Just found this word "fingerspitzengefuhl" (Imagine an umlaut over the 'u') in, of all places, Dutch flower bulb catalog. It is a German word mening "the feeling in the tips of your fingers." It is used by bulb growers to describe the way they tell when daffodil bulbs have been properly dried -- "matured," is how they put it -- for shipping. (Hint: The big box stores get 'em way too early.)
Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it *not* hot anywhere in the continental US?
This relatively recent article http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'...
G'day from Sydney. I am testing various Brioche Recipes over the next few months to find one I like the best. I made the recipe from Julia Childs book 'Baking with Julia' on page 43. The bricohe turned out well and I was pleased with the overall result. Nice crumb, texture, flavour but when mixing at the second stage (adding the sponge to the final ingredients) and mixing for 15 to 20 min, I had to add more flour than her recipe called for. I used a kitchen aid mixer as well. The final mix calls for 1 1/2 cups of flour. It was 2 a.m.
Here's a thought that might be helpful to us greenhorns, and perhaps give a bit of a hand to our beloved friend, the incredibly hardworking Floyd:
I'm just starting to experimnet with my new all-gas range with convection oven. I was wondering if others with convection ovens used the convection feature, or do you turn it off to bake bread? If using, do you adjust the temperature down 25 degrees as the manual states? I'm sure I'll try all of the variables, but it will take some time and I've got bread to bake for Easter. Knowing what others did would give me a good place to start.
I just made 3 french baguettes, and scored them on top. To give a more indepth insight this is what I did:
Just wondered if anyone is baking in, or is investigating, a used restaurant range? In the last 12 months I've twice blown out the electronic sensors in my not-very-old home Maytag. I've explored the Viking, Aga, Jenn-aire and KitchenAid models, but wonder if there might not be great value in a used commercial range. Would appreciate your thoughts.