C6Bill

That chicken looks fantastic !!!!

It's a good combo, that or the Thermoworks Billows with damper. Those seem to be the two most of the folks here use now.

I’ll stick with the opinion of the guy who designed it. But that’s just my opinion lol

Decided to cook up some pork roasts, i slice them and vac seal for later use. Great for sandwiches and salads. 250 for 2 and a half hours or so, until internal temp is 140 or 145. Then a nice long rest before slicing, they stay really moist and tender.

Cool side

And right or wrong this is how i do it, I never have any complaints Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.

Hi, I figured we could move the bread talk from the everyday cooking thread over here. That should make it easier for people when doing searches.

Sorry, I bake my bread in my home oven as i use a dutch oven. There wouldn't be much benefit to baking it in the KK

Thats a beauty !!!!! How old is your starter ? Mine is about 4 years old. Are you getting it nice and ripe before starting ? Sorry for derailing this thread. We could probably start a new one just on bread baking

I do 2-2-1 feedings. Start with 100 grams starter, add 100 grams HWF and 100 grams APF and then 200 grams water.

Honestly i don't think it makes much of a difference at all but if that is what Dennis suggests then I would say that would be a good place to start. It's not rocket science so I tend to not overthink it.

Recent loaf of whole grain sourdough, don’t laugh but I made that for my dentist. They made me some spaghetti sauce that was absolutely amazing!!!!!

Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁

No idea

Sometimes i'll just leave it out on the counter for 6 hours while i go for a walk and it will be just fine. You don't need fancy tool to get good results.