The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Homework

KazaKhan's picture
KazaKhan

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.
Doughnuts
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.
SpongesRoll to Block
BlockAnother Block
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 ;-)
Bread Rolls

Comments

Paddyscake's picture
Paddyscake

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.

KazaKhan's picture
KazaKhan

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 :-)

Paddyscake's picture
Paddyscake

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.

KazaKhan's picture
KazaKhan

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.

Paddyscake's picture
Paddyscake

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 : )

KazaKhan's picture
KazaKhan

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 :-(

KazaKhan's picture
KazaKhan

First batch from the new tins...

loaf's picture
loaf

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

KazaKhan's picture
KazaKhan

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...

loaf's picture
loaf

Thank you KazaKhan