JoNorvelleWalker

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.

The finest lasagna I have made is Bugialli's lasagna al forno from The Fine Art of Italian Cooking: Porcini, prosciutto, parmigiano add to the umami.

I expected to wake up to my copy. Tracking shows the package left amazon in Kentucky yesterday but has not yet been received by USPS. How does one misplace something with the gravitas of Modernist Bread? Perhaps no one could be found to lift it. In any event I am not looking forward to the phone call.

What hath my innocent pizza question wrought?

I shall never again...is there a pattern here?...spill several dollars worth of hand harvested sel gris on the kitchen floor.

I had never seen these. The 668 deg F. is truly impressive.

This past weekend was our library's annual food and wine event. This year the theme was New Zealand and Australia. All the dishes were delightful (such is not always the case) but the finest was shrimp and grits and pork belly. Your shrimp look wonderful. What is stuff in the middle of the plate?

Thank you. The pattern is Iron Mountain Stoneware Blue Ridge: http://ironmountainstoneware.blogspot.com/p/roan-mountain.html As the name implies, not black but two shades of very dark blue. Iron Mountain had another pattern that was actually black. My set is what I chose as my wedding pattern in 1971. In recent years I have supplemented it with a few pieces from replacements.com.

That broccolini came from amazon...I should frame it and put it on the wall. Why, Jeff, why??

There also was/is a Gallo "Burgundy". No "Hearty". Not the same stuff. Only had it once, did not care for it. I still buy their Hearty Burgundy from time to time. Though the idea may fall flat, I'm working on a single woman's pizza oven solution. Stay tuned.

Quick dinner but pretty tasty: Last night's sage stuffing, my own bread of course. Previously anovaed pork chop seared on Zojirushi grill. Blanched broccolini. Simple gravy. Apple sauce with nutmeg, not shown.

By the way, any modernist ingredients for pizza dough?

For purposes of this recipe, what is "bread flour"?

Do all two copies sold in Canada come signed by @nathanm ?

Thanks, Chris.

Same bake time and temperature I've arrived at over the years: 470 deg F. for 35 minutes (though having calibrated my new oven I set it to 475 to get closer to 470) -- and almost exactly the same formula as mine. But very different mixing. I mix my yeast in with the flour. However I note the instruction calls for mixing yeast with water. I always thought adding yeast to water was the way to shock and kill the yeast. Do they not store their yeast at freezer temperature? I add my salt to the dry ingredients also. Plus I note the poolish is to be kept in an airtight container. What is the purpose of doing so? In my case I use a bowl covered with stretch-tite. What vessel do they use that is airtight? Three days till all is revealed.

For entering my Kindle library I went to my digital orders page on amazon. I clicked on each title, then went to the print edition listing and copied the book's ISBN into a text file. I pasted the text file into EYB. This worked. I couldn't think of an easier way. I suppose I could have directly pasted each ISBN into EYB but I was afraid of losing all my work. Then I spent the rest of the afternoon entering hardbound and paperbacks. To the test! Tonight I plan to make stuffing. I already know I intend to try Kenji's recipe (more or less) but I wanted to see what EYB might suggest for "stuffing": there were 1028 results. I'm not sure this was helpful. Then I tried "bread stuffing". This time I got 189 results. Kenji's stuffing was buried on screen 6 but it was there, and I was even given the page number. The correct page number even. Page 622 of The Food Lab for those following along at home. Apparently a lot of EYB entries do include page numbers. Another mystery.