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Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. What weight are you making the buns?
  2. @JoaoBertinatti -- as a first guess I'd say your oven temp is too low. You list a range of temps there, 180°C to 200°C. Are those temps you are setting to, or are you measuring them with an oven thermometer? I also don't recall the recipe calling for margarine, and I don't have it handy to double check that.
  3. @gfron1 are you trying to do one-off custom boxes? So no exact duplicates? Or are you just doing small runs of identical boxes?
  4. How different were the mixing times between the two?
  5. Well, the important thing for comparison purposes is consistency, so as long as you are taking both doughs to the same gluten formation level it doesn't really matter exactly how well-formed it is. This is a more significant problem. I assume you mean that the Modernist recipe is at proof at that stage, but the other recipe you are using is not? Or are they both fully proofed immediately after shaping? The solution here in either case is to actively degas the dough as you shape it. I can't remember the details offhand but the chapter in Modernist Bread that talks about how yeast works goes into the details better than I could anyway. They actually go so far as to present a simple technique for fixing overproofed dough: you just give it another four-edge fold. I've definitely taken advantage of this technique when my schedule abruptly changed in the middle of a day of breadmaking!
  6. You can move hydration around quite a lot and still get bread. I’ve been experimenting with a lot of different purées in my sourdoughs, many of which are resulting in small changes to the hydration, and while the finished texture of the breads is affected, it is never “putty-like.” I’d be very surprised if a small change in hydration had that effect. But of course it’s also easy to test. Adding the salt before the autolysis stage should decrease the effectiveness of the autolyse, but that will only change how long it takes the gluten to form, not whether it does or not. Do both doughs reach full windowpane? How are you checking for proof?
  7. I don't quite know what to make of this: I've made the recipe many times now, and never had any issues with it, so there must be some difference between either our ingredients or our technique. I certainly think that this qualifies as a round boule: Do you want to try debugging? I'm always interested in trying to figure out what causes various types of bread failures (I murdered a raspberry sourdough this past weekend by adding the puree too early!).
  8. This weekend I made the Ají Amarillo sourdough again, this time without the roasted potato inclusion. This is a fantastic bread. The purée is readily available on Amazon, I highly recommend giving it a go (if you like slightly spicy food! 🌶)
  9. I got a question via the "Contact Us" link a few minutes ago asking if anyone here knew who the manufacturer of the David Burke line of cookware is -- anyone?
  10. Is this the recipe you used? https://www.kcet.org/food/meatless-monday-recipe-cacio-e-pepe
  11. Chris Hennes

    Butchering a pig head - uses for cheek muscle?

    What are you doing with the rest of the head? If you're making a pâté you could consider separating it out as a more solid inclusion.
  12. Chris Hennes

    Butchering a pig head - uses for cheek muscle?

    I just include the whole cheek area when I am making guanciale. Honestly it never occurred to me to try to separate it out.
  13. Chris Hennes

    Marble tempering

    Yeah, 2’x3’ is probably reasonable — I have granite countertops and that’s probably about the size I work in for that amount of chocolate. I don’t think the exact surface matters, it just needs decent thermal mass.
  14. Compleat Wheat (KM p. 109) It's interesting to make this bread again after several dozen other sourdough recipes: it's more obvious to me now that it's just a normal sourdough with the bran and germ added as inclusions. They are added at a higher percentage than is normally recommended for inclusions, but they basically work the same way. It's also far and away the best "whole wheat" bread I've ever had.
  15. Modernist Sourdough with Olives, Capers, & Herbs The inclusions were added on an ad hoc basis to the normal Modernist Sourdough recipe. This was a huge hit in the office, people loved the heavy dose of rosemary.
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