Jump to content

lizztwozee

participating member
  • Content Count

    81
  • Joined

  • Last visited

Everything posted by lizztwozee

  1. I like the idea of a Pullman pan; how does one use that -- with the cover on for rising and baking? How do you determine the perfect amount of dough, so it doesn't stress the pan when baking? As you can tell, I know nothing about the subject!
  2. Here's the recipe from the misleading-picture cookbook: Rice flour, 1 lb. Potato starch, 3 oz. Cornstarch, 2 oz. Tapioca flour, 3 oz. sugar, 1 oz. nonfat milk solids or powdered milk, 2.5 oz. xanthan gum, .5 oz. salt, .5 oz. instant yeast, .5 oz. oil or butter melted, 2 oz. water, warm, 1 lb. 12 oz. white vinegar, .33 oz. or 2 tsp. egg whites, lightly beaten, 6 oz. total weight: 4 lb., 1 oz. Sift all dry ingredients, mix on low speed to combine. Dusty! Slowly add fat, water, and vinegar, and mix to combine. Add egg whites, beat at high speed for 3 minutes to form batter. Grease loaf pans and dust with rice flour, fill pans half full. Proof until doubled, bake at 400 degrees for about 50 mins., depending on size of loaves. I'd love to hear about someone else's results. The texture is not crumbly, and the flavor is good, but it's the rise that's missing! Thanks, all.
  3. Thanks for all the replies, everyone. I'm not tied to white at all, PanaCana, I'd love to see your recipe! It sounds great. And yes, tapioca and corn starch in this recipe, and the texture and flavor were good, Broken English. That part I was impressed with; it was just the final "ET" shape of the bread I was disappointed in! I'm trying it again, without the slash, and maybe not rising quite so much in the pan, so it doesn't spill over. I think the very wet dough is a benefit after all, after having tried it with less water, and getting non-risen GF bricks instead of bread. I'll post the recipe when I grab the big book at home tonight. It's a challenge!
  4. Thanks for the recommendations, all. Yes, I'm planning to use separate utensils, and certainly won't bake both types of breads at the same time. I won't have access to a separate baking area, however, and plan to warn my future customers that if they're extremely sensitive, they shouldn't buy my bread. But for those with a modicum of sensitivity, I believe my product will work. I cooked for a woman with extreme celiac disease for years, and developed a successful pie crust and pizza dough, but bread has eluded me, being that the rise is difficult to obtain. I plan to try the wet dough recipe again, but will maybe accept the fact that it won't rise as well as wheat dough, and certainly not look like the photo in the cookbook! What's your opinion of the photo, master-class graduate? Is it possible? I'd love to have a recipe, if you are willing. Thanks for your input!
  5. Greetings, all. I'm desirous of baking gluten-free breads for sale at Farmer's Markets, as about 40% of the people who won't take a sample of my bread for sale ask if I have any gluten-free samples. I give! I found what seemed like a fabulous recipe in Wayne Gisslen's Professional Baking, 5th Ed., with a gorgeous photo of a fully risen and "oven burst" loaf, baked in a standard sized baking pan, sliced to show the lovely, bright-white interior of rice and other gluten-free flours, and golden crust. Yeah, right. I baked the recipe as written, and came out with a flabby, wet dough that was so unstructured that it rose and spilled over the top of the bread pan, and sunk miserably upon cooling. Here's a photo to laugh at! I tried making a "slash" by running a skewer along the length of the pudding . . . hmmmm. So, does anyone have any recipes to share? I haven't found a gluten-free posting on Egullet, although I have to think someone has introduced the subject. Thanks!
  6. Greetings, bread experts! I recently visited a friend in Cincinnati, and was lucky enough to visit the Farmer's Market in Hyde Park, outside the city, on a Sunday, where I experienced the best bread I've ever eaten, baked by the talented folks at Blue Oven Bakery. Here's their site: http://blueovenbakery.com/homePage.php So I managed to hold up the substatial line that had formed, by peppering the people behind the counter with the question: how is the bread so moist? It was a sourdough whole wheat (I think all their breads are sourdough), that was so moist, it was almost as if it had butter on it. I'm an amateur baker myself, and bake for the Farmer's Market as well, but I had never been able to get a moist loaf of that caliber, as my hydration needed to be at 61% to rise well. They informed me that their breads are hydrated at not less than 75%, and up to 80%! How is this possible? I noticed that the breads were not terribly tall, and had lovely open work bubbles, characteristic of a well-hydrated loaf. I tried experimenting, adding more liquid to my formula, and . . . the bread exploded sideways, even though it was well slashed. Hmmmmm. Any thoughts? Here's my recipe: 112 oz. mixed whole wheat, strong white and AP flours; 2.5 oz. ground flax; 1 oz. flax seed; 63 oz. water; 1 t. instant yeast; 24 oz. 100% hydration overnight biga; 1/4 t. ascorbic acid; 3T salt. Would the sourdough batter hold more moisture? Your help gratefully acknowledged, thanks.
  7. Great info, all! Here's my recipe, for kicks and giggles: 1000gr water 1000gr hi gluten white flour 500gr rye flour 35gr salt 35gr fresh yeast 1250gr "fermented dough" -- made from 650gr water, 1000gr hi gluten flour, 22gr salt, 15gr fresh yeast, risen in cooler overnight 110gr potato flakes, mixed with 390gr water As you can see, this recipe has some of the potato elements the KAF mix talked about . . . I wonder if that counteracts the lack of elasticity in the rye. I don't consider adding wheat gluten, or citric acid, which is lemon juice, as unnatural products, BTW.
  8. Well, all-righty then! I'll get some sour salt, and gluten, and go to town. Where I WISH I could buy a #50 bag of rye flour . . . since I bake for Farmer's Markets, and peeps have been crying for rye, I need to find a good source of it in large amounts. I use SAF instant yeast with great success, so I know that's not the problem. I'll try the "Year in Bread" recipe, sounds delish. Thanks, all!
  9. Greetings, baking experts! Here's a mix which King Arthur Flour sells to "improve" rye breads: A blend of rye flavors and sours, diastatic malt, vital wheat gluten (for a good, strong rise) and potato flour (to help combat the "dry crumblies" Does this mean one can add some of these things to a rye bread recipe to lighten it up? I have a tasty recipe from a class I took years ago at The French Pastry School in Chicago -- great place, BTW. Anyhooo, when I make this bread at home, it rises a fraction of an inch in several hours' time, and bakes up like a brick! Waaa? It has great flavor, but you need the jaws of life to get a bite. Any suggestions?
  10. Great! I'll have to google "Chorleywood bread" to find out more. Fascinating! Now I'm guessing the 30% refers to your starter as a portion of the flour weight? What was the hydration percentage? Thanks, Jackal10!
  11. Greetings! This demo was awesome . . . but I have a question. The first set of pictures show the boules of bread, and the glass jug with the dough inside. Is this done right after mixing, or after a bulk rise, and with or without a "rest"? I'm wondering why, if it's after bulk rise and rest, it needs a full 4 hours to prove -- is it in a cooler condition? And is there a need for a "rest", if you're baking round breads? I'm doing so in mass quantity, and wonder if I can skip this step, going right from bulk rise to shaped loaves. I wanted to send this as a PM, but Jackal10 seems to have a full mailbox! Can someone answer . . . Jackal10, are you out there? Thank you so much for sharing your knowledge!
  12. Here's a photo of the "better" risen breads. They're gettin' there!
  13. Good observation, brokenscale! Yes, I've checked and the oven is dead on. TheTinCook, I'm trying your suggestion, it's a good one. I have to open the big "suicide" doors for at least 1-2 minutes, in order to load the oven with the multiple small loaves that go 'way in the back, with a peel. Having the stone on the rack really helps with the spring and temperature consistency, I'm convinced.
  14. glennbech, do you bake in electric or gas? Your loaves are just beautiful! You must also rise in a vehicle that creates the lovely flour veil with "stripes" -- I'd love to see a shot of that.
  15. TheTinCook: Great suggestion. I have a beat-up small sheet pan with some broken pieces of the same stone that lines the oven racks, which I can put hot water in, and not worry about it warping; I've always felt I need more steam. Good point. Mjx: My breads take only 15-20 mins. to bake at 400 degrees convection, so I'm thinking of letting them rise without convection for the first 10 minutes. I have to think the rise would be complete by then. I'm also thinking of carrying in water, instead of using the city water at the kitchen; I've noticed when I first turn it on, it's red with iron (probably because no one has used the faucet for a week!), but maybe that indicates that the water is very hard; we have a well that must be less mineral-infused than that. I measured the height of a 26 oz. (weight before baking) loaf I baked at home in a 1-lb tin -- 6 inches. That's my goal! Can't wait to try everything this Friday, will post! Thanks, all.
  16. Interesting observation, HungryC -- I'm baking in a kitchen that's connected to a meat processing plant, so the temperature is around 62-65 degrees. That's why I need to use the warming ovens for the bulk fermentation; perhaps since the rest and second rise are out of the ovens, at that temperature, it's too cold? I always assume a slow rise is better, and I do get a decent rise the second time, before placing in the oven.
  17. Here are a couple of photos that will illustrate the sorry story; note how lovely the multiple breads are with regards to rise and color, in comparison to the flat single loaf! Gaaaaaa. Amazingly, my breads are raved about, and sell out every weekend. I think some of the people are being fooled all of the time! http://caledonia.patch.com/blog_posts/flax-seed-whole-wheat-bread-by-the-traveling-chef#photo-6696514
  18. Greetings, bread experts! I've been baking in a commercial gas convection oven for loaves sold at a Farmer's Market, and struggling to get the same spectacular rise I used to, out of my electric oven. I've learned a few things: proofing for longer in the pans makes breads rise higher in the oven; just a little overproofed results in a higher rise in the oven, for some reason. Also using a stone makes a big dif! Even when strap pans are just placed on the stone, the breads seem to be higher. And using steam, of course. But still not nearly as good as with an electric oven, on a stone, with steam just sprayed. I'm wondering if my first bulk rise could be cooler, and it would create more energy for the second rise, and final oven burst. Currently, I'm bulk rising in a warming oven at 100 degrees or slightly over, for about 1.5 hours. Maybe a cooler 90 degrees (or lower?), for longer would help? I'm also wondering if turning off the fan for the first 5 minutes or so would make for a higher initial burst, when steam is applied to the sides with a sprayer (also over the tops of the loaves). I've read that gas won't give the same results as electric, and that turning off the fans results in not much. I've also been told that using a cover, sprayed on the inside with water, over the loaves works well. I've had limited success as far as getting my loaves to look like their electric counterparts, with this technique. And it's a pain! What's your experience/recommendation?
  19. Interesting that a pan of water in the convection oven doesn't work as well as misting; I always assume the mist will burn off instantaneously. I'll try it! And any tips for rising higher in the convection oven are very welcome, thanks!
  20. Great thoughts, everyone, lots to think about. There's a large fan in the very back of the oven that turns on and off when the doors are closed and opened; I'm assuming that's the convection fan the sign refers to. It can be turned off with the switch, also. Don't know if there's another fan to extract fumes, as there's no sound of fans running when the main one is turned off. I would love to know what bread recipes have in them that makes them work better in convection, and I definitely agree that a variation in heat makes for a much more interesting loaf. As for the lower temperature, I've always understood convection makes for faster baking at a lower temp. I should go back to the steaming, however; maybe some of the steam will be blown onto the breads! Thanks for the replies, all.
  21. Greetings, expert bakers! I've been baking for farmer's markets in a commercial kitchen for a few weeks now, and am trying desperately to get a prettier product from the gas convection oven I'm using. It has great capacity, and is calibrated perfectly, but bakes so evenly that my breads have an all-over brown color, even the grigne, which makes them look very dull, in my opinion. I was getting fabulous beautiful loaves (and I think they rose higher, too!) from my Vulcan electric, which has a top control, which I set to "high" when the breads went in, on a stone, at 450°. I was able to use steam, also, since there was no fan. Now I'm baking on a sheet pan at 400° convection, and not really liking the results. So can I just not use the fan? There's a huge disclaimer right on the front of the oven that states the fan MUST be on when the gas is on, yikes! Don't want to blow up the kitchen, but isn't it OK to bake without the fan in a convection oven, usually? Your valuable input gratefully acknowledged, thanks!
  22. Thank you, thank you! Yes, the underproofing theory makes perfect sense. I feel better about life now!
  23. Oh, and the oven has a large sign that says something like "fan must be on if gas is on" -- does this mean I must bake with convection? I didn't use it at home, but baked at 450°, rather than 400° with convection.
  24. Greetings, bakers. I've recently leased a commercial kitchen space to bake a poolish-starter white/whole wheat flax bread to sell at Farmer's Markets. The oven I'm using is a gas convection, with no provisions for steam or stone baking. Just racks and the fan. At home, I was baking on a stone, with steam provided using an old sheet pan and chunks of marble in the bottom, heated with the preheat, and hot water splashed on, when the loaves went in. Now I load the loaves onto a sheet pan, and shove 'em in at 400°F for about 15-20 mins., depending on the size. I get a nice oven burst, and they look great, but I'm finding more tunnels at the tops, than I did with the home baked loaves. Here's my recipe: Poolish: 100% hydration 12 oz. strong flour 12 oz. water 1.5 tsp. instant yeast ferment for at least 4 hours. add: 65 oz. water (62% hydration) 90 oz. strong flour 20 oz. whole wheat flour 2 oz. ground flax seed meal 1 oz. whole flax seeds 3 T. salt 1.5 tsp. instant yeast The first rise is at 100° in a warming oven, the second after shaping is at room temperature, which is about 65 degrees (I work in a meat processing plant), and each takes about 1.5 hrs. I form the loaves in the standard baguette manner, fold, seal, fold, compress and roll a bit, to make 17 oz. torpedo shaped loaves. What is your experience with large holes at the tops of breads? Are they formed during shaping (my internet search indicated "poor machining of dough" as a reason -- I have no idea what that means!), or is it because of the baking temperature/time/method? Help! No one will buy my loaves if they're holey! Thanks in advance for your expert advice.
×
×
  • Create New...