MacKenzie

Rak, I highly recommend a SV immersion circulator. I use mine quite a bit.

Sounds like a great time was had by all, what a fun experience that must have been.

Canada to Canada should be a lot better.

Rak, we can start a support group.

Tinyfish, that must have been a wild crowd :) Where are you moving to, NS?

Shipping is a killer, I wanted to order an item that is about the size of a hard covered book and weighs about 2 pounds, shipping was quoted as $58 on an item that cost $119. Guess what item I'm not ordering.

I also love that plated steak dinner.

I beg to differ, I like that green dish with all those "goodies" a lot.

That was sour cherry jam and I'm still waiting for that peach jam you sent to me last summer.:). It is fortunate that I am a patient person.

I don't know, tony, it just jumped out of the fridge.

Thanks, Tony, and the good news is it is just as easy to them for one person or for more. Tip, if you are using a chamber vacuum sealer make sure everything is as cold as possible to prevent the boiling effect of vacuum sealing. I have read that when doing Crème brûlée there is a difference in the texture if you vacuum seal or use the zip lock bag method. I have no experience with this, yet. If this is true there maybe a difference with scrambled eggs. I did vacuum seal mine. Maybe I'll try the ziplock bag method tomorrow and see how it works.

Thanks, tony and ck. tony, that recipe that you posted the link for looks great, a totally different kettle of fish.

Boiled (no slat in the water) these potatoes until they were just done, poured off most of the water and added a lot of salt, 1T or so and let the water boil off. It leaves a tasty salt coating on the potatoes. Served with a grilled meatball, broccoli, a mix of mushrooms, onions, and fennel. The potatoes were tasty and I'd like to have them with a nice steak next time.

Decided I do sous vide scrambled eggs for breakfast on a KK English muffin with some KK cooked Canadian Bacon and KK breakfast bacon. Who would have thought looking at this breakfast that so much of it was cooked on my KK. Mix egg with a little heavy cream, pepper, Parmesan cheese and a little butter. SV @ 167F for 10 mins. remove from bath and break up the egg, Put back in the bath for 5-8 mins, remove and break up the egg. It was the creamiest scrambled egg I've ever eaten.

ck, that steak had to taste great, as great as it looks, I imagine.

Rac, now you have the real whole wheat pro to get the best tips from, PJ.

Yes, it will allow the flour to absorb more of the liquid. I do it for my white bread but maybe only 15 mins. During this rest period the flour will absorb the liquid and the gluten strands have begin to develop. The only other thing I can think is the don't over knead as the sharp edges of the bran tend to cut the gluten strands, not good. You mentioned that you think perhaps you should have let it proof longer. You can do the finger test to find out if it is ready to bake. Poke the dough with your finger, straight down about 1/2 inch and if it fills back in SLOWLY it is done proofing. When you poke a properly proofed dough some of the gluten strands give way but but most are relaxed enough to hold the carbon dioxide. Perfect for oven spring. If the hole fills in quickly that means the gluten strands are still tight and just springs back. The strands have not yet relaxed enough to hold the gas so keep proofing if you don't you won't get any oven spring. I think your bread looks lovely, I'd be happy if it were mine. Doesn't look to me from here that you need much tweaking. One more thing, I do use an instant read thermometer to tell when the bread is done baking. I don't know if you have a nice warm place for proofing but if not here is a tool I use to fix that. I like it a lot: http://brodandtaylor.com/

Rak, from the time you mixed all the ingredients did you wait for 20-30 minutes before you kneaded the bread?

Breakfast was egg, Canadian bacon and cheese on a pretzel bun;) What else would it be. It was very filling.

Rak, you are very brave to start with whole wheat bread, good for you It is not the easiest thing in the world to make. One thing about bread making is that as you persist things will improve. I'm so happy that you are up for the adventure.

dstr8, thanks and yes, that is exactly the recipe I used. Some notes I made for next time: 1. The dough ball weighted 975g so divide into 10 balls that weigh 97.5g. 2. Do the 15 rest on oiled counter top and then run a dough scrapper around the entire bun to loosen it. 3. After coming out of the bath the balls will look strange not to worry when they come out of the oven they will look great. 4. Bake in the middle of the lower half of the oven. 5. If the buns appear to be getting too dark lay a sheet of foil over the top. 6. check temp at the 18 minute mark. I hope you make them and then we can compare notes.

It really is a beauty. Simply gorgeous!

Thanks, PJ, the flower did help. It has been really cold and windy here for the last few days, like -25 C.

Have never made these before but they look good so here goes. I used a recipe from King Arthur. Here they are. I will be making these again. I didn't have much on hand for topping and coarse salt will only last about 1 day. The good news is that they taste great with or without toppings. I don't have any pretzel salt and I do not know if it will last longer. The taste test. The next batch I hope to bake on the KK, weather permitting.