Pain Rustique with chili piquin

Made some legit loaves of spicy bread today. The temperatures have radically reduced here and the highs have been mostly in the 80s. That makes baking significantly easier when the temperature in the house is as low as it is these days.

A few weeks back I ordered a large deck oven, a 20 liter mixer, and a proofing fridge. None of which has been delivered, but at least the mixer has arrived to Hermosillo and I hope to get it delivered to the house this week. The proofing fridge will make controlling temperatures much less of a battle. And the deck oven will allow me to bake 12 to 16 loaves at a time, rather than the single loaves I’m currently capable of doing with our house oven (45 minutes per loaf). The new deck oven also gets substantially hotter (700 farenheit) which will be a nice upgrade.

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Beto had a kid

Beto has been seen as a member of the family for decades. I have known him about 15 years myself. He’s a good guy that used to live near us in Tucson and who, for the last 6 years, has lived near us here in HMO. A month ago he became a father to a little girl. We had the opportunity to visit him and his new family last night.

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Bike ride

We recently bought an additional vehicle for the house we could use to transport things easier than with what we currently have. In theory, it will replace my Jeep should we sell it.

Today we put it to the test transporting our bikes and dogs. It worked out great.

There’s a place not too far from the house, that is somewhat remote and unpopulated. It was a great place to ride our bikes and let the dogs run free.

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Eye exam

Had my eyes checked this week to update prescription for glasses. I am losing my near-sightedness with contacts.

I am considering having corrective surgery.

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Gab 36 bday

Gab’s 36th bday last Friday. He had a pretty sweet party at his house. All of which included a great cover band with a spectacular inventory of 80s and 90s songs. And the food was amazing.

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20 Sundays and a new location!

Today was a really special day for us. Not only have we been meeting 4:20 Sundays, or 5 months, but we also have a new location.

We’re very excited about the new location and quite please that it is only about 2 minutes from the house.

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Chile de Arbol

Going to make some more pain rustique today with poolish made last night. After 14 hours, I put the poolish in the fridge as I had errands to run this morning. But as I learned last time, that radically reduces the temperature of the preferment so when added to the dough I’m getting a dough temperature of 60 degrees. I need 77.5 degrees.

So I attempted to raise the temperature by putting the bowl outside. After about 2 minutes, the dough temperature move from 60 to 77. I brought the bowl back inside, in fear that it would get too hot. As a result, the dough temperature lowered again back to 73.

The initial plan was to substitute garlic with shallots. I saw a bag of shallots next to bags of garlic last night at the grocery store and I thought it looked like a head of garlic but bigger and that perhaps it might be a fun alternative. Although, shallots are significantly more expensive than garlic.

As it turns out, shallots are more like onions than they are like garlic. As such, I wasn’t sure how to integrate it into the bread. Therefore I scrapped that idea, and went with a head of garlic. Before being peeled, an average head of garlic weighs around 40 grams. After peeling it, it weighs 30 grams. After the garlic is pressed, that is further reduced to 17.3 grams.

Today, rather than using chiltepin, I’m going to experiment with a much cheaper alternative: chile del arbol. Chiltepin has 50,000 to 100,000 Scoville units. Whereas Chile Del Arbol has 15,000 to 30,000 Scoville units. To compensate, I’m going to use twice as much Chile to see if that will put us in the same ballpark regarding heat.

After 40 minutes of autolyse, the dough is still too cold, dropping to 67. I out it back outside.

The surface temperature outside is over a hundred twenty degrees, so you wouldn’t think it needs to sit outside for very long.

My autolyse was an hour, before adding ingredients. 40 grams of chile might be far too much.

After the initial mix, the door was looking really good and the dough temperature is just about perfect.

Something came up unexpectedly between the final stretch and pull and final ferment, a delay of maybe 10 to 15 minutes. I’m hoping that does not create a problem.

In she goes.

50 minutes later:

This bread was barely edible it is so incredibly hot. My eyes were watering and my mouth scortched. This will probably appeal to a beer-drinking context with guys that like it really hot. The pepper itself has a smokey taste and it a nice distinctive to chiltepin. The bread turned a darker hue, somewhat reddish.

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Resting with Scout

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Barriquero Norte

This is my place for a spectacular steak and potatoes and asparagus and chilies. I love it so much.

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We are still in the triple digits as we had mid-september. The best remedy for such thing seems to be a day at the beach. Everyone here loves it, except Tila.

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