Pequod

Those must be some really special mashed taters.

Yountville, CA. It’s a legendary Thomas Keller restaurant with a prix fixe menu. Be ready to drop at least $100 per person...and that’s just the first course. 😲

Whoa. Quadruplets? 5? 6? Is that a dude or did she grow facial hair at one point? 😯

Today’s loaf.

Yeah...first, figure out which end to light! 😂 Sometimes I quack myself up... I did a tea-smoked duck once and it was incredible. https://barbecuebible.com/recipe/tea-smoked-duck-with-hoisin-barbecue-sauce/

Here is a 70% hydration Trevor J. loaf. Dough handling matters, people!

I rarely sift unless a particular recipe calls for high extraction. I don't do "no-knead" either. I use bulk fermentation to build structure via a set of folds. My bread muses are my pals Maurizio and Trevor J. 1) Maurizio (https://www.theperfectloaf.com/) has a number of recipes specifically for fresh milled flour. You'll also find that he has a number of recipes that include high extraction flour. He tends toward very high hydration doughs and exotic flour combinations. 2) Trevor J. Wilson (http://www.breadwerx.com/) is known for his open crumb techniques and his excellent ebook, "Open Crumb Mastery." While many try to push the hydration as high as it will go, Trevor J. makes the point (correctly, I think), that proper dough handling and structure building are the keys to open crumb, and hydration is secondary and over-rated. His Champlain Sourdough recipe, for example, is only 70% hydration as I recall, but with proper structure building and dough handling, has a fantastic open crumb. The take-away? Focus on learning to build structure and handle dough before worrying about hydration. Most people get this backwards. The issue with 100% whole grain is that the bran tends to act like tiny razor blades and cut gluten strands shorter and, hence, makes your breads a tad more dense. There are a number of techniques to fix that. These include a long autolyse (I typically use at least 90 minutes) so that the bran softens. Others will sift out the bran, but then add it back into starter so that, again, it has more time to soften. Peter Reinhart wrote an entire book on Whole Grain Breads but, as with many Peter Reinhart books, I think he misses the mark.

Personally, I agree with you that sifting out the germ just to put it back in is just a wee bit silly. I would skip that and go 100% extraction. But that's just me.

London Broil a la Meathead.

I LOVE Einkorn. I mix it in as a guest grain per @Syzygiesadvice. Also my favorite waffles. That book looks interesting. Shall look it up.

We’re empty nesters too, and I own both a 23 AND a 32. If I could have only one it would be the 32 hands down.

Looks great! My opinion: stick with this formula until you’re comfortable you’ve mastered the process, then tweak from there. But if you like it, nothing wrong with sticking with it either. Regarding your starter — if it’s healthy I find one feeding the night before and then another the day of making is sufficient. YMMV.

No mascots here other than a black lab. Just wanna say congrats! You must have been "squealing" in delight!

I’d definitely buy one. Wrap it in tin foil and wear it whenever I’m back in DC.

I’d say yes, easily. Especially if you spatchcocked one on the main grate.

This will definitely help with the task!😂

Always unpack the kitchen (or ODK) first! The boys made it to their new home thanks to the Tucker boxes. Wife is back in Crazee (beltway land), so I’m slumming it in my new town of Crozet (pronounced Crow-ZAY). That’s right, we’ve traded Crazee for Crozet, whine country for wine country. Roadkill on the 23 over coffee wood lump.

Wrapped with tinfoil would also make a nice hat. Tinfoil hats are increasing in popularity around these parts. 😜 And that’s all there is to say about that.

Found it - 194 lbs. That’ll do.

Quick question y'all: How much does the lid weigh? Is it 300 lbs? 400?

Sad, yet heroic!

And THAT is how you do that. Can’t beat a great board sauce with a perfectly cooked tri tip. But then you went and added lobster tails to take it over the top.

It’s done. Close this week. The Tucker boxes get to do their thing next weekend. Stay tuned...

Wow! Phenomenal blistering.

True, but probably not as critical for the other functions, just like a +/- 25 degree swing for BBQ doesn't usually matter. BUT, for sous vide, there's a huge difference between dialing in a 131F medium rare steak and getting a +/- 8 degree swing. Difference between rare and medium.