dough is doubled in size, about 1 hour.

Uncover the dough, divide into 2 balls (about 1 1⁄2 lbs. each), and shape each into an 11-inch-long, 3-inch-wide log with tapered ends, placing the seam side facing up. Transfer each to a parchment paper-lined baking sheet, cover with plastic wrap and let stand until dough springs back lightly when touched, about 1 1⁄2 hours.
Position a rack in the middle of the oven and another rack on the bottom, and heat the oven to 400°. Place a small metal pan on the lower rack and pour in 1 cup boiling water; then place the bread loaves on the upper rack and bake until crust is golden brown, about 35 minutes. Transfer loaves to a rack and let cool to room temperature before serving.

WTF is kosher salt???

[Nick]

I wondered that, once I had wiped the cobwebs off my screen