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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker
    Interesting, our preferences! I seldom cook in glass. I've a couple Pyrex baking pans that see occasional employment. Pyroceram more often. My measuring vessels are mostly Pyrex, the borosilicate variety. (I confess to a plastic graduated cylinder.) But my go to mixing bowls are Pyrex. These came from a garage sale about forty years ago. The color is Chartreuse. I don't like metal mixing bowls -- except of course on my KitchenAids -- and those are NSF. My stoneware bread bowls are so lovely but they are almost never used. And then copper, of course, should I wish to beat an egg white. Glass or stoneware for my mise. I have two Melamine-like spoons from King Arthur years ago. They are plastic impregnated wood fiber from the Midwest as I recall. Can't find the company name. Don't doubt for a second they are incredibly toxic for some reason or another. My most used cooking spoons. Tonight's dinner is being stirred with one.
  2. JoNorvelleWalker
    Sorry for thelame attempt at humor. Though I am shopping amazon for alame as we speak. I'd prefer one with a fixed blade rather than replaceable.
  3. JoNorvelleWalker
    Lead can be hazardous. I score my loaves with aknife. Some use alame.
  4. JoNorvelleWalker
    Anyhow, here is the boule... Nice round shape, possibly encouraged by new banneton. Scarification may need a bit more work. No trouble getting the dough out of the banneton and onto the peel, which relieved me considerably. Dough weight 850g*, steam baked in CSO by MB CSO method in Lodge pan (known affectionately in some quarters as L-CSO). Baking time 32-33 minutes as I like to go a bit darker than MB's recommended 30 minutes. Shaping was by the MB square method. For proofing I simply turned the 5 quart KitchenAid bowl upside down over the banneton. Final proof time was about an hour and 40 minutes. *OK, technically speaking 839g.
  5. JoNorvelleWalker
    I am a novice at this. The instructions that came with the banneton say "Clean with cold water and air dry!"
  6. JoNorvelleWalker
    I awoke at 5:30 thinking of the boule I was about to bake today. Then I recalled I had not started the poolish before bed. Out to the kitchen briefly and then back to sleep. Now 13 hours later I am waiting for autolysis to be complete. My banneton arrived tonight and if the muslin is dry by shaping time I intend to try it.
  7. JoNorvelleWalker
    http://amzn.com/0300171269 It's a good read.
  8. JoNorvelleWalker
    A proofing suggestion from MB is the KitchenAid Precise Heat Mixing Bowl. One can mix and proof in the same vessel. I have used the PHMB for proofing and it works, but why not just proof longer at ambient kitchen temperature?
  9. JoNorvelleWalker
    The device I indicated cores and slices, as well as peels.
  10. JoNorvelleWalker
    I bought a electric knife based on the recommendation of MB. It cuts pretty well but it frightens me to use it on hard bread.
  11. JoNorvelleWalker
    I use one similar to this: http://amzn.com/B001DLTD1C (Picture from the other year's tarte tatin.)
  12. JoNorvelleWalker
    Well I just ordered one -- same brand as Chris linked but round.
  13. JoNorvelleWalker
    Thanks. In the banneton is the good side of the dough facing up or down?
  14. JoNorvelleWalker
    This may be a silly question, but when using a banneton how to you transfer the proofed dough to the peel?
  15. JoNorvelleWalker
    Modernist Bread has a chapter on Bread Machine Bread.
  16. JoNorvelleWalker
    Wait, if I recall my history, the Cajuns came from Canada...Evangeline and all of that.
  17. JoNorvelleWalker
    The link doesn't work. I have the hardcover, I recommend it.
  18. JoNorvelleWalker
    Sur La Table has an 11.5 x 11.5 x 0.25 inch baking steel that probably would fit.
  19. JoNorvelleWalker
    Another CSO possibility is the Lodge Double Dutch: https://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp The lid -- which is designed to function as a skillet -- appears similar to, though not the same as, the L-CSO. The bottom might fit in the CSO as well. Who will take one for the team?
  20. JoNorvelleWalker
    There is this 9.25 Inch Round Handleless Serving Griddle: http://shop.lodgemfg.com/pc_product_detail.asp?key=C6629D59447547B09E221DFEBB13F890 I can't find the weight though I doubt it would have the thermal mass of the L-CSO*. *a.k.a. L8SKL
  21. JoNorvelleWalker
    Yes...someplace.
  22. JoNorvelleWalker
    I have little experience with non-enameled cast iron. I'm sure many here could answer. But for what it's worth I gave the Lodge a layer of grapeseed oil yesterday and I plan another layer for today. Grapeseed because that is what I have. Even if someone tells me Lodge's pre-seasoning is terrible I have no intention of trying to remove it.
  23. JoNorvelleWalker
    Very well... Yes, the crumb was not as pretty as one would have liked but the taste was nothing lacking.
  24. JoNorvelleWalker
    Tonight's French lean boule was overproofed. The rise was risible: OK, I exaggerate only slightly. The problem was the dough was almost at proof when I noticed I had not preheated the CSO with the Lodge pan inside. Oops. 850 gm boule mixed in the Precise Heat Mixing Bowl and baked in said CSO. The Lodge pan worked well. This time I went for 32 minutes of 450 deg F. steam bake, two minutes more than previously. Internal temperature was 208, up from 204 last time. After a mai tai I was sorely tempted to throw the boule in the chamber vacuum sealer to cool down. Sadly I don't have the courage of my convictions. But now it's been three hours, and cool or not here I come! Don't expect a crumb shot. Maybe tomorrow.
  25. JoNorvelleWalker
    My last two batches of French lean dough have been mixed and proofed in the Precise Heat Mixing Bowl, because I didn't want to make a huge batch of dough. Unfortunately the dough does not mix as well as in my bigger kitchenAid bowls. Or at least it seems so to me. I'm thinking it is function of the mixing hook. I have three KitchenAid dough hooks. The one on the left is for the Precise Heat Mixing Bowl. The one on the right is for my circa 1985 bowl lift mixer. Center is the dough hook for my newest KitchenAid that is a few years old. Note that the hooks on the left and right are basically two dimensional, almost flat, whereas the center hook is actually a spiral. I can't find a discussion of this in MB, but I'm convinced the geometry of the dough hook has an effect on mixing. Thoughts? If it helps, one picture of a dough hook in the book looks just like my dough hook in the middle.
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