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i'm not sure the composition of the stone. i don't think it's anything exotic, but the fuel was from a chafing dish candle. not exactly high btu's, but it did sear the meat nicely. i read people have used unglazed quarry floor tile as a pizza stone but i have not tried. i'm on a medical holiday and will be food touring tokyo and back to seoul so i'll try to visit some new and familiar places before heading back home. i'm staying in shibuya (near the famous busy pedestrian crossing) and compared to 10 years ago, this area has really developed. shibuya today is just an architectural marvel because underneath all this is a network of trains that are like bunched up christmas tree lights. i have no idea how they built this place, but they made it possible..

You just know that those loaves will have tasted great! Entry level drug. You all have finally pushed me over the edge. I will start feeding my starter again.

Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive.

That looks fantastic!!!!!!

now in tokyo. eating gyukatsu seared on a hot stone. motomura is a 10 seat bar. they only serve gyukatsu in small medium and large portions. the wait was 45 min. i have never not had to wait here..

Give "The Bar" at Victor Churchills a shot. Great experience. Butcher's Dinner at the top of Burke Street is also a great spot. I miss the Melbourne food scene a lot!!

Just whipped up a batch of Mussells Marinara, glad too see your fishing for delite.

i'm in seoul. again. eating sashimi, but it's different here. i think they cut with the grain because korean sashimi is always chewier than japanese. anyway.. if you order live fish from the tank. not only will you get the sashimi, but you get the head and bones served to you as a broth at the end of the meal. same with the flower shrimp sashimi. you will get the shrimp on ice, but the heads are deep fried. nothing gets wasted. you get exactly what you pay for. i also ate 감자탕, Gamjatang.(no picture) which is just pork back bone soup. it's basically bones stewe which has a little meat and cartilage you nibble on. this is the only dish they serve at this restaurant. we walked in and they just asked us "small or medium?" there was a 20 minute queue for this joint... i don't think this place would work in the US...

Today’s loaves: 70% Cairnspring Sequoia + 15% fresh milled red fife + 10% fresh milled spelt + 5% fresh milled rye. 80% hydration.

Remi, wow, lovely dinner. 👍 👍

It’s been a busy month or so with visitors- and we have my father in law staying for a few days this time. For tonight, it was a tandoori marinated lamb leg, cooked indirect at 400F until medium rare. Served with lemon wedges, coriander, habenaro mango hot sauce, fragrant raita, salad, rice and roti. Everyone happy as per usual with a KK dinner!

Dino Beef Ribs - @300F 5hrs. Super bark, tender and very moist. Small rack and next time may try at a lower temp.

Flat iron steak, grilled asparagus, grilled shiitake mushrooms & air fryed potatoes

Cairnspring Mills Production Requirements and Guidelines for Grain Growers Trailblazer is not "organic", though that's a tricky label that doesn't substitute for understanding products. For example, in the milk market there are major players that sport an organic label while working as hard as they can behind the scenes to weaken what this means. There are well-known chicken brands with "natural" and "organic" variants where the organic chickens eat primarily soy, and don't taste as good as their natural counterparts. In general, for a small business one might encounter at a farmers market, the hurdles for the label are very different from the hurdles for following best practices. I'm reminded of wines in Italy that tire of qualifying for a DOC label, and sell spectacular work as table wine. I'm mildly concerned that RoundUp is used to harvest wheat. As usual, the European Union has moved to ban this practice. Elsewhere, this practice is easily avoided in one's own baking, e.g. by buying from sources like Cairnspring Mills. There are some well-known sources we've all used that don't make a pledge to avoid RoundUp in their flour. Huh.

@Pequod it would have been my pleasure 👍 Next time you are heading up in this direction let me know. I’m actually about 30 miles south of Boston. the Douth Shore, the good shore 😁

Just to confuse things, I typically use both slap and fold AND stretch and fold, but at different times in the process. I use slap and fold as the last step of mixing to build the initial structure, and then I’ll use stretch and folds at 30 minute intervals after that to continue to build structure. How many stretch and folds I do depends on the dough and how much structure building I need. Slack doughs — high hydration or lots of spelt — will get more stretch and folds. A new wrinkle…after an hour or so of stretch and folds I’ll use a gentler folding technique so as not to degas the dough. Specifically, I do coil folds, especially if it is a high hydration dough. Lots of youtube videos on coil folding, so won’t bother to paste one here. But it’s a very gentle technique that’s very effective at building structure. @C6Bill — just noticed you’re in Boston. I’m currently up in Woburn for work. I shoulda stopped by for a slice of your bread! 😬

I’m over in Perth, but always really enjoy my trips to Melbourne. We ate at a place called San Telmo the last time we were there, absolutely fantastic food and wine. Sent from my iPhone using Tapatalk

Outstanding, great pic

Yep- Movida and the sister restaurants are all great.. the dining scene in Melbourne is outstandingly good. I am very very lucky!

Yeah, I lived in Sydney for a year in 1998 and visited a number of different locations in Australia about ten years later. Your food just kept getting better and better. Lots to be happy about. We fell in love with Movida Next Door in Melbourne just because we enjoyed losing an afternoon at the bar eating tapas and talking nonsense. We have never managed to quite recreate that joyful experience anywhere else.

Always stretch and fold here

Slap and fold is a satisfying technique when you get it right. Having your dough finally change from a wet claggy mess to a beautiful, living extension of your arm is a great thing to do. That said, it does take a lot of effort. How do I know that is a bad thing? A few years ago, one or two days after an op on my throat, I decided to have a vigorous slap and fold session. Let's just say it was not a good result for my surgery wound! It was then that @Pequod turned me on to the stretch and fold method and I have not turned back since. Kudos @Pequod, they look great.

Somebody has to so they don't wander off LOL

I just keep it simple with All Trump and KA Whole Wheat. No complaints on these two CA61CBD9-AF37-4C3D-A881-482DB95933F8.heic

Looks more like you're flambéing them! LOL