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Posted
6 hours ago, Raamo said:

 

Interesting, I did some hunting on other places online and got a closeout on a 7 qt mixer from KA with a DC motor for $499.

 

I also have a large (as well as a small) KitchenAid.  Modernist Bread has a short discussion of the Ankasrum in the section on types of mixers.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 7 months later...
Posted

We finally took the time to make a sourdough starter...

 

So this is my first real time making sourdough at home, MB's Modernist Sourdough:

 

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Modernist Pantry had a video where they make a cherry pie and chocolate sourdough bread from MB... so finally we said OK.  Our starter is called Han II.  Han is our cat :)

 

I don't like this better then French Lean Bread, but it does open up more flavor variations.  So that's next weeks challenge.  My wife wants to do the cherry pie and chocolate one next...

 

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Posted
8 hours ago, Raamo said:

do the cherry pie and chocolate one

Be prepared for disappointment. I did it. Totally overrated. Report back.

  • Like 1
Posted
On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

 

WTF folks seem to like it.  So we'll see :)

 

Posted

Just got an email that there’s a Modernist Bread at Home coming out. Obviously won’t be of interest to anyone that has the full volume, but pretty cool!

Posted (edited)
On 2/5/2024 at 3:28 AM, FlashJack said:

Be prepared for disappointment. I did it. Totally overrated. Report back.

 

20240212_093833.thumb.jpg.7239fb45fc4fe3889fc5b8c987614df3.jpg

 

Reporting back, we like it, the cherry flavor is overpowered by the chocolate unless you get a piece with out chocolate. 

 

My favorite chocolate bread I've ever had was in Japan in the spring of 2018, I've talked about it on this forum some and it's likely not something I can make because we don't have the same ingredients they use in Japan.

 

My wife likes chocolate even more then I do, so she calls this a hit.

 

 

Edited by Raamo (log)
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Posted
10 hours ago, Raamo said:

we like it

That's a totally different beast than I produced. Well baked.

 

Wife happy = success.

Posted

Here's the 3rd and final loaf pre banking, I like this picture best.  I haven't cut the top yet.

 

It looks like a slime:

 

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Parchment paper was used for the last 2 bakes.  I found for sourdough you want the dough to be in fridge overnight.  At least for our steam oven this works best.

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Posted (edited)

Made baguettes for the first time ever. Not too bad for a first go. Power went our for 3 hours before the final shaping so I had to put it in the fridge for a bit. Also crammed all three under the hotel pan and they rose into eachother. Next time I’ll split it into four equal amounts and bake 2 at a time. This was the direct dough French lean bread. 
 

 

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Edited by Robenco15 (log)
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Posted
23 hours ago, Robenco15 said:

the direct dough French lean bread

That's a great recipe and you did well with it. Congratulations.

Posted
7 minutes ago, FlashJack said:

That's a great recipe and you did well with it. Congratulations.

Thanks! Happy for the first go. Looking forward to making some adjustments. 

Posted

This weekend I made Balser brot.  It only has 5 ingredients: Bread Flour, Water, Mature liquid levain, rye flour and salt.

 

In interest of time I proofed and cooked this loaf in our steam oven on the multigrain setting.

 

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It's got a different texture then almost anything else I've made from the book - I'll try using the white bread setting on the oven tomorrow to see if it makes any difference.  The crumb seems like it really did rise correctly in the steam oven.

 

I was watching it during the proof portion and it sure jumped up in size.  It's a comparable size to the ~400 gram loafs I make with other methods.

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Posted
13 minutes ago, ElsieD said:

@Raamo. What kind of an oven do you have that has all these different settings for bread?

 

image.png.395506c1af9c2ddc77b6492a5ef30ec9.png

 

Thermador Steam oven from 2014, guessing todays models are even more crazy.

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Posted
3 hours ago, Raamo said:

 

image.png.395506c1af9c2ddc77b6492a5ef30ec9.png

 

Thermador Steam oven from 2014, guessing todays models are even more crazy.

I want one!

  • Haha 1
Posted

The 2nd loaf of Balser brot I baked using the White Bread proof and bake...

 

It's darker.. so this mode must get hotter.  Both loafs were 200f when they came out of the oven...

 

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There's a third option: Rye Bread.. how will that be different?  Perhaps I try that tomorrow.

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Posted

Day 3... Rye setting w/ Proof, program number 31...  Never used this before:

 

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Looks closer to the white bread then the multigrain bread option...

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  • 2 weeks later...
Posted

Sourdough Focaccia, First time we've made this with a sourdough levain.

 

It's 1/3 the dough in a 9x9 pan.

 

So tasty!

 

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