Pequod

What the... I haven’t seen that one on the KK Shopping Channel!

Uh huh. I’ll just leave this here for future reference. 😜 In truth, I think the biggest advantage is that it accommodates a variety of shapes — boules, batards, demi-baguettes. But I find myself returning to my oblong clay baker because I prefer that shape the most due to uniformity of slices. The Challenger pan makes pretty loaves, my oblong clay baker is for practical loaves.

Yep, the Brod & Taylor proofing box and even a grain mill... Over. The. Edge. Down. The. Rabbit. Hole. Let me help you with another purchase: https://www.challengerbreadware.com/shop/challenger/challenger-bread-pan/

Definitely need to match the dough recipe to the temp or, more accurately, the heat transfer rate. Baking steels have much higher heat transfer rate than a stone, so temp must be dialed back accordingly. 00 flour is unmalted and Neapolitan doughs lack browning agents (like oil, sugar) because they are designed for high heat environments. So, doesn’t surprise that such a dough needs a higher temp steel or even higher temp stone. A good NY style dough tends to do well at 650 on a stone or 550 on a steel in my experience.

Very nice! When using a baking steel, 550 is as high as I go. Also, it helps to use a heat deflector. I use repurposed Grill Grates like this:

Now that @tekobo has a grain mill, grind your own corn to whatever coarseness you need -- cornmeal, polenta, grits...all in reach here.

Totally missed that! Forget the dry-ager, now I’m off looking for cat butts.

Wow! What is in the tray at the bottom? Looks like salt blocks?

By way of comparison, I give you my trusty Anova stick:

I’d say it’s good for what it’s good for, but higher end functions like sous vide are probably best left to devices that do them very well.

We recently upgraded our Instant Pot to one of the newer, fancier models with a sous vide function. Decided to run a little test to see if this thing could potentially replace my Anova circulator. I set the temp to 130F and let it preheat. At the end of the preheat cycle I took the water temp and it read only 122. Decided to let it run for another 30 minutes and take the temp again. It’s a bit better, but not sufficient. Time and temp have a big impact on sous vide cooking, and undershooting can be downright dangerous due to bacteria. I rate this a fail. Will stick with my Anova stick.

Some more info from my pal Maurizio: https://www.theperfectloaf.com/frequently-asked-sourdough-starter-questions/

Yes. The float test is imprecise at best. Every starter has a rhythm to it. Being flat at 24 hours sounds right. It’s hungry! Out of food! Needs a spot of breakfast. Maybe even elevensies! My starter peaks at about 8 hours post feeding and then deflates. If I feed it fresh milled grains it goes crazy happy and peaks around 5-6 hours. At what point you use it depends on what you’re using it for. For waffles I use a “mature” starter that’s post peak — I just so happen to have a batter for fresh milled einkorn sourdough waffles sitting on my counter for tomorrow’s breakfast. For bread I use it around the peak...slightly young.

I recommend consulting Meathead: https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe

If you haven't seen it already, @tekobo owns both and posted this thread. Hope that helps.

Wife was skeptical with the first KK. Once she saw it in person, was MUCH easier to get approval on the second. May I be the first to say: Welcome to the Two KK Club!

Sourdough Pain de Campagne with fresh milled Red Fife and rye. A batard in tube form

Next thing you know you’ll be giving it the keys to your car.

Now I have a hankerin’ for lamb!

I pretty much just start it after lighting the coals. Plug it in and let it do the rest. You’ll close down the top vent more than for an uncontrolled cook. You want the fan to do the work.

I need to hear from @Syzygies on this one. I’m pretty sure he’ll say consistency would be improved by grinding seven times... https://www.theguardian.com/food/2020/jan/22/maths-experts-secret-perfect-espresso

Fairfax Station neighborhood off Ox Road, almost kinda Clifton. We’ve been in the area for 25 years. “Pre-Retiring” to Albemarle, foothills of Blue Ridge between Waynesboro and Charlottesville.

@Ticket2ride04 - I notice you’re in Northern Virginia. I’m relocating from NOVA in 3 weeks. If you happen to need a house...

Congrats! If coco or coffee char are available, grab as much as you can. Get a cover Get a baking stone Basket divider Rotisserie basket or spit rod. I like the latter. Others prefer the former cold smoker is nice to have, but optional Side tables

That’s the right color. Well done.