I've been making some good loaves with 100% white flour, 70% hydration (no additives). I decided to experiment with using the same dough making rolls, with mixed results (see photo), baking them at 200deg C for 30 minutes. On one dimension they are fine (good crumb inside) but the crust was a bit hard, so next time I'll do it at 180deg. The other thing is that when I put it on the tray to rise, they tend to slump, and the finished product looks a little odd. I'm used to using a banneton with a dutch oven, so this is new territory. Any hints that you can suggest?
What are the flaky wafers served with ice cream? Round, flat, and separated into wedges.
Can they be made at home?
In an electric deck oven with stones, are the bottom and top elements in direct contact with the underneath of the lower stone and the top of the upper stone?
Reason for asking is that my domestic oven has top and bottom heat and I wonder if I were to sit my bakestone directly on the floor of the oven, would it emulate the way a deck oven heats, at least at the bottom?
This is my first post so apologies if I make any FL forum faux pas. This weekend I decided to bake my first ever panettone. I decided to use the formula that mwilson posted for "perfect panettone" but almost immediately ran into trouble. I couldn't find the method to go along with it so I aimed to form a dough with the lievito Madre, flour and water before adding eggs, sugar and finally butter. I had refreshed my lievito Madre 3times and it did triple in volume in the last refreshment.
So... I’ve been baking sandwich bread for a few months now and think I’m getting pretty good at it lol.... but I had the strangest thing happen the other day!!
I’m used to waiting around 1 1/2 hours for my dough to rise and double in size — both on the first rise and the second.. I usually use a little bit of black strap molasses or agave to feed the yeast, and I sweeten the dough with stevia and Erythritol. Usually the amounts look like this:
1/2 Tbsp black strap molasses or agave nectar
2 drops liquid stevia