The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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pumpkinpapa's picture

Thermapen

February 19, 2007 - 9:48am -- pumpkinpapa

I have a friend who needs a lot of par baked bread on hand but I have been having difficulty getting the bread out at 90% baked, usually 180 F. My thermometer takes about 20 seconds or longer to show the temperature and with differing temperatures in the kitchens it's all across the scale unfortunately.

So I am looking at a Thermapen, it is expensive (120.00 CAD) but it measures temp in 4 seconds and has a good range too, -50 to +570 F.

Uisgea's picture

White chocolate-banana bread pudding

February 17, 2007 - 11:32pm -- Uisgea

Greetings, all.

 

I'm new here, and thought that I'd introduce myself by sharing a recipe. It comes from my friend Big Al Brooks, who, I think, got it while he was working at a fancy-pants restaurant called Anthem, outside Phoenix. It's very, very easy, and everyone I know loves it.

 

Big Al's White Chocolate-Banana Bread Pudding

 

First, make the banana bread.

 

Set your oven at 350 F.

 

Whip four very ripe bananas with a cup and a quarter of sugar. That being done, whip in a third of a pound of soft butter. I have never quite been able to measure a third of a pound accurately, but the recipe hasn't ever suffered for it. Now, whip in two eggs and a teaspoon of vanilla extract. Make sure that each ingredient is well-whipped-in before adding the next one. Now, separately, sift together a cup and a half of all-purpose flour, a half teaspoon of salt, and a teaspoon and a half of baking soda. Blend the dry ingredients well into the wet ingredients, and then glomp the entire resulting mess into a nine-inch loaf pan, and let 'er rip in your 350 F oven for about an hour. Nota bene: Big Al's recipe calls for one nine-inch loaf pan, but I have always used four mini loaf pans without detriment.

pumpkinpapa's picture

How big is a batch?

January 9, 2007 - 6:58am -- pumpkinpapa
Forums: 

I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...

So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!

 

Happy baking!

zorra's picture
zorra

I like these Italian rolls. Nice shaped and great in taste!

Pane Biove

250 g flour
8 g fresh yeast
5 g salt
20 g lard
1/2 TL honey
~130 g water

How to shape them you find on my blog: http://kochtopf.twoday.net/stories/2958191/

zorra's picture
zorra

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German: http://kochtopf.twoday.net/stories/2841127/

KazaKhan's picture
KazaKhan

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns. I wasn't sure at first if it was going to work out today trying a sponge and bulk ferment. So no bread improver and less yeast than usual. I started mixing the sponge at 12:30 and the first loaf was into the oven at 4:00. Now that I'm using two cast iron trays on the bottom of the oven to which I add a tray of ice between them, I'm getting a very nice bloom. Despite the ugliness of the buns they were quite nice. I couldn't post a picture of the loafs crumb, I've used up my monthly quota at flickr :-(

Flax PlaitNice Bloom Choc-Chip Hot Cross BunsBaguette & Pieces Flax Seed Crumb

KazaKhan's picture
KazaKhan

Monday...
Preferment

Tuesday...
2nd

Wednesday...
Pizza

Thursday...
Bread

Friday..
Cake

Sunday...
PizzaMore BreadCrumb

KazaKhan's picture
KazaKhan

I started out on Saturday morning creating a fresh starter using 75% water to flour.

I moved on to a lunch loaf and a couple of baguettes.
Lunch Loaf & BaguettesCrumb

On Sunday it was a four strand platt, a lunch loaf and a couple more baguettes, however when proofing the platt dropped on to the baguettes. One baguette survived and the other was put aside to use for pizza later on in the day. The little bread roll was by my two year old daughter. I forgot to take a photo of the finished platt, I took it to my parents place to eat while watching some football it only lasted 15 minutes. I also forgot to take a photo of the finished pizzas, they were thoroughly enjoyed as well :-)
Four Strand PlattLunch Loaf & BaguetteDead BaguettePizza Base

I also added some malt to my starter in the morning which resulted in quite a lot of activity by the afternoon. (Images deleted...)
I suppose it doesn't look like much but I spent all weekend making and eating bread...

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