JoNorvelleWalker

Having grown up in and around Philadelphia I am fond of scrapple. Just not the idea of scrapple. One might add pepperpot soup.

Do I infer correctly that each boule was 250 g?

Thanks! I logged in to the library to read the recipe. Stunningly simple. I think I'd love to try it. ...with what I am not quite sure.

As Chris said. However one should note the comments pertained to the mixer attachment version of the Mockmill, not the stand alone versions of the Mockmill.

Yes, the French lean recipe -- though I added my salt as powder directly after autolysis, not as a slurry following further mixing.

But while the Mockmill is affordable it was all but excoriated by @nathanm and company. I'd love to know the truth as to the fineness of the flour between KoMo and the Mockmill. Mockmill is Mock's third grain mill company. As I understand he sold his 50% interest in KoMo to found Mockmill.

Not much is wanting in the crumb. I might have given the crust another five minutes. Edit: the final temperature was 204 degrees.

I've been happy enough with pizza cooked on the DeLonghi griddle. It won't win any pizza contests but it beats what I've been able to achieve in the oven, and with much less mess. I've been using leftover MB French lean dough. Pizza was last night's dinner. Meanwhile last night I baked a 0.85 kg boule in the CSO, as specified. I mixed the dough in my KitchenAid Precise Heat Mixing Bowl, as suggested in the proofing chapter. The first mistake was the choice of dough hook: I have three KitchenAid dough hooks for different size mixing bowls. Odds were one out of three. I lost. By the time the boule came out of the oven it was after midnight and I knew the boule would take several hours to cool. Plan B was pizza. For better or for worse I am about to cut into the day-old, 0.85 kg boule to serve with fruit and cheese. Meanwhile...

My beautiful 0.85 kg boule came out of the CSO well after midnight, so dinner was pizza from several day old leftover lean French dough. Quite satisfying. I've been cooking pizza on my DeLonghi griddle. Delayed addition of cheese is easy. I figure it will take a good five hours for the bread to cool.

Tonight was a modernist boule in the CSO. Very pretty, if browning not perfectly symmetrical. Baked on the bottom of my Cuisinart chicken steamer. I still can't believe how good was last night's CSO duck. I only wish they made ducks slightly smaller or steam ovens slightly larger.

There's a recipe I'd recommend for marinated mushrooms in Time-Life Cooking of Italy. Someone here recommended it and I was very pleased when I made a batch.

Thanks, even if $3.99 is on the upper edge of my price range. I have a copy Baco home from the library at the moment and I deemed it worth owning.

I re-roasted a duck last night. Steam clean going as we speak.

Leftovers: Rotisserie duck from the other night, repurposed in the CSO. Even better than before. Native harvested wild rice and 30 second green beans. Baguette and MR not shown. Baguette was able if a little leaden. The dough had been in the refrigerator several days. It got the job done. Sauce Bigarade enriched with more marmalade and a glog of Grand Marnier. I could get to like this.

Link didn't work for me but I went back and enjoyed the updated post.

I shall never again drop a ripped bag of organic flour on the bedroom floor. An hour after Roomba finished cleaning.

Anova wifi is 40% off on amazon.

I thought of posting a cutesy picture of my Uvex bionic face shield and hard hat draped over my DLC-7 but I am not wanting to be facetious. Please don't do this. If not for your sake, for the poor Cuisinart. See Andie's post above. I'm sure Ina has good insurance.

Please report back but I fear sous vide won't do much for the sinew.

I love the pig.

Thanks Anna! ...though one might have expected this information in the chapter on "ovens". I'm left with more questions than answers and I don't quite have the resources of The Cooking Lab. I've been looking hard for the bread post where someone baked on steam bake rather than the bread setting and was left with soggy crust. I don't believe I imagined it but so far google and my search skills fail me.

Page reference? Thirty minutes of steam sounds like too much and I wonder what the boule is sitting on. A 500 g boule barely fits for me, I can only wonder what an 850 g boule might do...but I want to find out. If memory serves from the CSO thread someone a long time ago tested steam bake for bread and found it didn't work well.

Phillips Air Fryer is amazon deal of the day.

I am not @boilsover but that is what I'd call a Windsor pan. One of my most used shapes. Wish I had a copper one. The pan you linked is not on sale...otherwise I would be tempted...except, fortunately, I am broke.

To me that sounds outright dangerous.