Anna N

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.

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.

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.

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.

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.

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.

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.

But both aknife and alame need to be wielded with aplomb.

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.

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

Second attempt at Direct Pain Rustique. Both loaves were made identically and cooked at the same time in the same oven at the same temperature. The real difference between the two is the scoring. The one on the left was scored with aplomb. The one on the right I had lost my aplomb. Still the two are remarkably different suggesting that my oven has some uneven heating happening. Both of them serenaded me. The one on the left went home with my grandchild who again showed up just as I pulled the bread out of the oven! In the oven now is my third or is it fourth attempt at the cinnamon swirl bread.

Glass for cooking… No! Glass for storing… Absolutely. Melamine.... no never if I can avoid it. Metal mixing bowls most certainly. But I think to each their own and I’m not standing in judgment on anyone.

Nice! Congratulations! How was the chicken-leg confit?

Sometimes one needs a Sunday morning breakfast even though it’s only Friday.

No. It was purchased and was in fact quite disappointing. It certainly wasn’t headcheese or at least not the headcheese I remember.

Jellied pork hock on a homemade Modernist Bread bun with some pepperoncini.

My cleaning angel brought me some of her beef stew today which gave me the excuse to make some cheddar biscuits.

One is made in Denmark, Sweden. Wonder where in the world that is.

If you are observant you will notice first that one is missing and secondly that one of these is not like the others! The grandchild arrived just as I pulled them from the oven and for some reason one of them did not get an egg wash. These are the hamburger buns but I chose to make them smaller because I want them for sandwiches and dinner rolls. I made 10 100 g buns. The second baking where I sprinkled with sesame seeds.

Sorry. Apparently I don’t understand the question. I hope somebody else jumps in and helps you out. But try this. Will have to scroll down to the yogurt setting Click

This help? It is from the instant pot manual.

Thanks, Chris. I think I need to re-examine some ingrained ideas that I have about the proofing process. I probably need to re-read again and again.

Toasted, home-made English muffin and SV egg.

I, too, have wondered about the need for a proofing the box or other gear. I have concluded it is mostly about consistency of proofing temperatures. I would be interested to hear if there are other advantages that I am just not getting.

Today we returned to Pintoh Cuisine for some warming Thai food. It was bitterly cold here with gusty winds. Beer for me. Click We should have thought to take a photograph of our lunch as it was brought to the table in a Tiffin tin and then disassembled by our server. Thai omelet. Chicken Pad Si-Ew Stir fried pork belly with gai lan. Jasmine rice. Crispy fried calamari. As usual we ordered too much food but I have just finished off the leftovers for dinner.