I'm a sourdough guy... Mostly. Sometimes your starter is not ready when you want to bake bread. So one must wing it and lower themselves to use commercial yeast.
I decided to do a 15 hour preferment and then add 20% of the flour as Whole Wheat, just for the fun of it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Breadhead when making the hamburger buns the recipe is only for 6 buns. If I want to make 12 buns do I have to make the recipe twice or can I just double everything?
Double everything except for the yeast. That small packet of yeast will rise 1000 grams of flour. Do everything exactly the same and all will be good.π
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Bread is like BBQ... easy once you figure it out.π€ Once you understand the critical details it's a forehead slapper, and you wonder why you thought it seemed so difficult before.
Last edited by Breadhead; July 30, 2017, 11:02 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36Γ’β¬Β Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I made tons of breads, cakes, muffins, biscuits, pie crusts, cookies etc.. in culinary school. Not really my thing. I dig the rolled dough and the clafoutis though. I respect Breadhead and admire his dedication to the formula and craft. Just sharing a few pics.
Breadhead thank you sir. The rolled dough though. Oh my world!! We had the rotating Fisch ovens with 5 or 6 shelves, and some covects and combis. Amazing. I submit we produced far better bakers and pastry arts folk then cooks. Their were more cooks which leftbmore oven time for the bakers.
There are some ovens made specifically for baking bread that most people don't even know exist. 6 rack ovens that have built in misting system... that's like baking 60 loaves of bread in a douch oven. Perfect steam at exactly the right time and then it shuts down to brown your crusts.Γ°ΕΈβΒ
Comment