Should I have my stone and SS bowl on the lowest rack when baking the bread?
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Did you see this? Gear acquisition syndrome?
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Originally posted by scottranda View PostDid you see this? Gear acquisition syndrome?
http://modernistcuisine.com/2016/12/...-up-for-bread/
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisineteam to share the art and science of cooking with others.
Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I am almost in tears right now... A close to perfect slash! Breadhead, I did exactly what you said: with my lame in hand, I stared at my batard for about thirty seconds. Then I made one long slash at 35 degree angle along the whole loaf. It was like a zen experience. Ah! The beauty of artisan bread! I have MBMBS really bad! 👍👍😎 I would have liked a little more color on this loaf, but I had to leave my wife in charge of the final baking: had to take the kids to music lessons. She was afraid of burning it, so it came out a bit early. Still tastes awesome though!Last edited by Thunder77; December 17, 2016, 11:14 PM.
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Thunder77 ... Oh my...🙀 That's a beautiful loaf.😘 There's more than good scoring going on there. You got exceptional oven spring that allowed your ears to open so widely. That means your final shaping was done perfectly, nice and tight, and your final proofing was timed perfectly. Don't you love it when you create such beauty.👌 I can feel your tears! Great job my friend.
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Founding Member
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- 3248
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
My first try at Ken Forkish Field Blend #2. Not bad at all. Nice crunchy crust, moist and chewy inside. I really like the rye flavor in there. I didn't get as much oven spring or color as I would have liked, but I did a long fermentation, so maybe I used up too much of the sugar in the dough? Also, this is a 78% hydration dough, so it is a little more difficult to work with. I will definitely make this again.
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Nothing earth shattering here, but I made a small loaf and weighed it (never sliced open) as time passed. Straight out of the oven, it weighed 544 grams. Below is a table of the time in hours vs the weight in grams. Total loss over 86 hours amounted to roughly 9.5% by weight of the original just-out-of-the-oven weight.
1 540
14 532
18 526
25 524
39 516
48 510
62 504
72 498
86 492
Interesting to watch at least part of the staling process in action.
Also, this loaf was (eyeballed) cut in half from a full batch of Chef Jacob's sourdough recipe.
Total cook time for a half loaf was about 45 minutes--just ten minutes than a full loaf. 20 minutes covered at 500°F, then 25 minutes at 425°F.Last edited by Willy; December 20, 2016, 01:37 PM.
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Having the right tools just makes everything work better and you feel more in control. Plus... your bread hobbie tools are less costly than your BBQ tools. Your crumb is beautiful. I like the way your scoring spread widely, good oven spring! The crust looks great. Try a few more minutes even.👍
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Thank you! Yeah, I'm still experimenting with oven times and color.
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Scott... just for fun, take a loaf and just burn the crust and watch the transformation of the crust. That experiment will allow you to know the limits of what a loaf can take time and temperature wise. Then you will know your limits. I just cook to color mainly.
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Pictures out of order, but you can see that page numbers at the bottom.
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I'm not a bread expert... I'm a guy that studied bread out of curiousity. I think technology has changed bread baking greatly. I like digital thermometers. I like my BGE. I like the fact that bread bakers figured out the bakers percentage. I like figuring out how to make bread.👍
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Forkish's Field Blend 2. Sticky dough with the rye, but first time everything went right from start to end. Only deviation was 10g extra starter in the mix. Beautiful rise during the proof and the bulk ferment. Four folds. Can't wait to slice and hit with some nice preserves and marmalade I got for the holiday.
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scottranda I actually have an ebook version of that book, dated 1995 (third printing version), and there's a foreward by Chuck Williams (from Williams Sonoma) detailing Mr. Beard's love of "real" bread and his passion to bring it to the masses, a la Julia Childs...
Even though breadmaking has changed considerably since the publication of Beard on Bread, the book is as viable today as it was in 1973. With its simple instructions and easy-to-follow recipes, new dimensions in breadmaking have been created for the home cook.
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Founding Member
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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