This is my first time using the Tangzhong method. I used the KA Japanese Milk Bread Recipe. They are so soft and tasty. Thanks for the inspiration RonB. This recipe might be my Go To Recipe for buns.
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This is my first time using the Tangzhong method. I used the KA Japanese Milk Bread Recipe. They are so soft and tasty. Thanks for the inspiration RonB. This recipe might be my Go To Recipe for buns.-
Skip WW tangzhong works well. https://www.theperfectloaf.com/high-...-bread-recipe/ for a look at how it's used in a full on WW bread. -
I used the sudane technique in the seeded ww loaf I posted here, (# 10),. It's similar to tangzhong, but dryer. You should have no problem subbing some ww flour. I suggest making the TZ in advance so it has time to cool. I made it the night before the last time I made bread, and that will be my go to going forward. I did cover with plastic wrap, and put the wrap in contact with the TZ.
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My first shot at bread making yesterday.
Apart from a miscue on the salt tablespoons instead of teaspoons turned out well.Attached FilesComment
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I’m experimenting with my oven temps and using convection or not.
This batard baked really quickly at 475F, no convection. I would have pulled it sooner but the interior temp wasn’t right.Comment
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I’ve noticed the same hoovarmin. I’m always looking for a final IT of between 200F and 210F. Using convection seems to allow the
crumb and crust to develop more evenly. This is a Reinhart Poolish dough and he recommends starting at 500F and dropping to 475F in five minutes. 500F without convection is just too hot and spotty in my oven. I will definitely be using convection for all future bakes. I’m logging all the bakes to find the sweet spot.Last edited by WayneT; January 19, 2023, 12:45 PM. -
WayneT - Be careful with convection. If you want to steam the oven so that the crust doesn't set prematurely and limit oven spring, you want convection OFF or else it just sucks out the steam. Convection dries things, which isn't want you want for that initial steam period, of course. After that, eh.
And of course if you're baking in a dutch oven or other covered vessel it doesn't matter.
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Well, I (re-) learned some important things about my LG oven today. When I pulled out the owner's manual, I noticed something previously underlined about pre-heating.
1) When pre-heating, it uses both the bottom and top elements to pre-heat quicker. More importantly, it also runs the convection fan. Now, if it's just during pre-heating on the initial start up that would be well and fine but anytime it is not up to the set temp, it is in 'pre-heating' mode.
2) When in pre-heating mode with the convection fan running, no steam escapes from the oven through the vent. After pre-heating, as soon as the fan stops, the steam starts pouring out the top vent.
I conclude that the convection mode re-circulates the hot air (duh!) and steam inside the oven, so doesn't vent it.
During this morning's first bake, I pre-heated the oven to 475F and after putting the bread and hot water in, turned it down to 450F. It took it about 6 minutes for it to pre-heat back to the 450F set point and turn the fan off. As soon as the fan turned off, steam began venting.
This was clearly my best bake so far in terms of shaping, scoring and managing the bake itself. I'm off to try to duplicate this feat.Comment
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For my second bake of the day, I applied what I learned previously and made a couple more modifications.
I preheated the oven to 475F and 5 minutes before adding the bread, poured in 2.5 cups of hot water into my steam pan. I then reduced the set point to 450F. The baking stone was reading 479F at the time with my laser IR thermometer.
Interestingly, after loading the bread, the oven never got to the 450F set point during the first 10 minutes of the bake which is when I turned the loaf 180 degrees. However, unlike last time, there was a bit of steam venting while the fan was running. Maybe it was the higher volume of water, idk.
Five minutes into the bake I had excellent oven spring and ear formation happening. Here's what it looked like after 10 minutes.
I did not make any mid-course corrections to the scoring; nature took its course.
My 2 bakes of the day with the batard in the foreground being the most recent. After 10 years of baking and shaping/scoring frustration, I feel I've finally made decent progress. This can be attributed in large part to Richard Chrz who mentored me on those finer details.
As I see it, the flour, water, salt and yeast creates the canvas on which bakers ply their trade in terms of taste, texture and presentation. rickgregory , I get where you are coming from when you said bread is only a food, but, metaphorically speaking, we do eat with our eyes first, don't we?Comment
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Took the leap to 100% whole wheat
a lot better than my first whole wheat attempts a year ago
Next time I’m going to try a stiff starter, even longer autolyse, not do an unplanned increase in hydration when mixing time comes
, more time in the mixer, end the bulk fermentation earlier.
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A little Light Rye with Caraway seeds today.
My sourdough starter is is in a weak state. I've been trying to revive it. I read that Rye flour can be a superfood for starters. .
So I bought some and and started feeding it 50% rye and 50% whole wheat.
On the back of the package of rye flour, there was this recipe. It looked easy enough so I gave it a shot. The results were tremendous. Next time I will increase the ratio of bread flour to rye flour.
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I tried baguettes today for the first time in years. They have have always been a source of frustration to me so I thought it was time to face my demons.
These are only 250 g, 14 inch mini-baguettes but provide the perfect medium for practicing shaping and scoring. The one in the foreground looks much better than the other two, and I know why. It’s always good to know the facts about less than optimum outcomes. I thought the coloring on these was outstanding.Comment
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Made some cinnamon buns today with cream cheese fondant icing.
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Yet another sourdough boule...
I am enjoying the fact that I can ferment this for extended periods in the fridge, then bring out about 3 hours before baking. This one went almost 72 hours, pulled it out and shaped and put in a dutch oven to rise for 3 hours, then found out 30 minutes later we needed to go to the hospital to see my daughter, so the dutch oven went back into the fridge. 8 hours later, I pulled it out and baked it after 3 hours at room temp.
How about this crumb where my wife had sliced off the first slice, before I chopped it in half to fit into two zip lock bags? And yes... I got a little overboard with sprinkling flour on when I scored...
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RonB thanks - she is. She was in pre-term labor (2 months early!) and was in the hospital for 3.5 days, during which time we had the 2 year old with us. She is now home on bed rest. Which means we (mostly my wife) are continuing to help with the 2 year old along with housekeeping so that she can rest.
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Do these sprinkle bars count? I made them for my coworkers for tomorrow.
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A couple of my bakes this week
I somehow managed to get double ears on that first loaf. Could be something never to be repeated. 🤷🏼Comment
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Well here we go. Plan today was to go move the ice house to the other side of the lake while the dough autolysed and the levain rose. Got stuck a bunch of times on the lake and missed my planned window to mix the dough by a couple hours. The levain domed and deflated so I used less of it hoping to keep the acid in the loaf low.
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Second attempt at Dutch Oven bread.
confirmed 2 teaspoons of salt this time....
Rey seems to have noticed that fresh cooked smell in the air
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Here's the cutting and it's delicious 😋
Coupla changes got the amount of salt right
2 tsps and changed to hymilan pink instead of kosher
Added 1 tsp of sugar
Let it rest for 2 hours the second rest instead of 1 hour
Showed in the results so pretty happy with this outingAttached FilesComment
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