MacKenzie

Shuley, what a delicious looking cook. Gotta love Gyros.

Sure thing HalfSmoke. Here is what syzygies posted- Here is my translation - Syzygies’ Home Ground Flour Bread 1. Grind: Red winter wheat 193g Rye 30g Soft wheat 47g Mix together. This called the Whole Flour. Ground separately and did two grinds of each ending with finest dot for grind and did not remove any bran. 2. Make Starter. Ground flour mix- 28g Regular White bread flour-28g Water- 56.5g 3. Leaven – Add 105g of the starter 1.2g bread yeast Mix and leave it on the counter for a few hours. If the room temperature is not warm enough heat a cup or so of water in the microwave to boiling and then set the Leaven in the warm microwave and it will be ready when called for in the recipe. 4. Autolyze – 202g of ground flour 35g of semolina 55g Regular Bread Flour 6g ascorbic acid dilution 203g water Mix and let stand for 2 hours. *** (1g A.A. to 20g of reg. flour, mix very well and the dilute this again, 1g of original dilution to 20g of flour, mix very well.) 5. Knead for 15 mins. It will be very sticky so keep hands lightly floured. 6. Bulk- mix together Leaven Autolyze Salt – 7g I used that Danish mixing tool. Rest for 40 mins. 7. Form loaf and proof @ 75F for 2 hours. I used the cloth lined basket to do the proof, roll onto parchment, score and then spray with water. 8. Bake in KK on stone @440 - 450F for 20 mins. Here is how to get the correct dilution for the Ascorbic Acid, this too is from Syzygies. He posted this on the forum. Ascorbic Acid for Bread The easiest workaround is to add on the order of 40 parts per million ascorbic acid, which has a marked effect on the dough. (This isn't far off from a person taking a typical pill, which is why I'm never doing that again!) One accomplishes this by mixing a 20:1 reduction with white flour, taking that mixture and making another 20:1 reduction to obtain a 440:1 dilution. (Check: (20+1)^2 = 441.) I used 15 grams of such a mixture in today's bread dough.

Aussie, under the grate is what is called a false bottom for a chaffing dish. Purchased it at a restaurant supply shop. It provides some protection from the fire but also allows for some openness. I was heating my KK up for bread so I didn't want too much flame on my sausages as the temperature rose.

@ HalfSmoke ---- I want to make a correction to my Translation bread recipe. It is one I used yesterday. 3. Leaven – Add 105g of the starter 1.2g bread yeast Mix and leave it on the counter for a few hours then put it in the fridge for overnight. Bring it out in the morning and place in warm microwave for a few more hours until it gets going. You could do this but I want to grind the flour the same day I use it. The fresher the better. so- Make your leaven the first thing in the morning and leave it in a warm place for a few hours. If need be put a glass of water in the microwave and heat it to boiling, then set the container with the leaven in the microwave. It will be ready when called for in the recipe.

At 9.4% a 5oz glass would come in handy. Your Belgian beer sound mighty tasty.

Thank you, thank you, Tony. I will tell him the next time I see him.

I forgot to add this pix of a 5oz glass of 8% beer made by Nash.

A friend brought me some sausages that were named for him, Nashbomb Sausages. There were so named because he brews the beer used in the making of these hot sausages. This was the first cook of the day and it was to be followed by bread baking. Plated. I put a little kimchi on the plate just because... While this was going on the bread was doing it's thing and was soon ready to bake at 450F . This is another loaf of Sygyzies' freshly milled flour bread. It is just ready for me to flip out and onto parchment paper and score. 20 mins at 450F and we have this- Here is the bottom of the loaf and you can see what a wonderful job the KK baking stone does.:) The lighting is a different colour as the pix was taken in the kitchen. The crumb. This very light and tasty bread. All buttered up, first slice. THANK YOU SYZYGIES for that wonderful recipe.

Thanks, Tony b.:)

I'm with you Steve, that is what I'd do.:)

I'd go for that Mombo Combo and hold those green peppers too.

Thanks, guys. I did have fun playing.

Sweet and gorgeous too

Thanks, everyone. It was a fun cook to do.:)

The two positions for the shafts is to allow you to adjust the basket to account for the centre of gravity of the load you have in the basket. You want the shafts to be in line with the centre of gravity as much as possible.

Cool, Jon. You are one lucky guy.

Thanks, Kevin. It has been a long time since I've done a deep dish but soon I hope to do another.

Kevin, your second deep dish looks really really tasty. I imagine it was very filling as well as tasty. At what temp. and how long did you bake it?

This was a new idea to me and it was fun. Cut the avocado in half remove the seed and some of the pulp. The plan was to add an egg and some cheese but my extra large eggs are too big so into one half went the cheese, the yoke and a little egg white and into the other half some cheese and most of the rest of the egg white. Baked on the KK at 350F for about 45 mins. to an hour. During the cook did a couple of slices of bacon. Bacon is done. Starting to build breakfast. Breakfast is served.

Aussie that is an awesome rotisserie chicken dinner. It looks soooooooooo tasty.:)

CK and SK, I agree, that dinner does look over the top amazing.

Aussie, so you let the party get out of hand and we don't get to see any more pixs, what's with that? The ribs do look amazing though.

Just another finest example of how much one can learn about the KK from reading this forum.

All of those cooks look really tasty, every single last one of them. You sure are making the most of your KK.[emoji4][emoji4][emoji4]

Will do.:) Thanks.:)