December 2009
3 posts
3 tags
Ghetto Sous Vide
This + this + this = this.
Best $350 I’ve spent in the last few years. The rice cooker is a 38-cup, which holds an ass-ton of stuff, which is great for parties, but I also have a 10-cupper for daily use (which I already had, so it was a freebie). You are supposed to have to retune the controller for different sized cookers, but I’ve found that it holds temps well with either.
Right...
3 tags
Baker's Porn: Single Fold Shaping of a Wet Dough
From Milawa Bakery in Victoria, Australia, a short video of two bakers dividing, shaping, and setting loaves to proof on floured couches. It’s a very wet dough (probably 75-80% hydration), and gets little more than a quick fold and seal before final proof. I could watch this sort of thing over and over again.
(via Sourdough.com)
4 tags
Four-fold pizza dough
Okay, this comes before I fully explain the four-fold dough recipe that is the backbone of my baking recipes, but several people have asked me, so I need to just get the basic recipe up here. Also, I don’t have time to convert this from weights to volumes, so order that scale, you’ll need one. No theory here, just practice.
Pizza is one of the rare occasions that I do not use a...