Jump to content

Anna N

eGullet Society staff emeritus
  • Content count

    14,268
  • Joined

  • Last visited

4 Followers

About Anna N

  • Birthday 05/25/1943

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Oakville, Ontario, Canada

Recent Profile Visitors

12,844 profile views
  1. That is one beautiful looking loaf of bread.
  2. Lunch! What'd ya have? (2017)

    (Canned) salmon salad on a home-made bun.
  3. Sous Vide for Soft-Boiled Eggs

    The 75°C eggs were impossible to peel. I simply broke them in half and let the egg fall out.
  4. Sous Vide for Soft-Boiled Eggs

    I think I will stick with my 90°C/8 minute eggs. These 75°C/16 minute eggs are a little too firm for my liking. But I’m glad I tried them.
  5. Not really sure what to advise you on pan sizes but it looks as if an “8 1/2 x 4 1/2 x 2 1/2” would work. Sleep is not really my forte.
  6. I cannot explain but perhaps the Team will pop in and tell you their reasoning. My assumption would be that T55 flour is hard to source in North America so they have gone with what works best and is available.
  7. Certainly the master brioche recipe calls for an egg wash and I suspect it is assumed here. The egg wash they suggest is one egg and one yolk mixed with a stick blender. I hope this helps.
  8. Coffee and vegetables

    Googling brings up quite a number of vegetables that are glazed with coffee or otherwise have coffee in their preparation. Some even seem to be from reputable sources.
  9. Sous Vide for Soft-Boiled Eggs

    I have become quite enamoured of the 90°C/8 minute egg. But I’m willing to give your 75°C/16 minute egg a chance. Definitely they are not poached nor soft boiled! They are uniquely themselves.
  10. This is the Compleat Wheat (4-137). Baked in the Cuisinart steam oven. Baked in the GE profile oven. The crumb. Something went wrong here. Even if you can ignore that the wheat bran and wheat germ are not uniformly dispersed, the bread itself would make a lovely doorstop. I have reread the directions and they are very clear and well illustrated. I have concluded that I was too tired to pay proper attention to the dough at various stages. It’s not an excuse but an explanation. Out of the refrigerator the bread showed little sign of having increased in size at all. Each loaf resembled a small curling stone. Was my levain not mature and/or not active enough? Did I fail to note the correct time when the two bannetons went into the refrigerator? A very long 12 to 16 hours of cold proofing is recommended. All hypothetical questions. Am I prepared to try again? Yes indeed. But today? Still deciding on that one.
  11. This is the crumb from Direct Pain Rustique. As someone already mentioned this is huge payback for very little effort. It is one of the speediest breads in the whole book.
  12. But both aknife and alame need to be wielded with aplomb.
  13. Cinnamon raisin swirl. No tunnels. Thank you all but especially @teonzo. I used the egg wash not quite as suggested. I brushed it on the topside of the dough with each turn as I rolled it up. I also doubled both the smear and the raisins. Cold proofing in the refrigerator are two 500 g boules of the Compleat Wheat. I am hoping I have been successful in evenly distributing the toasted wheat bran and germ. Edited to add that my eight dollar thrift store electric knife is doing a fine job. So far I still have five fingers on each hand but I do understand @JoNorvelleWalker‘s reluctance to use it on hard bread. I do believe that the team recommend not approaching it from the (top) crust side but tipping it so you are not attempting to saw through the crust head on. Yes. Photograph on page 3–424 demonstrates how to approach the bread with electric knife in hand. This is further demonstrated on page 3–426 for non-electric knives.
  14. Food after Dental Work

    I make it through most dental issues with some good Scotch...no chewing required.
×