It's way too hot to turn the oven on, and I had a crazy idea of baking bread in a crock pot. Is this even possible? Has anyone used ever baked bread this way?
The other day I stumbled upon this article. The article is a couple of years old, but it's still an interesting read because it talks about licensing issues on bakery products. Have any of you ever had any problems with this sort of thing?
Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.
Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This week, when my kitchen swayed between 80 and 85F, I made two more batches.
i´m trying to find a way, how to make nice, airy baguettes. Without success. Actually there is probably most troubles are somewhere between shaping and baking. I'm using white, high gluten 75% hydrated dough, mostly pre-fermented at fridge, once i´ve tryed Reinhart´s poolish baguettes. I have fully developement gluten. That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread. They are not nice, fluffy baguettes. And crust are not perfect to.
How i can do it at home?
I am working at a small bakery and we are expanding into wholesale accounts. One that we want in particular keeps asking us for a unique pastry, something customers can only get at this spot. I have a few ideas but was wondering what else is out there.
Does anyone have any good ideas for a pastry ideas that are unique? Can be anything from laminated pastries to muffins to yeast-leavened pastries. Use your imagination.
Round Two of the the Inside the Jewish Bakery baking challenge is officially under-way. Those of us involved in this challenge are attempting to bake our way through Stan Ginsberg and Norm Berg's excellent and recently-published book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." The challenge is being hosted here at the Fresh Loaf, under the "Challenges" forum header, and will go from this week until the end of July. We'll take an August recess, and come back for the third round in September.
I was wondering if anyone had any experience baking artisanal bread (read: sourdough, hearth-type breads) in a Rational Combination oven (e.g. http://combination-ovens.co.uk/)? If you have, I would love to hear about your experience and any tips and tricks you have for monitoring humidity and ensuring that crisp, thick outter crust.
I will be teaching a class on baking soon and wanted to gather what we all thought would be valuable to teach to beginners. Just curious as to what you all out there think is important to know and what you learned first and thought was invaluable to your baking skills. I have been baking at home for over four years now and am self taught. I want to make sure I am not missing anything important.