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Anna N

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  1. Anna N
    Some wine to accompany it! Any wine! I have a single bottle but I am hoarding it for Christmas eve or Christmas day! If you have not yet tried the Modernist lean French bread you don’t know what you’re missing.
  2. Anna N
    Just amazing. What talent and patience you have.
  3. Anna N
    Out of the bath and out of the bag. Patted dry. Seasoned and oiled before a quick sear. Life rarely gets better than this. Freshly made Modernist lean French bread and 56°C x 24 hour sous vide chuck eye.
  4. Anna N
    You will really enjoy this bread if you attempt it I’m sure. Here is the crumb. I enjoyed these three slices with some butter and some Braunschweiger. I am resisting the temptation to go back for more on the grounds that I have those chuck eyes almost ready to come out of the sous vide bath.
  5. Anna N
    Well I’m rather glad I didn’t pay a whole lot of attention to the timing for the final proof of the modernist French lean bread. Shaping and slashing still need work. These both grew considerably larger than I had planned or expected and they barely fit into the CSO on a diagonal plane. Still I think they are going to be nice breads. Putting the shaggy dough into a vacuum saver bag was a challenging operation although not quite as challenging as getting it out again! To my surprise there was evidence of full gluten development. I do not have a chamber vac so this was simply evacuated with an edge sealing food saver. It is a technique I wish was available for all bread types.
  6. Anna N
    Now I have another question with respect to the modernist French lean bread. Why would it take twice as long for the final proof of two 500 g boules as it would for a 1kg boule? Ref: Kitchen manual page 47 and 4-33.
  7. Anna N
    Thank you!
  8. Anna N
    More buns for my seed-averse consumers. There are four more in the oven as I type. Tomorrow I am hoping to make the modernist version but I’m struggling with my math deficiencies. Anybody want to approach this math issue? I do not have L-cysteine but I do have glutathione. Suggested dosage is 0.001% (presumably of the total 555 g of flour). I worked it out to be (rounded) 0.006 g. Then I worked out that 0.006 g is 6 mg but I have been told I am wrong. Anyone? I have a scale that will weigh in milligrams. And don’t laugh at me I have a degree with Honours but not in math.
  9. Anna N
    Our (Canada’s) Robin Hood bread flour and Robin Hood all purpose flour both have the same protein content but their additives differ.
  10. Anna N
    The Fresh Loaf website has some interesting stuff about sprouted grains including drying them and grinding them. There seems to be much concern about drying them very slowly at a low temperature. Anyway it’s worth read as it always is.
  11. Anna N
    @kayb Savoury Dutch baby pancakes are the bees knees.
  12. Anna N
    Why being a grown-up isn’t so bad.
  13. Anna N
    Hmmm. Not much excitement in the photo. I am not familiar with the black pearl.
  14. Anna N
    I was given a gift of three lovely chuck eye steaks/roasts. Two of them are swimming in 56°C water until this time tomorrow. At that time I will remove these two and put in the third. Why not all three at once? Because I’m too lazy to get the bigger pan out of the bottom cupboard.
  15. Anna N
    Wondered if this might be a bridge too far for me. It turned out to be quite good. This is charred radicchio and red onion wedges braised in coconut milk and tomato passata. A Red Lobster biscuit from the freezer was the accompaniment. Once again thanks to Hugh Fearnley-Whittingstall.
  16. Anna N
    Salad. It’s not just for dinner. With a nod of thanks for the inspiration to Hugh Fearnley-Whittingstall.
  17. Anna N
    Yesterday Kerry and I found ourselves with errands to do in the far reaches of the Vaughn, Richmond Hill, Markham area of Toronto. We decided on a return visit to Emperor Hotpot. I think there might be a couple of ingredients missing as I do remember broccoli and mushrooms.
  18. Anna N
    Herring Tidbits in wine sauce are my go to herring. Try them topped with crispy fried shallots if you have a mind to. Edited to add PS where is the akvavit?
  19. Anna N
    All digits crossed for you.
  20. Anna N
    Unwedged salad.
  21. Anna N
    That is one beautiful looking loaf of bread.
  22. Anna N
    (Canned) salmon salad on a home-made bun.
  23. Anna N
    The 75°C eggs were impossible to peel. I simply broke them in half and let the egg fall out.
  24. Anna N
    Here.
  25. Anna N
    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.
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