JoNorvelleWalker

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!

There was a sale on berries* from the Argentine. So I bought a DeLonghi griddle. This time I used Arrowhead Mills organic pastry flower which apparently was a mistake. It is a course ground flour and the batter would not pass through the iSi filter. I feared the flour would clog the nozzle but it actually worked OK. Next time AP flour. So the recipe was: 180 g pastry flour 220 g whole milk 2 large jumbo eggs 4-6 Tablespoons sour cream 1/4 teaspoon Kosher salt blueberries (reserved) I played with different times and temperatures after first characterizing the DeLonghi with my surface contact Thermapen. The DeLonghi temperature fluctuates a bit but it is better than I expected. I first tried 375 deg F. (a widely recommended pancake temperature on the web) but 375 was too low. DeLonghi calls for 400 which was better. I found 410 was better still. For some reason there is no setting between 410 and 450. Both 410 and 450 worked for me. What was very nice is I found the surface of the DeLonghi did not need oil or butter! Anyhow... *better berries than we generally get locally in season, my balcony excepted.

That's because someone at amazon must have seen our Neapolitan pizza discussion.

I brought in the last of the herbs but for the bigger sage plant. Still hoping I can figure out how to preserve sage leaves in salt before tomorrow night. The rosemary badly needed to be pruned. This made an awful mess of my dining room and necessitated help from the Shop-vac.

How about warning, contains wheat on a bag of flour. As noticed just now.

I liked Paris better.