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Submitted by KazaKhan on April 1, 2006 - 12:18am

Homework

I had a go at baked yeast doughnuts that were not very good. The baguette here is from some dough left in the fridge on Sunday and baked Friday, it was not good.

Today I thought I'd have a crack at a chocolate sponge roll using the recipe from my cake class I missed last Thursday. The roll didn't work out so I cut it in half and stacked it with some cream in the middle. I think my baking powder might be a little strong I got much more rise then I was expecting.


I made some bread today too in preparation for a test next week part of which means making some bread rolls. Mine usually are not very good so I need the practice, they came out very well. There was another loaf and a cob but my wife run off with the cob before I could get a photo. I'm sure she and her parents are enjoying it as I type this ;-)

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Submitted by Paddyscake on April 1, 2006 - 6:13pm.

RE : Homework

Kaza..What's a cob?
I love the look of your standard white loaf. Do you use
a special loaf pan ?..it looks like it might be deeper than
a regular loaf pan.

Submitted by KazaKhan on April 1, 2006 - 7:39pm.

Cob

A cob...

My tins...

The loaf tin is a 3/4 pound tin although I use 450-550 grams usually. I'm getting a banded set of lunch loaf tins and vienna slippers tomorrow and I'll post some photos of course :-)

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Submitted by Paddyscake on April 1, 2006 - 8:30pm.

Cob

So, basically a cob is a boule?
Can you tell me what a banded set and vienna slippers are?
Sorry for all the ?'s Hope you don't mind.

Submitted by KazaKhan on April 1, 2006 - 11:12pm.

Tins

What's a boule ;-)
I suppose it is, maybe there's some subtle difference that I'm not aware of...


The vienna tray I've ordered has 3 slippers rather than 5. And I haven't ordered a lid for making square loaves like in the picture, I'm not a fan of squares. These are not images from where I'm purchasing, just what I could find using googles image search.

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Submitted by Paddyscake on April 2, 2006 - 5:51pm.

Re : Tins

Thanks for taking the time to find some pics for me.
The Vienna tray looks like it is a segmented baking stone..
it that so? I am always amazed at what goes on behind the scene.
6 weeks ago banneton, couche and Vienna trays were not in my
vocabulary : )

Submitted by KazaKhan on April 2, 2006 - 6:44pm.

New Tins

I have my new tins, the loaf tins are 450g tins which is considerably bigger than my single ¾ pound tin. And as you can see the vienna tray is not stone. I now need a mixer that can do at least 2kg of dough :-(

Submitted by KazaKhan on April 3, 2006 - 1:40am.

1st Bake

First batch from the new tins...

Submitted by loaf on April 3, 2006 - 4:13pm.

Pilling of sliced bread

Pilling of sliced bread, can anyone explain to me what causes this

Submitted by KazaKhan on April 3, 2006 - 10:43pm.

Pilling?

I assume you mean little balls on the crumb. I'm not sure but it could be a blunt knife, under developed gluten, lack of an emulsfier with oil\fat. I'm still quite a novice I should leave the question for someone else...

Submitted by loaf on April 4, 2006 - 3:57pm.

Thank you KazaKhan

Thank you KazaKhan

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