David Chang

baked a sourdough to snack on a 14 hour flight. used very cheap bread flour and whole wheat and rye levains.

this hanger was custom by dennis at my request, but the size limitations of the 19 makes it a difficult setup. i'm sure it will be fine on larger units with deeper cavities. but i would imagine the drum smoker be more than adequate roasting duck or goose which is what i originally wanted to do, but can't. i've tried to roast goose on a rotisserie, but i think hanging is the best way to cook them..

a little roast chicken on the duck hanger. i can't cook big food on this accessory. not enough clearance. .

dartagnan duck confit legs and liver products are very good..

ciabatta using 4 different types of overnight preferments the bulk fermentation was too long..

key lime pie is one of those things i rarely see in restaurants and when i do, i want it..

i 3m scotchguard the kk cover 2-3 times a year

made another batch to bring to relatives. panettone is so much work, but such a pleasure to bake..

finally got to fire the grill. it's been raining for days with typohoon weather

2-day cold fermentation. not a huge difference to baking overnight fermentation..

2% of the weight of flour

sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich

happy sunday folks..

made a new batch. i can't cut them open until tomorrow..

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.

from a recipe that popped in my ig feed. no levain, just straight starter plus honey..

dennis will custom make anything you ask for as long as it's within reason and you are willing to pay for it. like i asked for a zippered cover with grommets on the bottom and a duck hanger for the 19. none of it is standard inventory but he made them anyway. what a legend.

is the adjustment stepless? they kind of remind me of the weber workshops moulin grinders..

finally got to use my pandoro mold today. i just bought it from Verona, Italy 2 weeks ago–which happens to have invented this bread, but there was only one shop in town that actually sold it.. pandoro is a variant of the panettone. same use of lievito madre stiff starter. same italian christmas time sweet bread. it resembles a snowy alp mountain when dusted with powdered sugar..

i just want to say i really like saying the word "ROSBIF" 😂 looks good! @tekobo

starting to use my aliquot jar to measure bulk fermentation more accurately..

@tekobo thanks for asking. i guess it's like mooncakes. they sell them year round, but nobody eats them until mid-autum festival.. made 2 more 1kg's. overproofed but still ok..

@tekobo my wife follows chinese folk religion (which basically makes me the same even though i have no idea what i'm doing in temple). but i wonder if any catholics would be offended if i make a columba (the easter dove variant of the panettone) in the middle of summer. they call this a dove, but it looks to me like the holy cross of Jesus Christ. for a city that is not catholic, they sell this mould in hk, but no where do they sell the proper flour to bake it. so i am pestering my wife who is in barcelona now to look for a 5kg or 25 kg bag of panettone flour to bring as check in luggage..

i was gifted a lievito madre in my baking class, which is the essential stiff starter for panettone, colomba, pandoro...and i signed up for a panettone class, but that's not until november. so i figured i might as well try making this thing while i wait 4-months for the next class..

chocolate and citron panettone's. merry italian christmas in july..