the only cooking I've been doing lately, fresh bread twice a week

[NMDemDist2]

I love the modified An5 I've been doing. I use the An5 recipe but use parchment paper and bake it in my dutch oven ala NYT/Sullivan bakery method when baking the loaf

and with the convection fan on my new oven, I turn on the convection fan when I remove the lid of the dutch oven and have consistently been getting a thin and chewy crust with a light and moist interior

I've mentioned before that I just add the new batch right on top of any bits clinging to the sides of the container and am now on Generation XVI and it just is as sour and wonderful as you could ask.

and it truly is 5 minutes a day. I can come home at 6:45, shape a loaf, and have it cooling on a rack in time to hit the sack by 10PM. If I need to make a new batch, that takes another 10 minutes tops and it can rise along with the loaf and into the fridge it goes when I preheat the oven.

so there you go kids, my only contribution to C&B for the last month LOL, EXCEPT-- I did get a 3.5 # rib roast last week to 'test' the convection oven. It was pretty darned tasty too, very simple prep, just salt and pepper, roasted to medium rare

but I do have to tell you, my chiropractor is a bread lover and very frustrated with the bread choices he has in this little town. Mr. K was bragging on my bread, so the next week I made him a big loaf as a gift. he was absolutely GIDDY when I gave it to him and he actually wrote me a thank you note in his own hand and mailed it off two days after I gave it to him :rofl:

:9 :hi:

[kestrel91316]

1. I need to bake some more sourdough bread this weekend.

I'm almost out, and I am trying not to buy much bread in the store - the stuff I can afford is full of crap that doesn't belong in bread, and the good stuff is a bit pricey.

[NMDemDist2]

2. it's just the two of us so my 'bean pot' makes a perfect size loaf for us

and baking them at that size as needed the bread is fresh