Recently purchased this oven after deciding that the Anova Precision Oven was too big and too finicky (wifi). After reading the very long, 3 part, egullet thread on the Cuisinart Convection Steam Oven, I decided it was perfect for me.
This is as much for anyone looking for a way to bake with emmer flour as for any other reason, but that should be sufficient. Emmer is a nice flour (mine comes from Barton Springs, but it is available generally).
Quick as a jiffy rolls to go with my burgers. Very nice results. My only critique, I should have been more aggressive, pressing them down into the burger bun shape.
The shaping process
1. The well fermented dough ball is divided into three smaller equal pieces.
2. Each of the three dough balls is rolled out into a log shape.
3. Each of the logs is divided into four equal pieces
4. Each of the 111g pieces is shaped into a tight little ball.
5. Under my conditions, proofing covered on the bench took 35 minutes.
Pumpkin, cranberry raisin Bread.
Phase 1 ✅
The mix and mechanical dough development.
Phase 2✅
Day two. After the long slow bulk fermentation. The loaves are shaped and baked.
Today's bake: Community Bake - Infinity Bread
Source: pmccool
Notes: None
Substitutions: None
I used 500g rye berries for this bread. I milled them in a hand burr mill on a very coarse setting. I remilled half of them on a relatively fine setting. Use all that alongside 500 g warm water, about 300 g 100% hydration rye preferment, salt and coriander to make a dough.
Good taste and lovely texture. Coarse rye flour makes great crumb.
Based on a YouTube video https://www.youtube.com/watch?v=Tl4Hfi8ma1c I saw a day or two ago, these little beauties are made with the Hamelman Vermont SD formula. Scaled at 250g each, just a guess from the visual cues of the video, they were a snap to shape and to score. It seems that this bakery is in Seoul S Korea.
I always have so many different types of bread I'd like to bake, but I can only eat so much in any given week. One style of bread I've been wanting to try for a few months is a miche, and now that I've gotten a handle on making my own 85% extraction flour, I decided now was the time to jump on it.
Hello! Newbie here!
I am new to baking with sprouted flours. I purchased Peter Reinhart’s book Bread Revolution, and have been enjoying “the read”, but struggle with getting my sprouted whole wheat dough to a windowpane stage. The gluten development seems inferior to regular wheat flour, and the crumb is more like a quick bread than a yeast bread. ☹️
When it comes to omelette fillings the combination of miso paste and hummus is complementary and comforting, although I suspect I'm the only one who tries something like that with their eggs. And, it is true that miso, and hummus, when spread on hot buttered toast are simply delicious. So, my thinking was that together they could make for a great combination in a bread, even if it is difficult to imagine!
