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coz

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    Modernist Bread Preview: What we've seen so far

    in Pastry & Baking

    Posted

    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

     

     

     

    Electric Stove or Gas

    in Kitchen Consumer

    Posted

    Indeed soulless, not given to whims or flights of fancy.

    I have a gas cooktop, which I found a struggle to use, control and clean-up were my main difficulties. I purchased a 110 volt induction burner and those problems disappeared, but no oomph in the heat department. I then added a 220 volt burner and now I found what I wanted. I have since removed the grates and burners from my gas cooktop (and turned off the gas), placed a large phenolic cutting board over it and have my two induction burners on it. Granted I only have two burners instead of the four I had with gas, but I found this was the right choice for ME.

    p

    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. 

    Induction/Gaggenau CL 491

    in Kitchen Consumer

    Posted

    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

    The Ultimate Roast Chicken

    in Cooking

    Posted

    Four Story Hill Farms birds are incredible.


    I've tried so many cooking techniques from the famous chefs the longest being Modernist Cuisine at Home. My favorite is Christian Delouvrier's recipe where he bastes the bird with a combination of soy sauce and butter at high temps. I love trying new roast chicken recipes but I think for a quick delicious meal this is my favorite!

    Henkleman vacuum machines

    in Kitchen Consumer

    Posted

    I have a Boxer 35 too and highly recommend it. I compared it to the Sammic and Minipack as well. The motor is a 16 m3/h vs the minipack so if the chamber is the same size that's a plus. Also the Henkelman has a soft air release which is nice. Finally, I recommend the H2O option on the boxer. I use it all the time and it works perfectly. It shuts off the second it starts to boil. I'm not sure if the minipack has that option. Good luck.

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