Pequod

I can second Bill’s advice. The 32 is the perfect two-zone grilling machine. The half-grate is a must. Mine came with it.

Spit and forks

12 hours ago, jonj said:

Very happy with the RFX. Meaters on the shelf.

Do you use the Billows with it? If so, how do you attach to the KK? Which adapter?

First tri-tip of the season. Also the first run of my fancy new Thermoworks RFX. Always knew Thermoworks would produce a Meater™️ alternative, and when they did it would blow everything else away. RFX can be used during sear, frying, etc. Keeping the probe in during sear is sweeeeet. Smoke indirect over low (225) heat until 110 internal, then sear to about 120. Perfect medium rare. Oh and…the tri-tip was awesome too.

Spinning a cow

An hour later…

Spinning a chook.

Desem with 100% Deep Roots Milling Silver AP flour, which is 80% extraction Nueast hard red wheat. Nueast is regional, suited for our mid-Atlantic/southern climate, and also used by Carolina Ground. Nueast has a distinctly nutty flavor. 

But does it come with a goat?

Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. 

So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration. 

4 hours ago, tekobo said:

Hey @Pequod.  Breakfast grits with egg?  Blew my mind.  But why not?  I have just started making breakfast smoothies with tomatoes and today's with tomato, a chilli, basil, salt and flaxseed actually tasted nice.  I think savoury smoothies are the way to go and will try savoury grits too soon.  Thanks!

Exhibit A:

4 hours ago, tekobo said:

And a bit lower down in the thread I actually made the recipe and said I enjoyed it.  I think I was telling the truth at the time but a few bowls of polenta later I am back in the not keen corner...

Have you tried just straight grits, which happen to make a fine breakfast porridge? Pretty simple:

1 cup grits (stone ground)

4 cups water

3-4 Tablespoons butter

1/2-1 tsp salt

1/4 tsp pepper

Cook on low until thickened. Add the butter toward the end. Top with a fried egg, drizzle with honey, use some in bread to make grits bread, or whatever floats your boat. If you can’t stomach basic grits then…yep…they aren’t for you.

Yesterday, I attended the Advanced Sourdough Workshop with Tara Jensen (author of Flour Power). It was very informative and fun, and with only 8 “students,” there was plenty of time to talk turkey (red) and various techniques. Came home with a loaf of grits bread which I baked immediately since it proofed on the drive home. The grits are Anson Mill coarse grits, which you can see are VERY coarse. Her website is https://www.tara-jensen.com and she offers virtual as well as in-person workshops.

3 hours ago, Syzygies said:

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?

Yes, the handles stand straight up once the mat is positioned in the bottom. I just place it on a wood pizza peel, position and score my dough. Then remove the pre-heated Challenger from the oven and slide the breadmat into position using the handle on the front to pull and guide it. You can drop in the ice cubes from there, close the lid, and bake.

21 hours ago, Syzygies said:

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!

I use this in my Challenger: https://rosehillsourdough.com/product/the-breadmat/

100% freshly milled spelt desem. About 80% hydration and 10% desem starter. Pullman loaf.

Nice looking loaf. Bread is definitely a never-ending process of discovery and refinement. I’ve been doing desem for my 100% fresh milled loaves. To me, desem vs. Sourdough is kind of like cocochar vs. Coffeewood lump. Desem is flavor neutral so the flavor profile is only that of the grains.  For my 100% fresh milled loaves I’ve been sifting out the bran with a 40-mesh screen, then soaking it overnight and mixing back in. This seems to soften the bran, allowing longer gluten strands to form and giving me more loft. Haven’t messed around too much with dough conditioners other than diastatic malt on occasion. 

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 🤔.

1 hour ago, Syzygies said:

The Challenger Bread Pan is an effective alternative to filling an entire oven with steam. They're the same idea as the Dutch oven approach, except one gets to bake a bâtard, which some of us prefer to a boule. They recommend a couple of ice cubes. In a KK, the bread then doesn't see fire till one removes the Challenger lid. That's ok; for us the main advantage of the KK is avoiding heat in the house in the summer.

After messing around with various steam-making methods, I've decided the Challenger is far simpler and more consistent. There are alternatives to the Challenger. Serious Eats reviewed some of these and found they all work well: The 3 Best Bread Ovens and Cloches of 2024, Tested & Reviewed (seriouseats.com)

1 hour ago, djami said:

         djami - northern Virginia where the skies do not look like that

We migrated down to Crozet from Fairfax Station four years ago. We chose here partly due to the darker skies and partly (mainly) because NOVA is nuts. Bonkers. We spent 26 years there, and I get the shakes whenever I'm up that way again for a meeting. 

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

Here's Maurizio's method at The Perfect Loaf for steaming your home oven. Baking Bread with Steam in Your Home Oven | The Perfect Loaf

I'd skip the towel thing since KK is already a moist environment. But a cast iron pan with some lava rocks seems reasonable.

2 hours ago, tekobo said:

Super cool!  I am guessing that all this expense means that you won't yet be allowed to add a pizza oven to your collection.  Or are you pulling an out-of-sight-out-of-mind trick on your wife by moving your expensive kit to New Mexico?

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.

It’s really @Syzygies who did the math. All comes down to thermal mass needed in the preheated metal of the pan and discs to rapidly convert a cup of ice to steam. The drip tray doesn’t have much by way of thermal mass, so must add it some other way. That’s the purpose of the heavy metal.

The crumb. Very soft and incredibly flavorful. Not sour at all. Definitely more Desem in my future.

My first loaf of Desem. 100% freshly milled Red Fife. I loosely followed the formula for “Daily Desem” in Tara Jensen’s Flour Power book. Biggest change is hydration. Her formula is about 75% total hydration, but I found that to be almost unworkably low, so kept going until I liked the feel of the dough. I estimate I ended up around 82-85% hydration. The other major change was to sift and scald the bran, which I find helps soften the bran and encourage better gluten formation in freshly-milled loaves. Still cooling. Maybe a crumb shot later.