JoNorvelleWalker

I am sick of bread.

Last night's pizza... Details here: https://forums.egullet.org/topic/155779-modernist-bread-french-lean-bread-mb-contest-topic-1/?do=findComment&comment=2128281

I can't top @Duvel but I too made some of my leftover MB dough into pizza, pizza Margherita, baked on my new DeLonghi... Best pizza this old thing has made. I detest fried pan pizza. Detest I say, Kenji notwithstanding. I couldn't quite achieve char on the upper crust but I got brown spots, and not a few black ones on the bottom! Brings back primordial post war memories -- my first pizza, the most wonderful slightly underdone pizza on the Seaside boardwalk. Back when basil did not exist. Back when one wasn't sure the Neapolitans were friends or foes, the sunken tanker could still be seen off shore, the arcades featured storm troopers, U-boats, and little yellow men in aeroplanes. And if history is to be believed not a few of the patrons a few years before had been U-boat crews on R&R.

Do you dine at many music festivals?* Whilst standing outdoors? How 'bout sitting in the mud. *not counting Glyndebourne.

Hadn't made waffles here for many a long year. But since now I can...last night I mixed up a batch, technically half a batch, of Marion Cunningham's ubiquitous yeast raised waffles, this version from The Cake Bible p105*. From perusing this thread it seems most folks retard Marion's batter overnight in the refrigerator. In contrast Beranbaum instructs: "Cover the bowl with plastic wrap and let stand overnight at room temperature." Is there any point to refrigeration? Note I did make a change to Beranbaum's recipe beyond cutting quantities in half. I used instant yeast and substituted additional whole milk for the water. Here is the result: First waffle from first batch of new recipe on a new, untested machine. No oil or butter necessary. My standard waffle recipe of longstanding has been the sour cream waffle recipe from Joy of Cooking. Both have nice flavor. The yeast raised waffle is easier. One bowl! And has better texture. Of course the yeast raised recipe requires more elapsed time, yet far less preparation time. Anyhow, every waffle was picture worthy. I lost count of how many waffles I actually ate, but I listened to the Hammer Klavier sonata three times. *credit to Eat Your Books.

Last week I got a DeLonghi griddle. I opted for the CGH1030D over the CGH1020D because it does Belgianesque style waffles. (Should one own a CGH1020D, the waffle plates are available separately.) I am very pleased with the DeLonghi. No muss, no fuss, no sticking.

That's beautiful, Anna! By the way, are you eating all this bread?

I am six foot. And quite seriously my problem is reaching things down low.

I don't buy that for one minute.

I may be wrong, but the heading of page 3-108 reads: "How to Perform an Autolyse (and Mix) by Pulling a Vacuum on the Dough". And in step 6, removing the dough from the bag, they say: "The gluten is now practically developed." The last step is stirring in the salt. Edit: I'd be inclined to add the salt initially along with the yeast and such. Then after initial mixing divide the dough in half and bag each separately. Vacuum each bag and retard one in the refrigerator while continuing to ferment the second.

"There are distractions that can tug at you during every step of bread making. Mistakes can happen anytime to anyone, including the common misstep of mixing up the weight of the flour and the water,* which results in more of a batter than a dough." *I have done this.

3-108 describes the technique of mixing by pulling a vacuum on the dough. I would like to try it. The procedure calls for sealing the bag. But I don't see the point of this. What is the benefit of sealing the bag? Is it to keep the dough surface from drying?

The best place I know of that serves quacamole makes it with a fork.

I like the possibility of getting food.

Amazon Prime Now (again according to The WSJ) offers one hour delivery time.

According to The Wall Street Journal amazon recently appointed the executive in charge of Whole Foods to head Prime Now and Fresh as well. They say it was his decision to kill Fresh in the suburbs.

I had a dream* this morning that the darker side of my CSO baked boule had a better crumb. (Not that there was anything terribly wrong with the crumb I pictured.) After waking up when I went to make my sandwich for taking into work I saw that it was so. And the boule made a most fragrant lunch. *really.

It came. I asked my colleagues at the library when was the last time they saw a book with a "Team Carry" safety sticker. One had. But that doesn't count, he used to work for amazon. Unboxing was al fresco.

It almost made me late for work, but after unboxing Modernist Bread I cut down the sage. The leaves are now preserved for posterity in salt. And the smaller sage is resting comfortably in the dining room.

...but looking at the forecast I may be a bit too late.

Maybe it's because much of my career has been as a programmer but the machine recipe as stated never has you add the flour or poolish.

I'd never made bread dough in a planetary mixer. I assume that is the kind of mixer they had in mind. Guess this must be a shaggy mass. Why weigh salt to a hundredth of a gram when you can't get all of it into the mixing bowl? I stopped the mixing after two minutes as the dough temperature had reached 77 deg F. Finished boule baked in the CSO. CSO only goes up to 450 deg F. And the CSO overbrowned the top. Crumb was not as open as I would have liked. I knew something was not quite right when after an hour's final rise I poked the proofed boule and my finger stuck. No complaints about the taste. This is good bread.

...though in Seattle the menus are easier to read.

Exactly what I was looking for! Thanks!