The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Misc.

Anything else that you want to post here that doesn't seem to have a home

Moe C's picture

Oven mitts

March 27, 2024 - 1:05pm -- Moe C
Forums: 

It's funny how one will go along for years using utensils or tools that are adequate, but not perfect for the job, and not think too much about it.

When I was a kid cooking & baking, I don't recall even having pot holders or oven mitts. We used a dish towel to remove hot items from the oven. For all my adult life, I've used oven mitts. I acquired a silicone oven mitt which is just clumsy. Oven mitts are clumsy, too, and I keep burning them. I wondered if there were oven gloves. Well, of course there are!

PNWguy's picture

Baking at Sea Level

March 21, 2024 - 10:50am -- PNWguy
Forums: 

I live on an island in Puget Sound at an elevation of 200 feet. I have been baking sourdough bread for the last 4 years and have found that it takes longer for my bulk fermentation than stated in most recipes. I thought at first I was just not doing something correctly since it took 2 to 4 hours longer to ferment than stated in the recipes I was using.

Now I think elevation is the culprit and I just adjust my baking schedule to compensate. I make excellent sourdough it just takes a little longer. Pie crusts and other baking appears  to be unaffected.

Moe C's picture

Pizza stone kapow!

March 15, 2024 - 12:31pm -- Moe C
Forums: 

My ceramic pizza stone broke in the oven. Fortunately, I was able to slide the pie over enough to keep the toppings in place. Turns out, max temp should be 450° and mine was 550°. I might have known that at one time, hard to say.

Time to look for another stone that will withstand 550°. I can't justify the price of steel for an occasional pizza, and the days of having a handy hubby with connections to metalworkers & scrap dealers are long gone. I'll have to work something out, because 550° makes a darn fine pizza in a kitchen oven.

kimmy5500's picture

Inclusion Sourdough help

March 4, 2024 - 10:18am -- kimmy5500
Forums: 

Any one out there can help me with my cheddar / jalapeno inclusion in my sourdough, has  no oven spring.

I am using a high protein flour and on the last fold add the dry cheddar and dry jalapeno , let is rise and bulk ferment lot of  gas bubbles , once it sit in the cold fridge is flat, what am I doing wrong? 

 

 

mawlovesbsd's picture

Gifting Sourdough Boules - How many days can you wait?

February 11, 2024 - 7:38am -- mawlovesbsd
Forums: 

Hi there...this may be a dumb question, but I want to give some sourdough boules as Valentine's Day gifts. I am baking some early Monday morning. Is it too long to wait to give them away on Wednesday? Would love ideas on how others gift fresh bread. How do you store it until you give it away? How do you package it? ANY advice would be greatly appreciated! Thank You!

seasidejess's picture

Post your fails

February 7, 2024 - 12:48am -- seasidejess
Forums: 

Hi guys, this is just for fun.

Since I'm a wildly creative person I do a lot of weird stuff,  some of which works out. Some....eh.... not so much. 

I was trying to scale a recipe down to fit into these tiny Fat Daddio's loaf pans and I messed up the math.  The bread actually came out great but boy were these ugly!!

If you have a photo of something that didn't work, drop it here.  Let's make a thread with all the weirdest and ugliest things we've made.

 

Pages

Subscribe to RSS - Misc.