Real Baking with Rose Discussion Forums

Bread dough - how long can you go between mix and bake?

2008-07-04T16:43:39Z

Howdy… I spend most of my time talking on the cake forums, but I’ve got a bread question.

I do bake bread fairly regularly, but I usually mix, proof and bake it all the same day. I’m getting ready to go on vacation to the beach Sunday and I want to make some dough Sat night (maybe Sun morning) for cinnamon buns Monday or even Tuesday… can I get away with the dough in a 1gal plastic bag in the fridge until then?

Braids on New Traditional Challah Pulling Apart

2008-05-30T16:37:36Z

I have made the recipe a number of times (at least 14). For reasons I cannot fathom, the braids pull apart (or separate) in places on the top during baking. Otherwise, the challah comes out fine, if not fantastic.

( http://www.realbakingwithrose.com/2006/03/my_new_favorite_traditional_ch.html )

I am using the lowest shelf in the oven and a double baking sheet - the lower sheet is heated while the oven warms up to 325 deg. F. In all other respects, I am following the recipe exactly.

Two additional pieces of information.

1) I am placing the dough in the refrigerator overnight after the second rise (and 2 more business letter turns). Time in the refrigerator is approximately 20 hours.

2) Upon closer inspection, it appears that the outer braids have broken in places (i.e., cross-wise), so they are not continuous through the challah. See the attached photos.

Perhaps I am doing something with the dough that decreases its elasticity.

I would appreciate any suggestions or hints. Thank you.

very dark ciabatta very good

2008-06-14T23:34:37Z

I made the ciabatta from BB, but had a lapse of vigilance and it was way beyond deep golden brown when I took it out of the oven. Deep chocolate brown would have been closer to the mark. It was great! I’ll do it again intentionally.

Cathy

Hamburger Buns

2008-05-31T20:25:26Z

This is a new recipe for me. I encourage others to try this. It was a great success.
Baking Rings
Start with a 24” square piece of 22 gauge brushed 303 stainless steel sheet metal.
In your Tennsmith shear cut the sheet metal into 12 strips 2” wide.
Using your Pexto sheet metal brake bend 2” long ears on the ends of each strip.
Form the strips into circles on a 4” round.
Clamp the ears together to form a ring and weld the ears in three places with your Dayton tack welder.
Burger press
Cut a 10” piece of 1” stainless hexagonal stock.
In your lathe face and chamfer each end.
Center drill and tap a hole in one end 1/4-20 X 1”
Turn and face a 1/4” X 5” diameter piece of 7075 T6 aluminum
Drill and chamfer a through hole and attach to the hexagonal piece with 1/4-20 flat head phillips screw.
Dough
1 cup Buttermilk
2 cups water
3 tsp fine sea salt
1/4 cup grape seed oil
1/4 cup butter
2 tbl honey
1 tsp yeast
2 tbl nestles malted milk
Unbleached all purpose flour
Combine buttermilk, water, salt, honey, malt, yeast
Add 2 cups flour and beat mixture into paste
melt the butter together with the oil and drizzle into paste while beating
Add enough more flour to form a nice dough.
Knead well. Let rise overnight.
Punch down and double.
Forming the buns!
Roll out dough 1” thick.
Use your baking rings like a cookie cutter and cut the dough into buns
Let rise in the rings until double
Bake in the rings convection at 360F for 25 minutes

Tips on adjusting bread recipe to pan size

2008-05-29T10:33:25Z

Hi everyone! I’m struggling to perfect my pain de mie. I have two Pullman pans, one 4 1/2 X 16 1/2 and another 5 1/2 X 10 1/4 - neither of which are the size required by Rose’s recipe or any other I’ve come across. Does anyone have any suggestions on how to arrive at the amount of dough for my pans? Thanks!

Looking for the best whole wheat bread recipe…

2008-05-16T11:09:47Z

I am looking for that perfect whole wheat bread recipe, so I thought I would ask everyone here to share their favorites. I have tried several different recipes from various sources over the years, but have never been 100% satisfied. I would also love to hear any tips and advice on making a phenominal loaf of bread. Thanks!

“voids” in my boules

2008-04-23T08:37:12Z

Over the past few weeks I’ve made about 6 hearth breads, let’s say 3 each Basic Hearth and Heart of Wheat. All have tasted fantastic. The last few I’ve used a brotform (the willow basket from King Arthur) for the shaped rise. The problem I am having is that on the last 3 loaves I’ve had large voids in the loaf, they appear near the top center, just below the crust. The first time it happened the space was huge, we called it spelunkers’ bread.

My best guess was a shaping error, so I re-read the instructions on how to shape a boule and the next 2 were not as dramatic, but still there. I even made a ten-grain torpedo (using King Arthur Harvest Grain mix—it was pretty good though I may experiment with other mixes) and all was well until 2/3 through the loaf and there was a little void there as well. These aren’t like the kind of hole one would get from gas bubbles, the dough looks disconnected from itself. Still a shaping error, you think? Could it be from overrising?

If there is any other info I can provide re what I am and am not doing please ask. Basically I follow Rose’s instructions as close to the letter as I can get. One or two of these loaves was an overnight Slighty Sour version. Should I try without the brotform, though that doesn’t explain the torpedo’s void?

Thanks for help (I am having sooo much fun, I hate going to work!)

All the best,

Lizzy

Panettone Pan

2008-03-11T09:16:13Z

I am looking for a metal panettone pan and have tried the usual kitchenware stores and websites with no luck.

Any advice would be appreciated. Has anyone had any luck with this?

Thanks--

Joe Provenzano

Death to the Starter!!

2008-05-02T18:53:54Z

OK I have had enough sourdough. Sourdough pancakes, Sourdough bread, Sourdough muffins, Sourdough rolls. AAAAARRRRGGGG enough already. Today I baked the last of my sourdough. I have gained 10 pounds in six months and now I have to lose all that weight in six months or be prepared to drag the sourdough fat to 20,000 feet in Nepal. So there is now 1/2 cup of starter cryogenically frozen for the next millennium. It wasn’t the constant feeding or the feeling that I should be baking when I didn’t really want to be. I really missed tasting the raw dough. Every time I tasted the raw sourdough I had 24 hours of explosive gas emissions. I love uncooked dough especially after the first rise. I had to hold myself back. But what finally killed the starter was ennui. I found I didn’t have the time for other baking. Sourdough is good for a change of pace but I grew tired of everything being sour. Boredom killed the started. So long and goodbye it will not be missed.

What do I use when the flours listed in the Bread Bible are NOT sold in Canada?

2008-05-03T11:28:32Z

I live in Toronto… and the two specific brands of flours listed in the Bread Bible are not Canadian brands. I can get 5 Roses… and Robin Hood and other brands. Some are all purpose and some are bread flour [I’ll skip the pastry, cake and other types] but none are Gold Medal or the other brand. The Bread Bible was simultaneously published here in Canada, but does NOT cover Canadian flours that should be used, so I am asking… Rose, what are the Canadian brands you recommend as equal to the U.S. brands you specifically name?

RsH