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Chris Hennes

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  1. Chris Hennes
    Just a quick note for anyone considering hand-mixing the pita dough (the books says it's possible) -- don't do it! The step where you need to incorporate almost 14% oil into the already-mixed dough was basically impossible. After five minutes (that felt like twenty!) of trying to get it to incorporate, I tossed the mess into the stand mixer and let it rip: viola! Done. So while I'm a fan of hand-mixing dough, in this case I don't think it's feasible.
  2. Chris Hennes
    I wrote to King Arthur and asked them if their AP was identical to their Sir Galahad, or if there was some difference between the two. Here is the response I got:
  3. Chris Hennes
    And the results are in... It turns out it's very difficult to tell the difference between the two pressure-caramelized inclusions, but my wife and I both like both of them better than the plain sprouted grain. That said, all three breads are excellent loaves, even made via the high-temperature final proof method (seven hours at 80°F).
  4. Chris Hennes
    Parsnip dumplings in broth, p. 28 One of the few recipes in the book I still hadn't made, this is a straightforward vegetarian broth (with prunes added for body and color) and parsnip and potato dumplings. It works reasonably well as a first course, I think. Good, but not as fantastic as some of the other recipes in the book.
  5. Chris Hennes
    Today's project: Modernist Farmer's Bread with three different inclusions... Sprouted Rye Pressure-Caramelized Sprouted Rye Pressure-Caramelized Rye Here goes...
  6. Chris Hennes
    Last night I made the cinnamon raisin loaf that @Anna N posted about up-topic a few times, but instead of using their cinnamon-raisin filling, I made one of dried cranberries, pecans, brown sugar, and orange zest: Because the filling I used doesn't completely cover the dough, it generally formed a cohesive spiral without too much in the way of big gaps between layers. It also tastes great, if I may say so myself . I prefer dried cranberries to raisins, to be honest.
  7. Chris Hennes
    Here goes nothing... I took half of them and pressure-caramelized them. I also pressure-caramelized an equivalent amount of unsprouted grains. The current plan is then to make three loaves of the Modernist Bread "Farmer's Bread" with these three inclusions (it's a basic rye-flavored sourdough).
  8. Chris Hennes
    US Foods is one of the local distributors so I was hoping they'd sell it at their "Chef'Store", but no dice.
  9. Chris Hennes
    Yeah, your volume is a bit larger than mine will be
  10. Chris Hennes
    Is that photo before the overnight stage, or after it?
  11. Chris Hennes
    Rob, did you end up getting a Ghantti? Or another mill? I didn't really expect to be in the market for a grain mill, but some of the possibilities are pretty intriguing.
  12. Chris Hennes
    @weinoo, did it have actual whole sprouted grains in it, or had they been ground to flour and then she used that flour? (My rye grains were sprouted and ready to go this morning, so I'm going to do some experimentation this weekend).
  13. Chris Hennes
    I thought that the consumer-branded KAF AP was Sir Galahad? I know they don't label it as such, but it has exactly the same protein content (11.7%). It's basically equivalent to the French T55, which is the standard for French lean breads. I just re-read the flour chapter yesterday, what info were you looking for?
  14. Chris Hennes
    Tonight's baking: the Potato Sandwich Loaf. A basic enriched sandwich bread with added potato puree. I thought I followed the baking directions exactly, but the top came out a bit burnt. The was just a conventional home oven, nothing special, and it hasn't given me any problems up until now.
  15. Chris Hennes
    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?
  16. Chris Hennes
    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?
  17. Chris Hennes
    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.
  18. Chris Hennes
    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.
  19. Chris Hennes
    Kerry, this is the "Compleat Wheat"?
  20. Chris Hennes
    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.
  21. Chris Hennes
    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!
  22. Chris Hennes
    From the photos the dining room looks quite dark, considering that it was a lunch. Did it feel that way in person?
  23. Chris Hennes
    Did you wash it? I thought you weren't supposed to wash them! Doh!
  24. Chris Hennes
    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.
  25. Chris Hennes
    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.
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