I know, I'm mixing culinary nationalities with abandon here but what the hell
else do I call it?<g>

WARNING - I've made this ONCE, so no guarantees.

500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
white flour
400 gm cold water - from the tap (US "faucet")
10 gm salt

I mixed all those on speed 1 , dough hook, 8 minutes, smooth but, as I'd expect
at this hydration, no sign of elasticity.

Bowl into a plastic bag, into the fridge for 48 hours.

Out of the fridge, warmed up by placing the bowl in a bigger bowl full of hot
water, dough temp 70F, then added 100 gm Ed Wood's SF culture at 150% hydration
and, this time, VERY active.

Mixed 3 minutes on 1, balled round the hook amazingly quickly.

Thank you gentlemen, the dough did gather elasticity just sitting.

Onto the floured counter left to relax for 30 minutes cut into 3.

"shaped" into domed rectangles by tucking the edges under with a floured
benchknife.

Covered with oiled clingwrap, left 2 hours til bubbly.

Edges tucked in again to restore height, another 2 hours, large bubbles under
the surface.

Inverted by sliding a bench knife under and rolling the loaves over. Picked up
GENTLY AND VERY QUICKLY onto the superpeel and into a 575F oven with stones. 20
minutes was ok for mine, internal temp 208F.

A bit brief but, as usual, I'm happy to add detail.

Just having a light supper of one of the half loaves with German
Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
a wheatbeer. If God made anything better, he kept it for himself.

John

On Thu, 2 Sep 2004, Wcsjohn wrote:

[Good description of the process saved and snipped]

> Just having a light supper of one of the half loaves with German
> Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
> a wheatbeer. If God made anything better, he kept it for himself.
>
> John

Would that be mit or mit-oudt der Kalbsleber?
Sounds divine, either way...

Dave

On Thu, 2 Sep 2004, Wcsjohn wrote:

[Good description of the process saved and snipped]

> Just having a light supper of one of the half loaves with German
> Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
> a wheatbeer. If God made anything better, he kept it for himself.
>
> John

Would that be mit or mit-oudt der Kalbsleber?
Sounds divine, either way...

Dave

On 02 Sep 2004 21:00:22 GMT, Wcsjohn wrote:
> 500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
> white flour

Very impressive John, excellent pics.
Just curious : which brand flour is that ?

Malcolm. (also in the UK)

On 02 Sep 2004 21:00:22 GMT, Wcsjohn wrote:
> 500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
> white flour

Very impressive John, excellent pics.
Just curious : which brand flour is that ?

Malcolm. (also in the UK)

>> 500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo)
>protein
>> white flour
>
>Very impressive John, excellent pics.
>Just curious : which brand flour is that ?
>
>Malcolm. (also in the UK)
>
13.0 is the co-op's own brand strong white the 13.9 is Allinson's.

John

>> 500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo)
>protein
>> white flour
>
>Very impressive John, excellent pics.
>Just curious : which brand flour is that ?
>
>Malcolm. (also in the UK)
>
13.0 is the co-op's own brand strong white the 13.9 is Allinson's.

John

Dave Bell > wrote in message area.net>...
> On Thu, 2 Sep 2004, Wcsjohn wrote:
>
> [Good description of the process saved and snipped]
>
> > Just having a light supper of one of the half loaves with German
> > Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
> > a wheatbeer. If God made anything better, he kept it for himself.
> >
> > John
>
> Would that be mit or mit-oudt der Kalbsleber?
> Sounds divine, either way...
>
> Dave

"Kalbsleberwurst" is Nr. 2.2312.1 of the German Guidelines for Meat
and Meat Products: It contains pork, veal or beef from young cattle ,
leaf fat, bacon and liver. The liver must not be from calves or young
cattle. The syllable "Kalb" for the purpose of this definition means
that at least 15 % part of meat have their origin in young
cattle/calf.

Kalbsleberwurst is a top-qualitiy German meat product.

I like the taste of "Kalbsleberwurst" and "cornichons" too.

Ulrike

Dave Bell > wrote in message area.net>...
> On Thu, 2 Sep 2004, Wcsjohn wrote:
>
> [Good description of the process saved and snipped]
>
> > Just having a light supper of one of the half loaves with German
> > Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
> > a wheatbeer. If God made anything better, he kept it for himself.
> >
> > John
>
> Would that be mit or mit-oudt der Kalbsleber?
> Sounds divine, either way...
>
> Dave

"Kalbsleberwurst" is Nr. 2.2312.1 of the German Guidelines for Meat
and Meat Products: It contains pork, veal or beef from young cattle ,
leaf fat, bacon and liver. The liver must not be from calves or young
cattle. The syllable "Kalb" for the purpose of this definition means
that at least 15 % part of meat have their origin in young
cattle/calf.

Kalbsleberwurst is a top-qualitiy German meat product.

I like the taste of "Kalbsleberwurst" and "cornichons" too.

Ulrike

>Just having a light supper of one of the half loaves with German
>Kalbsleberwurst and those little gherkins called "cornichons". Washed
>down with a wheatbeer. If God made anything better, he kept it for
>himself.

>John

>Would that be mit or mit-oudt der Kalbsleber? Sounds divine, either
way... Dave

>Kalbsleberwurst is a top-qualitiy German meat product.

Nice Bread, John. It looks like a minority opinion here, but it must
be more "divine" to leave the kalb's leber where "God" put it
originally. Stands to reason.

--Lisse

>
>>Just having a light supper of one of the half loaves with German
>>Kalbsleberwurst and those little gherkins called "cornichons". Washed
>>down with a wheatbeer. If God made anything better, he kept it for
>>himself.
>
>>John
>
>>Would that be mit or mit-oudt der Kalbsleber? Sounds divine, either
>way... Dave
>
>>Kalbsleberwurst is a top-qualitiy German meat product.
>
>Nice Bread, John. It looks like a minority opinion here, but it must
>be more "divine" to leave the kalb's leber where "God" put it
>originally. Stands to reason.
>
>--Lisse
>

Hmmmm! "Reason" and "God" aren't terribly good neighbours.<g>

I sometimes think God likes a joke
for when he made God-fearing folk
He gave them sex, which made them grin
but then forbade it as a sin.

John

>
>>Just having a light supper of one of the half loaves with German
>>Kalbsleberwurst and those little gherkins called "cornichons". Washed
>>down with a wheatbeer. If God made anything better, he kept it for
>>himself.
>
>>John
>
>>Would that be mit or mit-oudt der Kalbsleber? Sounds divine, either
>way... Dave
>
>>Kalbsleberwurst is a top-qualitiy German meat product.
>
>Nice Bread, John. It looks like a minority opinion here, but it must
>be more "divine" to leave the kalb's leber where "God" put it
>originally. Stands to reason.
>
>--Lisse
>

Hmmmm! "Reason" and "God" aren't terribly good neighbours.<g>

I sometimes think God likes a joke
for when he made God-fearing folk
He gave them sex, which made them grin
but then forbade it as a sin.

John

On 02 Sep 2004 21:00:22 GMT, pamnone (Wcsjohn) wrote:

>I know, I'm mixing culinary nationalities with abandon here but what the hell
>else do I call it?<g>
>
>WARNING - I've made this ONCE, so no guarantees.
>
>500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
>white flour
>400 gm cold water - from the tap (US "faucet")
>10 gm salt
>
>I mixed all those on speed 1 , dough hook, 8 minutes, smooth but, as I'd expect
>at this hydration, no sign of elasticity.
>
>Bowl into a plastic bag, into the fridge for 48 hours.
>
>Out of the fridge, warmed up by placing the bowl in a bigger bowl full of hot
>water, dough temp 70F, then added 100 gm Ed Wood's SF culture at 150% hydration
>and, this time, VERY active.
>
>Mixed 3 minutes on 1, balled round the hook amazingly quickly.
>
>Thank you gentlemen, the dough did gather elasticity just sitting.
>
>Onto the floured counter left to relax for 30 minutes cut into 3.
>
>"shaped" into domed rectangles by tucking the edges under with a floured
>benchknife.
>
>Covered with oiled clingwrap, left 2 hours til bubbly.
>
>Edges tucked in again to restore height, another 2 hours, large bubbles under
>the surface.
>
>Inverted by sliding a bench knife under and rolling the loaves over. Picked up
>GENTLY AND VERY QUICKLY onto the superpeel and into a 575F oven with stones. 20
>minutes was ok for mine, internal temp 208F.
>
>A bit brief but, as usual, I'm happy to add detail.
>
>Just having a light supper of one of the half loaves with German
>Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
>a wheatbeer. If God made anything better, he kept it for himself.
>
>John

Hi John,

Is that 575F baking temperature correct?

I ask because I just tried my first batch and after about 12 minutes
at that temperature was starting to see some burning.

I am doing batch #2 right now at 500F.

Thanks for any clarification,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On 02 Sep 2004 21:00:22 GMT, pamnone (Wcsjohn) wrote:

>I know, I'm mixing culinary nationalities with abandon here but what the hell
>else do I call it?<g>
>
>WARNING - I've made this ONCE, so no guarantees.
>
>500 gm 13.0% (n.b. the "13.9" figure in my previous post was a typo) protein
>white flour
>400 gm cold water - from the tap (US "faucet")
>10 gm salt
>
>I mixed all those on speed 1 , dough hook, 8 minutes, smooth but, as I'd expect
>at this hydration, no sign of elasticity.
>
>Bowl into a plastic bag, into the fridge for 48 hours.
>
>Out of the fridge, warmed up by placing the bowl in a bigger bowl full of hot
>water, dough temp 70F, then added 100 gm Ed Wood's SF culture at 150% hydration
>and, this time, VERY active.
>
>Mixed 3 minutes on 1, balled round the hook amazingly quickly.
>
>Thank you gentlemen, the dough did gather elasticity just sitting.
>
>Onto the floured counter left to relax for 30 minutes cut into 3.
>
>"shaped" into domed rectangles by tucking the edges under with a floured
>benchknife.
>
>Covered with oiled clingwrap, left 2 hours til bubbly.
>
>Edges tucked in again to restore height, another 2 hours, large bubbles under
>the surface.
>
>Inverted by sliding a bench knife under and rolling the loaves over. Picked up
>GENTLY AND VERY QUICKLY onto the superpeel and into a 575F oven with stones. 20
>minutes was ok for mine, internal temp 208F.
>
>A bit brief but, as usual, I'm happy to add detail.
>
>Just having a light supper of one of the half loaves with German
>Kalbsleberwurst and those little gherkins called "cornichons". Washed down with
>a wheatbeer. If God made anything better, he kept it for himself.
>
>John

Hi John,

Is that 575F baking temperature correct?

I ask because I just tried my first batch and after about 12 minutes
at that temperature was starting to see some burning.

I am doing batch #2 right now at 500F.

Thanks for any clarification,

--
Kenneth

If you email... Please remove the "SPAMLESS."

>
>Hi John,
>
>Is that 575F baking temperature correct?
>
>I ask because I just tried my first batch and after about 12 minutes
>at that temperature was starting to see some burning.
>
>I am doing batch #2 right now at 500F.
>
>Thanks for any clarification,
>
Kenneth

That temperature is correct but, and I agree that I dhould have mentioned this,
my oven is quite small and suffers a massive temperature drop when the loaves
go in and, being gas fired, takes a long time to heat up again.

John

>
>Hi John,
>
>Is that 575F baking temperature correct?
>
>I ask because I just tried my first batch and after about 12 minutes
>at that temperature was starting to see some burning.
>
>I am doing batch #2 right now at 500F.
>
>Thanks for any clarification,
>
Kenneth

That temperature is correct but, and I agree that I dhould have mentioned this,
my oven is quite small and suffers a massive temperature drop when the loaves
go in and, being gas fired, takes a long time to heat up again.

John

>
>Hi John,
>
>Is that 575F baking temperature correct?
>
>I ask because I just tried my first batch and after about 12 minutes
>at that temperature was starting to see some burning.
>
>I am doing batch #2 right now at 500F.
>
>Thanks for any clarification,
>
Kenneth

That temperature is correct but, and I agree that I dhould have mentioned this,
my oven is quite small and suffers a massive temperature drop when the loaves
go in and, being gas fired, takes a long time to heat up again.

John

OK John, I made some of this on Saturday and the bread is really
delicious. With one thing and another, I let my dough "age" almost
four days in the fridge. No animals were harmed in the production of
this bread!

For some reason, the dough when it was ready for the oven tasted like
cheese. I don't mean that it tasted like dough that you have added
cheese to, but that it tastes like the actual cheese itself! A nice
swiss or muenster. I couldn't get the bread baked before I was mixing
up another batch of wet dough to go back in the container for the
fridge. This time I want to have some of the soft dough to spread on
the finished bread which is very crisp and light.

>
> Hmmmm! "Reason" and "God" aren't terribly good neighbours.<g>
>
> I sometimes think God likes a joke
> for when he made God-fearing folk
> He gave them sex, which made them grin
> but then forbade it as a sin.
>
> John


Beeves, lambs and piggies get the axe,
Posh diners get the heart attacks,
As compensation, (for privation?)
Vegans watch the waste and woe,
And live to say, I told you so.


--Lisse

OK John, I made some of this on Saturday and the bread is really
delicious. With one thing and another, I let my dough "age" almost
four days in the fridge. No animals were harmed in the production of
this bread!

For some reason, the dough when it was ready for the oven tasted like
cheese. I don't mean that it tasted like dough that you have added
cheese to, but that it tastes like the actual cheese itself! A nice
swiss or muenster. I couldn't get the bread baked before I was mixing
up another batch of wet dough to go back in the container for the
fridge. This time I want to have some of the soft dough to spread on
the finished bread which is very crisp and light.

>
> Hmmmm! "Reason" and "God" aren't terribly good neighbours.<g>
>
> I sometimes think God likes a joke
> for when he made God-fearing folk
> He gave them sex, which made them grin
> but then forbade it as a sin.
>
> John


Beeves, lambs and piggies get the axe,
Posh diners get the heart attacks,
As compensation, (for privation?)
Vegans watch the waste and woe,
And live to say, I told you so.


--Lisse