JoNorvelleWalker

Tonight's kg boule: Looks rather like the last one. Not necessarily a bad thing. I'm still perplexed about flour, but barring further insight plan to continue using KAF organic all purpose. About the closest to Sir Galahad available in small bags. I, for one, would love a discussion of flour types for French lean bread.

Another thought, per the discussion in Modernist Bread how about European fine rye flour? ...assuming flour can be called a condiment.

I've had at least one positive experience importing food from Europe, as detailed in this thread: https://forums.egullet.org/topic/154258-ingredients-via-internet/ It didn't look to me like Martin Pouret was set up for e-commerce, and I do not speak French.

In my youth when I took frequent business trips, in one night I once missed five flights in four cities. Brings back memories.

My dear colleague's meatballs liberated from our holiday party. Buttered egg noodles whipped up just now by me. Parsley from my dining room. After the party a friend absconded with a hunk of my kilogram boule. She did not get to profit, her husband ate it all.

Nigel Slater has a recipe for "An extremely moist chocolate-beet cake" in Tender, A cook and his vegetable patch, p54 in the US edition. I have made this cake only once but I can highly recommend it. Slater has more than one beet cake recipe, so be sure to get the right one. Now I am wanting it again.

Sorry, I was in a real rush when I replied to Pan and ended up being late for work* anyhow... http://lacuisineus.com/component/virtuemart/food/vinegars/RED+WINE+VINEGAR++++POURET+8.45OZ-detail?Itemid=0 *would you believe, by one minute.

Orleans method. Since I posted I found a source for Martin Pouret but I haven't ordered yet. I have about 2/3 bottle left!

Why would you want to remove the odor of garlic from your hands?

This morning's boule, fresh from the CSO... This is a kg French lean bread. Very pleased with the shape. Later this morning is our library's holiday party and it will be whisked off to execution.

I got a new flashlight so I was rummaging around in the closet. Among other things I have a 5 puttonyos Aszu from 1971. I'm guessing it's still good. Unlike, sadly, most of my old wines. This bottle has been stored standing up.

Just now... Chop with parsnip mash and roast leaves of Brussels sprouts -- from Food and Wine, as brought to our attention by @liamsaunt https://forums.egullet.org/topic/155166-dinner-2017-part-6/?do=findComment&comment=2130737 Aleppo pepper and sel gris. This is truly good. Bread not shown.

Is the one on the right Frantoi Cutrera? That's currently my favorite. My general purpose go-to olive oil is Colavita.

A technical note (p4) by the translators of The Taste of Bread: "The figures given in Professor Calvel's text are expressed as a percentage of dry matter, which is customary in France. In the United States and Canada, figures are calculated on a basis of 14% humidity. This means that a fairly normal 11.5% protein French flour would in fact have a 9.5% protein content in North American terms..." Further: "Of North American flours, Professor Calvel prefers those milled from hard red winter wheats, grown in Kansas and other Midwestern states, because of their baking tolerance and slightly sweet flavor." Edit: oh, and another note: "Those who use flour from hard red spring wheat -- attention Canadians! -- might well find themselves increasing the hydration."

Very true, sorry about that... Tasting Georgia: a Food and Wine Journey in the Caucasus

I'm puzzled. On page 2-241 they call for high-gluten bread flour for French lean breads, but they also say "In France, the classic baguette is traditionally made with all-purpose types of flours (T55)". Can anyone explain?

I've started reading Tasting Georgia. Beautiful book. Wish that I could visit there. http://amzn.com/1566560594

I'm having trouble sourcing Martin Pouret red wine vinegar. I'd go through a few bottles a year if I could find it.

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.

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.

Lead can be hazardous. I score my loaves with aknife. Some use alame.

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.

I am a novice at this. The instructions that came with the banneton say "Clean with cold water and air dry!"

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.

http://amzn.com/0300171269 It's a good read.