network profile
| bio | website | arraylust.blogspot.com |
|---|---|---|
| location | United Kingdom | |
| age | 40 | |
| visits | member for | 1 year |
| seen | Mar 19 at 16:19 | |
| stats | profile views | 2 |
Java, PHP, and various other languages since about 1998. More recently, lots of Javascript, lots of MongoDB, and lots besides.
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Mar 19 |
comment |
When I bake a 2lb loaf, the very Centre of it lacks structure I think that although the photo shows bread that hasn't cooled fully (which I accept), the main issue I was trying to demonstrate was that the center is too 'airy'. I've since reduced the amount of yeast and increased the salt content a little, and I've had much better results |
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Feb 27 |
comment |
When I bake a 2lb loaf, the very Centre of it lacks structure I let it rise for 40 minutes to an hour in the loaf pan. I'm using about 5g yeast (dried). In the UK we call a convection oven a fan oven. I'll try without the convection setting next time. I'm not sure I understand why it shouldn't be used for bread though. |
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Feb 24 |
comment |
When I bake a 2lb loaf, the very Centre of it lacks structure Mien, no, I don't. Should I be using a higher oven temperature to arrest it or something? It's cooked, so I don't think the time is a problem. This is a fan oven so perhsps that accounts for the time. |
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Feb 24 |
comment |
When I bake a 2lb loaf, the very Centre of it lacks structure Nice one jay ;) thankfully it's only ever the two slices right in the middle, and I can make a sandwich from it- I just need soft butter! |
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Feb 24 |
revised |
When I bake a 2lb loaf, the very Centre of it lacks structure added 180 characters in body |
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Feb 24 |
asked | When I bake a 2lb loaf, the very Centre of it lacks structure |
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Feb 23 |
comment |
Is there a releaseable mold/pan for bread? If you time the rise and get the water content right then you should be able to turn out a loaf from a basket and have it retain shape during the transfer to the oven. |
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May 25 |
awarded | Scholar |
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May 25 |
accepted | How do I keep dough moist while rising? |
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May 24 |
awarded | Student |
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May 24 |
awarded | Supporter |
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May 24 |
comment |
How do I keep dough moist while rising? Actually, I should have mentioned, I'm making baguettes- about half a dozen at a time. This is quite difficult to cover with cling-wrap. I've been thinking I need to get a big plastic tub with a lid and build my own racking system in it, but was wondering if anyone had any better ideas. |
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May 24 |
asked | How do I keep dough moist while rising? |
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May 20 |
comment |
What makes bread mold grow; light, air or both? Worth noting that most simple home made bread goes stale but doesn't really grow mold easily, while shop-bought bread will grow mold easily. I guess this has something to do with the fats they add. |
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May 20 |
comment |
What is the lesser evil, degassing too early or too late? I'm not familiar with Reinhart. I see that it's a wet recipe and with sugar, which is probably why you need less yeast? |
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May 20 |
awarded | Teacher |
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May 20 |
comment |
What is the secret to baking bread with a very fine crumb? Agree they're probably adding fat of some sort. Also, there's probably no sourdough in there, and rising time is probably very tightly controlled for their baking environment. I think it's quite easy to get smaller holes at home but it's difficult to get a light texture and a small crumb. |
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May 20 |
awarded | Editor |
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May 20 |
revised |
What is the lesser evil, degassing too early or too late? added 255 characters in body |
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May 20 |
awarded | Autobiographer |
