Help guys…
I am failing to to finish baking, my par-baked baguettes. I can’t seem to get the crumb on the inside to be dry. It’s usually wet and squishy. It’s like it’s not yet been cooked enough but when I par-bake the baguettes, I get the internal temperature to be around 98 to 99°C, so it is already cooked. I don’t understand what I’m doing wrong. Please anyone out there help me.
I cannot seem to understand where I’m going wrong.
For the dinner party last night we had one guest who won’t eat cooked vegetables! What to prepare that he will eat? Pulled pork sandwiches as the main, along with coleslaw. For appetizers I served pork, shiitake mushroom and Napa gyoza that I made a while ago and froze. These are great to have frozen so you can save prep when having a dinner party. The pulled pork was made using my Instant Pot.
We had guests over last night for dinner so wanted to make a pie for dessert. As you might know I love sour cherries and love rhubarb so decided to make a pie with both but this time with a streusel topping. For pate brisée recipe look at this previous post.
Admittedly, I am aware and I have spoken emphatically about the importance of calibrating pH meters. My training in the wine lab has instilled the habit of calibration each and every time prior to use, in that environment.
Why then have I been so lax with my bread and dough meter! Perhaps it is the domestic setting that gives rise to such a laid back approach. Then again, even in the work place I have been deemed as a 'laid back' kind of guy!
A variable section for each recipe, nothing too intricate needed as mainly guidelines.
No real need for the full recipe method, just the highlights are enough to be getting started and nudges as the day progresses. Extra baking notes for the actual bake sitting with timings, for those final stages.
Conversions to save searching for them each time, initially started off as a set of links. But rather than adding a link to elsewhere (although quite a few have been included) for some basic information. Thoughts dictated that it should be more of a one-stop shop for:
Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,
During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.
