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New first for me on the KK - handmade Bagels! Finally got to use the stone most use for baking Pizza. Bagels went on at 425F for 23 minutes on top grate. With the stone in it took some time to get to temp. Likely due to all the hardware and stone. They did come out very good 👍 will definitely do it again.

You will love retirement, i have hobbies that keep me so busy i don't have time to do something stupid like getting a job lol

I have a propane Ooni that will have to suffice for now. I had contemplated building a roll-off roof observatory in my backyard, but it would be very expensive, and I'd have to fight the HOA. Renting space in New Mexico is cheaper, and I get about 200 clear nights per year in excellent sky conditions. As I get closer to pulling the trigger on retirement, people are trying to convince me I'd get bored—utter nonsense. If anything, I have too many interests in food-related things, astronomy, etc. And then there's the University of Virginia down the road, which offers free auditing of classes to...<ahem> senior citizens. I don't think I have time for this silly work thing anymore.

Wow, that is beautiful @Pequod!

Another desem loaf. 60% fresh milled hard white wheat + 40% fresh milled yecora rojo + 25% desem. 80’ish percent hydration. This is Alan’s Bread from Flour Power, but at higher than the 75% hydration called for. Yecora rojo is a bit thirsty and I think the low hydrations in Flour Power correspond to the recipes labeled as “beginner.” Apparently beginners require stiff dough 🤔.

35% fresh milled spelt + 35% fresh milled red fife + 30% Cairnspring Trailblazer (T85). Sourdough, not desem.

Bone in leg of lamb