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Chris Hennes

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Everything posted by Chris Hennes

  1. 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?
  2. 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!).
  3. 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! 🌶)
  4. 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?
  5. Is this the recipe you used? https://www.kcet.org/food/meatless-monday-recipe-cacio-e-pepe
  6. 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.
  7. I just include the whole cheek area when I am making guanciale. Honestly it never occurred to me to try to separate it out.
  8. 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.
  9. 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.
  10. 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.
  11. Modernist Sourdough Baguettes I wanted baguettes for dinner tonight, so I just shaped the normal Modernist Sourdough following the baguette shaping instructions. Or trying to, anyway! I need some baguette shaping practice, and this isn't really the right dough for it. Tastes great, though, so there's that.
  12. Pistachio Butter Sourdough (KM p. 72) Same as last weekend (I had extra pistachio butter).
  13. Ají Amarillo and Roasted Purple Potato Sourdough (KM p. 72) Though the recipe here calls for pureeing canned peppers, I simply bought a pepper puree and used it as instructed. This recipe is also designed to demonstrate the inclusion of roasted vegetables in the dough -- the roasting instructions aren't really even what I'd term "roasting" -- you bake at quite a low temperature. High enough to cook, but low enough to significantly dehydrate. The vegetables then retain their shape (more or less) when included, instead of disappearing as a mush. Although I think the potatoes add an interesting color pop, the ají amarillo really steal the show here, they are a terrific flavor in a sourdough.
  14. Hominy and Mole Sourdough (KM p. 72) I'm continuing with the theme here of trying out all of the techniques they include for adding flavors and textures to a basic sourdough. In this recipe the use ground canned hominy and premade mole paste to flavor the dough. The taste is more subtle than I would have expected -- you can smell the hominy and mole when the bread is warm, but the taste is quite mild once the bread has cooled. Flavorwise think it's a pretty obvious step here to use a homemade mole and masa in place of the mole powder and ground hominy, though of course the water quantity will need to be adjusted as per some of the puree recipes.
  15. Chris Hennes

    Waffle Varieties

    eG's definitive Waffles! topic is here: It was actually member dr_justice who first suggested the "Air Waffles" here: And I cooked a bunch of the recipes from Dorie Greenspan's Waffles book here:
  16. It isn’t sweet (at least not overly so, there is some sugar in the purée but not a lot). But the flavor is pretty clear. The texture of the bread isn’t affected much.
  17. Black Currant Sourdough with Marcona Almonds (KM p. 79) Here's the follow-up to my earlier post about the vivid purple dough. It does, indeed, yield vivid purple bread. The overall sensation of eating it is like having toast with built-in jam.
  18. Lemon and Herb Pesto Sourdough (KM p. 71) This starts life as a normal sourdough. After pre-shaping into a boule, the dough is flattened into a disk and a divot made in the center. An herb pesto (roasted garlic, thyme, oregano, rosemary, and lemon zest) is added to the divot, then thin lemon slices layer on top. The dough is then shaped into a boule such that the pesto forms a layer over the top of the dough ball, just beneath the surface. It's proofed like that, and then scored to reveal the filling.
  19. Pistachio Butter Sourdough (KM p. 72) This starts with a normal batch of sourdough (I used the Modernist variant), to which you add 20% pistachio paste and 20% toasted pistachios. It tastes basically like pistachios (shocking, I know). It would probably be great with a pistachio gianduja spread on top, but I enjoyed it plain or with butter as well. It's a light green color: not too intense, just enough to be unusual.
  20. OK, the last loaf just came out of the oven... four of them today, starting with: Modernist Sourdough Of course. I usually make at least one loaf of this when I'm making sourdoughs. I tried a different proofing strategy this weekend. I started making the loaves at about noon on Saturday. I machine-mixed, so they were ready for proofing at about 4:00pm. I proofed them at 13°C until midnight or so (so eight hours), then moved them to my normal refrigerator overnight. I started baking at about 11am so the loaves got something on the order of 12 more hours of colder proofing. I prefer handling the dough at the colder temps, it scores more cleanly and seems to retain its shape better. Last weekend my loaves were overproofed, having been left at 13°C overnight. This weekend they were spot on.
  21. As usual I've got several loaves in progress this weekend, but the craziest looking, by far, is this purple beast: That's the blackcurrant and marcona almond sourdough just after adding the almonds (medium gluten development). It is seriously bright purple.
  22. (That said, I've used one of those generic 7-grain mixes, all cooked together obviously, and still gotten excellent results)
  23. I'd say that the True Modernist Way™ would be to cook each grain separately. And I think you'd want to use 210g total cooked weight for the 1kg dough recipe, but I guess it depends on how much you like inclusions! They have demonstrated that you can include a nearly arbitrarily large amount and still get a successful loaf.
  24. And for giggles, a video showing the production of the Modernist Focaccia (I made it into pizza, which I cooked on the grill because it's still quite hot here).
  25. This weekend I returned to sourdoughs after a summer-long heat-induced absence. It wasn't actually the plan, but a friend of mine stopped by my office the other day and asked if I had a starter he could have, his had gotten infected and was on its deathbed. I didn't (now that I'm comfortable starting new ones I didn't see a reason to maintain it all summer long), but I had previously given my starter to a colleague at work. So she brought in hers, and after my levain-killer friend took what he needed, I also grabbed a bit and figured I may as well bake with it this weekend. My colleague had been feeding it whole wheat flour, but the levain didn't seem to mind a feeding on white flour Friday night, so by yesterday morning it was definitely ready for baking. I made six loaves total: two Modernist Focaccia, two Master Recipe Sourdough, and two Chocolate Cherry sourdough (now a marital obligation, I think!). Here are the latter two loaves: They are all a touch over-proofed (overnight at 13°C), and honestly I was also really lazy with the shaping and just sort of let the dough drop into its banneton. So not perfect, but functional and delicious anyway.
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