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The Goatfather posted:im really happy with my bread unglazed tiles is they way to go
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Nov 6, 2015 02:43
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| # ? May 14, 2024 18:26 |
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The Goatfather posted:im really happy with my bread Do you only need tiles for the surface you're baking on, or does the second layer ho above the bread/pizza to reflect the heat? |
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Nov 7, 2015 18:50
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I think the idea is that you turn it real hot and they absorb a lot of heat and then radiate it while cooking so the top layer is prob good to have |
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Nov 7, 2015 19:37
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Paging Oven Scientist to thread...? |
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Nov 7, 2015 19:37
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gently caress. marry. t-rex posted:I think the idea is that you turn it real hot and they absorb a lot of heat and then radiate it while cooking so the top layer is prob good to have Yeah this is the theory |
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Nov 7, 2015 21:36
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They function more like heat sinks. Almost any oven can get real hot, but when you open the oven door, heat gushes out, resulting in an enormous loss of temp. Having something dense in there like quarry stone, a hunk of steel, or just pre-heated Dutch ovens gives stability and keeps the temperature more even as conduction, convection and radiation heat whatever you put in. Conduction is the biggest heat transfer as you can see on the crust of your pizza or bread. The temperature remaining in that right range is essential for almost all baking, the 'magic' happens in the oven on those extreme temperatures, where steam formation helps solidify the crust and the rapidly heating dough undergoes a flurry of yeast production before the heat kills them. So temp maintenance is really important, just twenty degrees less hot and your results won't be nearly as good. |
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Nov 7, 2015 22:04
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A heat battery/buffer might be a better analogy. Differences in thermal conductivity and emissivity play a role as well. A hot metal surface would very efficiently conduct heat from every corner into the bread through the interface where they make physical contact, burning the bottom before the top was done The tiles can hold a lot of heat but can't move it around very efficiently so the dough and tile will reach equilibrium fairly quickly at the very surface of the tile but then heat from the surrounding material won't keep pouring in poverty goat fucked around with this message at 22:50 on Nov 7, 2015 |
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Nov 7, 2015 22:48
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Having one at the top and bottom reduces the gradient too, less variation. |
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Nov 7, 2015 22:49
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joke_explainer posted:Having one at the top and bottom reduces the gradient too, less variation. Plus it's physically between the burners and the bread to mitigate any variation in the amount of radiant heat as the oven cycles on and off to maintain temperature |
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Nov 7, 2015 22:51
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i made another bread this one is Hokkaido Milk Bread bread is cool because if you nailed it it doesnt need plating or garnish or anything it just looks loving sexy all on its own |
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Nov 9, 2015 01:11
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I've always wanted to make a pumpkin pie from a pumpkin, so last month when we got stamps, I bought a pie pumpkin. And then a ton of medical and pet stuff came up and I was busy as hell. Miraculously, on Halloween, I checked the pumpkin and it was still good  so I made a pumpkin pie. the gourd in question  far easier to open up than a butternut squash!  Into the oven...  reasonably roasted, I think.  I cleaned the poo poo out of them in prep, and I left the browned bits hoping for a deeper flavor.  almost all-generic poverty pie. and then I hosed up and got so busy adding spices and beating/adding eggs that I forgot to take pictures until this  pie??  pie. I was so tired after cooking it that I didn't get a picture straight out of the oven, and then we devoured it. I need to learn how to get the filling perfectly smooth like canned pumpkin is, but leaving the browned bits did add a bit of flavor. The recipe I went by (a sticker on the pumpkin that I took off and put on the cabinet) didn't mention clove, but I figured it was a good idea to add it, and it definitely paid off. I need to work on making pie crusts next, which means getting more counter space, but this was ok for my first pie, I think. |
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Nov 9, 2015 02:48
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how much better is it than a pie made from canned pumpkin |
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Nov 9, 2015 03:01
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I'm not sure, the sense of accomplishment is really nice tho, and the control I have over roasting and what I do with the puree is cool. Canned is definitely better texture-wise though. I need to figure out how to make it smoother. |
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Nov 9, 2015 03:06
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meteloides posted:I'm not sure, the sense of accomplishment is really nice tho, and the control I have over roasting and what I do with the puree is cool. Canned is definitely better texture-wise though. I need to figure out how to make it smoother. *holds finger to ear* I'm being told 'try putting the goop in a sifter/sieve or china cap and push it through the mesh with a spatula'. |
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Nov 9, 2015 12:33
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Invest in a food mill. A good one isn't all that expensive and it's amazing for some specific kitchen tasks that aren't easily replicated otherwise. It's exactly suited to turn starches with fibrous components, like sweet potato and pumpkin, into smooth purees without overworking them or adding excessive dairy. I will never go back to making mashed potatoes with a humble potato masher. Give me the smpooth perfection of food mill mashed potatoes every time now. Also great for extracting maximum flavor from things like the vegetables left over from a strained braising liquid. Or quickly getting all the tomato out of a tomato for a sauce while separating the skins. 
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Nov 9, 2015 15:57
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gently caress. marry. t-rex posted:*holds finger to ear* poo poo, I didn't even think of that, we just did that recently with cat food, too. Bo-Pepper posted:Invest in a food mill. A good one isn't all that expensive and it's amazing for some specific kitchen tasks that aren't easily replicated otherwise. oooh. this definitely looks useful for a lot of things. I found a nice RSVP one on Amazon and added it to my wishlist, so I'll try to get that at some point, thank you! |
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Nov 10, 2015 12:02
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Bo-Pepper posted:Invest in a food mill. A good one isn't all that expensive and it's amazing for some specific kitchen tasks that aren't easily replicated otherwise. My dad uses one on the stock veggies when he makes lentils and though it's really unappetising to look at, the resulting goop is really tasty. |
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Nov 10, 2015 14:18
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meteloides posted:poo poo, I didn't even think of that, we just did that recently with cat food, too. Catfood Pie? Good username but Pretty Gross |
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Nov 11, 2015 15:22
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lmao not quite but maybe she would've eaten it better that way |
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Nov 11, 2015 15:53
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for breakfast im having french toast except instead of bread i used costco apple turnovers and i spiked the eggwash with weed oil |
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Nov 15, 2015 07:47
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i made a cake. i didnt even decorate it 1 layer of almond pound cake sandwiched between 2 layers of fudgy bittersweet chocolate cake with chocolate mousse as mortar, covered in marzipan and ganache all in all, almost 4 pounds of bittersweet chocolate (that chocolate rocks by the way, it really took the cake to the next level  )i made some bread today also  i hope you all had some good food today! poverty goat fucked around with this message at 08:35 on Dec 25, 2015 |
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Dec 25, 2015 04:10
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That loaf looks great, please cut a slice off and show us the interior though. Well done on both accounts. What was the recipe? |
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Dec 25, 2015 04:22
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 the bread is http://www.kingarthurflour.com/recipes/french-style-country-bread-recipe but a bit on the wet side of the recommendations with a 2:1 bread:wheat flour blend the cake consists of: http://www.splendidtable.org/recipes/essential-bittersweet-chocolate-cake-for-improvising (note this recipe tells you to bake it way too long, it only needs like 12 mins and the skewer will come out clean) http://www.italian-dessert-recipes.com/almond-pound-cake.html (plus some almond extract) plus mousse, marzipan, ganache. e: bonus bread http://i.imgur.com/smfoGBs.webm poverty goat fucked around with this message at 16:06 on Dec 25, 2015 |
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Dec 25, 2015 08:33
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That's good. What yeast did you use? Thank you for sharing |
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Dec 25, 2015 09:53
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Makes me so happy to see bread like that. The more people experiencing real bread from home the better. |
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Dec 25, 2015 09:55
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So I got a tajine. Anyone have any ideaa how to make delicious vegetarian food with it? |
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Dec 25, 2015 10:59
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joke_explainer posted:That's good. What yeast did you use? Thank you for sharing food lion brand acive dry yeast in a jar joke_explainer posted:Makes me so happy to see bread like that. The more people experiencing real bread from home the better. yeah the bread situation in america is really bullshit. a few months ago i snapped eating some loving grocery store whole wheat bread and I haven't bought bread since (and neither has my grandma, who waxes nostalgic about her father's bakery in belgium before the war whenever i bring her some  ). it turns out bread is a lot of fun to make, and also the ingredients are dirt cheap and it enhances every meal you eat
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Dec 25, 2015 16:02
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How do you get big puffy bread? I make super-hydrated dough and it still comes out pretty normal. |
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Dec 25, 2015 21:54
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The X-man cometh posted:How do you get big puffy bread? I make super-hydrated dough and it still comes out pretty normal. what kind of preferment are you doing? It takes 12-14 hours to really volumize a preferment. Also over-handling the dough after it's proofed can deflate a lot of those stored gases ending up with a much denser product... Go through your bread making steps and I bet someone here can help! |
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Dec 25, 2015 23:18
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maybe your yeast are underachievers |
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Dec 25, 2015 23:25
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No preferment, but I don't think I've been leaving it long enough. Does a poolish make that big of a difference? |
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Dec 26, 2015 09:09
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The X-man cometh posted:No preferment, but I don't think I've been leaving it long enough. Does a poolish make that big of a difference? Volume is all in your fermentation, either pre or bulk. I've found a polish or biga drastically changes the end result. The 80% biga bread out of ken forkish's book is a great example of what they can do. So yeah if you aren't working off a recipe make a journal and adjust the times! |
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Dec 26, 2015 21:56
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poolish enhances the flavor and texture and shelf life of your bread anyway i got the tartine bread book for xmas and im attempting my first naturally leavened bread today 
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Dec 28, 2015 16:53
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Exciting. I hope you give us photos of the process. I tried to make my own levain culture a few months ago but just ended up wasting a lot of flour. It actually looked quite alive on the fourth day, but the directions for that day were to discard all but 100 grams in the dough tub, and after that it never recovered. |
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Dec 28, 2015 19:06
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I was going to post a bunch of pictures of me cooking for Christmas, but I was grinding so much that day I took not a single one. Everything I made came out nice though. Put out at the appetizer table of stuff I made? White bean dip with roasted garlic Clams steamed with white wine and garlic Bruschetta Dinner? Osso Buco (braised veal shank) Potato pancakes Braised broccoli rabe Sautéed asparagus Roasted red pepper salad Just imagine I took a million impressive pictures. |
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Dec 28, 2015 22:02
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I made a pizza last night using the oven at 500° with cast iron pans in the oven to capture the heat. It came out fantastic, but it works even better when I let the dough rise overnight. |
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Dec 29, 2015 00:31
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there are no pics of the process because its bread, my hands were way too messy at the time to be touching my phone. I don't have the dutch oven yet so I just did it on the tiles like I've been doing so I can compare and  this is the best bread I've ever made i had a little sticking after proofing so they're not the roundest boules but   im thinking filthy sexual things about this bread right now poverty goat fucked around with this message at 03:20 on Dec 29, 2015 |
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Dec 29, 2015 03:16
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i was going to have a sandwich and soup after the bread came out bjut i just ate almost half a loaf of bread with butter and im stuffed |
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Dec 29, 2015 03:28
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this thread convinced me to try making my own pizzas. even when my first pizza got stuck to the peel and ended up looking like a Cronenberg Margherita, it was still the best crust i had ever tasted. thx thread advice for other newcomers: flour is not a replacement for cornmeal when dusting your peel
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Dec 29, 2015 05:56
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| # ? May 14, 2024 18:26 |
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That's loving insanely good for your first try. That crumb. That volume. And you aren't even using a dutch oven. Holy poo poo. |
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Dec 29, 2015 07:08
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