No cheese bread--just a cheese head! (it's a Wisconsin joke). My usual bread style is based on Chad Robertson's Tartine Bread cookbook. It revolutionized my baking. The mod I make to his basic rustic bread is to increase the percentage of whole wheat to 20 percent using sprouted whole wheat flour, and add 20 percent steel cut oats prehydrated at 70 percent with boiling water, then cooled. I like the taste and texture the oats give the bread.
I've messed around with a recipe for sandwich rolls. I use a poolish made with milk, add an egg and olive oil, then mix by hand with my basic bread recipe dough after the second turn of the dough. It makes a great enriched bread, but I'd like to use some kind of a form to shape the sandwich rolls. The dough during the final rise is still very soft and wet, and likes to spread out too thin for rolls when allowed to rise freely. Muffin pans, even the jumbo variety, seem too small. I'm looking for a shallow form (maybe an inch high) about 5 inches in diameter. Anybody know of a source for such a thing or have any ideas on making my own? I'd like to bake half a dozen at a time, and of course don't want to spend a ton of money for the forms.
Don
bakeware. Also I have some small springform pans. How about clay under-pots from the garden section? Asian stack lunch boxes?
I bought 24 cans of water chestnuts a few years ago because the can was the perfect size for an individual miniloaf of brioche I wanted to give for holiday gifts. Just make sure the inside of the can isn't coated with something that would prevent you from baking in it. As I recall, I bought one can initially to check the inside. We had water chestnuts added to everything for a few weeks but the cans worked perfect for my gift loaves.
It may be beneficial to line the can with oil and parchment paper-depending on how sticky your dough will be.
Any time you are tempted to buy a specialty pan, take a look at the casseroles, glass pans, pie pans, coffee cups and jello molds in your cupboard or at the thrift store. How about an iron frying pan? I have even used new corrugated aluminum edging that was sold in the garden department to help support a boule.
Welcome to THe Fresh Loaf! I'm in Menomonee Falls, Wisconsin (NW of Milwaukee).
Thanks for the suggestions. I may try the can trick, or look for english muffin rings.
Don
Have you seen the pans they sell for making muffin tops or maybe hamburger bun pans. Depending on how wet it is the lip on them may help hold it better than a flat pan.