I have a Sharp Micro/conv. oven  The manual says use low mix bake for bread/rolls . It also will let you put in a different temp than the 325 Degree normal and time. My recipes calls for pre heat. Sharp manual says no pre heat needed.  I have tried 40-50 lbs of flour over the last 4-5 months and have never got a good loaf of bread no matter what way I bake. convection alone or combo from manual.

Has any one had any luck . I lower temp25 degrees if convection only.

Did nothing but change the temp and on the low bake side . So discouraging. Sharp technical knew less that I did after a long conversation with no answers.

Thanks for reading my post and any help would more than be appreciated books or stand alone recipe for any kind of bread in a conv/microwave combination oven that I can at least try. I just am not sure if it is a operator problem with lack of knowledge on how to read after 70 plus years.

Thanks

Mr. Bob

www.siemann.us

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I've just acquired two pieces of slate to use in my ovens for baking bread and pizza.  I'll have them cut to size 14" X 22" today (my ovens are 24" wide).  That will give me an inch + all around.  My question...........Do any of you leave your stones in your oven all the time, or does the repeated expanding and contracting with the heating and cooling lead to their break down?  Also, do the stones impede or alter in a negative way anything else I would cook in the ovens? 

I have a whole slew of grands, and I'm really excited about being able to make two pizzas at a time in each oven.  On the other hand, I'm having visions of my poor old granny back hoisting those things in and out.  I do have a close to the oven storage place for them if needed.  They'll stand on end between a deep freeze and the wall.  I guess I should ask if that's OK, too, or should they be stored flat?

Syb

looking for opinions on wicker or cane (or some other material) for proofing baskets, especially for high hydration dough where it might have a tendancy to stick.   also, while i am at it,  any way to test for protien content in my fresh ground wheat flour.  i have some that says spring, some spring white, and some hard red.  is it just understood what the levels are or can i measure it somehow.  thanks, mike

Good morning all!

I want to invest in brotforms/bannetons. Know anywhere I can buy them inexpensively or even used. And does anyone have any suggestions as to which type works best, plastic or willow? I made a country style hearth from Daniel Leader's Bread alone. It came out very well. I just need more bannetons to bake more bread.

Thanks,

Chuppy

Having an issue with my DLX. The pin that holds the roller in place is sticking really badly, to the point where I have had to use pliers to extract it. I've cleaned the pin, I've cleaned the hole (it is about .45 caliber appently....). I've tried to lube it with vegetable oil. I've tried it dry, and the darn thing just sticks horribly. Has anyone had this problem? Is there a fix?

Hello,

Bed, Bath, and Beyond is showing two spiral dough hooks. One is the burnished model KN256BDH at $19.99, and the other is the coated model KNS256CDH at $17.99.

I am aware of the warnings about not using it on any machine for which it wasn't intended but I'm willing to risk it because the problem with the dough climbing up the "C" hook is driving me crazy and if my Pro 6 burns out as a result of using the spiral hook I really don't care because I hate the machine the way it presently functions.

So, does anyone know the advantage of one over the other of these two dough hooks offered by BBB.  The fact that one is "coated" might imply that there would be less chance of anything sticking to it, and yet that one sells for less money than the burnished one, so that leaves me with the question as to which one is the better choice for yeasted dough?

Any input on this would be most appreciated.

Mitch

Update 09/21/09

Well I took the plunge and ordered the burnished spiral dough hook from BBB the other day.  It arrived within a few days and I tried it out today with a formula I've been using that utilizes bread flour, whole wheat flour, rye flour, vital wheat gluten, a biga made with some of the bread flour and an autolyse made with some of the whole wheat flour.  The total weight of these ingredients was 450g / 1 pound, which is half of what the Pro 6 supposedly can handle with these types of ingredients.  The spiral dough hook worked like a charm and the dough did NOT climb the hook, as opposed to what it did last week with the "C" hook -- nor did the mixer give any indication of laboring.  For this experiment I limited it to one batch because I figured if it couldn't handle this why try something even more demanding.  Next time I will try with a double batch because I don't have the time or inclination to do one batch at a time.  If it can't handle the double batch it will be time for me to consider a new mixer, possibly/probably the Electrolux DLX, even though I hate to spend so much money. I'll post the outcome of the double batch for anyone who might be interested.

Two points:

The mixer ran for about 3 minutes at the lowest setting and about another 3 minutes on setting #2.

BBB has the wrong model number on its website for the burnished spiral dough hook.  They are showing it as KN256BDH when it is really KNS256BDH.  The photo is correct; it's the model number that's wrong.  I ordered the item as shown and got the one in the photo, which, of course, is what I wanted.

Mitch

Update 10/3/09

I forgot to say above that the dry ingredients also included cooked oatmeal and toasted rolled oats and that the total of all of the dry ingredients was approximately 450g.  A few days ago I made a double batch, which totaled approximately 940g of dry ingredients (and a total dough batch weight of approximately 1600g) and the spiral dough hook worked fine, the dough didn't climb up the hook, and the machine did not overheat or appear to be having any problem at all.  I ran it for 2-1/2 minutes on Stir and 4 minutes on speed #2 and wound up with a nicely developed dough.

Mitch

Has anyone tried baking artisan bread in a spring-form?

A smaller spring form lined with parchment, also used for final fermentation ?  Or would the metal bottom scorch the bread ?

Thanks all for any input !

I've been going through thermometers like crazy, looking for a recomendation for something that works well and isn't too expensive.

I had a CDN that I liked pretty well, but I lost somewhere. Nobody sells them locally, so I bought the only thing I could find, a Polder, which is just awful. Takes over a minute to reach temp, and tonight it broke. Just bought a generic at Wal Mart, as well as a dial thermometer as a back up, but am interested in any recommendations for a fast and not crazy expensive probe.

Hi all,

I am new to this site, I am French Canadian living in the Ottawa area.  I have been baking bread with a bread machine for a few years.   I discovered it earlier this summer and it convinced me to bake more bread.  Because of the rave review of Reinhard's book on this site, I  bought the BBA and the Whole Grain Bread. 

I am now planning on investing in a stand mixer.  I understand that some model have grinder attachment that you can buy to mill your own flour.  Which brand/model have that option?  Is there any brand/model that have a pasta attachment?  I am not ready to buy for now but I am looking at my option. 

For health reasons, I am going gluten free for a little while, once I have more information from my doctor and if gluten free is becoming a permanent diet, I will invest in this new toy in the short term. 

Thanks!

Frenchfrog