I bought these 18” long bread forms from a commercial equipment outlet. The first time I baked bread on them the bottom was almost no baked and I had to turn it up side down to complete the baking.

So I thought if I drill some holes on them, the air will circulate better and I will get a perfect baking. To the contrary, the second time the bottom of the bread was even less baked !!!

You can see the forms at this link, please note that I drill the holes and also added the end pieces because when the bread rises it was spilling over the ends.

http://s285.photobucket.com/albums/ll59/kolias/Bread%20Forms/

I also have an 18” diameter pizza baking tray which is the same colour / material as the bread forms and I get the same problem; the pizza comes out nice but the bottom is not baked properly. Perhaps it’s the colour of the material that reflects the heat?

Anyone with ideas why the bread / pizza is not baking at the bottom? My stove is a regular residential stove and never had any problem with baking before

 Thank you

I was looking for the Bosch Universal Plus mixer in a refurbished model, I had a computer crash recently, someone did respond and lost the email, if anyone knows where the Refurbished models are available, let me know. or if someone has a like new one for sale, I would consider that too.

   Thanks

   Chet

Hi all,

Am new here and it looks a fabulous site.

I seem to have a problem with all my bread.  Seems the yeast is working well and I get no problem with doubling but a free-standing loaf will spread out rather than rise up and one in a tin will fall over the sides rather than become domed.

I have several standard mixes and I use a kenwood chef with a dough hook but am unsure how long I should be mixing for.  Can anyone help please.

Thanks

Found this little gem today ...

An inside look into Sonoma Valley baker Mike [the bejkr] Zakowski's process. Zakowski, of Sonoma's Artisan Bakery, is one of three members of team USA which has secured its place at the famed Coupe du Monde de la Boulangerie (World Cup of Baking), which will take place in Paris in 2012. Zakowski also bakes bread out of his home shop which he sells direct-to-consumers at Sonoma Valley farmers markets.

http://youtu.be/tdRMaDLQLm4

Cheers,
Phil

Hi all, I am looking for a recipe for a vietnamese baguette. Here are the characteristics i am looking for:

Thin, shiny crust, that cracks into thousands of pieces when bitten into....

Soft, billowy, pillowy inside....

Any assistance would be greatly appreciated.

Greetings all,

Lately, I've been thinking about trying a pumpernickel recipe. I have only been baking for about a month now so I was wondering the difficulty level of pumpernickel. If it's not too diffictul, does anyone have, or knows of, a good recipe? Thanks!

Cheers,

Nersh

I made Pecan Sticky Buns for the first time yesterday and wanted to share some pics with you. I was very happy with the way they turned out. I used Artisan Bread in 5 recipe for sticky buns,  which I got from their book and is also on the Internet. I tweaked the recipe a little to cut down on eggs and sugar. In their book, they use the Challah dough recipe.

just made king arthurs hambergers buns, they seem to be a little heavy.  Can you tell me why?

i have been making french bread, i follow the recipes and use a generous amount of salt - however, no matter what i do, my bread never tastes like the french bread i get in the store or at a restaurant. in fact, it basically has no flavor whatsoever.  my first attempt at sourdough yesterday was a big failure (i was expecting this) but even that bread had no flavor whatsoever.  

i dont quite understand what the problem is, if i am using salt, why is there no flavor? i use grey sea salt.

if anyone has an idea of what the problem may be, i would greatly appreciate some feedback. 

We pulled out Grandma's recipe of 60+ years ago and used instant yeast vs the live she used.  Ingredients all the same, flour, water, salt, yeast, but no sugar.  Baked at 350 for 1 hour, makes 2 regular size loaves.  But, the bread is coming out cakey, got any ideas why????  It was never cakey when she made it.  Thanks