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Baking with Myhrvold's "Modernist Bread: The Art and Science"


Raamo
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On 11/24/2017 at 2:38 PM, Chris Hennes said:

Ha! It's not even the weekend yet, I'm just getting warmed up!

 

Today's real project was pretzels, in an attempt to get a more even coating. Here's that attempt:

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How were you able to get the coating so even? @Chris Hennes I've tried the preztel recipe a few times and mine never look as dark or as even as the book. 

 

Do I need to make a stronger lye solution than the book specifies?

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Edited by PositiveMD
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1 hour ago, PositiveMD said:

How were you able to get the coating so even? @Chris Hennes I've tried the preztel recipe a few times and mine never look as dark or as even as the book. 

I follow the book recipe exactly, though I ignore the time they give for baking to set the lye: I just bake until they look right. The evenness I think is just a function of how you dip them, and how you handle them (or don't handle them) coming out of the dip.

Chris Hennes
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chennes@egullet.org

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  • 1 month later...

Landbrot with Pressure-Caramelize Cherries and Almonds (KM p. 223)

 

I've posted about the Landbrot before: it's a very high-hydration "Farmer's Bread"-style loaf with a very large quantity of white flour levain, plus a relatively small amount of whole wheat flour and medium rye flour. In this ingredient variation you make 800g of that dough, then add 180g of pressure-caramelized dried cherries and almonds. The inclusion is delicious: in fact, my only objection is that I would have like more almonds. Like, a lot more. Next time I'll probably make something like 4x the quantity of almonds the recipe calls for, they have a great flavor and texture.

 

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Chris Hennes
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chennes@egullet.org

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For today's festival of Epiphany in Spain and the South of France, it is very common to eat Roscón de Reyes (King's bread). They are not easy to find in the UK, so we made it ourselves following a recipe from Modernist Bread (which is available for free online).

There are many different styles of Roscón. This time we decided to fill it with chestnut based cream since it pairs very well with orange blossom. 

 

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Edited by Objective Foodie
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Just now, Objective Foodie said:

For today's festival of Epiphany in Spain and the South of France, it is very common to eat Roscón de Reyes (King's bread). They are not easy to find them in the UK, thus we made it ourselves following the recipe from Modernist Bread (which is available for free online).

There are many different styles of Roscón, we decided to fill it with chestnut based cream since it pairs very well with orange blossom. 

I like the chestnut/orange pairing. Baby or bean inside?

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On 1/6/2021 at 9:33 PM, heidih said:

Did you get one of them? Here in US many are more familiar with the tradition from New Orleans that starts at Carnaval beginning 6 Jan to Mardi Gras. You might find this older topic amusing. Picture of a slice would be nice - of yours. https://forums.egullet.org/topic/37261-kingcakes/page/2/

 

It's fascinating to see how food and culture travel and adapt in different countries. Thanks for sharing that post @heidih ! I didn't know that there was a cinnamon and sugar variation and had never heard of cream cheese being used as a filling! 

In Europe King's cakes' main flavour is orange blossom and/or candied fruit (similar to panettoni). Citrus fruits are in season in January and they are used in many traditional Christmas dishes.

 

We did not take a photo of a slice unfortunately! However, we enjoyed it so much that will be making a smaller bun with the same brioche-like dough following a recipe from the famous Basque chef Martín Berasategui this weekend. We will certainly post a picture!

 

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  • 8 months later...

Hi everyone. Been a long time since I was last here. Hope you are all OK. Last time I was here I was asking for help on yeasted breads. Now, like a lot of people I am making only sourdough. Which has turned my attention to the Chocolate and Sourdough bread that is on the modernist cuisine website. I tried to make it using a Dutch oven but it burnt. I am not sure how it is supposed to go into the oven. It just says cold retard, 45 minutes covered and 10 minutes uncovered. Has anyone got any experience of this bread? Do I cook it straight from the fridge and bring it to room temperature, do I preheat the Dutch oven? I did preheat for an hour like a lot of breads ask for and I put it in the oven straight from the fridge. The oven spring was great, texture great but just burnt on the outside.

 

If anyone has any advice that would be great. Unfortunately I cannot afford the Modernist bread book as of yet.

 

Regards Lee

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I've made the chocolate & cherry sourdough many times: it's a fan favorite at my office. I don't really treat it any differently than any other sourdough in terms of rise time, proof time, etc., and it bakes the same. Any protruding cherries and bits of chocolate do tend to burn, but actually no one has yet complained about them, I supposed they just let the bits fall off and don't eat them. You could get fancy and do a sort of "bread-in-a-shirt" thing to prevent it, but I haven't tried it.

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Chris Hennes
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chennes@egullet.org

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Just now, Chris Hennes said:

I've made the chocolate & cherry sourdough many times: it's a fan favorite at my office. I don't really treat it any differently than any other sourdough in terms of rise time, proof time, etc., and it bakes the same. Any protruding cherries and bits of chocolate do tend to burn, but actually no one has yet complained about them, I supposed they just let the bits fall off and don't eat them. You could get fancy and do a sort of "bread-in-a-shirt" thing to prevent it, but I haven't tried it.

Hi Chris. Thanks for the reply and advise. Did you do a YouTube video on making this bread? I am sure someone of a similar name has if it wasn't you. 

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