The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baparoma vs. ??

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SeligmansDog's picture
SeligmansDog

Baparoma vs. ??

I finally found a Baparoma on Ebay, paid too much, but I'm in heaven.  Here's a post of my results from my food site, webercam.com. 


It's a cool pan, too bad about the size limitation.  My question to you all is:  Has anyone that has one of these tried anything to make an equivalent baguette and found the results just as good?  Does anyone know if a simple inverted pan on a flat sheet (or anything else)  give the same result? 


Oh the shine, the mosaic of thin crust was just wonderful.  My 8 yo daughter couldn't stop eating it. 


Thanks, Dave

Chuck's picture
Chuck

As no Baparoma users have replied yet, I'll wade in here even though I've never managed to have access to Baparoma pans.


My impression from following TFL over the past year is that it is possible to bake loaves that are at least as good as the Baparoma ones if everything is exactly right. But that's seldom the case, especially not for recent bakers. As far as techniques and tips of the "just do this and all will be well" variety, nothing competes very well with Baparoma pans.


The bread equivalent of "earning your spurs" seems to be to make a really good baguette without using a Baparoma pan. But just because doing so makes for a great competition doesn't imply it makes better bread.


(My impression is Baparomas are not all that popular simply because they're almost impossible to obtain at anything like a reasonable price. You're very lucky:-)

SeligmansDog's picture
SeligmansDog

Thanks for comment Chuck, much appreciated.


I did try one type of Baparoma mod this morning:



It's a simple sheet pan, a thin sheet of stainless steel, called a vegetable topper (used for grilling veggies at Lowe's $3) that I bent into a wavy thing and a foil cap. I only tried once this morning with 3 130 g demi baguettes. Pretty darn tasty, but I removed the cap a little too soon and didn't get the crackly surface. A pretty cheap substitute for the infamous Baparoma. Should be fun to continue its development.

flourgirl51's picture
flourgirl51

My loaves that I baked in the Baparoma didn't come out as large as yours. I was a bit disappointed. Did you use the recipe that came with the pan?
I would like to make a nice full loaf like yours. Any advice?

KMIAA's picture
KMIAA

I have 2 of these pans, but haven't used them yet.  Have been meaning to get to the recipe in the manual and try them out, but haven't had the time.  Do you like the pan and the bread it makes?  Did you follow the recipe from the booklet?

SeligmansDog's picture
SeligmansDog

@flourgirl51  I used the exact recipe that came with it, for my scale: 180 g water, 300 g unbleached white flour, 5 g salt, yeast 7 g, but, and I'll probably catch hell for this, I really, really like instant active dry yeast.  I don't use it for the speed, I get better volume with it.  And, it was sublime.  Oh, and I always use small packs, never bulk.  Bulk over time behaves differently.  I don't have rigorous controls for this, just qualitative observations.  Best of luck!

Dave

KMIAA's picture
KMIAA

when I use yeast, instant is the only type I use.  Have no problems with bulk buying.  I put the yeast in the freezer and have no problems whatsoever when baking with it.

Chuck's picture
Chuck

...never bulk.  Bulk over time behaves differently...

Very weird, and seems to be contrary to everything anybody has experienced on this long thread about types of yeast. (I wonder if you're paying the huge price differential for packets rather than bulk bricks unnecessarily:-)

Can you tell us exactly what "differently" means, and can you tell us the specific brand of yeast, and where you bought it? And was it packaged in foil as a vacuum packed brick, or some other way?

Also, how did you store the bulk yeast? In the refrigerator? In the freezer? In the cupboard? In a screw top jar? In an open container? In a baggie?

jcking's picture
jcking

The biggest enemy of active and instant dry yeast is H2O.

Jim

SeligmansDog's picture
SeligmansDog

This is one of those no win situations that drive me away from forums.

I notice differences in volume of the final loaf when using aged yeast vs new in packets.  

It's as simple as saying I don't believe in god because there's no proof.  There's a shit storm of people who will come at you nonstop saying you're wrong and there'll be a minority who agree, but in the end, no consensus will be reached and the smug ones who took the time to comment will go back to their curmudgeonly ways not interested in your reasons and the whole thread will be a bust.  I simply reported to the person who queried "mine didn't have the same volume (or something like that)" and I wrote what I did.  I'm out of here.  Have fun with this.

sugarandspice's picture
sugarandspice

i purchased one of these pans today in a life line store for $5.00 i must of been lucky

tangoempress's picture
tangoempress

I have been totally disappointed with my Baparoma - so have it on Ebay - I found the Baparoma recipe made a pretty loaf but the flavor to me was lack luster compared to a longer fermentation process.  I do have an oven that has become very temperamental of late but I tried several different recipes in the steam baker but they were not the glorious caramelized surfaces I was used to seeing.  It could be that my set up isn't quite right, oven isn't hot enough etc., or I am missing something altogether.   Anyway my frustration might be someone else's joy. 

SeligmansDog's picture
SeligmansDog

Sorry for my tirade.  I value this community more than my melt down shows.  I missed this place.  Please accept my apologies all and thanks for your comments when you were just trying to help.

 

Dave