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Raamo

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  1. Raamo
    Sorry flour one - it's smell is not as terrible as the first feeding - but that seems to be as expected. I have a thermometer right below where it is, in my office which is one of the warmer places in the house.
  2. Raamo
    I think that's my cell phone camera - it seems darker in person. Does your levain grow up much during the day? Mine is pretty happy to bubble and produce the liquid on top (hooch) but not really go crazy like chris's timelapse. I'm wondering if the fact it's a little under 70F here that's making the difference. Mr Stinky is over a week old now.
  3. Raamo
    How to make a sweet bread even sweeter! Sounds like something my wife would do Those appear more like dinner rolls then buns - or do my eyes deceive me? I plan to try this recipe next month - some friends are coming and have never had 72 hour pulled pork BBQ sandwiches (from MC)
  4. Raamo
    It's NEARLY cool - couldn't resist - I have to be up stupid early for work (like 4am) so it's time! And look - no big tunnel to France. Just a small one - my wife says ATK solves this by doing a braid and cutting it in half. And frosted - My wife didn't want to pipe the frosting on - so it's like a giant cinnamon roll.
  5. Raamo
    Smells good! Now I have to wait - how long Anna?
  6. Raamo
    This - really this - I wanted to find the recipe for English Muffins because I know it's in there - easy to find in Vol 5 but no index in the Kitchen Manual makes me very sad.
  7. Raamo
    I set out the egg and lame sitting out to remind me We even have buttermilk and powdered sugar for the icing.
  8. Raamo
    I managed to roll it out to more then a foot, Forgot to take a picture, but here is what it looks like - covered with ants! (ants on a log anyone?) Now it's all rolled up tight in the pan - currently proofing in the steam oven
  9. Raamo
    As I expected - it's much nicer after 30 min rest. It's a very nice dough - Did you use a rolling pin to get it rolled out as long as you did?
  10. Raamo
    The dough to make 1 500g loaf of cinnamon raisin swirl is now fermenting. The dough seems a tad bit dry - but I'm guessing that's from all the stress it just experienced in the mixer. We're using 100% of the smear and 100% of the raisins for 50% of the dough. Should be enough I found this recipe a few days ago and wanted to make it - we finished up the Country style loaf (which spent 2 days in plastic rap, and actually didn't dry out too much) as French Toast for lunch - worked quite well. Used the ATK recipe for dense European bread french toast.
  11. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Tonight dinner was fried Zucchini and Red Pepper with a awesome Indian Marsala sauce over basmati rice.
  12. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    It's actually a Napa Valley winery that produces excellent Rieslings. Found it totally by accident on a trip out to Napa a few years ago. I'm in their Residual Sugar wine club, goes nicely all the cab and chard I get from two other wineries. So total accident about the day
  13. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Correct
  14. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Sea Scallops with smashed red potatoes and MB's country style bread. Hagafen's Dry White Riesling - 0% RS went along nicely.
  15. Raamo
    Because it's only my wife and I we prefer to bake smaller loafs and save the dough in the fridge - I've done the french lean loaf twice, and then 2nd loaf has spent an extra day in the fridge both time - to no ill effect. The 3rd "loaf" was the remains of french lean + Mr Stinky's discard + more flour and dough, it didn't work out. It was a total wing it attempt - I think it was too wet still - the bread baked up fine but it was far too dense. My wife told me I needed a name for my levain - and it stinks so Mr Stinky has stuck for now. We'll see if it gets a new name later.
  16. Raamo
    Not at all - I was rereading the books and they said commercial yeast does great in the fridge, with no harm. I just made sure I did a 4 point fold and knocked the air down - and then let it proof again. From reading the book it seemed the proof step was the best to delay, recall the reproof 10x they talk about.
  17. Raamo
    So I tried the direct country loaf - and I think it's always good to share experiences for others that may want to make this. Here's all the ingredients weighed out - I use 2 scales - one down to 1g and one accurate to .01g. The yeast and water are in the bowl, the rye and wheat are on the right, the bread flour, vital gluten, acid, and diastatic malt powder are on the left. (Not pictured is the salt and additional water, I should also mention adding the water while the mixer running and then adding the salt is an option in the book that I think works better.) Into the mixer - going for a shaggy mass - this one is rougher then the learn dough. After we get to medium gluten density it goes into an oiled pan - this is sure denser then the lean bread dough, not nearly as flowing. I did the ferment steps and then into the fridge overnight to proof. Pulled it out this morning and split / shaped / let set out for an hour and then it was nearly ready - bit more proofing time and it pasted the finger test. Here it is in the steam oven nearly done: Finished Loaf: After 3 hours to cool - it's got a nice crumb, good bit of chew - I like this bread. This is going to be one of the two options for T-Day - though I'll bake up 1kg loaf since fresh is the idea! I think next adventure is going to be bagels - I have the Barley Malt on order, being delivered Saturday.
  18. Raamo
    Yummy Bread - similar to what we called our "Goldilocks" bread from Artisan bread in 5 mins a day. I planned a test run for this loaf - since I wanted to make it for T-Day. It requires a few special ingredients, namley the diastatic malt powder which I ordered from amazon earlier this week and ascorbic acid which our local co-op had and my wife picked some up for some other reason. I'll put a full how I made this in the baking with thread - but this bread is a quite a bit more dense then the french lean dough. I find I can't eat as many pieces at once Here it is coming out of the oven earlier today. We had this with our lunch - vodka sauce w/ penne. Very nice to use bread to clean up the sauce I'll be making this again - though likely switching versions once Mr Stinky is mature...
  19. Raamo
    We have a slightly upscale Mexican restaurant at the Mall of America that does table side guac to order. We've not ordered it and it's not cheap - but they have more then one cart so it must be somewhat popular.
  20. Raamo
    I have time to test for science!
  21. Raamo
    Anna - did you do any of the steps for direct country style bread overnight? I need to extend a step if I want to bake the bread on t-day morning.
  22. Raamo
    Do you still have it? Why not just use that? And it seems 55F is popular because they have a wine cellar Already temp controlled. Others seem to like keeping it in the fridge - all depends upon how much bread you make.
  23. Raamo
    Yes - goal is around 70F. Temp of water you use depends upon if it's hot or cold. Oh and be prepared for a big stink when you go for the first feeding. Most of the sites don't talk about that - but you can find at least one that talks about the smells of keeping a yeast pet.
  24. Raamo
    Well loaf 2 worked great - 1/3 of it is gone. Tomorrow will be the interesting loaf... My new pet is happy! There are bubbles of joy, in a few more hours the first feeding will occur. The discard from that is going into tomorrows bread. Bubbles of joy!
  25. Raamo

    Air Fryers

    Raamo replied to a topic in Kitchen Consumer

    It seems the presence of oil is the difference between an air fryer and a convection oven. Seems it's not a complete replacement for deep frying - as not 100% the same - but it's close? Do those of you who have an air fryer never bother to deep fry anymore? Google seems to inform me you can make donuts in an air fryer...
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