183 reputation
6
bio website arraylust.blogspot.com
location United Kingdom
age 41
visits member for 2 years, 3 months
seen Mar 19 '13 at 16:19

Java, PHP, and various other languages since about 1998. More recently, lots of Javascript, lots of MongoDB, and lots besides.


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
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.
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.
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!
Feb
24
revised When I bake a 2lb loaf, the very Centre of it lacks structure
added 180 characters in body
Feb
24
asked When I bake a 2lb loaf, the very Centre of it lacks structure
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.
May
25
awarded  Scholar
May
25
accepted How do I keep dough moist while rising?
May
24
awarded  Student
May
24
awarded  Supporter
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.
May
24
asked How do I keep dough moist while rising?
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.
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?
May
20
awarded  Teacher
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.
May
20
awarded  Editor
May
20
revised What is the lesser evil, degassing too early or too late?
added 255 characters in body
May
20
awarded  Autobiographer