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Everything posted by lizztwozee

  1. Andiesenji, what wonderful suggestions. As I bake about 185-250 loaves in a day for the farmer's market, the longer mixing would stress out my mixer too much at 20 minutes per batch (not using a bread mixer--kinda pushin' it with the 20 qt. Hobart and spiral dough hook at 18 lbs. of dough); do you think a couple of stretch and folds, in addition to a 10 min. knead with the mixer would do the same? Thanks so much for your insights. I've been reading your posts with interest for quite some time now!
  2. Lisa, just adding about 2%, so hopefully no yeast kill-off. What amount of butter would you recommend?
  3. So bakers! Question for you: I'd like to add soft butter to my 81% whole wheat (19% bread flour) dough--it's just a little too "healthy", kinda grainy and maybe a tad dry, when baked (at 65% hydration). It has 4 tsps. of instant yeast in the batch, which measures about 15 lbs. of dough (just flours, water, yeast and salt). So how much more yeast should I add to compensate for the fat? Thinking of throwing in some honey too, just so I can call it "honey-butter wheat"--should sell well at the farmer's market! Here's a shot of the current lean version. Dense, but delicious!
  4. Sounds good! I had hoped to avoid some sticky hands by using a machine -- maybe Grandma's way is the best! Thanks for your reply.
  5. Dear bread baking experts: I recently had an experience with a "slack" starter batter, which I mix at 100% hydration, and ferment for 12 hours. The formula was 103 oz. flour and water, and 2tsps. instant yeast. I used tepid water, and left it at room temperature for about 12 hours, that being around 65-70 degrees. The next day, I noticed it had not risen very far, and fell quickly when I moved the vessel it was in. When I went to scoop some out for the first batch of bread, it seemed "slack" -- very sloppy and loose, with a bit of water seeping in at the bottom, as if it had over-risen and the gluten had broken. It didn't seem to have any elasticity, just watery sloppiness! The only thing I did differently was to mix this batch with a wire whip at medium speed about 2 minutes (I usually just use my bare hand to mix and incorporate all the water in the flour, and it usually has some lumps), which left the batter very smooth. Any thoughts?
  6. CatPoet, I must have that lovely corn loaf recipe a few posts up on this thread -- I've seen a couple of your photos now, and it looks irresistible! Do you form it in a fabric, or basket? The shape is so attractive, and I'd love to play around more with cornmeal, if that's what's in it. Do share!
  7. Greetings, all. I'm dreaming of new flavors for bread I sell at farmer's markets (see photo), and would love to offer a cheese-herb flavor; thinking a light wheat with rosemary and gorgonzola cheese. The trick will be to make it look good (maybe adding cheese on top after baking, to soften?) while making the flavor of the cheese prominent (distributing it somehow inside the loaf without pummelling it to death in the mixer, or having it lump all together after spreading it on an unformed loaf, then rolling up). Any experience with this? I also need to preserve the cleanliness of my baking stones -- would baking round loves on parchment shield grease?
  8. Greetings, bread bakers! I'm experimenting with topping my breads with rolled oats and seeds, with some successfully sticking (after a dip in water previous to the second rise), and lots falling off after baking. I'm wondering if another liquid like milk, or maybe a corn starch slurry would be a good idea? Here's a quick shot of some rye breads with oat bran, which stuck on pretty successfully, but being a smaller material, I think that had something to do with it. Any experiences to share? Thanks.
  9. So chefs, I'm looking for some solutions to upper and mid-back pain, having to do with lifting, and being tipped at the waist so much, baking. Any yoga moves come to mind? I recently read an article about Yotam Ottolenghi, and how he had typical "bending over the stove" back pain, which he solved with yoga stretches . . . but the article (in the New Yorker) didn't mention which stretches he practiced. Maybe some core-strengthening would help? Any personal experiences out there? Thanks in advance.
  10. Thank you! Is "IIRC" an acronym, like IMHO, or a baking term?!
  11. And unrelated, the recipe calls for sugar as well as a small amount of malt syrup -- wondering why that's in there. Wouldn't the sugar be sufficient?
  12. Greetings, bakers! I've been asked to bake dinner rolls for a wedding for 150 people. I'm thinking a nice buttery pain au lait recipe, with milk, egg and butter, but yikes! I have no idea how many rolls at what standard-type weight I would get from a recipe that yields 4 lbs. 4 oz. of dough per batch. Any thoughts? I'm thinking 2-3 oz. per roll, but I just pulled that number out of the air, or a portion of my body we won't mention. Your input gratefully acknowledged!
  13. Greetings, bread bakers! I saw something fascinating on a YouTube video that profiled French bakers working in their fabulous kitchen, recently. They had what looked like a portable oven loader thingie for bread -- they hooked the platform-y thing onto the front of the open deck oven, and shoved the handle in, and voila! The bread slid into the oven on some sort of shelf, then the cover retracted, and they removed the thingie. Nice terminology, huh? Anyway, it seemed to be a smaller portable version of the deck oven loader that's attached to those serious baking ovens that I can't afford, let's put it that way. Any thoughts about where to acquire one of these wonders, besides in France? And no, I don't have that YouTube link -- I wish I'd made a note of it. The breads looked unbelievable!
  14. Wow, thanks for all the input, folks. Unfortunately, I don't have the YouTube link anymore, as I buzzed by it and don't remember the title. The Bakery Network blog has some great information, thanks Lisa! I'm going to modify my thinking -- it says that a base temperature (really just a numerical factor) of 240 represents a mixed temperature of 80 for the dough coming off the hook, that sounds just right. I've been mixing dough with water at approx. 100 degrees, so if the flour and air are 71 degrees, that leaves 98 for the water. That'll work! I have a small 12 qt. mixer, so I don't take into account the friction factor, mixing at 7 minutes first speed, and 3 minutes second.
  15. Greetings, Bread Bakers! I was watching a YouTube video which profiled a baker in Paris last Saturday night (I don't get out much), and he was explaining that the temperature of the water, flour and air should equal 52 degrees Centigrade. Hmmm, I kinda remembered something like that from the 3-day intense bread class I took at the French Pastry School in Chicago (oh, for the budget to take more classes there!), and my notes translated the temperature into approximately 129 degrees Farenheit. Soooo, just for kicks, I measured the temperature of the air and flour I had on hand, and came up with 71 degrees for both, not unexpected, and certainly within range in a commercial baking space. My question is, how does one come up with approximately 129 degrees (which is about 54 degrees Centigrade), since 71+71=142? Your input gratefully acknowledged, thanks! --Lizz
  16. What's your secret for cutting them so straight? I saw a tape measure in there somewhere! Do you follow the blade, or the edge of the pan with your eye when cutting?
  17. Here are photos from my Facebook page, enjoy! Minas, I'll let you post the recipe, as it came from your source. http://www.facebook.com/thetravelingchef
  18. Minas, thanks for the great recipe! Anyway It came out fantastic, although not exactly like the confection I discovered, but absoloutely delicious, and shatter-crisp, with toasted nuggets of seeds, highlighted by a zing of salt every other bite. Incredible! I had to send them off to a friend, in order not to eat them ALL as they cooled. Wonderful, thank you!
  19. Tri2Cook: Sounds like you're on to something! Do you have a good source for a praline recipe? I had a thought that it was not a brittle, as soda is not in the ingredient list. We're getting close, I can feel it!
  20. Thanks, I'll have fun experimenting! And sorry I didn't get a photo before I snarfed the whole bag down, everyone. I'll take a trip to the Farmer's Market on Feb. 4th, to get more, you can bet.
  21. Minas: Yes, please! I'm not sure this is a straight brittle, Lisa. It's so tender, without a hint of sugar-chewiness, and it is opaque without the air bubbles. Looking forward to trying the recipe!
  22. Greetings, all. I've recently been introduced to an incredible confection called "bird seed brittle", made by a local bakery. It's a tender-crisp brittle populated with sesame, pumpkin and sunflower seeds, and the ingredients that hold it together are noted as simple syrup, honey, vanilla, cream and oil. The texture is so interesting, because it has no hint of chewiness, but a tenderness somewhere in between a crumbliness and shatter-crispness. Incredible! It speaks of a rigid formula that includes a specific temperature in order to get the right amount of crispness without chewiness or hardness. It's spread very thin, and so is bound to be more tender because of that. The cream makes the binding material opaque, and it has a hint of oil on the bottom, telling me it's spread on parchment, then cut, or cut just after spreading, as the cuts are rectangular, and not random, as if it had been broken. Whew! Did I give a good description? I'd love your thoughts on recreating the recipe.
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