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Bread - Week 2

Sep 14, 06:42 PM · from the mouth of Jim

Well, i’m sure you’re all gettin’ bored of the bread talk, but that’s OK, cuz I know TyTy cares and that’s all the love that my bottom needs.
Two lumps o' bread
Here are the fruits of last weekend’s loaf lust…

So yeah, pardon the vile lighting and terrible yellowish green cast… stoopid flourescent light that’s at a different color temperature than normal must die, grumble grumble…

Anyblah, the lighter loaf was a whole wheat and white mix (50/50). The second is effectively a whole wheat loaf (fresh, stone ground organic wonder.)

Here’s what I did with them:

  • Started my starter starting start start started start~@!!Q@$...

Let’s try that again…

  • Initiated a proofing of my starter on Friday (pulled half a cup of starter out, fed it half a cup of fresh and let it foam in the oven all day.)
  • Made my sponges Friday night.
  • Let the sponges mature for ~42 hours in the fridge.
  • Made and kneaded the doughs.
  • Let the doughs rise at about 80 degrees for about three hours.
  • Let the doughs do a final rise at 110 degrees in their forms for about 1 1/4 hours.
  • Baked ‘em at 475 degrees for 40 minutes with 4 qt. Pyrex mixing bowls over the tops.

Interestingly enough they were rather different from the first attempt. First of all, I definitely got the final rise time and temp. right since they fluffed to the right height and consistency. I apparently over compensated after last time and made the dough a bit too slack, so they spread more than I would liked… kinda like April when I get her too drunk.

The flavor was great. They were less sour than last time (not what I had expected after nearly doubling the time that the sponge matured.) The flavor was still excellent, of course, but it didn’t have nearly the same souring and complexity. So, I’m beginning to think that a lot of the flavor comes from the first rise.

Next week I’ll make the doughs less slack and let them do the long and hot final rise. I believe that’ll let them fluff the same but should help them keep their form a bit better during the bake. I’m also thinking that next weekend I’ll make two loaves and let one do a first rise of about 3 hours and let the other go for 8 or so as a flavor test.

Anyway, keep up the bread stories TyTy. Now you’ve got me wanting to try some sourdough pancakes… :)

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Speaking of Bry's Head...

Sep 11, 02:21 AM · from the mouth of Jim

Shiny HeadIt simply inspires me to find a vat of oil and live out my hottest fantasies…

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Job Update Promising

Sep 8, 10:41 PM · from the mouth of Jim

Well, since I know that you’re all on the edges of your seats wondering… ;) The continuation of my employment is somewhat promising.

Maxtor pulled us in for a meeting and informed us of their plan. They’re going to in-house a bunch of the IT. The breakdown so far puts my team into a position of 9 people competing for 6 slots. Although that sounds a bit tight, it’s not as bad as you might imagine. We have two people on our team that have years of proven service as techs. that only moved to our team recently, so our assumption is that they’ll be offered jobs back as techs. Then, we have one guy that, unfortunately for him, has spent 4 years digging himself into a hole and probably won’t be offered a job.

That leaves me in a decent position. Of course there’s no gurantees other than taxes and death, but I’m hopeful. My “interview” is scheduled for Monday with Maxtor and they’re claiming to want to have this all wrapped up by the end of the month. They’ve also stated that they’re not going to look outside unless they can’t staff it from existing people, so it sounds like they probably already know who they want.

Anyway, so there ya go. Who knows, maybe I’ll end up being able to continue with Maxtor. The continuation of my paycheck will be welcome.


Comment [3]

My Yeasty Love-Child

Sep 8, 03:22 PM · from the mouth of Jim

Yay yon-Iakifer. Looks like you fixed the images. I could hug you and love you and call you George all day long. Anyway, so here’s a pic of my little lump of yeasty love that TyTy and I have been talking about.Rustic Loaf

Iak – Can you explain what the ‘jb_dsimage’ portion of the ‘txp:’ tag is? I couldn’t get my image to work until I copied the syntax off of your image article. The help stuff doesn’t make any sense and I don’t understand what your tag is doing. (Outside of making it work.)


Comment [2]

Yet another job update...

Sep 2, 01:25 PM · from the mouth of Jim

Congratulations Johnny boy and TyTy on your new jobs! Apparently this summer (or is it fall yet—I can’t tell around here) is the time for job activity.

In mid western news, my job life has been like a room full of monkeys with diarrhea. (Hey, on a fun note, you ever looked at the definition of diarrhea?)

About a week and a half ago, our management pulled us all into the afore-mentioned room and informed us that Maxtor had officially notified them that our account was terminated. Due to a 120 day contractual agreement, that put us at a termination date of December 17th. To make the day even better, they proceeded to tell us that there was no transition plan yet and that they basically had no idea what was happening. The only “gurantee is that we don’t have jobs as of that date.”

Strangely, however, Maxtor put up signs in our area on Tuesday inviting us to a Maxtor benefits meeting. We interpreted this as, quite literally, writing on the wall. EDS responded by sending out a request for a meeting on Wednesday to inform us that they still didn’t truly know what Maxtor was going to do with their long term IT, but that all of the contractual wrinkles of trying to get a job with Maxtor had been ironed out. This was good news, but still left us feeling like abandoned, used condoms.

With seemingly no internal EDS jobs in the region and no idea what Maxtor is planning, it was been a damn fun couple of weeks, needless to say. My sourdough starters are the only things keeping me sane. We may have a light at the end of the tunnel today; Maxtor sent out a meeting request this morning to go over their future IT plans at lunch, so hopefully I’ll have an update.


Comment [2]

Colonial Update

Aug 30, 01:34 PM · from the mouth of Jim

Two thriving colonies of yeast are planning to take over the Harris kitchen this beautiful day. Two jars of yeast that have been maturing over the last week were observed this morning to be swelling and stinking similarly to Tyler’s anus. In the “Yeast Daily” this morning, an article was submitted by an anonymous bacteria indicating that a take-over has been in the planning stages since late last evening.

Apparently the colonies were extremely energized after their feeding last evening and they conspired with the large, swelling lump of dough visiting the oven. The dough, containing youthful members of both colonies, had been mushed and folded over and over last night causing the yeast within it great agony and bitter feelings towards the kitchen.

The dough was moved to the refrigerator this morning in the hope that it would help to slow the take-over, but the public is skeptical that this pathetic move will succeed. After only an hour and a half in the refrigerator, the dough had been spotted swelling and preparing once again.

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