Anna N

Here. The inventor of the Instant Pot is looking for even greatest sales on Black Friday this year than last year.

Crumb from the Pain Rustique baked in the GE profile oven

Thank you, thank you. I would not have thought of doing that with squash.

It is so good to have Kerry back from her travels so that we can enjoy lunch together again. Today it was cold enough for Indian and so we returned to our favourite Indian restaurant in Burlington, The Bombay Grill. Onion bhaji Sizzling platter of tandoori lamb. Chicken tikka masala My Cheetah beer and the mint sauce for the lamb. Kerry had a pot of black tea. This meal was out of this world. And the best part of all is this ethereal naan.

Oh please. You have to give us more details. I have a small honey nut squash (which is just like a baby butternut) and I bet it would be delicious done this way!

In the home kitchen a large pair of scissors works wonderfully on a pizza.

So happy to be on the road again.

Congratulations. Will be anxiously awaiting your report.

Definitely will need to do some experimenting. Thanks. That will be very useful for those who are trying to cope with just a CSO.

First attempt at Pain Rustique. I used a pâte fermentée which I mixed up yesterday evening and intended to use yesterday evening. I ran out of steam too soon and tossed it into the fridge where it remained overnight. I took it from the refrigerator about 1 1/2 hours before mixing it into the dough. It was very much alive. The loaf on the left was baked in my GE Profile range oven, on a pizza stone which had been preheated for about 1 1/2 hours, at 450°F for 25 minutes. I adjusted my Profile oven down because I noticed it is running hot. . I threw ice into the bottom of the oven but did not cover the bread. I turned the bread front to back at about the 15 minute mark. Its final temperature when I took it from the oven was 208°F The loaf on the right was baked in the Cuisinart steam oven at 425°F for 35 minutes on the bread setting. Its final temperature was 210°F. It sat on a cast aluminum griddle plate and I did not preheat the oven at all. These are the changes I would make next time. For the Profile oven I would start it at 470° as per the book and keep a close watch on it turning it down if necessary. For the Cuisinart steam oven I would crank the heat all the way to 450°F, the maximum it will go, and see if I got any better oven spring. The problem with the Cuisinart steam oven is that on the bread setting if you attempt to preheat then you can lose that initial burst of steam. Obviously need some more experimentation. These did not stick to the couche. I rather doubt even Gorilla glue would’ve stuck to the couch. I ground rice flour into it. I then sprinkled it with bread flour and ground that in and then just before I loaded the loaves, I added more flour. I am now trying to find my kitchen under the blanket of white. I have been informed there is a blanket white outside but I refuse to look.

Creamed mushrooms on toast with a sprinkling of Parmesan. Eaten standing up in the kitchen (shortly after 5 AM) while observing the progress of dough for Pain Rustique. (My therapy appointment is booked for 10 AM.)

Was ti me. It had you cooking a thin steak for so long it would turn into shoe leather. Kind of put me off the second version dealing with pork. Shame really because it’s possible rest of the book is fine.

Already enjoying and learning from the “Butchering “ book. Was reading it on my iPhone Kindle while my laundry sloshed around in the front loader.

Thanks. Grabbed the last one.

Noooooooo.

Like HC I had kimchi on my mind. It’s been on my mind for weeks. Finally, I have kimchi. ...and a sweet dumpling squash and some mushrooms. What more could one need? I roasted the squash with some gochujang, chopped up some kimchi and tossed it with the roasted squash to heat it through. I separately roasted some mushrooms. Lunch.

Thank you for that. I was beginning to feel particularly dense today. There is an enormous amount of knowledge. It is spread out over all of the volumes and sometimes when you think you’ve read everything there is on the subject, you discover you have only just skimmed the surface. I think a decent notebook is an absolute necessity to make the most of these books.

Ah! Thank you. So many books. So much to learn! Hmmmm. Looking at table on page 3- 22 is for the amount of yeast using a sponge. Do you think that is transferable? I am not seeing a similar table for the pate fermentée.

I have a question on the Pain Rustique Page 50 (4-36) in the kitchen manual According to what I am reading one mixes up the dough for the pate fermentée And allows it to ferment for 4 hours. But if I read through the section in volume 3-26 the suggested time for the fermentation is 12 hours. What, if anything, am I missing here? Obviously one won’t use the pre-ferment until it is ready to be used but there’s a huge difference between four and 12 hours for that to happen.

Be still, my heart.

Bread flour 84.62% light rye flour 15.38% ; (from levain) Bread flour 550 g 100% Liquid rye levain 220 g 40% I am merely quoting what I see.. Math is not my strong suit

The crumb of the deli rye. This is a very, very mild rye. It barely crosses the line between white bread and rye bread in my opinion. I opted not to include any seeds on account of my granddaughter who doesn’t like caraway or nigella (note to self: perhaps DNA testing is in order). I used a dark rye based levain (light rye is scarcer than hens teeth in this neck of the woods). It is still a very pleasant bread and a nice change from 100% white. I will mess with proportions at some point.

Looking back in my notebook I see that mine took 10 days before it decided life is good! On the 10th day I believe it was a usable product.

I see your point. Don’t think I’ve ever accomplished it that way. Don’t think I’ll bother trying.

Mine went through a stinky phase but they now seem to be quite pleasant if you consider yeasty/malty pleasant. I don’t seem to be getting hooch anymore.