Syzygies

Huh. I don't doubt your experience, but it's quite different from mine. I'd love to meet you halfway. What KK? What stone? What dome temperature? How long do you let the fire settle, stone heat? I do have a baking steel, but it's dedicated to tortillas; I don't want to mess with its seasoning.

I'm a fan of the gas burner assembly. I get the impression that there aren't many of us, but it has its uses. As a general principle, one can take the approach of learning how to use a KK with minimal accessories, and then buying later to meet recognized needs. How one imagines the KK will work rarely corresponds to how one observes that it actually works. It's hard to identify needs in advance, before getting experience. That said, I consider the pizza stone, and the double bottom drip pan, essential equipment. I use the gas burner assembly to get a hot fire going more quickly, for example for pizza. The issue is that one is lighting charcoal from underneath, so the fire wants to burn all at once then go out. This can be mitigated by controlling airflow, and by using large pieces of lump, such as one can buy from Fogo. As Dennis notes, one could turn off the gas but leave the gas burner inserted. I swap it for the regular door. It just feels right to get propane equipment out of the way, though I recognize that there's no actual safety issue here. My approach to pizza is to catch the KK on a downward arc, where the fire is mostly spent but the walls are still radiating a good deal of heat. I don't let the fire go into low earth orbit, because the pizza stone will get too hot, so I control airflow to limit the maximum temperature. On the other hand, the pizza stone needs to get hot enough; this is a balancing act. This is where I consider the double bottom drip pan to be essential; it's the best heat deflector for shielding the pizza stone from the fire below. In a conventional wood-fired pizza oven, the fire is not below. Using a KK, this is a key difference that requires attention. One doesn't want a burnt crust before the top is done. With this approach, I don't care that the fire has been lit from below and wants to burn all at once. My goal is to burn it all at once, within my imposed upper temperature limit.

We don't eat hunks of meat as often as we used to; our KK sees most use for chicken, pizza, Focaccia di Recco, bread. I do quick grilling (salsa veggies, taco meat) over a Solo Stove fire pit, the air fryer of the gods. We nevertheless use lots of meat-as-ingredient, and what meat isn't better with smoke? Then there's the Maillard reaction, very special in a KK. Thinning the herd in the chest freezer... The pork butt will become carnitas or tamales filling, the ribs will become a pasta sauce from Rosetta Costantino's My Calabria (we just got back from her food tour), and the brisket will become braised beef for Dan Dan noodles from Robert Delf's The Good Food of Szechuan.

Beautiful! Back in the shallow end of the swimming pool, I'm also fond of guerrilla woodworking. At our daughter's previous house in Salem, Oregon, working outside in her carport next to pouring rain with minimal tools, watching the wood warp in real time as I worked. I rejected dado cut joints in favor of explicit shelf supports I could clamp the shelves onto, taking out cupping as I screwed them in. Back went on last. Serviceable, and they made the move to her new house in Arizona.

We love our Vermicular Musui Kamado, and use it frequently. Also, as part of the cohort that can afford a Komodo Kamado, we did not blink at buying a new Vermicular Kamado (base) after our original touch display failed after four years. They may be Japanese, but they're not Toyota. Anyone who is on the fence over price needs to accept that the $340 (USD) Kamado base is potentially a purchase every three years. If someone's reaction is "screw them!" I understand. While I can be dispassionate enough to repurchase the base, I'm also fairly pissed off that they didn't at least volunteer a technical description of what is typically wrong, and what they'd do under warranty. Although, my own experience is that they replace rather than repair. While I appreciated the new unit, this is how we're destroying the planet.

I asked my wife, who belongs to a Greek Orthodox church. Her immediate answer: They overcook it. My advice would be heretical: Sous vide for a long time at a rather rare target temperature, then grill on the KK to get a nice exterior. That's my go-to for any meat better served rare than "low and slow" trad BBQ.

At the moment the two most recent threads are spam, 5 and 10 hours old, by different posters. There are dozens of people here I would trust with the authority to delete threads, under a "one strike" rule: If any deletion is even remotely a judgment call, as determined by our actual admins, that authority is permanently revoked. None of these spam threads would last 30 minutes, under such a system. I'm going to take a break from posting until we sort this out.

May I ask, what is the rack? I want one!

I ordered the Fourneau mat, which fits on my mini pizza peel, and doesn't need handles. I do own scissors, but do the BreadMat-C handles get in the way of closing the Challenger? Once I toss in three ice cubes, I feel like I'm on a tight clock. Steam does make its way between the Challenger pieces and the knitting of the Challenger gloves. I've never been burned, but I don't feel like waiting around! As in, any extra step that takes another half second would be dumb. They do say two ice cubes, but they don't specify a size. Huh. Their handles are to overcome the difficulties in lowering an unbaked loaf into a tall-sided Dutch oven. A solid border prevents deforming the loaf. However, the Challenger doesn't have tall sides, and readily accepts my mini pizza peel. Do the handles stay up, so they're never in the way when one replaces the Challenger lid?

FOURNEAU 2.0 SILICONE BAKING MAT Yes, that mat is approximately 11.25" x 6.75", and the Challenger interior dimensions are 11.5" x 9". So that would work!

Katakuchi Suribachi & Surikogi Set Last night's KK cook was a pair of white arrugula pizzas. Arrugula from our garden, that wasn't going to wait. We like a crisp, almost cracker crust from whole grain, as one approach to pizza. Last night I made a small change to my technique, that I quite liked: Dress the arrugula with the olive oil topping, and spread onto a dry pizza. This was easier than tugging oil across the crust itself (yes, not that challenging, but this was noticeably easier). It seems the crust had more chance to breathe as it baked. I briefly microwaved a few cloves of garlic, and mashed this in my favorite suribachi (I have all three sizes but I regularly gift the middle one as most used) with olive oil, preserved lemon, black pepper and maras pepper. If one leaves out preserved lemon, add salt.

Stainless Steel Pizza Peel With Collapsible Rosewood Handle Relays could work, but they call it The Challenger for a reason! Their suggested directions are to preheat at 500 F, put in the loaf with a few ice cubes, reduce the heat to 425 F and bake 20 minutes covered, then 12 minutes uncovered. I flip the lid and put the base on the lid. I find that these directions work well for a range of breads. Sometimes I rotate halfway through the 12 minutes uncovered. Sometimes I go 15 minutes. Sometimes I flip the loaf bottom side up for the last few minutes. I've been working with 80% hydration, 95% extraction doughs from freshly ground grain. This poses challenges; I generally bake cold from an extended fridge ferment. My loaves would stick without parchment paper underneath; I use the above mini pizza peel to move them without damage. I've tried removing the parchment paper at the 20 minute uncovering mark, and the loaves still aren't completely set. I now just let the parchment paper ride, perhaps up to the final flip. In practice, one can't adjust KK temperatures this rapidly, and one often doesn't want to run an indoor oven longer than necessary. I find that once The Challenger itself reads 425 F using an infrared shooter, we're good to go. With the KK, I'll arc high and ease down to target temperature. So you could run a relay pipeline, if you have a stone or steel that fits next to The Challenger, while maintaining a constant baking temperature.

I now have three Gilson test sieves, purchased over the last decade. The #20 arrived yesterday, so I made some careful extraction estimates. We have an older Wolfgang Mock Grain Mill, that most closely resembles (and takes the same replacement stones as) the KoMo Fidibus 21. A comprehensive US source is Grain Mill, Flour Mill, Grinder | Stone Burr, Impact & Steel Burr Mills at Pleasant Hill Grain. They also recommend the Royal Lee Household Mill if one's exclusive goal is the finest possible flour. I would contact them for buying advice; the newer Mockmill 100 & 200 probably represent the best value and performance, if one is not put off by their appearance. I adjusted my mill to grind as finely as possible without gnashing stones, then tested one and two passes of 500g hard red winter wheat from Central Milling, with each of my sieves. The extraction percentages are shown in the above chart. One can buy Gilson sieves from sources such as Amazon, or directly from Gilson. It's worth consulting Gilson first, to understand options. ASTM Test Sieves | USA Standard Test Sieve - Gilson Co. What is a Sieve? Make Sure You Choose the Right One - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.20 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.25 - Gilson Co. 12" Sieve, All Stainless, Intermediate Height, No.35 - Gilson Co. These sieves are expensive but remarkably well-made. They fit perfectly into a Vollrath 69080 8-quart heavy-duty stainless steel mixing bowl, universally available from restaurant supply stores and Amazon. These bowls are the best quality I know; we have multiples of many sizes. I have a friend who cheaps out whenever he thinks it doesn't matter to free up an extra $40 for one night's wine, and his wife is still gnashing her teeth that he didn't get Vollrath bowls. The quality difference is striking.

As my off-brand POSK disintegrated, my wife bought me our 23KK. I didn't put up much of a fight. She was tickled to talk with Dennis; people should consider putting uncertain spouses on the phone with him. I wish I had his charm. I wouldn't go bigger, doing it over again myself. I've fed 80 people out of my 23KK. Two zones? My KK is my oven, used most often for bread, pizza, Focaccia di Recco, roast or tandoor chicken, and monumental smoked meats. My Solo Stove Ranger is my grill. Sometimes I'll be smoking pork for carnitas in the 23KK, at the same time that I'm grilling vegetables for salsa on the Solo Stove. I have a Weber kettle we haven't touched in years. Kettles are a fundamental design, brilliant for their day, but one can now do much better. I now associated kettles with the taste of burned chicken fat, guests in someone else's yard. Worst case they make me do the grilling on a mismanaged fire, like a pitcher left out to take one for the team. I can set a fire in my Solo Stove in a couple of minutes: wood chunks, lump charcoal partway up, a splash of 99% isopropyl alcohol, throw in a match, then come back in 30 or 40 minutes to a perfect fire. The vertical, smokeless column of hot air combines all the hype of air fryers with traditional grilling over fire. I get much more uniform cooks than I've even seen anyone get with close-to-the-fire grilling, and better flavor. Mine is a Frankenstein rig (a Breeo Outpost adjustable grill grafted onto a Harbor Freight service cart) but Solo Stove has caught on to cooking on their fire pits, and offers some interesting options if one spelunks their site. They recommend wood as a fuel, concerned that a full load of charcoal could get too hot, but one never needs a full load. I layer wood then charcoal, as wood lights faster but charcoal lasts longer. There's a long KK Solo Stove thread. It starts out slow as we experiment, but has more information.

Wow. I had thought of pitching all the bran into the levain to digest, as a way to stay 100% extraction, but I hadn't tried it yet. Bran slices gluten, and you're moderating this. Yes there are many factors influencing starter flavor. Temperature, hydration, timing, how much to carry over. Desem is a famous corner of this design space. I’ve been favoring lively starter at the expense of other characteristics, but I’ll get more confident. By expanding the behaviors we can offer, the real purpose of the Sourdough Home is to engage us in a relationship with our starter. As one wonders after tasting bread how baking technique and the recipe might influence its flavor, one wonders after smelling starter how handling technique and the recipe might influence its aroma. These involvements are twin aspects of naturally leavened bread making, on an equal footing. I sometimes think that these involvements are a scientific process for reaching an objective result. I sometimes think that these involvements themselves are instead the whole point, and imprint on the result exactly like other art forms. Paintings can reify thought, transferring part of the painter's inner world to a degree that can shake one's soul. Science can't explain this transference. People talk of a "passionate" cook? When one travels, why is eating the food so important to understanding the culture? When food is magical, it achieves this same kind of transference.