CH Runners
Not Running => Food => Topic started by: diablita on February 25, 2015, 03:57:41 PM
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3 inches of snow! Oh noes! :panic: What are y'all making/baking while you're snowed in?
So far I baked this country boule (http://www.kingarthurflour.com/recipes/country-loaf-recipe) since I wanted to use some white wheat. It's cooling in the oven; I'll share bread porn pictures later.
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If the power goes out again....
(http://www.filoutlet.com/wp-content/uploads/2011/06/viennasausage.jpg) + (http://www.cabelas.ca/content/filemanager/Products/000000000000031518/detail/125247.jpg)
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Mmmm, bread porn....
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(http://tapatalk.imageshack.com/v2/15/02/25/97b37b3ae6becee4cd196f52f688ba60.jpg)
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Drool!
I made Omega Lambda's pain a l'ancienne last week. I still have some dough left in the fridge in the river house. I hope it didn't splode. There's snow in the forecast so I'm planning on baking a couple of baguettes from it tomorrow for my olive oil dip. I love snow day baking!
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I just ordered a bread lame. baking leads to shopping. :panic:
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I just ordered a bread lame. baking leads to shopping. :panic:
What is it?
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razorblade on a stick for slashing bread. my slashes look awful with a regular knife, and uncovered razor blades are not good in the house with a very curious 6 year-old.
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razorblade on a stick for slashing bread. my slashes look awful with a regular knife, and uncovered razor blades are not good in the house with a very curious 6 year-old.
Ah, thanks! I had no idea there are special tools for slashing bread dough. My slashes look very amateurish, now I know why. Your breads look glorious though. Yum!
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razorblade on a stick for slashing bread. my slashes look awful with a regular knife, and uncovered razor blades are not good in the house with a very curious 6 year-old.
Seems like a $.61 cent boxcutter would work fine. But "lame" certainly sounds more exotic :D
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Well I want to buy pie weights. I've been using rice wrapped in foil. (Yes, the same rice over and over, sometimes new foil).
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:heartbeat:
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Seems like a $.61 cent boxcutter would work fine. But "lame" certainly sounds more exotic :D
that's what I use!
Well I want to buy pie weights. I've been using rice wrapped in foil. (Yes, the same rice over and over, sometimes new foil).
we have an old coffee can of dried beans that have been our pie weights for well over 10 years now... I know we never use foil, but I can't recall whether we use parchment or not... I'm not generally the pie maker in the house
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We in Massachusetts have baked so much recently that our freezers are full.
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I like making bagels on snow days... I don't know why, but I find it very satisfying particularly in snowstorms. Maybe because it's a good bread to bake in humid conditions? Dunno.
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That makes much more sense than baking macaron or merengue on a humid day!
I just made hamentaschen dough. It'll sit in the fridge and we'll roll it out on Saturday.
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Dev, I'm on amazon right now choosing what kind of lame to buy. Which kind did you get? the cheap one or the one made in France?
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That makes much more sense than baking macaron or merengue on a humid day!
ha-cha-cha!
https://www.youtube.com/watch?v=lcPHaV3p6S4 (https://www.youtube.com/watch?v=lcPHaV3p6S4)
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ay ay ay!
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I bought this one:
http://www.amazon.com/gp/product/B006K0RS1I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 (http://www.amazon.com/gp/product/B006K0RS1I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1)
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I bought this one:
http://www.amazon.com/gp/product/B006K0RS1I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 (http://www.amazon.com/gp/product/B006K0RS1I/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1)
Did you receive it yet? I almost got the same thing, but decided on this instead.
http://www.amazon.com/Alfi-Breadscorer-Bakers-Slasher-12-pack/dp/B00BJECKOA/ref=pd_sbs_k_5?ie=UTF8&refRID=0FV9R9TT3B6X9ZKM3K4W (http://www.amazon.com/Alfi-Breadscorer-Bakers-Slasher-12-pack/dp/B00BJECKOA/ref=pd_sbs_k_5?ie=UTF8&refRID=0FV9R9TT3B6X9ZKM3K4W)
I also ended up buying this:
http://www.amazon.com/Metallic-Commercial-Non-Stick-Perforated-Baguette/dp/B003SZBSUK/ref=pd_sbs_k_36?ie=UTF8&refRID=0NMKWEZV3TGK5JD4J2B4 (http://www.amazon.com/Metallic-Commercial-Non-Stick-Perforated-Baguette/dp/B003SZBSUK/ref=pd_sbs_k_36?ie=UTF8&refRID=0NMKWEZV3TGK5JD4J2B4)
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I have that very baguette pan! I love it. I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32 (http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32)
Yes, I received the lame today. The blade is a bit thin but seems good. I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).
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I have that very baguette pan! I love it. I use it to make this recipe often and prefer using the dough for 3 smaller baguettes (in this pan) over 2:
http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32 (http://www.saveur.com/article/Recipes/Four-Hour-Baguette?0ummifslfZdRwbJ0.32)
Yes, I received the lame today. The blade is a bit thin but seems good. I like it that I should be able to curve the blade (for the baguettes) or use it as a straight blade (for boules).
Thanks for sharing the recipe! I will try it as soon as I receive my pan and lame.
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My first attempt at making a proper baguette. Though they still don't look "proper" realizing there's so much to learn in making them properly. Nonetheless, I am very happy with the way they turned out. Thanks for the recipe, diabilita!
(https://scontent-lga.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11037718_10153585460138238_4944213808365866418_n.jpg?oh=78fc09ff85736a8da67f5f1d4fb161a3&oe=558BDF0F)
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Mmm, they look pretty authentic to me. Nice job!
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Mmm, they look pretty authentic to me. Nice job!
Thanks Rich! I thought it was good. But on further reading, real baguette needs to have more holes on the interior. Mine was a bit dense, but at least I got my crust done correctly. I need to work on making the slashes the right way. I think I need lessons from our bread making masters in the forum; AmyAmyAmy, diabilita, who else??
And oh, yeah, I suggest we start a Bread Thread where we can share recipes, techniques, and to critique our home made breads. :)
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I think they look GREAT on the outside. I'm sorry the inside wasn't exactly as you wanted. Do you think you got enough steam going in your oven?
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I think they look GREAT on the outside. I'm sorry the inside wasn't exactly as you wanted. Do you think you got enough steam going in your oven?
I thought I sprayed the oven enough which resulted in a very nice crust. Though opening the oven door too frequently that probably lowered the temp during the baking process.
I think I did two things that novices probably do all the time. I didn't measure my ingredients by weight, and so my dough was way too dry. (I had no idea that wet dough helps with the holey interiors). And I think I overworked the dough while shaping them. I will do this recipe again but will measure using a scale next time and will do the folding method instead of overworking the dough.
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Gotcha. I love baking with my scale and get frustrated when sites/books that really should provide the weight (I'm looking at you, King Arthur Flour) make me do a lot of work to convert the ingredients.
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wet dough is key to a good baguette. you want it to feel just a bit too moist, srsly.