Just want to go on record as being fully in support of davidtamarkin's current bread moment.
, and there was a setting that claimed it would keep the oil at the right temperature the entire time. And you know what? It worked." Mostly, though, Tamarkin is interested in induction cooking as a sustainability move. "When you're cooking with gas, you areBUY IT:"I’m having a real bread moment at home, and I don’t have any bannetons. A banneton is basically a basket that you let your shaped dough rise in. It helps the dough keep its shape and gives it this nice ring pattern.
Right now I’m just using a towel-lined bowl, which is fine, but, you know...if I'm going to be nerdy about bread, why not go all the way?"“I also want a proper lame. I’ve been scoring my bread with a knife, and a week ago I scored it too deep and the bread ended up falling in the middle. The loaf ended up looking like a huge doughnut.
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