These were made for my Seminar in Archival Studies class, I left the dough thicker, the filling chunkier, and stuffed as much provolone as I could into each pocket.
I had made these previously during Halloween and those came out fine but had too little filling. This time I stuffed as much as I possibly could into each pocket, which resulted in full pockets with odd protrusions here and there, which also thinned out areas here and there in the dough and created areas for the cheese to leak out.
Yacko mentioned before that the halloween batch was a little bland and suggested putting in more salt to bring out the flavors. This proved to be a dilemma to me because additional salt would’ve thrown off the salt to yeast ratio in the original recipe and made for a flatter, maybe chewier, bread. My solution was to sprinkle the kosher salt on top of the egg wash right before I pop them in the oven. The egg wash with sprinkles of kosher salt made a big difference in taste. Only problem is that I have to let these cool down properly or condensation will melt the kosher salt and it’ll look like little welts on the bread.
1. Weirdest thing you have had for breakfast?
* Not sure that this qualifies but I was woken up in the early morning in the middle of sleep and told by my mum to not open my eyes. She fed me some chinese (I assume chinese...) fungus soup thing. To this day I still don't know what it was that I ate or why I had to keep my eyes closed.
2. Most desperate meal you've ever had?
* Baked cheese sandwich
3. When you eat too much, you...
* Lie down and silently encourage my system to work the food down. 
