ElsieD

Sorry, I just realized I didn't answer part two of your question. No, I don't add anything to the bag.

That's some lovely looking bread.

Great post, @Anna N. So glad you and @Kerry Beal were able to get out. We have, on occasion, been stopped on the road as Canada Geese were nonchalantly crossing it. They wander across like they have all the time in the world.

I just did a small Black Forest ham for 2 1/2 hours at 145F. The only other one I do is a smoked picnic pork shoulder which is I think different from the Wigwam ham. Or at least the price would suggest that.

I sous vide cooked ham at 145F. Comes out nice and juicy.

@liuzhou Nice!

Beautiful work. Welcome aboard!

The slashing idea that one poster wrote about was interesting. He mentioned slashing after shaping but before rising.

I had one of those once and didn't like it. I no longer have it. Maybe some work better than others?

I'll try that. I was afraid the blade would catch in the dough if it wasn't sprayed which is why I sprayed it. I'll try it your way.

What do you all use to slash your dough prior to baking? I have been using a serrated bread knife sprayed with cooking oil. I approach this rather gingerly for fear my dough will collapse. Any advice?

I do much the same thing. I usually use acorn squash but it's all good.

@Shelby You guys sure like your sprouts!

That rye starter is amazing, dare I say foolproof. Mine is going gangbusters and us now in the fridge.

Today I made a couple of small baguettes. I made a biga using rye sourdough starter and left it out overnight and made the dough up this morning. I don't have much of a slash in the loaves because I keep holding back when I go to make those cuts for fear of the dough collapsing. I should have pulled them a few minutes before I did as they got a bit too dark. I'm pretty happy with how they turned out and we happily scarfed them down with our dinner tonight.

Nice! I had a Costco hot dog. By myself.

Have you called the IP people? They are really good about making things right.

I hate noisy restaurants. If I go to one, and it is noisy to the point I have to shout, I don't bother darkening their door again.

Did you make the one using rye flour?

That's good to know. Thank you.

@Ann_T thank you. I did not time the second rise !but I think it was about an hour and a half. The first rise though, took about three hours. I've never had the first rise take that long, is that normal? Mind you, with the weather yesterday, it's not like I was going anywhere. My kitchen temp is around 23 C.

They are so beautiful if I got one I don't think I could eat it.

I used a bit of my new starter to make what could be called a mini boule, total weight 250 gm following @Ann_T 's notes. I made the biga, let it sit overnight, and the next day added flour, water, salt and a tiny pinch of yeast. After mixing, I did the stretch and fold four times, and let it rise until double. This took three hours which surprised me. I deflated it, formed a ball and placed it in a banneton which I had coated with rice flour. I baked it in the CSO at 350, bread setting for 1/2 hour. At that point it was baked but a bit on the pale side so I gave it 5 minutes on convection setting and it was perfect. I did forget to slash the dough before I put it in the oven. Made a sandwich with a quarter of it for my supper and oh, my, is it good. I have refreshed the starter with rye flour rather than white as I like the flavour it gives the bread.

Welcome to the forum. Um, what do you bake/roast in if you don't have an oven?

I clicked on "buy it now" only to be told that I already had.😊