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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker
    Why would you want to remove the odor of garlic from your hands?
  2. JoNorvelleWalker
    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.
  3. JoNorvelleWalker
    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.
  4. JoNorvelleWalker
    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.
  5. JoNorvelleWalker
    Is the one on the right Frantoi Cutrera? That's currently my favorite. My general purpose go-to olive oil is Colavita.
  6. JoNorvelleWalker
    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."
  7. JoNorvelleWalker
    Very true, sorry about that... Tasting Georgia: a Food and Wine Journey in the Caucasus
  8. JoNorvelleWalker
    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?
  9. JoNorvelleWalker
    I've started reading Tasting Georgia. Beautiful book. Wish that I could visit there. http://amzn.com/1566560594
  10. JoNorvelleWalker
    I'm having trouble sourcing Martin Pouret red wine vinegar. I'd go through a few bottles a year if I could find it.
  11. JoNorvelleWalker
    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.
  12. JoNorvelleWalker
    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.
  13. JoNorvelleWalker
    Lead can be hazardous. I score my loaves with aknife. Some use alame.
  14. JoNorvelleWalker
    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.
  15. JoNorvelleWalker
    I am a novice at this. The instructions that came with the banneton say "Clean with cold water and air dry!"
  16. JoNorvelleWalker
    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.
  17. JoNorvelleWalker
    http://amzn.com/0300171269 It's a good read.
  18. JoNorvelleWalker
    A proofing suggestion from MB is the KitchenAid Precise Heat Mixing Bowl. One can mix and proof in the same vessel. I have used the PHMB for proofing and it works, but why not just proof longer at ambient kitchen temperature?
  19. JoNorvelleWalker
    The device I indicated cores and slices, as well as peels.
  20. JoNorvelleWalker
    I bought a electric knife based on the recommendation of MB. It cuts pretty well but it frightens me to use it on hard bread.
  21. JoNorvelleWalker
    I use one similar to this: http://amzn.com/B001DLTD1C (Picture from the other year's tarte tatin.)
  22. JoNorvelleWalker
    Well I just ordered one -- same brand as Chris linked but round.
  23. JoNorvelleWalker
    Thanks. In the banneton is the good side of the dough facing up or down?
  24. JoNorvelleWalker
    This may be a silly question, but when using a banneton how to you transfer the proofed dough to the peel?
  25. JoNorvelleWalker
    Modernist Bread has a chapter on Bread Machine Bread.
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