JoNorvelleWalker

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.

Even with the burned bits cut off the bread suffered a pervasive charcoal note.

Last night: Ottolenghi's eggplant with buttermilk sauce -- with the substitution of Momofuku ranch for the buttermilk sauce. Followed by almost the last of Jose Andres' bouillabaisse. OK bread, but not good bread.

As did I. Can't wait to see what's new.

Breakfast?

My doctor told me not to eat shrimp. So I don't buy it. When I used to purchase shrimp I did not source it from South East Asia. Similarly I do not knowingly buy chocolate from West Africa. Last I read Nestle has pledged to cease selling slave produced chocolate by 2020. Beef, lamb, chickens, and pork I eat. I eschew veal. I did not say anything about global warming or destruction of the rainforest. I prefer to avoid palm oil but I am not obsessive about it. Not in the same category for me as, say, child slavery. I stated my choices, what are yours?

If it tastes good, not raised in unnecessary cruelty or by slave labor, not an endangered species, and not one of my 23andMe matches, I'll eat it.

Too thick.

Bouillabaisse, wine, good bread, broccolini and radicchio. When that was gone...

Who needs vegetables when one has a spoon?

Tonight's baguette crumb was tighter than I would have liked yet more creamy yellow -- but neither gummy nor cottony. Very good flavor. Perfect for my work sandwich later on this morning. Nonetheless so far the best loves I've made recently were the boules whose dough I've vacuum sealed and frozen. I do not understand this. I'm sure Zorro would.

All is not bread and roses... My first loaves mixed in the Ankarsrum. Oops. For the same weight of dough the loaves were significantly larger. The boule baked itself into the roof of the CSO and was difficult to extract.

Our library used to have an annual gingerbread house competition but last year there were no submissions. We required the gingerbread house pertain to literature. There were three categories: children, children helped by adults, and adults. Some chose Harry Potter. My all time favorite was a five year old's submission in the children category: Emily Dickinson's Because I could not stop for Death... We paused before a House that seemed A Swelling of the Ground – The Roof was scarcely visible – The Cornice – in the Ground

My younger son got degrees in computer science and ceramics engineering. He is a Wall Street banker who sometimes reads eGullet.

Sadly I don't have an attic. The dough hook will probably end up somewhere in the living room. The living room is the overflow pantry storage from the bedroom.

Thanks, @curls, the videos were very helpful. Particularly the one from Bread Beckers. I had to laugh when a demonstrator in another video was using the Ankarsrum flocker to make steel cut oats! Whether true or not, something interesting in another Ankarsrum video I found: the presenter alleged attachments for KitchenAid, Ankarsrum, and Bosch were interchangeable. He was demonstrating the Ankarsrum grain mill. Of the Ankarsrum attachments, I'd be most interested in the nut grater and the flocker. But they certainly don't come cheap.