The cloistered cook ... volume CV19a
Got the new Boule [Staub] and am merrily baking bread ...
my second loaf was super hydrated ... and probably needed a smidge more time in the CI, but it had the flavor and texture we liked. It toasts wonderfully.
I also broiled some boneless chicken thighs, cut them into manly sized bites and treated them like wings and popped them back in the oven for a few ... cheaper than wings these days, and hits the spot. I coat mine with butter and Mai Ploy sweet chili sauce.
What are YOU doing. Any experimenting?