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Anna N

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  1. Anna N
    Many thanks – – – especially for the smile you provoked.
  2. Anna N
    Gave up on that!
  3. Anna N
    At the moment just the shape of the spiral. I watched a number of YouTube videos on making this style of bread and thought I had it nailed ... but not quite. I changed the way I did it from my previous attempt. First of all I was careful to cover the whole rectangle of dough. Then I gently pressed the smear and the raisins into the dough with my palms. I then tried for a tighter roll. Not sure what more I could do to get that circular, more evenly distributed swirl.
  4. Anna N
    Much better. Far from perfect. I would say it compares favourably with the illustration on page 4-311 of MB even though their’s has a better swirl! They had lots more time to practice. Edited to add: I can skip the electron microscope but I sure would like x-ray eyes to see inside some of these breads without cutting into them!
  5. Anna N
    Nice. Thank you for reporting back. Now if only I remember this link when I come to make my buns from MB.
  6. Anna N
    Couple of wings from a purchased rotisserie chicken that I had tossed into the freezer a week or so ago. Reheated in the Cuisinart steam oven at 325°F on steam bake for 15 minutes. Probably should have gone higher to crisp the skin. But they were juicy and tasty. That oven really does excel at re-heating leftovers.
  7. Anna N
    Thank you. Generic supermarket “Longlegs” directly from fridge into hot water. I took their temperature the other day and they are at 5°C in my fridge. They are graded large
  8. Anna N
    Just could not leave this one alone. And even if it’s not my favorite bread I do love working with this one. I made an extra special effort digging deep down inside to find my Thomas Keller ethic and spread the smear so carefully I could probably hang it in the National Gallery and call it art. Of course the proof will be in the cutting. I do see we have a bit of a breakthrough on one of them. Stay tuned for the big reveal...Or carry-on whatever you were doing ... which you will anyway.
  9. Anna N
    I know I promised to repeat the experiment with the 70 something degrees egg but this morning I just needed breakfast and didn’t want to mess about poaching eggs. These are the 90° 8 minute eggs and I couldn’t ask for a better result based on my expectations. This is my set up which is in my stainless steel sink so you can get an idea of how shallow the pan is. I don’t have to worry about protecting my counter or about any spills when I do it this way.
  10. Anna N
    Who only had a hangnail that they been dealing with for the last three months.
  11. Anna N
    Like so.
  12. Anna N
    Overnight George has busted out! I did nothing different. The temperature is the same. After days and days and days of doing very little in terms of expanding this is what I wake up to. Guess that is definitely a sign I ought to do something with it. Since when did I allow a mixture of flour and water to rule my damn life?
  13. Anna N
    I honestly sympathize having received my books very early but it is what it is. Use the time wisely. Do some strength training and eat lots and lots of carrots.
  14. Anna N
    I hear you, Jo. Without my large and mostly empty upright freezer and a granddaughter who believes that if man cannot live on bread alone, woman certainly can, I would not be baking bread. As for your technical difficulties, there are people here much more qualified to try and and address them than I.
  15. Anna N
    I was positive I had posted an answer to this. The size of the jar depends on the bread. They provide a table of jar sizes/styles and dough weights. Edited to add: it’s late! I have now answered the question twice. Perhaps I should go to bed now.
  16. Anna N
    Thank you for stepping up to the plate! I look forward to your experiments.
  17. Anna N
    That is because it depends. For example for ciabatta they recommend a Ball wide mouth half pint jar for 150 g of dough but each bread basically is listed with its recommended jar size and dough weight.
  18. Anna N
    I am sure I will eventually but I need to get ordinary bread out of my system first. Some experimental geek will get in there and give it a. go long before that.
  19. Anna N
    Thanks. Never been a fan of cinnamon swirl loaf much prefer raisin bread.
  20. Anna N
    Tossed in some oil with salt pepper and roasted in the Breville Smart oven at 425°F until they looked done to me probably about 30 minutes. I tossed them around a few times while they were roasting.
  21. Anna N

    Dinner 2017 (Part 6)

    Anna N replied to a topic in Cooking

    Tagliatelle with Rao vodka sauce. What’s with the chopsticks you ask. My meal. My utensil of choice.
  22. Anna N
    Canned bread Scroll down to pressure canned brioche.
  23. Anna N
    Also good with curry powder or if you want to be classy garam masala.
  24. Anna N
    Some people snack on Oreos. Some people snack on Ben & Jerry’s but I open my refrigerator just now having a bad case of the munchies and spotted the parsnips. Perfect.
  25. Anna N
    Hmmm. No mention of temperature but I think wall-to-wall is the answer (or edge to edge). I tried very hard to use an offset spatula as suggested to spread the smear on the dough but my guess is I did not get it thin enough nor close enough to the edges of the dough rectangle. Another day; another dough.
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