I have been using a plant propagator for my proofing which goes up to 28C fairly accurately, but I decided to buy a Brod & Taylor folding proofer after reading so many good reviews about it. The trouble is, I just can't get the temperature inside the box to match what I've set on the display. Today I decided to check the accuracy by putting a household LCD thermometer and a calibrated Thermapen in there (the household thermometer gets within 1/2 degree of the Thermapen, so is itself fairly accurate).
Firstly, the author of this post is not a professional baker, rather an enthusiast.
Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.
Hello all! I haven't been here in ages, but I've got another Pullman loaf question or two for you.
I live in Japan where most of the ovens for the home are electric and tiny. Not only that, but my particular oven is temperature challenged for some reason, so at the higher temps, it goes up to 210C and then jumps to 250C. There's no in-between. >_< I've checked the manual, and there does not seem to be a way around this, and we can't afford an expensive new oven right now, so I have to learn to live with it.
Hello. I recently just purchased the Vita-Mix dry container for milling grain. I freeze the grain so the temperature doesn't get too high, but even so to get a fine/finer grind I have to mill for about 1 min 20 sec. The flour seems quite warm. I have taken the temperature of the flour immediately after grinding, but I have been unable to find at which temperature the enzymes break down. Does anyone have any information on this?
After several nasty results years ago, I attempted yet again to bake a decent bread. I have had massive success...
I use a very wet dough and bake at 425 degrees for 30 minutes, then turn it for another 15-20 minutes.
Just one problem...
Obtaining the optimum temp of 200 degrees. I do one of two things...take it out about 198 degrees, or leave it in for what seems forever and if I'm lucky it reaches 200 degrees.
What should I do...lower the temp for longer or raise it.
I've been trying in vain to bake french bread here in the Philippines and it has never turned out to be anything worth eating. It always ends up yeasty, hard/rubber-like and small! Would shortening the rising time or decreasing the yeast amount work?