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Bread... Sometimes you just have to wing it.
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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
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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.
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My wife said i should not hog some ones post. I apologize if I did that. Was just thinking out lout and could not find the pics of 1000's of cookies I was trying to share. Bread too.
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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.
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I love bread. I don't eat as much as I used to though. It would be hard not to with stuff like that around.
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Looks good! One day I'll take up bread. I have never been successful with bread, but one day I'll jump back into it!
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Bread... Sometimes you just have to wing it.
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.
All turned out well...
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