The Old Kitchen After

I tried to make the new kitchen work in the original space. Before pictures and post here. Then I expanded into the next room. It was okay, but there were many inklings things were not right. I was weary and ready to 'settle' for a kitchen across the entire back of the house, but the bid was way over budget.  I tried relocating the kitchen into the space on the left side of the hall. It worked perfectly and saved a little on the budget without 'settling'. Ha, ha!  At least at first. Here is the result. I apologize for the picture quality. The images will be replaced when better ones are available. A photographer I am not! The Old Kitchen Bakery will be posted separately soon.

Architect:  Mary Elen Rudisel-Jordan 
General Contractor: D & C Construction

Cabinets: Kline Cabinetmakers quatersawn oak with burnt sugar stain.  

Countertops: The Stone Studio Santa Renta Vaneta soapstone (tormenta)

Sinks: Belle Foret  F4KIT 30'' and  F3KIT 24''

Faucets: Chicago wall mount with spray at clean up sink, Kohler Vanetta at prep sink, 
Pot Filler: Belle Foret 

Appliances:

• Induction Cooktop: Miele KM5773-36 inch 
• Dishwasher:  Miele Inspira G 1181 fully integrated
• Refrigerator: Samsung Quatro (sic)
• Modernaire 600 CFM vent
• Microwave: Panasonic
• Garbage disposal: batch feed insinkerator
• Double Ovens in the bakery (see The Old Bakery): GE Monogram

****I do not recommend these GE Monogram ovens.*****

Floor: white oak, custom stain, Street Shoe finish

Lights: Hinkley Mayflower Collection

Windows: Kolbe & Kolbe

Antique Doors: locally salvage quartersawn oak 

Hardware: Horton Brasssses Victorian knobs and pulls

Floor Vent Covers: House of Antique Hardware

North/top: cooktop wall
South/bottom: clean up wall, dishwasher, dish storage
West/left: refrigerator wall
East/right: Keeping Room not shown

Looking west from the Keeping Room

Looking northeast toward Main Street and side yard.

Looking southeast.
Doors to the hall at each end of the cabinet run.

Looking east.  Dishwasher to the left of the sink.
The backsplash is a work in progress. The matte board is temporary-trying to settle on something I like.

China cabinet.
Everyday dishes and flatware in drawers below.
Dishwasher to the right.

Breakfast station and food storage.

Looking west. Door to the hall at left.

Doorway into bakery and to garage at right.

Cutting board is prep space.

Cabinet next to refrigerator.
Tea, coffee, mugs, glasses , tea pots, French presses, and insulated liquid storage in the tin cupboard.
Food storage wraps, containers, baking dishes on the base cabinets.

Cooktop, pot and pan storage.
Looking north northwest.
Door to the left to the bakery and garage.

~~ Watch for more to come ~~

The Old Bakery (There is a sneak peek beyond the door by the cooktop.)

The Keeping Room

What is in the cupboards? 

Plans for the original kitchen space

Probing Bread

Today was a Rhome day. (See previous post.)

We consulted, commiserated and crabbed about our 

GE Monogram ovens 

for months in an attempt to get the baking results we expected
from the ovens. One frustration was/is uneven baking. 

Neither of us managed to get the ovens to perform to our satisfaction.

She successfully got GE to buy back her ovens.
Sadly, I did not have the same blessing. 

She now has Wolf ovens, and recently she discovered the probe could
be used for bread.  Her blog post is here. I was anxious to give it a try
today with Potato Bread.

I began intending to follow her instructions. But, I was anxious to put the 

probe in the bread and tried inserting it after 7 minutes of baking. 

The bread structure did not hold the probe.
It made a sizable hole.

After baking the bread about 10 minutes,
I inserted the probe in the upper hole.
The bread reached 200 degrees internal temperature
on both the probe and the instant read thermometer.
This is how the bread turned out.

I will definitely use that technique again. 

Thanks, Rhome.