The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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brshoemak's picture

Non-browning crust in cast iron

July 27, 2014 - 9:03am -- brshoemak

Just recently switched to cast iron loaf pans, which are terrific compared to cheapo metal loaf pans IMO. The problem I am having is that while the top of the loaves are nice and brown, the sides touching the cast iron are soft, white, and bordering on soggy.  I'm wondering if it has to do with the prepping of the the pans (not talking about seasoning cast iron, because that's fine).

jvlin's picture

Please help - my cake donuts are still too dense.. as well as other problems!

July 25, 2014 - 6:15pm -- jvlin

Hi everyone. I'm trying to imitate a chewy tapioca donut that they have in Japan/Korea/Taiwan, but it's been nearly impossible for me to do. I've tried nearly everything, and my donuts always turn out dense. And because of the high starch content in the donut, they end up turning rock hard overnight. I really have no idea how to make them, and my business is hinging on getting these donuts right.

alfanso's picture

tips and crusts - photo collage

June 20, 2014 - 9:42am -- alfanso

Hi folks,

I rarely contribute to the forum, mostly just watch and try to glean info from the crew here.  I had worked as an apprentice in a well known small bakery, after retirement, part-time for a few years and then left about a half dozen years ago.  I started home baking at the end of last summer after that hiatus of years off, and after a while decided to concentrate exclusively on baguettes.  I wanted to get a few reliable commercial yeast (IDY) formulas as well as a few SD formulas down, and as we all know, practice makes (kind of) perfect.


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