The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how to get the most out of oven space?

browndog's picture
browndog

how to get the most out of oven space?

 

(This is a continuation of a discussion started here.)

I was starting to feel guilty hijacking weaverhouse's beautiful sourdough thread, xma, so I thought we could step over here. I agree about the potential for pan size--fantes carries a couple types of $7 7x I think 9 cookie sheet, you might take a look at that. I quite like their selection and service, I use them often when I want kitcheny stuff. I've just started baking my rounds on seperate sheets, a 12" pizza pan and my 10" cast iron griddle. It's working well for just the two, and there's still enough room to pop a bowl over them if I want.

The fresh loaf is so terrific--Asian, huh? and tiny? Well, me too, 5'1" right after a good stretch. I saw a movie (all right, I admit. Shaolin Soccer, it was) where an Asian, Chinese in this case, steamed bun featured somewhat prominently in the script. The bun was a kneaded white bread sort of thing, it looked delicious, though as you say, who connects bread with Asia?

Comments

browndog's picture
browndog

Thanks, xma, I may give those a whirl, I don't believe I could buy one within a hundred miles (though I don't get out much.) I have a good-sized steamer that has a couple little vents you can crack, maybe that would solve the dripping problem. Yes, I suppose for you it would be like baking your own baguettes in France, why bother?

Chinese sourdough--I'm sure there would be a person or two here ready to roll up their sleeves and have at it!

Yes, I agree you wouldn't want brownie pans. The sheets I saw were flat. Good luck on your quest, anyway. If I steam some buns I'll let you know how they turn out.--If one happens to be vegetarian, what would you suggest they go with?

weavershouse's picture
weavershouse

No need to apologize. I didn't mind and if you two are coming over here, I'm coming too! 

Are you both talking about the steamed buns Floyd posted back in February or are you talking about something else? Whatever, they sound yummy.

browndog, I don't get out much either and that's fine with me but today my husband dragged me out to get my drivers license renewed. Glad he did and glad that's over.                                                                                                weavershouse

browndog's picture
browndog

Weavershouse, that's funny! ..Can't you do it by mail, like me? Or did they do some of the dreaded poking and prodding, to prove you really can drive? Yes, we were talking about the same buns, looks like Floyd and I even watch some of the same movies. (Stephen Chow, oh my.) --(And my book came, by the way. You were right--weird, but captivating. You open it up and bam, you're in the thick of it.)

and xma, apparently there's nothing new under the fresh loaf sun--here I thought we were on to a first, but look!

Quite a discussion--even a vegetarian filling! And I didn't know they were supposed to be filled; if you find anything veggie in your files, I'd love to see it. We love Asian food, spicy peanut noodles (the equivalent of macaroni and cheese in the States?) and Szechuan anything being favorite. My kid actually likes tofu (the more fried the better, of course.) I notice Floyd's recipe has the yeast and baking powder, and also sugar but no salt--that's the thing that really surprises me. I do think I'm going to try these, it would buff up my brownie points with the boys, especially if they turn out. We could watch Shaolin Soccer (again) and eat buns, hurray!

 

 

browndog's picture
browndog

Xma and weavershouse, look what I did tonight! I couldn't find red bean paste and it was late when I finally started dinner, so the little buggers are unfilled, (and we didn't watch the movie, either) but they were a hit all around and will definitely be encore performers, spinach and mushroom and beans, I imagine lots of things would work. (My husband wanted jelly, but NO, I said firmly.) I used xma's recipe with the addition of 1/4 tsp of baking powder, no milk or fat. I used a cup and three or four tablespoons of KA artisan, and two tablespoons KA cake flour. They were lovely, simple little things; we had them with a broccoli/portabella/red bell pepper stir-fry and caramelized tofu. Yum-o.

weavershouse's picture
weavershouse

It's hard to tell in your photo but how big are they and do you pick them up to eat them or cut them up and use a fork? Are they heavy? Too many questions...I guess I'll have to try them myself. Jelly, hmmm. 

No, I can't renew a driving license in the mail. It's just that they ask so many questions as loud as they can and while I have nothing to hide it's just that you feel so "under the spotlight". Then they ask "Are you still the same weight?" and for over 20 years I've said "Yes" and I quess that I'm expecting that one of these years they're going to look up and say "Yeah, right! Fraud! Haul her away":D ha ha ha

Anyway, nice Chinese steamed buns. Maybe tomorrow I'll try them. One of our daughters married a Chinese man. He's a sweetheart but they met in Hawaii and live in Texas so I don't get to talk to him that much. Daughter and I use up all the phone time. When we go to visit they take us to a fantastic Chinese restaurant but I don't ever remember Ben, my son-in-law, ordering any steamed buns. I'm going to call him tomorrow to ask about them. 
Your stir-fry sounds good too!
                                              weavershouse

browndog's picture
browndog

The buns are adorable little things. Mine were about as big across as your palm. Xma's recipe calls for a cup and a third of flour and 10 buns, whereas Floyd's has more than three cups, I think, for 12. These were big enough--they were small when shaped but doubled or more by the time they came out of the steamer. Maybe it's the difference between Asian and American portions, I don't know. They were light and spongy, not at all dense or dumpling-y, and we just ate them out-of-hand. The only thing was I really noticed the lack of salt, but I consulted 3 recipes, none of them called for it. Perhaps a salted filling would counteract that, and anyway, my American boys really enjoyed them as is (except for the jelly thing. honestly I bet that would work fine as long as you sealed them good, otherwise yuck. They have the texture to complement sweets.) And they were easy! The detail about proofing and steaming on parchment is very important, they are sticky after they sit.

I have an Okinawan sister-in-law who, upon first arriving in this country 35 years ago, brought arm-loads of Asian culture with her, and I was too young to notice. Now she and my brother live in south Florida and their kids are scattered so I never see any of them, but I know McDonald's figures large in their lifestyle, to this day I wish I'd paid more attention years ago.

(And I'd probably have to be dragged to the DVM too if I couldn't renew by mail. I still don't have a picture license for that reason, didn't realize until recently that a) I therefore can't leave the country and b) I'm an anachronism.)

browndog's picture
browndog

My dear girl, I've been wondering and wondering about you-! You notice that your last sentence (ever, as far as I knew) was, "Anyway, I heard the car's honk and gotta go."

Then nothing. Utter and complete silence, week upon week, and here's me with a detective novel imagination. It's so good to see you back! Yes, tell me your long story (unless it's sad.) If it's too long for the board, I'll give you my email.