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Made Stollen for the holidays and it had everyone of German descent at work almost in tears. Nothing like diddlin' people's memories!
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Dec 26, 2012 15:38
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| # ¿ May 8, 2024 11:31 |
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Just realized I've never posted any of my breads here. Some widdle brioche.  How widdle? This widdle:  Then some Multi-grain with a slash test. Using black sesame seeds is what makes it so dark:  And the money shot: 
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Mar 20, 2013 18:28
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Some batards: Same dough, given a little stretch into baguette country: 
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May 16, 2013 00:51
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Oski posted:
I am a baker and have the unfortunate situation where I have fan ovens that won't turn off. The lowest setting on those things is at least 5 times as strong as a home convection oven. I have found that the two best bets are using steam and turning the oven up as high as it will go. Ours say 500 but you can turn the knob a bit past that, so we do. You have to pay attention as it may cook quicker than you expect, and you want to make sure you are using a high hydration dough for something like that. A fairly heavy coating of flour before slashing and firing well help protect it from burning and will make a seriously good artisan crust. I'll see if I can find a couple pictures I took to show you. Edit: Here you go.     Bonus: Sticky Buns! 
breakfall87 fucked around with this message at 21:37 on Oct 8, 2013 |
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Oct 8, 2013 21:28
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Home convection isn't too strong compared to commercial convection. It'll cook things faster, so times will need to be adjusted depending on what you are cooking. Some recipes will state what to do if you want to use convection. For instance, at work I have to drop the temperature 25 degrees and the time by at least 10 minutes so that things will cook properly since our fans are so strong.
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Oct 8, 2013 22:48
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Oh, it's just jargon carried over from days when kitchen were run like the military, when we say fire we mean cook or bake.
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Oct 9, 2013 13:57
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snake loooooaaaafff
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Nov 13, 2013 15:28
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| # ¿ May 8, 2024 11:31 |
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I am a professional baker, and honestly, I find a curved lame the most difficult to use. I either use a naked razor blade or this badass tool: http://www.webstaurantstore.com/victorinox-40990-2-1-2-folding-bakers-knife-dough-scorer/35340990.html It used to be standard issue to Panera's bakers before they decided to cut costs. I've used mine for over a year and it still works awesome. 
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Jan 19, 2014 16:34
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