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Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. Inspired by one of the calzone fillings in Modernist Bread, this is broccolini, caramelized onion, and mozzarella. The crust is a 100% Caputo (red bag), Modernist Neapolitan recipe, but no overnight ageing (not counting the poolish).
  2. Chocolate cake with a very large amount of coffee in it (frankly, I distrust the recipe, the cake was pretty near one of those flourless cakes in texture, and I don't think that was intentional...)
  3. Modernist Bavarian Pumpernickel After my various previous problems making Pumpernickel the "old-fashioned" way, I've now tried the Modernist variant. It basically cheats the color in by adding black cocoa powder, molasses, and caramel color. So, surprise! The color is better in this loaf. It also skips the overnight proof by simply adding commercial yeast. So it's faster to make, assuming you already have a (large quantity of) liquid rye levain. It's a delicious bread, but it doesn't really taste that much like the baseline recipe. The molasses takes over a bit, I thought, and with
  4. I think this is the first time I've made the pita recipe from Modernist Bread. It has a very large amount of oil in it (just over 13% baker's percentage), and uses a 24 hour refrigerated proof stage. I think technically the recipe has you preshape the dough before that proof, but I didn't do that, I just left it in bulk and divided and shaped the next day. We ate these for dinner fresh from the oven: can't get them any fresher than that! They are delicious: great flavor and texture. I generally prefer the flavor of whole wheat pitas (my go to recipe is from Beth Hensperger's The Bread Bible (e
  5. I posted about the Pumpernickel a couple of months ago. Last weekend I made it again, attempting to fix the two major issues I had last time. To address the lack of color I made two changes. First, I tried baking it for the 30 minutes specified for the basic home oven, rather than the 15 given for the convection oven. Second, I cut the power to the oven immediately after baking to prevent the fan from venting. Alas, neither seems to have made any difference at all, this loaf came out exactly the same color as the previous one. It also comes out of the pan wet. I meant literally, with water on
  6. Here's the finished video (and note that these turn out to be called "chokeberries" and not "chokecherries" which are apparently a completely different thing... So let's go with "Aronia Berries"...)
  7. My latest cooking video is live, and of course it's a bread product... this time, Cheese Buns, inspired by The Hunger Games...
  8. Your assumption was correct (though she does take her pickles seriously...).
  9. ...and, eight years later, I'm still at it. I still don't know what we're supposed to call a sandwich that is basically a Reuben but made with Pastrami, but that's what I had for lunch today. For amusement, I broke out my old, beat-to-hell copy of Joy of Cooking and made Thousand Island dressing from scratch (I made the chili sauce variant rather than the ketchup one). The pastrami is the Modernist Cuisine recipe made with local Wagyu short ribs and shredded, rather than sliced (no real reason, I just felt like it). The bread is the Modernist bread Marble Rye (a blend of Jewish Deli Rye and Am
  10. Yeah, the marbled rye looks a little weird baked in a 9in pan (no, I did not mess up the aspect ratio of the photo, that's what the bread looks like): On the plus side, it's delicious.
  11. Has anyone made the marbled rye? I see that the recipe indicates a 9x4x4 loaf pan for a kilogram of dough - I normally use a 13x4x4 for that quantity. I guess I'll give it a go, but it seems a little odd.
  12. Yes - it was clearly baked at a lower temperature than I normally use (same problem as the rest of the loaf -- 450°F is just a little low, I normally bake at 470°F), but otherwise it wasn't that different from my full size oven, with the exception of having the steam available.
  13. Yep - I'm working on a video about that jam, so yesterday I suckered all my colleagues into trying it by bribing them with fresh-baked bread .
  14. I chickened out and just went with jam after all. I was actually really pleased with it, to me it has a much more interesting flavor than most berry jams. I kept it simple: just the berries, sugar, and pectin. On homemade bread, of course.
  15. I finally got a chance to bake real bread in the FBO yesterday -- I didn't exactly trust it and didn't want to set off the smoke alarms, so I actually wheeled it out to the balcony. Everything went fine, however. I put in a Fibrament baking stone (I just bought the smallest one and cut it to size) and preheated it at 450°F convection mode for an hour before baking. Then I switched to combi mode, baked for ten minutes, then switched back to convection. It probably took 35 minutes or so to full bake this 500g French Lean batard. The crust ended up nicely crisp, though a bit lighter than I prefer
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