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coz

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  1. I got it last week. It's an incredible reference for sure. I agree it has both traditional recipes to modern so it will appeal to all. I've only touched the surface but the pictures alone are incredible throughout. I've made the Surfer Sourdough (Robertson) and the Poilane inspired Miche recipe so far with a cold 24hr proof on both. Great results on both but very different breads to compare. I was intrigued by the Miche recipe having so much starter in it >120%. Normally when I made sourdoughs it was 20% area. The Robertson recipe was a high hydration dough as well compared to the Miche. Last year I viewed the SFBI online class with Robertson who shared his sourdough oat bread recipe and walked through making it. It's delicious and highly recommended. I've only scratched the surface as you can imagine. My only question so far: The book has an amazing amount of detail in terms of ovens and cooking times and temps. In fact each recipe tells you which oven is ideal yet it gives you times and temps for every other option practically! Yet for a deck oven which I'm using for the lean breads it states to bake at 470F. It doesn't differentiate top and bottom heat. In fact in book 3 I believe there is a cutaway of a deck oven and talks about the top heat at 525F and it's effect with the bottom at 470. I've always been taught to cook higher for high hydration doughs at least to start. I think its going to be personal preference. I baked my recent sourdoughs above in 2 batches: one set at 470/470 and one 525/470 both for 30 mins. The results were both great but obviously one with more color. I highly recommend the book. Price is high but think about the 4+years of work that went into it and there is no other reference out there that can match it. Best
  2. Thanks for the first impressions. I'm quite excited for the release. One question is there a section on Viennoiserie? Best
  3. This will be impressive for sure. Hard to believe that it's the same size as MC. All of cooking vs Flour+Water+Salt+Yeast !
  4. Electric Stove or Gas

    Same here i upped it to a 220v model and it's night and day. I don't know what the table above is calculating but after using a professional induction burner you'll not want to use anything else.
  5. Pacojet 2

    Hi, has anyone used a Pacojet 2? Would you recommend it over the original version? Thanks
  6. Not sure you can buy it separately. I bought one last year on ebay for my 2nd location. Now that the digital version is out I will probably use that more. I hope the digital version of MC is not too far behind.
  7. I'm in. Don't really care what it looks like.
  8. Pacojet

    Hi, did you buy the Pacojet?
  9. The ebook is great! Hope they're working on a eMC version too.
  10. ditto thermoworks for sure
  11. Thanks for the summary. It sounds like a great book. I'm going to look for a copy.
  12. Pacojet

    doesn't sound like it will be available this year in the USA.
  13. Induction/Gaggenau CL 491

    Hi, I'm looking for a new cooktop. On your Miele induction units can you put a pan on that is larger than the ring? I like the new Gaggenau CX and Thermador models that can take any shape pan. I think they're limited to 4 pans at once vs the 5 with the Miele. Do you have any problems with loud whistling noise at high temps? thanks
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