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Happy Hat posted:I will also have her wash out the gluten from some dough, and have her bake it to see what oven-spring is all about Tell us more about this! How is this done and what is the end result supposed to be?
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Dec 27, 2012 21:13
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(that is how dad taught me, that is how I'm gonna teach my daughter.. also banjos).
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| # ¿ May 8, 2024 23:32 |
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Thanks, Happy Hat!
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Dec 28, 2012 23:46
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Farking Bastage posted:
I think you have to have drier air. I keep the oven moist when I put the bread in so that I get good oven spring. After that I vent the moist air out by swinging the oven door open a few times. This and having a high temperature gives the best crust in my experience.
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Mar 17, 2013 12:39
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Still tastes good though.
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I never thought that I'd watch videos of whisking on YouTube ever, but here I am... It just seems so effortless to use. Another kitchen tool on my wish list, perfect!
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Dec 11, 2013 23:26
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Le0 posted:Thanks for these tips, I'll give them a try. Those tips are all true but I'd also like to add that opening the oven door towards the end and letting out the moist air can help. I usually flap the door a few times. A side effect of this is also that it might trigger the heating element to be heated again to compensate the lowering of temperature, i.e. you get some broiling effect.
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Jan 6, 2014 15:24
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SymmetryrtemmyS posted:Keep at it for a week, and if at that point it's a failure, it's hosed. You might not be giving it enough time between feedings...try reducing that rate to once a day. That's what it sounds like to me as well. Perhaps you don't have keep it warm enough?
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Feb 20, 2014 17:28
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Computer viking posted:Try baking a loaf at hellbeast temperature - if you can live with the outside being a bit scorched, it sounds like it should work out ok, perhaps even great. At worst you're out a single bread. I agree. Also keep in mind that you can lower the temperature or even turn off the oven after a while. If even that is too much heat - bake the bread inside a pot.
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Mar 8, 2014 16:45
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Nibblet posted:
Simplest method without changing anything else: Flip the bread in the oven! To me this bread looks over-proofed.
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Sep 2, 2014 20:00
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| # ¿ May 8, 2024 23:32 |
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Grevling posted:This is the bread that sustains me whenever I have the chance to bake it. It's from a Swedish recipe book and called "Finnish rye bread". A Martin Johansson recipe, right? That's one of my favourites as well. It's easy to get it to look really pretty as well. The crust gets really dark brown so any scoring on it looks really great against a white flour dusted surface. . You can also just dust it with flour without scoring it and get a nice pattern since the crust breaks up so nicely in small white specks.
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Dec 25, 2016 19:13
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