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June 8, 2022 at 10:12 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #34257
I just looked at several 'bakes of the week', including a recent one, and they all had comments, though you have to scroll down a lot to find them, below a block of ads.
We had tacos.
We've got some chicken left, so we'll that plus salad.
A technique I have seen in several recipes and on YouTube is to use a long strip of parchment paper as a sling to lower the boule into the hot Dutch Oven. Haven't tried it, though.
When you use a Dutch Oven, the boule is still largely surrounded by the sides or the pan even after the lid is removed. That could affect air/heat flow. Having the pan upside down may have a big impact on the air/heat flow once the pan is removed about midway during baking.
Aaron, I see some error message complaining about the size of the pictures. How big are they, maybe I can raise the limit.
I like the suggestion to use a disposable aluminum turkey roasting pan, though I haven't tried that yet.
I'm the original klutz in the kitchen, but I've used a wide offset spatula (KA used to sell it as a cookie spatula, Fox Run still makes one) to lower 10-16 ounce boules into my dutch oven. (Larger boules won't fit, which is why I want to try the turkey roaster sometime, maybe with an oven steel for the preheat impact, but I would want an oven steel roughly the size of my 3/4 sheet pans, or about 17x22.)
There's a mixed verdict on coconut oil, it is high in saturated fats (higher than butter, beef tallow or lard) but it also has properties that boost HDL (the good cholesterol.)
The Harvard Medical School paper on it advises you use it sparingly, as there have not been any long term studies yet on its effect on heart disease.
I've experimented with salt and find that you can take it down to about 0.75% of flour weight (many recipes are at 2%) before you see many structural issues with bread, though below 1% I do notice some taste issues and the yeast growth might be less restrained.
I've tried both einhorn and emmer, can't say either impressed me much. Yeah, they're really expensive.
Why not just turn it upside down and set it on a baking sheet, skipping the lid? IMHO the biggest challenge might be lifting it up again.
I'm very sorry to hear of your loss, even though she's in a better place now.
Well, if I had any doubts about the need to get a new grill, tonight eliminated them. I had a chicken that was only about 5 pounds, and it took something like 80-90 minutes on the rotisserie. It was good once it was done, though, and we've got plenty of leftovers for tomorrow night.
We wound up eating the strawberry souffle a good half hour before the chicken came off the grill. But as they say, life is short, so eat dessert first!
The strawberry souffle is a recipe that needs practice, especially on the timing, I'm not sure about the baking instructions, either, it has you start at 475 for five minutes and that seems awfully high to me.
I was afraid the top was going to burn, so I took it out and it was still kind of soupy at the bottom, but tasted good. We had some, then I put the rest back in for a while and that helped, but by then the top was starting to smell like it was ready to burn, though it tasted fine.
As my wife said, this recipe is not ready for company yet. But we both gobbled it down, and I will definitely file this under the 'try it again' column.
I had some on one of the chocolate genoise slices that I froze two weeks ago, that was excellent.
I'm marinating a chicken to go on the rotisserie later this afternoon.
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