Jump to content

Chris Hennes

  • Content count

  • Joined

  • Last visited


About Chris Hennes

  • Rank
    Director of Operations

Contact Methods

Profile Information

  • Location
    Norman, Oklahoma

Recent Profile Visitors

10,771 profile views
  1. OK, I'm trying to understand exactly what they are saying with regard to rye, light rye, particle sizes, and milling. I have ready access to Bob's Red Mill light rye flour, so that's what I'm using. From their comments on pp. 2•255-256 I can't quite tell whether I should be considering re-milling and re-sifting it, or if they were just using it as-is. They present a method on p. 2•226 of taking American rye flour and milling it three additional times, then sifting it: is this being applied to every light rye flour, or just the ones that aren't Bay State Milling or Bob's Red Mill?
  2. Sprouted Grains in Bread

    Thanks, @gfron1. So when you are including it in your bread are you including the whole berries, or do you only use it ground? If ground, are you drying it first, or do you have a grinder that can work with wet grain?
  3. Sprouted Grains in Bread

    Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
  4. Pan Size for Whole Gammon

    If I was you I'd get a very large, 19- or 20-liter stock pot. No need for anything too expensive or fancy, just big. There are lots of recipes out there that involve putting things in the water as you boil it, but the reality is that basically none of that really influences the flavor of the ham enough to matter, it's more about flavoring the resulting stock. Your best bet for adding flavor to the ham is to glaze it after it's cooked and put it in the oven to set the glaze. And to make sure you bought a flavorful ham to begin with, of course.
  5. Kerry, this is the "Compleat Wheat"?
  6. Of course, I made more than just the single loaf. One of the other direct recipes I wanted to try was the brioche. Technically I made the Modernist Brioche, which adds soy lecithin and pectin. I made two 500g loaves, which proved to be a minor mistake because I then didn't really have the right pan sizes. I also underproofed it a bit, it was getting late and I'd had a very early morning... those two factors combined to make a couple of pretty ugly loaves.... Plain: Cinnamon smear: The cinnamon smear is the one from the cinnamon raisin bread, sans raisins (and using Brioche, obviously). It's terrific, as @Anna N attested to earlier. A bit of molasses and some vanilla really improve your basic cinnamon/sugar mixture.
  7. I was out of town most of the weekend so couldn't do any sourdough or even pre-ferments: that left me with direct for today's baking. Fortunately, I got a much-anticipated package of fresh ground Oklahoma corn meal from @joiei in the mail today, so I had a plan. I started by making a direct French lean dough, but then added 50% cornmeal porridge (grits? polenta? somewhere in that range). This resulted in a great improvement to the baseline direct dough. This definitely didn't last long on the counter!
  8. From the photos the dining room looks quite dark, considering that it was a lunch. Did it feel that way in person?
  9. Did you wash it? I thought you weren't supposed to wash them! Doh!
  10. I don't think so, I think it's mostly about speed. For doughs that don't really benefit from long fermentation times, there's no harm to going as fast as possible, so if you're trying to get done in a hurry you can save something in the 30 minute range by proofing at higher temperatures. I actually used it this past weekend to "stage" by bake. I proofed one loaf at room temperature and one in a proofing box and the separation between the two was just about the bake time of the higher-temperature proof. It wasn't 100% successful (it means you can't bake the lower temp loaf until the higher one is done, so it better not proof too fast!) but it worked pretty well.
  11. Modernist Bread: Sablée Brioche

    Yes, but since it's not osmotolerant, increase the amount by 1.33, to 6.25g. You will still wind up with bread, if that's what you're asking . But it will have a bit less fat than is called for, which does affect the structure of the bread. They have a long table of pan sizes on 4•212, but for the 670g that this recipe produces they recommend a 25cm x 10cm x 7.5cm (10" x 4" x 3") pan.
  12. I use instant for everything, and have for many years, but they do talk about the difference in the books (see e.g. page 3•13). It's another case of needing to add a bit more to counter the increased amount of dead yeast cells in the non-instant version. ETA: The conversion table is on page 3•9.
  13. I have that one too. And I just dump out of the banneton onto a peel. Make sure you flour them well!!
  14. You will definitely want the vital wheat gluten and the diastatic malt powder, but you can certainly live without the rest. I like the bannetons for sourdoughs, but I just bump the standard yeast measurements by 25% instead of using osmotolerant yeast (I think that's the number anyway, it's in the book someplace).