Mike Nolan
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The front matter chapters in BBA and in Jeffrey Hamelman's book "Bread" are worth reading periodically, just to refresh your memory of things. I find I tend to leave steps out over time, and it affects the bread.
Taking it easy, today is the first day since Saturday that my eyes aren't a constant source of pain. The runny nose is slowing down a bit, replaced by congestion and occasional sneezing/coughing.
We got about 4 inches of snow last night-this morning. Really cold predicted for tonight, 10 below. \
We had the last of the pizza for supper tonight.
Roasting hens are a relatively fast egg-to-processing cycle, laying hens can live a couple of years.
Personally, I suspect the 'free range' movement has probably led to an increase in bird flu.
I've tried a number of recipes in BBA, never found one that wasn't a good one, though there are several I've not repeated, though not because they didn't work. I like the bagel recipe in the Artisan book better, but still use the baking instructions in BBA. I've probably made the Marbled Rye bread recipe the most, with baguettes/country bread a close second. (I find both recipes work with a variety of shapes, our favorite is still the epis de bles.)
His timing may be off a little some days, but he anticipates that in the front matter, noting that minor variances in flour, moisture level/absorption and ambient temperature/humidity all have their impact on yeast activity. And Peter always says, "The dough will tell you what it needs."
A baking steel kept on the lowest level will be a bit hotter than the ambient air temperature in your oven, and has greater thermal capacity, so putting a cold raw pizza on top of it doesn't cool it down as much. The challenge is to keep the bottom from getting too done before the cheese has properly melted on top. King Arthur recommends 475 for the keto friendly pizza mix and that has been working well for me.
Commercial pizza ovens are usually set at temperatures above what home ovens can do, IMHO the baking steel comes about as close as you can get to commercial baking results. I think the Modernist Pizza books came to pretty much the same conclusion, though I haven't read them.
A couple seasons ago I tried doing some pizzas on my outdoor gas grill, which can get to temperatures of 750 or higher. I haven't tried putting my baking steel in the gas grill yet, though. King Arthur's series on pizzas on the grill recommended pre-cooking the dough, flipping it over, putting the ingredients on the now-baked side and then putting it back on the grill to finish. That was kind of a messy operation, getting a round pizza was challenging.
Jeffrey Steingarten wrote a series of articles on home pizza attempts (for the NY Times, I think) that were quite funny, he literally came close to burning his house down rigging his home oven to try to cook a pizza on the 'self-cleaning' cycle.
You never find the old egg laying hens in the grocery store, so I wonder what happens to them. Maybe they're used for canned soup and pet food.
Considering how little chicken meat there is in a bowl of Campbell's Chicken Noodle Soup, that chicken must be going into animal feeds. I know Alpo has a big plant in Crete NE that gets daily deliveries from beef and poultry operations.
February 11, 2025 at 11:18 pm in reply to: What are you Cooking the Week of February 9, 2025? #45533I felt good enough this evening that I had leftover pizza for supper rather than chicken noodle soup. I'm not sure if this covid case has affected my taste buds.
Our local paper has story about thieves stealing hundreds of eggs from a cafe in Seattle, complete with video of a white panel van pulling up, two people bringing out several stacks of egg crates in several trips, getting back into the van and pulling away.
I keep thinking of the Monty Python segment: Your Lupins or your Life!
Not mild, unfortunately, I tested positive for COVID this evening.
I spotted a couple more pea-sized tomatoes today, I'm going to keep a log of what I pick, though I'm not really sure if the first one was a Better Bush or Defiant, kind of hard to trace the vines in the middle of that jungle.The first 6 I spotted are now bigger than a ping pong ball but I don't really expect them to show signs of ripening for another few weeks.
Peter Reinhart's marbled rye bread also use shortening, he says it gives a softness other fats don't.
We wound up using the tomato in tacos. Although it was fully red, Diane thought it could have stood another day or two of ripening, that's part of the learning curve. But it smelled and tasted like a tomato.
I'm hoping this is the first of many, otherwise these will be really expensive tomatoes!
I picked a lovely 2.15 ounce tomato this afternoon, not sure yet how we're going to use it.
Found several more tiny tomatoes and a couple of not-so-tiny ones, including this one hiding in the forest:
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