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Knead Bread
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mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
Lost in the right direction. -
Hey mental note, instead of a tea towel, I put one of those hotel shower caps over my bowl. It holds the moisture in and keeps the dough from getting dry.Lost in the right direction.
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TrafficJam wrote:
Hey mental note, instead of a tea towel, I put one of those hotel shower caps over my bowl. It holds the moisture in and keeps the dough from getting dry.
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One of my bread books suggests throwing ice cubes in the oven rather thn a tray of water. I guess a better less dense steam. Another is a spray bottle of water directly on the heating coils (electric oven)
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mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
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Dan76 wrote:
mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
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This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?Lost in the right direction. -
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TrafficJam wrote:
This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?
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sheepdog wrote:
Now that the heat is gone, my wife has started making bread again. Hot buttered heals with honey. mmmmmmmmmmmmm
The road to glory cannot be followed with much baggage.
Richard Ewell, CSA General -
Astro wrote:
sheepdog wrote:
Now that the heat is gone, my wife has started making bread again. Hot buttered heals with honey. mmmmmmmmmmmmm
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
TrafficJam wrote:
This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?
Rather than 'proofing, you can utilize more technical terms such as 'blooming' or 'proving'.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
TrafficJam wrote:
This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?
Rather than 'proofing, you can utilize more technical terms such as 'blooming' or 'proving'.
bacon can solve most any problem. -
Dan76 wrote:
TrafficJam wrote:
This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?
Rather than 'proofing, you can utilize more technical terms such as 'blooming' or 'proving'.
Lost in the right direction. -
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TrafficJam wrote:
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TrafficJam wrote:
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
mental note wrote:
TrafficJam wrote:
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
mental note wrote:
TrafficJam wrote:
If Ida had some Ox tails on hand I'd have made beef broth, or consumé but had to use the carton stuff...came out pretty tasty. -
TrafficJam wrote:
This last month, I've been "proofing" my bread in the car. It rises really high, really fast.
(For some reason the word "proofing" gets on my nerves).
For my basic loaf of bread, I do one rise, shape the dough, put it in a bread pan, let it rise again.
Several times recently, the dough deflated when putting it in the oven and I have to let it sit and rise again. What's going on?
Is that a bread fart?
"Dazed and Confused"
Recycle, re-use, re-purpose
Plant a tree
Take a kid hiking
Make a difference -
mental note wrote:
Dan76 wrote:
mental note wrote:
TrafficJam wrote:
If Ida had some Ox tails on hand I'd have made beef broth, or consumé but had to use the carton stuff...came out pretty tasty.
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SandyofPA wrote:
mental note wrote:
Dan76 wrote:
mental note wrote:
TrafficJam wrote:
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JimBlue wrote:
jimmyjam wrote:
I told the mrs about this bread thread and asked her if she would make some. She told me to quit looking at it.
"Dazed and Confused"
Recycle, re-use, re-purpose
Plant a tree
Take a kid hiking
Make a difference -
jimmyjam wrote:
JimBlue wrote:
jimmyjam wrote:
I told the mrs about this bread thread and asked her if she would make some. She told me to quit looking at it.
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jimmyjam wrote:
JimBlue wrote:
jimmyjam wrote:
I told the mrs about this bread thread and asked her if she would make some. She told me to quit looking at it.
Lost in the right direction. -
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Been under so much stress lately haven't made any ..now I want to LOL u all made me hungry
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Mountain-Mike wrote:
One of my bread books suggests throwing ice cubes in the oven rather thn a tray of water. I guess a better less dense steam. Another is a spray bottle of water directly on the heating coils (electric oven)
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baybedolls wrote:
Been under so much stress lately haven't made any ..now I want to LOL u all made me hungry
Lost in the right direction. -
jimmyjam wrote:
I told the mrs about this bread thread and asked her if she would make some. She told me to quit looking at it.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
mental note wrote:
Mountain-Mike wrote:
One of my bread books suggests throwing ice cubes in the oven rather thn a tray of water. I guess a better less dense steam. Another is a spray bottle of water directly on the heating coils (electric oven)
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
mental note wrote:
Mountain-Mike wrote:
One of my bread books suggests throwing ice cubes in the oven rather thn a tray of water. I guess a better less dense steam. Another is a spray bottle of water directly on the heating coils (electric oven)
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mental note wrote:
TrafficJam wrote:
mental note wrote:
Tuckahoe mentioned having faccocia bread while on vacation, and that got me wantn' some...So, I made some today, came out pretty good.
Carmalized onion, garlic, capers, Parmesan cheese, and fresh rosemary from the garden.
I used capers cause I didn't have any olives, they were ok, but in the future I'd rough em up a bit by mincing, so they don't roll all over the place.
About 3 cups of bread flour as the dough dictates
Yeast
Good! Pinch a Salt
About a table spoon of Sugar
1 cup water
1/2 cup olive oil
Let rise in a oiled bowl, covered with wet tea towel about 90 mins
Punched down and placed on well oiled baking sheet, shaping it in a long rectangle, then add dimples by pressing down firmly, brush on more olive oil generously, bake on lowest rack at 400 degrees for about 25 mins.
When I make most other breads I put on top rack in oven and bake at about 475 degrees for about 45 mins...so location in oven and time seems to have somethin' to do with it.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
mental note wrote:
TrafficJam wrote:
mental note wrote:
Tuckahoe mentioned having faccocia bread while on vacation, and that got me wantn' some...So, I made some today, came out pretty good.
Carmalized onion, garlic, capers, Parmesan cheese, and fresh rosemary from the garden.
I used capers cause I didn't have any olives, they were ok, but in the future I'd rough em up a bit by mincing, so they don't roll all over the place.
Yeast
Good! Pinch a Salt
About a table spoon of Sugar
1 cup water
1/2 cup olive oil
Let rise in a oiled bowl, covered with wet tea towel about 90 mins
Punched down and placed on well oiled baking sheet, shaping it in a long rectangle, then add dimples by pressing down firmly, brush on more olive oil generously, bake on lowest rack at 400 degrees for about 25 mins.
When I make most other breads I put on top rack in oven and bake at about 475 degrees for about 45 mins...so location in oven and time seems to have somethin' to do with it.
Rasty wrote:
mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
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