October 7, 2010 - 12:56pm
Multiple Bakes on a single day
95% of my baking is on the weekend and then just a single bread. A while back I borrowed "Secrets of a Jewish Baker" by George Greenstein from the library. In the back of the book he has
Chapter 10 - Twelve Menus: A Morning of Baking
This chapter is very interesting as he has laid out 12 different suggestions for baking where you will bake 4 different breads in a morning.
I would like to hear if anyone has tried any of these as well as the multiple bakes that you have done.
Thanks, Dwayne
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I bake to feed my family. Its nice to play with the artisan recipes but there needs to be staples in the house.
With a hectic schedule when I get a day to bake, I bake!
Yesterday, Put beans on to boil (for tomorrow nights supper), mixed sourdough dough (takes the longest to proof) Mixed up a batch of rolls for dinner. Made a couple dozen tortillas (have to keep these in the house at all times) ground some pork to make Italian sausage.
Wound up pulling 2 cups of beans out and making beanies and weenies. They were delish served with hot rolls.
I'm interested in how you make your tortillas. Do you make or buy your own fresh masa or do you use masa harina?
Herb
For corn tortillas, I just use some store bought Masa Harina. I mix per directions but one thing I learned is to use HOT water, then let the dough rest for about 20 min before trying to press them out.
The ones I was talking about here were flour tortillas. See my recipe in this thread (second post)
most weekends entail about a dozen English Muffins, 6 loaves Ciabatta, 2 loaves Rye, Pita Bread and an occaisional Susan's Simple Sourdough. No biggie. This is after working a full 5 day week plus 1/2 day on Sat. It's all in the timing.
Upon retrospect, I also make 6 pizzas on Sat. night, every Sat. (it's my thing)
I always bake at least three different bread types per baking day, pains a l'ancienne, pitas, and something else - tomorrow it will be the 100% Whole Wheat Sandwich Bread from WGB (with sourdough).
Except for the pitas, I bake on two levels, and 4 - 6 breads at once. I prepare the doughs on the day before, and schedule the baking in a way, that I start with the breads that are baked at the lowest temperature (350 F) and end with the pitas at 550 F.
If you have a good oven it's all doable and just a matter of good timing.
Karin
I have only tried multiple bakes in a single day a couple times. Right now, two oatmeal loaves are proofing and will go in the oven in a few minutes. I just mixed the flour and water for the Anis Bouabsa baguettes, which will be exercised and ready for the fridge when I'm going to bed. In between, I'll make Salmon Teriyaki for dinner (in the second oven). Pretty fun.
Glenn