The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Catch-up

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Mebake's picture
Mebake

Catch-up

I've had a busy couple of weeks, and hadn't had the time to blog about my latest activities. 

Here it goes: I've completed my Pastry class in Shortcrust and pies some weeks back, and attended my Asessment in baked goods. I had to bake a fruit tart, and soft dinner rolls. Everything went alright, and the Chef approved my products. I have Chocolate classes left (next month), and i'll be done. 

On another note, i've been pretty occupied with upcoming crafts market which is due on Friday, February 14th. I've increased my capacity and expanded my list to include 3, instead of two bread types: 80% Rye with rye flour soaker, Whole Wheat multigrain, and Pain au levain. A total of 14 loaves of different sizes will be offered for sale on the Market.  This is a glimpse on how my products look like. Wish me luck :)

P.s: I've found a great way to use my new toaster oven for uncovered Pan loaves. I've encased the whole pan with two oven proof plastic  (the type used for roasting chicken) to create steam for the first 15 minutes- one from each side, as one isn't enough . Temperature should not exceed 200C , however. It worked!

Covered:

Uncovered

Khalid

 

Comments

Syd's picture
Syd

Great baking all around Khalid.  I especially like those pointy batards.  Nice shaping!  Good luck for the market and have fun at the chocolate class.

All the best,

Syd

Mebake's picture
Mebake

Thanks, Syd! haven't seen your posts for quite a while now.!I hope all is well with you.

Market is over now, i'll post about it later.

all the best!

dabrownman's picture
dabrownman

look fantastic Khalid and the e-pats are going to snap them up very quickly....you are going to wish you had 3 times as much to sell :-)  Lucy has been waiting forever for you to get into the chocolate phase of your classes and can't wait much longer to see some of the output..  Well done and

happy baking

Mebake's picture
Mebake

Awww, that cute apprentice of yours..Give her a good rub for me :)

As it turned out, only 3/4 of the loaves were sold; much to my delight! Ironic, but i had no bread left in my freezer. But, more on that later. 

Thanks alot, DA!

 

golgi70's picture
golgi70

Well done Khalid.  Chocolate is so much fun. I could make bon bons everydamy and have fun.  

people should feel honored to buy your breads.

Good luck

josh

Mebake's picture
Mebake

Thanks for the kind words, Josh! I'm looking forward to chocolate class.

What is bon-bon? 

All the best,

Janetcook's picture
Janetcook

Hi Khalid,

I love how you found a way to get steam in your toaster oven!  I had never thought of using those plastic bags for baking breads but now I am thinking they will work on the dark ryes too in my regular oven when I don't use a Pullman pan with a lid.  I sometimes make mini loaves (400g of dough or less) for people who can't finish a whole loaf) and have used aluminum foil to trap the steam but haven't been 100% satisfied with the results because it is kind of a hassle to get the foil on right but now you have given me a great new idea and I am excited to give it a try.  I haven't used a baking bag in years so it never would have crossed my  mind if you hadn't posted your discovery….You have made my day :)

So glad to read about your classes and that they are soon to end.  How nice to end on chocolate :)

Your market selling sounds like you have things well in order and your loaves look delicious.  I imagine you will sell out pretty quickly again and soon have your 'regulars' like Varda.  How exciting.

Thank you so much for sharing about your baking here.  I so enjoy reading about what you are up to.

Take Care,

Janet

Mebake's picture
Mebake

Many thanks, Janet!

Well, necessity is the mother of creation. toaster ovens are too leaky to trap any moisture, but i had that sorted out. covered pullman works perfectly in my toaster oven, though the final coloring of the de-moulded pan must take place in my convection oven.

I've seen few regulars, too :) not yet gathered a following as Varda, though. 

Thank you!

 

 

 

varda's picture
varda

Khalid,   Looks like you are very busy and your bread looks great.   Question about your steaming method.   Does the plastic have a name that I could search for?   No issue with it melting?   Sounds like it might be a good approach for my oven.   I have figured out a method of ensuring loaves expand but your method is intriguing.   Best of luck at the market!  -Varda

isand66's picture
isand66

I think Reynolds makes them for roasting vegetables and chickens.

Mebake's picture
Mebake

Thanks!  a bit too late to reply; Market's over, and Ian has already given the answer. As it happens, the roasting bag does not tolerate heat above 380 F, but it does not stick to your expanding loaf.

I've had fun at the Market. i'll blog about it soon.

 

Thanks, Varda!

 

isand66's picture
isand66

That's a great looking collection of baked goods Khalid and I'm sure you are going to sell out quickly.

Can't wait to hear about your chocolate class and happy to hear you have done well with your other classes.

Love that idea to steam the bread....it never fails what one can accomplish when one puts their mind to it!

Regards,
Ian

Mebake's picture
Mebake

Thanks, Ian!

Market was good, but the footfall wasn't as anticipated; may be due to Valentine ?

Chocolate is on March.

Thanks, my friend.

 

FlourChild's picture
FlourChild

What a great idea to use a roasting bag as a steam chamber!  So glad you posted.  Bread looks great, too, as always :)

Mebake's picture
Mebake

:) Many thanks to you FlourChild.

all the best

golgi70's picture
golgi70

They are molded chocolates with a thin chocolate shell and many fillings.  The shell can be dark white or milk.  Fillings are usually ganache or caramel but with endless variation. the molds come in all sorts of shapes. Lots of fun tempering chocolate. 

Josh

Mebake's picture
Mebake

Thanks, josh. Wow, looks like i'm in for some serious fun!