Hi
I am fairly new to bread baking and have tried a few methods of creating steam in my oven at bake time with varying success (mostly not) I have seen a steam oven but am not sure wether it will do the job. It is an AEG B9820. Does anyone out there have one of these ovens? Is it suitable steam baking etc? Any advice etc would be appreciated.
Regards
Mark
Little Yippees have had all these sandwich breads that I've been testing for weeks. They are begging for a change. Here it is, something different on the table for breakfast:
https://www.flickr.com/photos/33569048@N05/albums/72157617619002761/
This is a very tasty bread with a light crumb and nice crunch from the soaked seeds. I would make it again. In spite of the German rye sourdough incorporated in it, which was very sour tasting, I don't really taste any sour. It is a lovely, soft sandwich-type bread with only a hint of rye flavor. I can't imagine anyone, including children, disliking it. There are a number of errors in the recipe. I have pointed those out below, and indicated my experience when making this recipe in case someone else wants to try it.
I completed a batch of Leader's Sourdough Croissants from Local Breads today. I used the metric weights and had no problem with the recipe; everything seemed to be correct as written. I baked one tray at the recommended 350º for 18 minutes but thought they weren't browning enough, so upped the temperature to 375º for the remainder.
Did anyone find the latest issue of National Geographic interesting? How about Dan Fisher a paleontologist who plays with his food by preserving it with Lactobacteria?
http://ngm.nationalgeographic.com/2009/05/mammoths/latreille-photography
Mini
There'll be a better write-up on my blog,
mentalexperimental.org, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.
http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/
Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong. Next time I'd go to bed while it rises and not check on it every 15 minutes.
http://www.flickr.com/photos/33569048@N05/sets/72157617581735613/
My seed culture was made with raisins.
Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?
Once the seed cultures are turned into a barm, will the tang be indistinguishable?
I was exhilarated. Finally, I made my first baguettes. It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration. The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft. By tasting these baguettes, we could feel the recipe originator's passion for good flavors.
Being a certified organic farmer means MUCH more than just not using chemicals. It means a different way of farming altogether than conventional farming. Certified organic farming means you have to leave buffer strips to make sure that adjoining fields can't contaminate your fields with chemical sprays and GMO crops. This is done by tilling under a large section of your fields that are near neighboring fields. We can't use chemicals in organic farming so we have to remove weeds with the tractor and methods called multiweeding and harrowing.
