Chip's 42 in Minnesota

[banhxeo76]

Re: Chip's 42 in Minnesota

It is so nice to have a large countertop space especially when it is so close WFO. I have to run back and forth from my kitchen like a madman to the WFO everytime I cook something. Nice Job Chip!

[mrchipster]

Re: Chip's 42 in Minnesota

A little rain today, Here is proof that with a light rain my roof seems to work well. Look at the patio.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Updated the previous post to include daylight photos. I will post final photos after grouting and caulking work is done.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Granite counter went on the Prep table tonight with the help of some neighbors. She weighed in at about 360 Pounds. Updated photos from last night. for a better look at the prep table and installation.

Another $200.00 invested in the oven thanks to Craigslist.

I undercut some of the bricks to give a better fit and used expanding foam under the counter to provide a nice flat supported surface. I still need to clean up the squeeze out, caulk the edges and do some grouting at the seam of the counter and bricks. I am real happy with how it turned out.

Chip

[texman]

Re: Chip's 42 in Minnesota

Chip
How about a recipe for pizza dough? I need a LOT of help in the cooking department.
Tracy

[mrchipster]

Re: Chip's 42 in Minnesota

Thanks again Chip...I was hoping you might catch my hint . My computer now contains a file with "Chips recipes"!

I checked out the text you recommended - spendy (for the latest edition), but a highly recommended book. I have the 4th edition of Professional Cooking.

I agree very spendy.. I was lucky enough to pick up my 4th edition at a used book store in a bargain bin for about $3.00

Chip

[ggoose]

Re: Chip's 42 in Minnesota

Thanks again Chip...I was hoping you might catch my hint . My computer now contains a file with "Chips recipes"!

I checked out the text you recommended - spendy (for the latest edition), but a highly recommended book. I have the 4th edition of Professional Cooking.

[mrchipster]

Re: Chip's 42 in Minnesota

I appreciate it Chip. Would that snickerdoodle recipe be in the book as well?

No but here is the Snickerdoodle recipe

Makes three dozen 3 inch cookies. Your mileage will vary by the size scoop you use. I weigh 1 oz balls.

2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs

Preheat the WFO to 450?F Floor temp; Line baking sheets parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chill the dough overnight.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Weigh the cold dough into 1 oz blocks and then roll into balls., and roll in cinnamon sugar. Place about two inches apart on parchment covered baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 8 minutes at 450F Floor temp in the WFO Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week. But try them hot out of the oven "Bet ya can't eat just one"

Chip

[ggoose]

Re: Chip's 42 in Minnesota

I appreciate it Chip. Would that snickerdoodle recipe be in the book as well?

[mrchipster]

Re: Chip's 42 in Minnesota

Fired up the oven last night to bake a batch of cookies today in preparation for my daughters wedding in a couple of weeks.

Make 26 dozen, I did 3 cookie sheets at at time, 27 cookies and oven temp at start 450F and at end 410F The ones that came out first were a little nicer but all in all a good showing.

The round window door worked great, I could see how they were getting done 8 minutes for the first sheets and 11 minutes for the last due to temp loss.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Thanks Chip!

goose,

One other thing.

I have started to read the Text Book

Professional Baking - Fourth Edition by Wayne Gisslen

It is the Textbook for baking used by Le Cordon Bleu If you decide to get it get 4th edition or later as the 4th was the first to add Artisan bread discussion.

There are some great techniques and discussions in here. BUT it is a textbook so not for light reading it is 700 pages and as far as I know only available in hardcover.

It is now in it's 6th edition, not sure what changes have been made to the newer printings.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Thanks Chip!

Glad to share.

Chip

[ggoose]

Re: Chip's 42 in Minnesota

Thanks Chip!

[mrchipster]

Re: Chip's 42 in Minnesota

The bread is definitely better looking that the baker

Where did you find your bread recipes?

gene

Following is how the bread above was made, with a few other notes.

Basic recipe is one I keep coming back to and have been playing with the timing and techniques. Basic recipe came from General Mills Food Lab

1000 G 13% protein Dakota Maid Bread Flour
600 G Water 75 degrees F
1tsp Active Dry Yeast
2tsp Salt

2 TBS EVOO

Put water in mixer and add yeast
mix for 1 minute
add Flour that has had salt forked into it to lower direct contact with yeast
mix for 1 minute low speed.
Add Olive Oil
Mix for 4 more minutes - General Mills says 8 minutes but they do not do stretch and folds. or initial 45 minute bench time.

Put into Lightly oiled glass bowl and bench for 45 minutes

Put covered with plastic wrap into fridge, pull out and do stretch and folds 6 times over the next 48 hours.

Take out of fridge and form into bread shape desired.

Place in Couches or Bowls for shape and let rise to double.

Damp mop oven floor 10 minutes before bread load to clean and slightly cool floor.

Slash and put into oven with 6 oz water poured over lava rock (Photo of lava rock bowl attached) and 4 oz water sprayed on dome.

So far it seems that the ideal oven temp about 550F for buns, baguettes and batards. I like 480F or so for boules and larger loaves otherwise I crisp up the outside before the center is done.

I will add a handful of rosemary or cracked wheat sometimes. My wife also likes rosemary on the outside after a drizzle of EVOO and a sprinkle of sea salt. If adding the oil use parchment paper under the baguettes to keep the floor clean.

On another note an interesting thing happens to the glass door when baking bread. The glass will steam up and water will drip down the glass until the door heats up. See picture
Chip

[brickie in oz]

Re: Chip's 42 in Minnesota

Chip.
You are better looking than I imagined......