ElsieD

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.😊

@Ann_T I have one more question, if you don't mind. Tonight I will be adding the 3 ounces each of water and flour as called for in phase 3. My question is, when can I start using it? Thank you again. You have been very helpful.

Thanks again, (I think) @Toliver for taking the time to find and post these deals.

Thank you. I have updated my info. Here is a picture of what I have. The bottom of the red stick-on shows the level it was at this AM after I added flour and water. That was 36 hours or so after I first mixed it. I think it's coming along nicely. Next time I will add bread flour and slowly change it to a white starter. Successfully, I hope.