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  1. repiv

    Dinner 2018

    Morels sauteéd in safflower oil and finished with butter. Garnished with onion flowers.
  2. repiv

    Dinner 2018

    I guess I should say 'I'll never make it over a fire again' Felt awfully silly deglazing over a fire pit.
  3. repiv

    Dinner 2018

    Chicken thigh w/ mushrooms, zucchini and a toasted cream pan sauce. 100% cooked over an open fire in my 'kolbullepanna' swedish hunting pan because I'm an idiot. Shallots and zuccini were cooked directly on the fire coals to get a nice char before cutting them up. Tons of smokey flavor but I will never be making this again.
  4. Its funny how relatable your post is. Only difference is I dived straight into the modernist version. Doubts over cold proofing, sinking in the lye, poor forming. The whole shebang. I wonder why sinking is a problem?
  5. I haven't made these, but my brother did. He used a wide plastic cup and they came out fairly great considering it was the first thing he made from the book and was operating from the kitchen manual only. Talk about diving right in. I have a bunch of pictures and stories I need to post when I get a chance... I've made the following the last 2 weeks: Sourdough, espresso sourdough, cherry pie sourdough, complet wheat, 90% and 100% hydration french lean, country bread, modernist bagel, brioche, chocolate challah. My sourdough is thriving finally and I've fallen in love with the country bread and didn't like the complet wheat as much as I thought I would. What I have fallen in love with is making full size 1kg boules and want to try a miche soon.
  6. Modernist Challah. I know I did multiple things wrong, one of them being not using osmotolerant yeast as I didn't realize the typo / oversight of not listing it in the recipe. I think it was underproofed as a result? I aired on the side of caution as the room it was proofing in was a bit hotter than 70f. It was very dense and very much on the dry side. Its also very much a possibility I have never had real challah, however. Did a 5 strand braid which seemed fairly simple and I got progressively better. The full 2kg recipe was nice for learning how to braid and roll the strands... but I think I'll be halfing it if possible next time. 4 loafs is a lot of challah, but my friends appreciated the free bread. Baked in my brand new cadco xaft115. I have Sourdough Starter Attempt #3 going. I've moved to a glass jar to see if my container was the reason it was not behaving correctly. I need to find a source for rye flour locally too as I really want to try the 100% rye. I've only found the Bob's Red Mill Dark Rye so far.
  7. Here is the lavish bread. Still unsure if I screwed something up along the way. On a scale of 1-10 I'd give it a 5. It wasn't bad, but it was just worse pita with a lack of depth of flavor. The only thing that would push me to make this again is how dead nuts easy it was start to finish. I haven't tried any of the dough relaxer techniques mentioned in the book, but I feel like this would benefit from it if I tried it again. Second thing I made this weekend was the second chance sourdough. Not out of choice, but because I can't get a levain going or to stay going. Everything starts fine. Looks good and healthy after the first 48h and first feeding. Second feeding it looked alright, but I didn't look at it during full maturity. Third feeding it was a bit sad looking. Fourth looked alright, passed the float test and I managed to make a loaf of bread with it but didn't see much rise in the dough while proofing, but seemed to pass the finger test. Went ahead and baked it... well, lets just say I've learned I need to either check the load in time or run a second timer. My phone crashed with the timer and I had to 'guess' when it was done. Turns out I guessed wrong, so I was left with an undercooked loaf that I couldn't really tell would've resulted in success or not. Large empty cavity, but what was cooked looked good. But on to the second chance sourdough. Very much enjoyed this bread. Made my 1kg loaf a bit too big for my cast iron cooker but I don't think it hurt it too much. Made a couple not pictured baguettes too (still working on my baguette shaping...) Third baking project was the reason I bought this book. I didn't want recipes that told me exactly how to make good bread. I wanted to know WHAT made bread and how to make bread however I want. I live in Memphis, TN and my family is from Louisiana so I take poboys pretty seriously. I wanted to make a poboy french bread loaf like no other. I based my recipe loosely around the bahn mi and A+ baguette. Added 30g corn meal, half of it being toasted. 20g sugar, 20g olive oil. Then the fun part... I wanted to try the gelatin high hydration method. This was about 85% hydration, but some was lost due to a poor method of going from the container I heated and cooled the gelatin in to the mixing bowl so maybe a bit less. Super easy to handle the dough and maybe too easy as it was very stiff and I had to leave it out after the final fold. Ended up baking it at 375 for 30 minutes. Ended up better than I ever expected. I'm not 100% sure what the gelatin / water effect had, but the crumb ended up super soft but not very open at all. For a first shot as a last minute 'I'm bored and want a poboy' project it was a huge success. What wasn't a success was actually taking pictures... but I do have this picture of the final poboy. I froze the other 3 and a half loafs so maybe I can get a shot later if people are interested.
  8. I got snowed in today and made the lavish bread on a whim. I'm unsure if I did it right. It puffed up and would fool most people into thinking it was pita bread. Google results for lavish bread yields many different result and styles. Will post pictures tomorrow.
  9. I need a bigger fridge so I can try the 'daily bread' method. That has been one of the more intriguing concepts i've ran across. Also, got my book last friday as a late christmas present to myself! I feel slightly insane by having it as one of my first bread books, but I always wanted Modernist Cuisine but couldn't justify it due to not having access to a lot of the methods and ingredients. Hopefully I'll have some pictures and antidotes to share soon.
  10. Time and consistency. I think when I made the direct country bread I was baking at 2AM. I do think it would help if I had the book to explain some of these processes more in-depth and how they effect the end product so I can adjust expectations accordingly.
  11. Made this Banana Pecan Bread last weekend. Kind of hodge-podged a couple recipes together. I ended up using toasted sugar and a good bit of pure maple syrup to sweeten it and ended up making some butter and adding in the leftover buttermilk to the recipe in addition to balance it out. Came out super good. Not too sweet to eat for breakfast.
  12. Figured I'd post this here since the contest entry date is over. Neglected to take a picture of the crumb for some reason. Made the Direct French Lean Bread recipe posted here as I do not have the book yet. Came out okay. I prefer the texture of the country loaf I made, but this tastes great and that crunch right after I made it was incredible. Loved how quick this recipe was start to finish. Has anyone built themselves a proofing box using heat tape and a PID controller? Right now I'm using my oven to do a 80-85 degree proof but it isn't exactly a perfect science and my kitchen stays on the cooler side this time of the year. My desire to own the full book is slowly increasing. It seems so much more approachable than Modernist Cuisine was. Are there any other publicly posted recipes I can 'try-before-I-buy'?
  13. This is my first time ever making bread with yeast. I also had the issue of scale accuracy <1g so I went with volume using the scale as a sanity check for those ingredients. Proofed at ~75-80degrees for an hour and 10 minutes. I accidentally did the 30 minutes covered at 450f and finished uncovered at 470f but the bottom seems slightly burnt. Second loaf came out questionable as I only have one dutch oven and did it in my cast iron pan with a wok cover for a lid. I think it will taste fine it just didn't end up with as nice as an oven spring as this one in addition to botching the shape a bit. I like the taste, but I can't lie it feels like something is missing without natural yeast. The whole grains give it a nice flavour but I like a nice super sour bread. Dead nuts simple recipe though and I can't wait to get my hands on the full book. Fingers crossed! My bread journey is just starting.