JoNorvelleWalker

Good that you didn't have the fish.

What is Uni?

What types of bread are you making? ...other than pizza. According to Modernist Bread, Germany has more than 3,000 varieties.

https://forums.egullet.org/topic/159512-chocdoc-gambles-on-vegas/?do=findComment&comment=2215078

I just ordered Bay State Milling flour. Bay State Milling operates a "12,000-cwt modern milling facility" a few miles from here, next county over. But I had to buy the flour from a dealer @andiesenji recommended in San Diego. Can't get much less local in the US except the Aleutian islands. (Or, OK, Hawaii.)

After toast this afternoon my opinion of the boule waxed brighter. I am blessed to enjoy bread like this.

My Paragon came with the mat and instructions. (Though I have unpacked only one of the three Paragons I have.) I thought the instructions were quite adequate. Just be sure to read them. But I seem to remember reading the original version of the Paragon did not have a mat. Check if the instructions say anything about a mat. Maybe you received an old model?

I decided to pass. I remember how hard it was to get Modernist Bread upstairs. Plus I have read Modernist Cuisine and made copies of pages I was particularly interested in. However I hope some people are able to take advantage of the offer.

Thanks, I placed an order for Bay State White Rye Flour. Shipping was more than the cost of the two bags of flour. And I must say the New York Bakers checkout process is the most unfriendly I have encountered in some years. But Modernist Bread says Bay State White Rye is an acceptable substitute for the European rye I'm looking for.

I'd think it would be safe to eat cauliflower as long as it was cooked. Then again I'd rather go hungry.

Yes, the green peppercorns I ordered from Penzeys were dried. I did not have any plan in mind when I ordered. How did you make your sauce?

Last night's boule... Good, but the baguette baked at the same time was better. I think my dough still needs more strength. The best round loaves I've made recently were the ones I'd vacuum sealed and frozen. If I am not mistaken the vacuum sealing adds considerably to the dough strength. The nice thing is that with the Ankarsrum I can work the dough as much or as little as I please. And not to be negative, the loaf was better than most on the planet and it washed down a considerable quantity of ranch dressing.

I have never tried green peppercorns, but oddly I ordered some form Penzeys earlier this evening.

I used the bread setting. I've never had a problem with burned bottoms, but then I bake on a baking steel. I suspect half a kg might be a better amount of dough for the CSO. My boule loaves are typically 600-700 g. Though if I remember correctly Modernist Bread calls for 850 g in the CSO. Edit: also MB specifies steam bake.

Very good, if I say so myself. Baguette is gone. Dinner will be the boule.

Thanks for the link. I have King Arthur white rye, and have baked with it once; but I thought 997 might be a finer grind? I would not turn up my nose at a Dutch or Austrian equivalent as long as it is finely milled.

I love my garage sale antique pyrex mixing bowls.

P.S.

My second batch of bread mixed in the Ankarsrum... All the world is different. Tonight's boule proofed even higher than the burned loaf of a couple nights ago. I steamed the boule in the CSO five minutes or so; then (carefully) transferred the loaf to the main oven before the top burned. The aggressive bake was intentional.

Does anyone know of a source of roggen mehl type 997 in the US? Or that will ship to the US?

One thing I've learned about the Ankarsrum is it doesn't like liquid added after flour. I had been using the Modernist Bread technique of adding a salt slurry after partial mixing. Tonight I added powdered Diamond Kosher salt right after autolysis. I mixed on low speed 8 minutes and 15 more minutes slightly faster. Entertaining to watch the mixing action. A minor problem is I can't seem to lock the arm. Not sure if I don't have enough strength or if the unit is defective. And while we're at it, the heavy bowl is a pain for me to clean.

I came within a click of ordering romaine tonight. Thankfully I went with bib.

What weight of flour and water do you use?

She said it was sad. The sad alien is crying.

Comfort food, not involving bread... Berkshire chop, boiled Brussels sprouts, six hour baked sweet potato. It's taken much of a lifetime to learn how to prepare a sweet potato. Sprouts initially dressed with Extra Vecchio Aceto Balsamico Tradizionale Di Modena D.O.P. After enough methode rotuts switched to Momofuku ranch. Pickled ramps are cheap.