Anything too geeky to post about elsewhere.
Commercial bakers have customers to satisfy. Non-commercial bakers should first and
foremost strive to please themselves. Evaluating your work allows you to set up
guideposts to improve your performance.
Here is a simple list of bread qualities I use for evaluating my own breads. Feel free to modify it the way that suits you best.
Crust
Thickness | thin/thick/ hard/ soft |
The main picture shows the baked loaf.The insert presents the braided dough.
From: "The Art of Braiding Bread"
The main picture shows the baked loaf. The insert presents the braided dough.
From: "The Art of Braiding Bread"
The main picture shows a baked loaf. The insert presents braided dough.
From: "The Art of Braiding Bread"
http://myfoodaddress.blogspot.com/
In my small countertop oven I'm using water-filled tuna cans to humidify the oven cavity. Each can has an inside diameter of 3 3/16", for a surface area of about 8 sq. in. of water. The cans are placed on the oven floor near the heating elements. The oven thermometer is a Taylor TruTemp. It has been tested and found accurate in boiling water.
With no water vessels in the oven and the temperature control set to maximum, the oven achieves a temperature of approximately 450 F.
With one water vessel (8 sq. in.) the temperature reaches approximately 425 F.
The Three Pointed Maze Bread Braid
From: "The Art of Braiding Bread"
http:/myfoodaddress.blogspot.com
