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  1. Kitchenaid Stand Mixers

    Just a post to say I haven't seen his actual mixer, nor do I know the price he is asking, but I have the Magic Mill Assistent, which is the 450 watt version, and it is an unstoppable bread kneading machine, that will handle anything from low quantities to large doughs with no problems. As noted below, I should have said her and she.
  2. Kitchen Lighting Color Temp

    Not only is your question not silly, it is pretty important, and yes it will impact how the food will look. I added a bulb once that made waffles looked like they had a green tint, very unappetizing. Unfortunately, it really is a personal decision. I am with Smithy, and find natural daylight far too blue for my tastes. My lighting companies suggest warm white for a kitchen and dining, others suggest bright white, but you really need to find what you like - try a few bulbs and see, the investment is not that high, the ones that you don't like can go into closets, etc.
  3. Anna , glad to see rice flour worked for you. It is pretty amazing when you see the difference between bread flour and rice flour. BTW, winter is coming, and I am sure any white dusting outside will be taken for snow.
  4. Electric Flour Mills

    If you are looking for a stone mill, in terms of pricing, most are quite expensive new, though you can find them used on ebay at fairly good prices $150 to $250 or so, and the latest arrival on the market is very attractively priced at around $260 https://breadtopia.com/store/mockmill-100-grain-mill/ I haven't used the Mockmill, or even seen it, but have read a few good reviews, and the price point is pretty attractive for a stone mill. BTW, it would not surprise me if the Mockmill grinds flour more finely than the Komo Classic - I have a classic, and while the flour is fine for bread baking, it is coarser than the flour I get from my Lee Household Mill . I can't actually measure fineness, but I have started sifting freshly milled flour the last few weeks, and far more is left in the sifter when I use the Komo than when I use the Lee.
  5. Anna, for dusting your couche, rice flour works great because it doesn't allow the dough to stick as much. Regular flour plus a moist dough can lead to sticking.
  6. I made my attempt at the Lean French Bread in a combo cooker today, overall it came out well. I followed the recipe as close as I could. For mixing, I went with 6 minutes in a Bosch Compact. It was somewhat sticky, but I mostly make high hydration whole wheat, so it was not too bad. I used my proofer for the final proof and used the timing in the chart of 1 1/4 hour at 80 F, and think it was slightly overproofed. It sang after came out of the oven, I enjoyed the cracking noise, normally I don't get that with 100% whole wheat, and the flavor was fine for a lean bread with bread flour.
  7. Anna, if you go with a cast iron combo cooker, as I have, definitely get some barbecue gloves - here is one set, though not the ones I have https://www.amazon.com/dp/B01H0EE1L2/ref=sspa_dk_detail_3?psc=1 Loading the combo is not that hard, but it helps to be able to put a hand on the handle, and well as the opposing hand hold, and the gloves really come in when taking off the top halfway through.
  8. Chris and Anna, thanks for the explanation. I wondered whether friction would have some impact on final dough temp, but didn't think it could shave the bulk ferment by that much. I will be posting my bread photo this weekend.
  9. Chris, thanks for the explanation as to the salt and water, I was confused by that as well. I did have another question though. Am I reading the table correctly when it looks like it says that bulk ferment is 1 1/2 hours if mixed by machine, but 3 1/2 hours if mixed by hand? Just surprised there would be that much of a difference.
  10. The Bread Topic (2016-)

    On the Eastern Coast of the US , they have had white whole wheat for years. BTW, I know it is more work, but home milled white whole wheat is even better than the stuff on the shelves. Though, you would then have to track down winter white wheat berries - and they can be a little hard to find and a flour mill. I only point that out because I have made 100% home milled white whole wheat for a number of people, and have never had anything but positive feedback. When using home milled red whole wheat, it is more of a grassy taste then actually bitter - I think the bitter may come from the age of red whole wheat on the store shelves.
  11. Seasoning Carbon Steel Pans

    Tictac, I have used flaxseed, and canola oil on my Matfer. I did not say successfully, because while I followed the instructions about using the potato skins and canola oil and salt and built up a beautiful seasoning, a few weeks later I deglazed the pan with some wine, and lost most of the seasoning. I then stripped it, and did the thin coat of flaxseed, bake for hour at 400, then repeat numerous times , and within a week or two , had pieces of the seasoning come off stuck to food. Stripped again and repeated the canola oil with potato skins and salt, and again had issues with the seasoning coming off in places with use. Now mine is pretty blotchy, and I have seen photos of others who have the same issue.
  12. Let's talk BBQ and BBQ sauce recipes

    I have done a fair amount of experimenting with St. Louis Style ribs. One method is smoker, no wrapping, for around 7 hours at 225 - it comes out with a great smoky flavor, and a great crust or bark, with texture on the outside like crispy bacon . However, the ribs are no where near as moist as SV, and there is much less meat on the bone after cooking than SV. I have tried smoking, then sous vide, then on the grill or broiler to crust. The texture and moistness is much better, but it seems like a lot of the smoke flavor gets lost in the SV process. My current process, is dry rub, then SV - 30 to 36 hours at 142 , sometimes I smoke for an hour before SV, sometimes not, then smoke again for about another hour after SV, then apply glaze and put on the grill or broiler for a few minutes. We had a blind taste test at work, SV ribs v. Smoker using the 3-2-1 method, and the testers chose the SV method for taste and texture, though the smoker method definitely had a smokier flavor. Torolover, I think you are on the right path. I haven't tried the powdered smoke mentioned above - you might want to try that. If I were you, I would take them out of the SV and drain and pat dry, put them under a broiler for a minute or two a side, then apply a glaze and go back under the broiler . While you won't get the same bark, the ribs are much more tender and juicy then smoked ribs can ever be.
  13. Fledflew, hope you like the slicer, it looks a lot like the 9 inch Gander mountain I just bought. http://www.gandermountain.com/modperl/product/details.cgi?i=754458 , though I know Gander doesn't make them, it is just the reseller. I picked the Gander because I have an Intedge 10 inch that is just too heavy to move around, and thought the Gander would be lighter. The Gander is just okay, the motor is a little under powered, the fittings to attach the slider to the machine are set too far away from the blade, so the slider sits pretty far from the blade - I didn't measure, but say 1/4 inch, and can't be adjusted closer, and the sharpener stones are at a fixed angle, but the assembly is set up so it does not reach the cutting edge - it only hits about midway through the bevel. There are no obvious adjustments for that, though I will probably figure some work around for that, as well as the mounting of the slide. Overall, most of the controls operate smoothly, and it is not very loud.
  14. I reheat SV ribs all the time, and the best way, IMO, is to fire up the SV to 145 and just drop them in , then once reheated, take them out of the bag, pat dry, then put under the broiler, or on the grill, to crisp, then add sauce, and put under the broiler or grill a few more minutes
  15. Aluminum Mixer Problem

    Looks like someone ran it in a dishwasher. Here is one way to try to rescue it http://www.finishing.com/341/57.shtml