I am a novice bread baker, and while I am generally very pleased with my bakes, I do mess up sometimes and end up with rather unsuccessful bread. I always try to figure out where I went wrong, and always end up learning from the experience and feel like I improve each time. I guess that's how it goes!
A newcomer to this forum, but I've looked around for a bit to see if there is a solution to my problem and have not found a "fix".
I've been making a rye sourdough bread reasonably successfully for a month. I have some homemade 100% rye flour sourdough starter. My steps have been as follows:
I was wondering if anyone has any experience with the residential steam convection ovens. Can you shut down the steam (and evacuate it) during the bake?
Right now I have:
As an avid baker, I'm excited to be on this site and forum!
I just purchased a thick USA 1/2lb loaf pan and made my favorite banana bread recipe. As I did with my older pan, I baked at 350 and for 55 minutes. It always came out perfect.
But now the sides and bottom are a little overdone, but the top is perfect.
Should I reduce the oven temperature and bake it at 55 minutes, or reduce the cooking time (say 5 minutes?).
I appreciate comments and thoughts.
My wife accumulated 4 White Mountain Bread Dough Buckets.
My Mother-in-Law used to make a delicious light German Rye bread with her dough bucket, which is one of the buckets/makers my wife inherited.
My wife died and I am trying to locate a set of instructions for the White Mountain Dough Maker - Model 910.
The Young lady with whom I spoke at White Mountain had never heard of the Dough Bucket/Maker and said they had no archives or a copy of the owner's manual.
I’m relatively new to baking but seems like there’s lots of knowledgeable folks on here so I thought I’d ask some advice.
I’ve been nurturing a starter for about 4 weeks now. The starter shows a good amount of activity (bubbles throughout, smells yeasty) but not a ton of rise throughout the day. I’ve attached a photo to show what I mean. This was fed 1:1:1 this morning and this photo is from about 10 hrs later so you can see it’s only risen about 25 percent or so.