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Ann_T

Ann_T

On 7/24/2023 at 8:10 AM, PatrickT said:

The aroma is very limey. The flavor is mostly lime-forward, with a touch of gingery sweetness from the ginger beer. I get a little mint, but not much. Crumb is soft and delicious. Crust is thin, crispy and chewy. Very impressed with this High Mountain bread flour - wonderful flavor!

What an interesting combination of flavours.

I love your perfect rabbit. Ears and tail. 

 

I probably did this in the wrong order, but I decided to buy a Baking Steel.  The one I bought

is just slightly bigger than the stone I currently use and have for years.   The stone is 14" X 20, and the 

steel I ordered is 14" X 22" X 3/8" and weighs 31lbs.  I should probably have read the thread on Baking Pizza on a Baking Steel first.

But I was hoping to find a thread dedicated to baking bread on a steel.

 

Does anyone here bake their baguettes/breads on a steel?

 

MiniBaguettesJuly26thandMiniBoulesJuly27th2023.thumb.jpg.dce2d7e381fe04169d03169deb6ceb60.jpg

Mini baguettes, Claude size,  came out of the oven last night.
Baked for my little 5 year old pal. Claude and his mom have been in China for the last two months
visiting Xiao's family.   Promised him baguettes. 
MiniBaguettesJuly26thandMiniBoulesJuly27th20232.thumb.jpg.972b93f883825f1104e3e60b378a0ab1.jpg
And the small boules were baked early this morning.
 
Both doughs started with a levain with 1g of yeast and 15g of discard.
Levain was added to 1000g of flour, 30g of salt and 680g of water.
Made 12 hours apart, and both in the fridge immediately after the last stretch and folds.
Baguette dough was taken out of the fridge yesterday morning for last night's bake
and the dough for the Boules came out of the fridge last night around 9:00 PM  and the dough was ready to use at 3:30 AM this morning.

 

 

Ann_T

Ann_T

On 7/24/2023 at 8:10 AM, PatrickT said:

The aroma is very limey. The flavor is mostly lime-forward, with a touch of gingery sweetness from the ginger beer. I get a little mint, but not much. Crumb is soft and delicious. Crust is thin, crispy and chewy. Very impressed with this High Mountain bread flour - wonderful flavor!

What an interesting combination of flavours.

I love your perfect rabbit. Ears and tail. 

 

I probably did this in the wrong order, but I decided to buy a Baking Steel.  The one I bought

is just slightly bigger than the stone I currently use and have for years.   The stone is 14" X 20, and the 

steel I ordered is 14" X 22" X 3/8" and weighs 31lbs.  I should probably have read the thread on Baking Pizza on a Baking Steel.

 

I was hoping to find a thread dedicated to baking bread. 

Does anyone here bake their baguettes/breads on a steel?

MiniBaguettesJuly26thandMiniBoulesJuly27th2023.thumb.jpg.dce2d7e381fe04169d03169deb6ceb60.jpg

Mini baguettes, Claude size,  came out of the oven last night.
Baked for my little 5 year old pal. Claude and his mom have been in China for the last two months
visiting Xiao's family.   Promised him baguettes. 
MiniBaguettesJuly26thandMiniBoulesJuly27th20232.thumb.jpg.972b93f883825f1104e3e60b378a0ab1.jpg
And the small boules were baked early this morning.
 
Both doughs started with a levain with 1g of yeast and 15g of discard.
Levain was added to 1000g of flour, 30g of salt and 680g of water.
Made 12 hours apart, and both in the fridge immediately after the last stretch and folds.
Baguette dough was taken out of the fridge yesterday morning for last night's bake
and the dough for the Boules came out of the fridge last night around 9:00 PM  and the dough was ready to use at 3:30 AM this morning.

 

 

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