Bake looks nice! How'd it work out for you?
Bread Thread
- Thread starter Gary Knowels
- Start date
We got a Frigidaire gallery Induction with Total Convection oven. It honestly is amazing.
I followed up with Gary and followed his instructions to do the bake using the steam bake setting. I baked it with steam for 20 minutes at 450. Then it has a built-in thermometer to be able to read the internal temperature of whatever food that you were cooking. I set the food probe to cook to an internal temperature of 190 degrees after the steam bake and the loaf is perfection.
There are just too many cool features on the oven. I can't recommend it enough. Though I have only had it like a week and a half so time will tell.
Ive read everything from 180 to 210. What’s your (meaning everyone’s) temp that you call it at? Totally fine if your answer is “when it sounds hollow”
I don't normally temp mine. My baking temp and procedure are always the same and I judge by color. I should start temping them to find out. Sometimes I will temp enriched doughs because I don't have as good of a feel, and they go to 200 for me.Ive read everything from 180 to 210. What’s your (meaning everyone’s) temp that you call it at? Totally fine if your answer is “when it sounds hollow”
190 is what this says.Ive read everything from 180 to 210. What’s your (meaning everyone’s) temp that you call it at? Totally fine if your answer is “when it sounds hollow”
When the wife wants French toast, I make this sourdough sandwich bread a few days before.
Got my boule shaper so had to try it out.
Looks pretty good so far. Waiting until tomorrow morning for the cut.
Looks pretty good so far. Waiting until tomorrow morning for the cut.
You’re will power is impressive. I can barely past the first 1-2 hours of set time
Same, as soon as it's cool to the touch I MUST try it.
If a loaf isn't gone within a couple of days around here, I must have done something wrong.
Wayne Kohan
Life of the Party
This should be good, finally nailed the oven spring.
Nice ear!
Sourdough fougasse with lots of Italian herbs and Aleppo pepper in the dough.
The "shaping" went a bit off the rails because it stuck to the parchment despite dusting with flour, but it's darn tasty
The "shaping" went a bit off the rails because it stuck to the parchment despite dusting with flour, but it's darn tasty
I feel like I'm getting my recipes dialed now. I've been working with a standard boule and using the steam bake and thermometer on my oven. I've been getting consistent rise even when doing multiple day cold ferment.
Well, I have now had my Brod and Taylor Sourdough Home for about two months now and I can't say enough good about it. I just came home after being gone for two weeks and my starter looks healthy and ready to feed with no separation.
I keep my starter at 41 degrees, and turn it up to 78 degrees prior to feeding. So far, one feeding is all it takes, and the starter is ready to use.
It's nice that my starter has it's own home, and is not getting bounced around in the fridge now.
My only complaint is my King Arthur crocks don't fit, so it's back to a Mason Jar. Small price to pay.
