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Anna N

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Everything posted by Anna N

  1. Anna N
    3% cutric acid. See the link that Lisa provided.
  2. Anna N
    Just picked one up at a thrift store for eight dollars. Not necessarily the one recommended but we’ll see how it does.
  3. Anna N
    Crumb shot of the roggenbrot. This is a strong flavoured bread which would not be suitable for meekly flavoured accompaniments. Carving it made me think that my next purchase has got to be either an electric knife or perhaps a chainsaw. It is very, very dense. I also wonder from the smear left on the bread knife if it might have benefited from even longer baking time. It is definitely a bread I will make again.
  4. Anna N
    Nice looking bread.
  5. Anna N
    Today’s second offering. This is Roggenbrot page 4-392. Not sure there really is a way to shape a “paste”. I rather wish there was more guidance. The dough is like window putty only incredibly sticky. I managed to get bits of it everywhere. I opted against my better judgment to bake it in a 9 x 4 x 4 pullman pan with a lid on. (I’m looking at you, @Kerry Beal!) But it did not rise to the top of the lid so it worked out quite well. You are cautioned to cook this bread to 208° to 212°F. I managed to get it just over 208 but the crust seems to be hard so we will see when I cut into it what sort of bread I have. I really need one of those growth charts that children have but for bread to give an idea of its height, width and length. It is something close to 3 1/2” x 4” x 9”.
  6. Anna N
    It’s very much depends upon the recipe. In some cases the dough is put into the banneton seam side up and it is not scored before being baked. In other cases it is put into the banneton seam side down and is usually scored before baking. Edited to add I hope I got that right.
  7. Anna N
    Exactly the same way that porcupines make love… Carefully! Seriously I tip the banneton and catch the dough with my hand and transfer it to whatever surface it is I’m going to bake it on. You could also tip it gently directly onto a peel and then transfer it to your baking surface. Tipping a banneton into a screaming hot Dutch oven is not something I would recommend. I’ve tried many times and either burned myself, deflated the dough completely or both. Others may have other techniques.
  8. Anna N
    Thank you. I am looking at something of a similar size on the Amazon.ca site.
  9. Anna N
    @Chris Hennes Chris, What size bannetons are you using for your bâtards? I am looking for something suitable for about 500 g of dough. Thanks.
  10. Anna N
    I converted and yes it was just a single feeding. And oh boy was it alive. I was almost afraid to open the refrigerator this morning in case it had escaped its container and was oozing all the way down into my crisper drawers.
  11. Anna N
    Very satisfactory. English Muffins (Page 55 of Kitchen Manual). The dough was beastly to work with! Heavy and sticky. Uses both a poolish and a stiff levain and gets a long, cold proof. Suggested cooking time on a buttered griddle is four minutes per side. This was not nearly enough on my set up but that is to be expected. Final temperature was ~204°F. These have considerably more flavour than the commercial ones I normally buy. I am certain I detect a hint of sourness which is not really too surprising.
  12. Anna N
    @Chris Hennes Very nice. I hope to have some polydextrose within the next week or so and I will give the Modernist pizza a try.
  13. Anna N
    Not much of a place to find good bahn mi. We have asked around and nobody is rushing in with great recommendations.
  14. Anna N
    Definitely something to think about if I managed to get them right.
  15. Anna N
    @blue_dolphin I think mushrooms on toast might be dinner. This time I only had the single glass of akvavit but that demonstrates extreme self control of which I am rarely capable.
  16. Anna N
    @KennethT Thanks for the detailed description. It is very similar to others I have read. I don’t think I came within a mile of anything that would pass for your version of a bahn mi roll but I’m prepared to keep trying. It is probably the most unpractical thing for me to pursue. I couldn’t possibly eat four sandwiches in the same day! But not everything we do need have a practical result.
  17. Anna N
    Definitely preliminary presumptions. Hoping to find some lard before I make my second attempt which will definitely not be a fair comparison. But I don’t want to buy more shortening if there’s a way around it.
  18. Anna N
    Now here is something I find quite peculiar. I knew these would have to go into the bin because I did not like them at all. Three of them got tossed just as they were but the fourth one was not going to fit so I broke it in half. The crumb look so different and had such a different texture that I rather wished I had not binned any of them! It was this if the crumb had set up overnight. Now I really will have to make these again.
  19. Anna N
    A small curative. Pickled herring on store-bought roggenbrot with just-made crispy shallots and ice-cold Taffel akvavit. I took a sip before I took the photograph so you do not see the meniscus domed over the glass as it should be.
  20. Anna N
    Another embarrassment. You bought this book on blah blah blah says Amazon.
  21. Anna N
    So the answer to my question is on page 3–89. There are photographs of low, medium and full gluten development on this page.
  22. Anna N
    Oh my what can one possibly say. That lion dance is breathtaking. I don’t think I could’ve watched it in real time because my heart would’ve been in my throat. Thanks so much for sharing this.
  23. Anna N
    Me too! I just wouldn’t have the patience. Wish it were otherwise.
  24. Anna N
    And he makes scrapple? Eeewwww!
  25. Anna N
    https://www.amazon.ca/gp/aw/d/B006HVJ32C/ref=mp_s_a_1_1?ie=UTF8&qid=1512328352&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=losh3&dpPl=1&dpID=41e5scb0%2BWL&ref=plSrch Shipping weight is 1.2 kg
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