March 14, 2021 - 2:38pm
Are you bored yet ?
Don't mean to bore anyone with similar posts all the time but I gotta keep track of progress. These two loaves shaped out rather thin in the center which can pose some challenges getting the loaf to open up. But, fine tuning the technique with my oven is getting finer and finer. Pop them in at about 500F and now about 5oz of room temperature water for quick burst of steam. Evacuate after 6 minutes. At this point I am down to about 430F. Around 10 minutes its dropped more again to about 420. A two minute firing of the top element pumps the Temps another 10-20 and bobs yer uncle until the 19 minute mark. For the record I did not make these two bagels -
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Drats, drats and double drats !
This is the closest we could come. The wife is still pretty steamed about the Dansk Bistro series cancelling out her cherry design. After all it was only 1980 when she bought it. As though it was yesterday.
It lives on at ebay - https://www.ebay.com/itm/DANSK-BISTRO-MARIBO-SET-OF-4-DINNER-PLATES-RED-BERRIES-10-3-8/393191844372?hash=item5b8c0f6a14:g:paIAAOSwrhdgOVID
I never get bored of seeing your baguettes, I hope one day my baguettes will grow up to be like those. I’d need a few oven setup first though.
That sucks that you broke a Dansk plate, sorry to see that.
Benny
Your baggies are fantastic - I think you just do a different style than I do - torpedoes. I just gravitate to long sticks. I've dont torpedo sticks before but keep caning back to longs straight or even teardrops ends. I'd love to see more of yours here.
Oh I meant that quite literally and tongue in cheek, wishing my baguettes would grow up meaning they would be a long as yours are.
Keep posting so we can drool!
That's how I might explain the clerks at my corner shop. Yeah I have one in walking distance which is a rarity in los angeles thanks to the takeover of everything small by Amazon etc. Just dropped them them half a loaf. I love the reaction ;)
Nothing boring about well-made baguettes. They look great. I can't bake long ones due to my oven size, so I'm waiting for the opportunity to fire-up my backyard brick oven and have some dough ready on hand for a later in the day bake.
Cheers,
Gavin
Hi, nice flag - I am in Los Angeles but grew up (until mid teens) in Sydney. Although you may have a problem with humidity I imagine a brick oven would be tricky for Temps. On a side note, you can load baguettes sideways in your oven. That's what I do slide, I slide them off a plank of cardboard with my long peel. Give that a shot m8.
Yes, temps are tricky with the brick oven. I've mastered the pizza environment, baking and roasting, but still fiddling with the bread environment. I bring the wood-fired oven up to pizza temps and cook pizzas, then let it come down to around 290C/550F for some roasts. It's usually late in the day before I clean out the embers and regulate the oven to 235-290C before attempting dough else it will burn. The trick is to try and time the final proof of the dough to when the oven is regulated for bread. Luckily the oven keeps a good temperature after I put the door on and will wait for the dough.
Being from Sydney you would have quickly picked up on the US grid-iron, whereas here in Melbourne I just don't understand it.
Cheers,
Gavin.
Well actually one of best friends became quite a famous rugby player - I found out by watching him on TV here but as for American football - never got into it despite Sydney rugby heritage. Too many helmets and not enough blood ;) as for the oven I am running the rofco routine whereby I bake with the oven off and leverage the stored heat and as such have a similar little ballet to perform getting the proof timing on queue with the power down. Its not a matter of just shutting it down, rather I need to make sure its been off for 10 or so minutes until the top element has cooled (relatively) enough. So similar to your projected operation. It may take some even may tries (no pun intended).
Still amazed! Those things look like they are 2 footers.
Break the dishes smash the plates that what Bilbo Baggins hates.