JoNorvelleWalker

Modernist Bread has a chapter on Bread Machine Bread.

Wait, if I recall my history, the Cajuns came from Canada...Evangeline and all of that.

The link doesn't work. I have the hardcover, I recommend it.

Sur La Table has an 11.5 x 11.5 x 0.25 inch baking steel that probably would fit.

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?

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

Yes...someplace.

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.

Very well... Yes, the crumb was not as pretty as one would have liked but the taste was nothing lacking.

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.

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.

Can the Spinzall mix bread dough?

Why is it always me? I shall never again, cold sober, shake my mai tai without the top.

Thanks for the description. I feared at first it was some poor patient's organ.

Look for the Family Reserve. I have not tried it but I am tempted. Suspect if you go out to Avery Island you may find some.

The Lodge is almost exactly the same size as the bottom section of the Cuisinart chicken steamer that I had been using. But the sides of the Lodge are steeper, resulting in more baking area. Needless to say the Lodge is also heavier than the aluminum sandwiched bottom, stainless steel Cuisinart. I have the Lodge with a layer of seasoning in the CSO at the moment while my dough is rising.

Amazon and UPS surprised me. When I awoke there was this: My whole mood changed after the upset of not receiving delivery last night. And now, if you will excuse me, I am off to the kitchen for some fun.

But on the plus side, the friend whom I aggressively enabled received her CSO. It is a Canadian model and she hopes it can speak Fahrenheit.

My Lodge 10.5 inch was promised by amazon today. They lied. I called and, as one might say, lodged a vigorous complaint.

I prefer warm light for LED or elsewise. In my youth I often dined by candle light but in my dotage I am too lazy. Aggressively dimmed halogen works pretty well. I minimize my awake time while the sun is up. Cool illumination does not appear appetizing to me in the kitchen. True, my old, broken teeth are pretty sharp.

I'm not promising to try it myself but how do you make risotto in a rice cooker? A Zojirushi by the looks of it. Edit: nice steak by the way.

Let me add my congratulations and good wishes!

As I believe I replied in another thread...none of the colors match my living room.

Amazon has stopped delivery of Fresh to my area, so tonight was the last of good seafood for a while: Spaghetti con le Vongole from Time Life The Cooking of Italy recipe booklet that had been lost for twenty years. Served with regrettably stale bread. The last of the excellent seafood I used to be able to get from amazon. Parsley from my dining room.

Now I am that much poorer...plus a pair of silicone gloves. I wonder though what hours of steam bake will do to the cast iron?