David802

At work, we have a "sample table" and just put them on there, it sells alot of cake...when we started doing it....are Cakes sales nearly trippled....thats just my thoughts....I guess its still throughing money in the trash, but differently..And in a way that may make some money back.

One of the first days I was baking at work I forgot salt in one of the doughs... The dough was like mercury, and never really balled up. when it baked it came out like a flat brick and there was no oven spring at all.. thats just me though

I have a question...Why do you need any of this "00" flour..or the pastry flour, what is the point? seems like a waist of flour...(my non expert opinion...) Also I was told if fresh cake yeast is more then a week or so old its dead...Could be wrong (if I am then I through away a lot of yeast at work the other day..) Also I've never bloomed my yeast and have always had good results...So why can't you just add it Dry?

Ok, so after a few THOUSAND hours of reading through everything I can on sourdough, and asking alot of questions to the baker at work,I have come to this thought....How do I Get acid into the starter (because as I understand it thats were the taste comes from right? (If I am wrong please explain why) ) so I Thought...what will give me alot of acid, and after consulting a few people I came to the concusion that asorbic(sp*) would be the way to go...so after a few test runs, I finaly got some sour taste in my dough, with milk! instead of feading my starter (for the second time) with water, I Fed it with 1/2 cup milk, to 1/2 cup bread flour....the starter grew like normal...but in about an hour, the starter stunk so bad I could not put my face more then 6 inches from the bowl it was growing in...(did not smell nasty...just very strong!) after a 6 hour ferment in the fridge (where the dough still had to be punched down twice, while in the fridge, if some one could explain that Id appreciate it) ) and a 2 hour rise, in the oven it goes, for 28 mins, and boom a good tasting sourdough... I Dont completely understand why this worked but I can tell you (As I munch on good bread) that it worked...whether I get sick or not will be left for another post..but this is what I found...I just thought I would share..and see what the thoughts of the group were..

why?

Ok I will thanks.

Actualy I already bought a couple books. I have this one on the way from amazon Baking with the Bread Baker's Apprentice. and The book of yeilding, Thanks alot for the advice, when I first started this stuff, I thought that baking was more of a learn as you go, but there are quite a few books that are very helpfull. I will continue to ask questions.. thanks for the advice David

Lol, I think I actualy have some "grade B" maple syrup, my aunt braught it to us from New york... Thanks alot for the info...again pupkinpie2 you provide alot of valuable info. but again thanks..I will get back to you guys with a report and mabye some pictures when I finish them. David

Actualy the asiago is a store fav, so its baked everynight, sunday night I went in and did another batch, and it came out fine. We are nearly posotive its either a scaling problem or a proffing problem, we just had are oven calibrated a few weeks ago.. The stuff with a stone, thats alot of help to me but not in the way you think, My mom is going to a potluck, and they asked that I make some bread for them, one of the things I'm going to attempt is a french loaf, (which generaly has a harder crust with a chewy inside) I actualy have a pizza stone and have used it before. Do I just put corn meal on the bottem of the dough and some on the stone like I would a pizza? Thanks for the info. David.

Cool, thanks alot, I Will deffinatly look into that book..

Cool thanks alot! I'm really excited to try this, Those are my favorite doughnuts, but all the stores have stopped selling them, and started selling krispy kreme(sp) and there not the same as these.

Ok, I Don't no if anyone will be able to help with this one, but I need a recipe for a maple glaze. They have these doughnuts at the store that have a light brown maple glaze that I just love! but I no absolutly nothing about pastry so I'm relucant to just start making glazes and seeing what happens.. the glase will get hard on the top but stay smooth underneath. (those that have ever had a maple bar no what I am talking about) it could be as simple as a glaze with an extract in it, but as I said I have never even tried to make pastrys... thanks in advanced.. David

Ok, cool thanks..

Dark Rye 2 Cups Rye Flour 2 Cups unbleached white flour 1 tbsp Salt 2 Tbsp Dry active yeast 1 tbsp Caraway seed 1/2 tsp fennel 2 tbsp Instant coffee crystals 1 1/2 cups water ( I used coffee instead, gave it a wonderful flavor) 2 tbsp of molasses 1/2 oz bittersweet chocolate 2 tbsp butter 2 tbsp Honey step 1 Put all dry ingredients in a mixing bowl and stir together. step 2 Melt these ingredients in a separate bowl in the microwave for about 30 seconds. 2 tbsp of molasses oz bittersweet chocolate 2 tbsp butter 2 tbsp Honey step 3 add the water to the dry ingredients as well as the melted ingredients from step 2. Step 4 Mix all the ingredients together at a low speed for 4 mins, after that four mins, slowly add flour until the bread has began to pull away from the mixing bowl, when the bowl is clean (meaning that the dough is sticky enough to have pulled everything away from the bowl, but not sticky enough to have stuck to the bowl) turn your mixer up full speed and mix for 5 mins. dump it on a floured board, and put into a bowl to raise. ..Note = at this point you have the dark rye, you need to have the white bread ready to be put in a bowl to raise by the time the dark rye has doubled in size for the first time. White bread 4 Cups all purpose unbleached white flour 2 3/4 cups warm water 1 tbsp honey 1 tbsp salt (add to taste of dough, also I use ground sea salt, I don’t no if using iodized will make a difference.) step 1 Mix all ingredients in a bowl for 4 mins. step 2 after 4 mins add flour until the dough as pulled away from the sides of the bowl and has cleaned the bowl. step 3 when the bowl is clean mix for another 5 mins. step 4 dust the bowl and turn the bread out onto it. Making the twist. When the white as been punched down twice and the rye 3 times, dump bolth onto an UNDUSTED TABLE. Cut both balls in half, with both the rye and the white, punch a hole in the middle, and add 2 tbsp of water, and knead untell sticky, the dough should not be so sticky that it is unusable but still sticky enough that it sticks to your hands a (more then normal) Make the twist and let raise for half an hour (or untell ready) when raised up bake at 380degrees F for 30 mins I'm sure there will be lots of questions, as I'm horrible at writing these kinds of things... enjoy the recipe...that is a recipe on how I did the twist all the way to the final raise. enjoy...

I live in slc utah... I hate it here

everyone at my house just seems to complain that there is so much bread...

I will post the recipes later today, I dont have work tonight so I Can be up normaly.. The sandwiches came out grate. the Taste of the bread is incredible, I like it alot. the dark rye is better then the stuff I make at work (But are dark rye is made with carmel color ) I made a round out of the dark rye that came out awsome! a little flat, and the dark rye dident raise very high on the twist, I wounder If I put to much salt in there.. live and learn.. again I Will post recipes later in the day...I will have to right them down, there all in my head right now, David

Thanks alot.. Its a standard white rye/Dark rye if you want I will type up the recipies I used and post them... it took about 2 hours to do. again thanks for the complements, everyone at the house said it was good but its different when its some one you dont no... let me no if you want the recipes... Edit: I got a better camera, here are a few more pictures..

Ok, so I wanted some nice bread today for lunch, and my dad wanted rubens for dinner, and he was going to go get a loaf of dark rye, but I had been meaning to give that a try anyway so I said I would do it. after I Did that I had some dough left over so I made a braid that I'm very proud of! So here are some pics of it, let me no what you think. Before After inside Let me no what you think...sorry about the bad quality, the camera sucks.

Cool I will remember that, thanks..

The yeast we use comes wrapped in a plastic wrap, and is like a brick....I Think its fresh yeast but I could very well be wrong... I will have to remember A pint's a pound the world around. I dident no...but that will make life easer.. Thanks for all you guys help...I Will deffinatly read those links you posted..

These sheetpans are full sheet pans, about 4 feet long by 2 and a half feet wide. this is a comercial bakery. also the thermometor probe is a foot long. A colar is just what we call it at work, there plastic boxxes (with no top or bottem) that fit into the sheetpan, and stick up about 1 1/2 inches above the pan edge. also these are for sandwiches. were not an artisan bakery, we use a normal convection oven (What ever its called), (I'v never even seen a stone hearth oven) and because these particular loaves are for sandwiches, its not as important that the top stay smooth.. As far as the problem is concerned. at work The head baker thinks that I may have over measured the loaves, I had been measuring 1.13 lb loaves for the front to sell, and when I Was done I started on the 5 lb loaves, but I think I forgot to slide the little ball on the scale back over so it was just 5 lbs, instead of 5.13 lbs, that would explain why it was not done, and the others were, also the recipe does not call for any yeast, it relys on the levenin to grow (and is proofed over night) and we decided to start putting a little bit of yeast in because we think it wasent quite prooffed enough, if the bread was .13 lbs to big, that would explain why it looked like it was nice and proofed up but in all actuality it was just bearly any bigger, but had filled the collar... thats the best we can do to figure out what happend... thanks for all your help...if you have any questions let me no...

hmmmm...well cool, that still dosent explain why it was so raw, when the pan of loaves above it was fine and the pan below was fin aswell.. thats whats so confusing, I would agree that the temp wasnt right if the others had been bad to but the sour dough that was on the next rack up was just fine, just like it always is... (Also the head baker where I work is a masterbaker as well) and he was the one that told me to bake to 180...not arguing just putting in another word on the subject... (very ignorant in the subject) but isent artisen bread baked in a stone hearth? proboly wrong I Cant remember what the diff is...

The dough was a little slower then normal when it rose, The rest of the bread that was on the rack with it came out just fine, it was the only bread that was messed up.. I checked it 3 times, one on each side, and one in the middle, on the middle loaf on the pan (cooked 3 loaves to a fullsheetpan with a colar between each one)they were scaled to 5 lbs exactly. as for the temp, I was told anywere between 160 and 180 was good, the probe said the same on all the loaves on all 6 racks...(note this is at a bakery , with a full stand up oven with a rack that slides in that can hold up to 8 fullsheet pans)

Ok, Last night I made 6 loaves of are asiago bread ( a store fav) ... A 5 lb loaf bakes for 40 mins at 400f degrees, the loaf looked good, stuck the temp probe in it and it said 180 on the dot, so I pulled it, 3 hours later when they cut into it, the bread was doughy all the way through it, the crust was nice, but the middle of the loaf was oviously not done, checked the other 5 loaves and there all the same... why would the bread test at 180 on the temp probe and the top of the bread look good, but the middle still be doughy after 40 mins? I checked the probe and it was right on, and the other loaves had also been at 180 on the probe and they were fine. cooked just right like normal....Could I have mixxed the dough wrong? any input on this would be great...