Thread: Who bakes bread?

Originally Posted by Crawler

Yes, could have been the weight (and consequently, spacing) of the dough balls. May have also been too much water or yeast. I'd be able to better diagnose it if I were to see it at various points in the proofing stages, and the beginning of the bake.

But yes, taste is paramount!

Hmmm... if this was from a recipe, did it mention a specific weight (or shape "...golf ball" etc.)?? If not, then it probably was the weights.

The recipe mentioned weight.to be honest i think this is more to do with spacing and tray size 😂

Will be trying again soon. Think ill get another tray and split them.

The did turn out fine. Except the cuddling.



Toasted with scrambles.

Geek

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A few notes on the first pic you posted...

You might try dropping the oven temp 10-25 degrees (Fahrenheit). But in doing so, you may need to add some time to the bake.

May be off-base, but my professional knee-jerk reaction to the look is "wet, and/or over mixed". Just factors that cause a dough to be softer than intended.

Originally Posted by Crawler

A few notes on the first pic you posted...

You might try dropping the oven temp 10-25 degrees (Fahrenheit). But in doing so, you may need to add some time to the bake.

May be off-base, but my professional knee-jerk reaction to the look is "wet, and/or over mixed". Just factors that cause a dough to be softer than intended.

Hmmm. The dough was a bit tackier than I thought right. So might adjust that next batch, also think Ill split it over 2 trays and this time i won't let my 3 year old poke any of them 😂

Thanks for the tips, neat is my medium of choice and historically I aint no baker lol, so a lot of it is trial and error for me 😂

Geek

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Hehehe. It doesn't seem like it when you start out, but after gaining some experience, you too will realize that baking is the exacting science of the kitchen. Cooking is extremely forgiving of "artistic license".

In my work, a 1% change in water content can mean the difference in a good loaf of white bread, and what coworkers & I refer to as "pancake batter". Would it actually make pancakes? Not likely. But it makes for a sloppy mess, and a floppy loaf. To be fair, the 1% make or break is possible because we have tight control on everything but the climate. Time at any stage, heat & humidity when it proofs in the pan, and bake time & temp.

Originally Posted by Crawler

Hehehe. It doesn't seem like it when you start out, but after gaining some experience, you too will realize that baking is the exacting science of the kitchen. Cooking is extremely forgiving of "artistic license".

In my work, a 1% change in water content can mean the difference in a good loaf of white bread, and what coworkers & I refer to as "pancake batter". Would it actually make pancakes? Not likely. But it makes for a sloppy mess, and a floppy loaf. To be fair, the 1% make or break is possible because we have tight control on everything but the climate. Time at any stage, heat & humidity when it proofs in the pan, and bake time & temp.

In a commercial setting you can nail things down real tight. At home the ingredients and circumstances are more fluent. It pays to be as precise as possible but you have to be prepared to make small adjustments at home. I usually recommend two digital scales as the most useful adjustment a person can make. One for very small amounts (up to 100 g) and the other for flour, water, and such.

Keeping "baker's hours" today.
It's 7AM and I have a loaf baked and ready to go for our potluck at work today.
Oh yeah!
Good morning, y'all.

Originally Posted by Lolita1x2

Keeping "baker's hours" today.
It's 7AM and I have a loaf baked and ready to go for our potluck at work today.
Oh yeah!
Good morning, y'all.

Just for kicks, I'm gonna take a wild "shot in the dark" and venture a guess...
Baked for 23 to 26 minutes, at about 380 degrees Fahrenheit?