JoNorvelleWalker

Anna, I believe the solution to your problem is pictured on page 3-183.

Gastrohysics: The New Science of Eating, by Charles Spence. Fortunately I finished it before Modernist Bread arrived.

By hand.

What was the recipe dough weight, 1 kg? If so, how did you mix it? Mixing has been the problem here.

I'm pretty sure this will not be a problem with my rotisserie. The drip collection is well below the heating element.

A few minutes late as usual, though I too noticed the discontinued model is the CSO-300N whereas the current model on the Cuisinart site is the CSO-300N1. Strange that we cannot find the CSO-300N1 on amazon? Edit: worse, both amazon and Cuisinart interchange/mix up the specifications, images, and model numbers of the CSO-300, the CSO-300N, and the CSO-300N1. If you download the CSO-300N1 manual from the Cuisinart site it turns out to be the manual for the CSO-300. Hopefully amazon will get the CSO-300N1 back in stock.

The comments on that low temperature recipe were not so favorable. I have a duck in the refrigerator that was supposed to have been dinner yesterday. For better or worse I have to cook the duck in the next few days. While my primary interest is in the meat and skin I certainly hope not to waste the fat. My current thinking is either to steam bake in the CSO (assuming the bird fits in the CSO, which at this point is not a given) or to spit roast on an open rotisserie with a pan underneath to collect the drippings. I am open to further suggestions.

'Twas midnight and after hours of shopping and cooking the duck was still in its plastic bag. I had no more energy and appetite than for an avocado* and two tomatoes, plus some stale bread I had intended to throw out. *a remarkably perfect avocado, as it turns out.

All is not well with my French Lean Bread experiments. The last loaf I should have pitched. I tried making a half recipe -- 500g. I couldn't get the dough to mix. Only now I realize critical information was omitted from the Modernist Bread eGullet preview recipe. If one is using a planetary stand mixer with an 8 quart bowl you are supposed to scale up the recipe. One kg of dough won't mix properly, let alone 500 g. I switched to my mixer's 5 quart bowl as suggested but that didn't help at all. I even tried the paddle rather than the dough hook. Vacuum mixing the dough just made a mess. In an attempt to compensate I used a two and a half hour bulk fermentation with additional folds. The loaf still didn't bake properly. The bread came out of the oven with a shatteringly crisp crust. But when I cut into the loaf an hour and fifteen minutes later the crust was flaccid and the crumb was still warm. I confess I am more used to my baguettes mixed in the Zojirushi. I have a 1.5 x poolish going as we speak. We shall see. Even if scaling up the recipe is the solution it doesn't solve the problem that I am one small* person who can't eat kilograms of bread a week. I feel a bit betrayed. *OK, medium sized.

Forgive me, I only just realized this was a question...as I recall I proofed for an hour and fifteen minutes at room temperature. The CSO manual suggests steam proofing dough at 100 deg F. for 30 minutes.

Kerry, in the oven picture above, what is the dough resting on? When I bake loaves in the CSO I use a thin sheet of Teflon.

I made another batch of yeast raised batter, but this time charged it in the iSi. Even better results and much easier to dispense. The cooking time had to be reduced to four minutes. Served with breakfast sausage.

From The Taste of Bread, Color Plate 11: "Bubbles on the crust, a result of retarding whole loaves at refrigeration temperatures, are well received in North America. In France bubbles are considered a defect." Modernist bread (4--11) quotes Steven Kaplan: "It looks like it has eczema."

...Contemplates shifting volume of Johnathan Swift over to the cookbook pile.

When one is baking with steam is it really necessary to cover a dish with foil?

Raymond Calvel objects to potassium bromate use on the grounds that "...the gustatory properties of the flour are profoundly changed for the worse, and the taste greatly diminished." The Taste of Bread p18.

I had to contact amazon tonight about a broken piece of culinary apparatus. The representative told me they were doing a system upgrade but she would call me back in two hours. Well it was well more than two hours but she faithfully called me back. When she asked if there was anything else she could help me with I explained I was an old woman without a vehicle who depended on amazon fresh and I asked her to pass my feedback to the executive that discontinued it. She said she would pass my comments to her supervisor. She also said I could keep the damaged strainer. (Though I'm still wondering who in their right mind would pack and ship a mesh strainer in a paper envelope?) My son's family uses Blue Apron. Who am I to judge?

I have no specific experience but a few minutes of steam bake circa 350-375 F. works for reheating bread or just about anything. Steam is your friend.

I am a US Prime member and one can always use another ramen book.

I have to ask...what is "0% RS"?

Welcome, Greg. You might be interested in this thread: https://forums.egullet.org/topic/149448-buying-japanese-knives-online/

Not for Bugialli's recipe.

Pizza Margherita for dinner three of the last four nights. Two, including tonight's, were excellent, one was not that great. I think I now have the parameters dialed in. Of course I am certain I can still do better.

"Autolyse" grates my nerves used as a noun. My bread undergoes autolysis.

If it helps, according to MB (but not Wikipedia) Ho Chi Minh used to be a baker at the Parker House Hotel.