I just got a new bread machine and am having a hard time finding recipes for it. It makes a 2, 2.5 and 3 pound loaf. Most of the recipes on the internet don't tell me how many pounds they make and most of the good ones are to small. I was wondering how ou go about converting a 1.5 lb loaf into a 2 or 3 lb loaf. Any help would be appriciated
I'm looking into buying an oval dutch oven specifically for baking bread, so I was wondering if there was any experience on this forum that I could benefit from. I have two questions on my mind:
1. What effect does an enamel coating have on the crust vs. an uncoated cast iron dutch oven? I know that uncoated DOs tend to scorch more easily, but does a coating affect other attributes of the crust, such as how thick it is, or how crispy it is?
So i was mulling over baking techniques and adding a few things together. Namely:
- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.
- heating a small space is cheaper and quicker than heating a large space.
- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.