Jump to content

Chris Hennes

  • Content Count

  • Joined

  • Last visited

Everything posted by Chris Hennes

  1. Onion Rye Levain (KM p. 232) This one gave me some trouble, consider this Attempt 1, to be followed eventually by another. The gist of the recipe is that you take a liquid rye levain and use it to produce a stiff rye levain that has onions included in it. My stiff levain showed minimal signs of activity after the requisite twelve hours, however, which threw a curveball into my timing. I plowed ahead with the recipe to produce the final dough, but when it came time time to proof it and it was showing no signs of activity instead of putting it into the refrigerator I left it at room temperature. And waited. And waited. And waited. It's a rye, I know it didn't kill it, and it's rising... but very slowly. At this point it was almost midnight, so I said "screw it" (I may have used a different word) and just left it on the counter overnight. The next morning it was more than a little overproofed. In retrospect I should have given it another fold and tried to recover it, but in my defense it was early, I just baked it off in its overproofed state. I give you exhibit A of why you should not do that: So it's edible, I mean it's definitely recognizable as a bread product of some kind. But I probably wouldn't serve it at a dinner party.
  2. I don't know. More than five minutes, less than ten?
  3. I went straight to 25/100/100, but I cheated 😃 -- I mixed it in a bowl that I had just used to feed an active rye levain. So it was basically active right away. And rye levains are easy to start, you basically can't screw them up (at least that's been my experience).
  4. If it's a relatively slack dough increasing the mixer speed so the dough doesn't have time to stick to the sides of the bowl can work. I mix the Modernist Bread sourdough recipe (71% hydration) at something like speed 5 or 6 on my KA.
  5. @underproofed -- I think MB uses the term "levain" to the exclusion of "starter." And I came to the conclusion that their "discard and replace 75%" instruction is either a mistake or only valid until the levain gets going -- it almost certainly underfeeds a well-established levain, so I use a 25g levain, 100g flour, 100g water 24hr feeding schedule at a 68°F room temperature.
  6. Mashed rutabaga with watercress and watercress butter (page 366) Rutabaga is another one of those sort of anonymous root vegetables that is great roasted or boiled. In this case it's boiled, mixed with a bit of fresh watercress and some olive oil, and topped with McFadden's Watercress Butter. The butter is delicious. I may have added more than the recipe calls for, strictly speaking .
  7. Sauerkraut Rye (KM p. 219) This is a variant on the Farmer's Bread recipe which includes sauerkraut and pressure-cooked mustard seeds. It has a massive amount of levain in it, 230g of rye and 300g of wheat to produce 1kg of bread. It has a very moist crumb -- I squeezed some of the liquid out of the kraut before including it, and I'm definitely glad I did. Overall it's very strongly flavored -- it works great with mustard and pastrami, but not so well on its own eaten out of hand.
  8. I have not -- I don't really want bread with that particular texture, personally I'm happy with the non-Modernist version of White Sandwich Bread in MB.
  9. Kohlrabi with citrus, arugula, poppy seeds, and crème fraîche (page 348) I don't think I've ever had kohlrabi before -- it's not the most exciting vegetable ever, but it was pleasant enough. This is one of those salads that looks and sounds quite impressive, and is totally inoffensive on the palate. Damned by faint praise, I know, but it's really a dinner party salad. People will ooh and ah, and everyone will be able to eat it.
  10. Modernist White Sandwich Bread This is without a doubt the most disappointing bread I've ever made. It comes out of the oven looking and smelling great, but one bite and the illusion is shattered. And the worst part about it is that you do it on purpose! It starts out as a perfectly respectable white sandwich bread recipe. Then you add propylene glycol alginate and sodium stearoyl lactylate to modify the texture. And what you end up with is squishy, rubbery, bread-flavored cotton. I guess the recipe is a demonstration of how to produce knock-off Wonder Bread at home, but there's something deeply wrong with a fresh, warm loaf of bread having that texture. I'm definitely sticking with the non-Modernist version of this one. I even tried it in the one application where I actually like that style of bread: Nope. Still bad.
  11. @Al Percival, maybe @JoaoBertinatti can comment since he just posted about making it a month or so ago. I can't speak to the Panettone directly, but quite a few types of additions cause a dough with good gluten formation to temporarily break down -- with the French lean bread and the sourdough the answer for me has been either a) more mixing (sometimes a lot more) or b) more time (sometimes a lot more!).
  12. I haven't made that particular recipe, but I think that pH sounds like it's on target, I don't think there's much to be concerned about there. I've found Marianski's recipes reliable in the past, and the pH is dropping, so it's not like your bacteria have died. I think you're on track.
  13. Parsnip soup with pine nut, currant, and celery leaf relish (page 360) I had lots of bread leftover from yesterday, so clearly more soup was in order. This is one of my favorite styles of soup, I love the contrast between the hot, rich base and the bright, piquant gremolata on top.
  14. Sourdough with Pressure Caramelized Rye Berries I love pressure-caramelized rye as an inclusion for sourdough. I think this loaf was particularly successful because of a very long cold proof, 48 hours in the refrigerator. Also because I ate it without letting it cool all the way down, which I guess makes me a bad person. It was among the most flavorful loaves I've ever produced.
  15. Celery root, cracked wheat, and every-fall-vegetable-you-can-find chowder (page 343) I had some leftover celery root puree so I made this soup for dinner tonight -- the puree is used to thicken the soup a bit at the end of cooking. I particularly appreciated all of the various textural elements. A delicious soup for a winter day (even if it wasn't particularly cold here!).
  16. @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.
  17. @gfron1 are you trying to do one-off custom boxes? So no exact duplicates? Or are you just doing small runs of identical boxes?
  18. 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!
  19. 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?
  20. 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!).
  21. 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! 🌶)
  22. 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?
  23. Is this the recipe you used? https://www.kcet.org/food/meatless-monday-recipe-cacio-e-pepe
  • Create New...