Baking Much?

[ex1580]

Does anyone here use those dough rising buckets that have the measurements on the side? I've been using a Pyrex mixing bowl so I can keep an eye on the bubbles but when shopping for another one it turns out they don't make this model anymore (although Etsy is great for vintage bakeware) and it got me wondering about the buckets. Thanks!

[XexoX]

Does anyone here use those dough rising buckets that have the measurements on the side? I've been using a Pyrex mixing bowl so I can keep an eye on the bubbles but when shopping for another one it turns out they don't make this model anymore (although Etsy is great for vintage bakeware) and it got me wondering about the buckets. Thanks!

Heavens to Murgatroyd! Do you have a local US Foods CHEF'STORE, or whatever they are calling it this week? They have multiple sizes. Maybe not that exact one, but others that should work.

[ex1580]

Does anyone here use those dough rising buckets that have the measurements on the side? I've been using a Pyrex mixing bowl so I can keep an eye on the bubbles but when shopping for another one it turns out they don't make this model anymore (although Etsy is great for vintage bakeware) and it got me wondering about the buckets. Thanks!

Heavens to Murgatroyd! Do you have a local US Foods CHEF'STORE, or whatever they are calling it this week? They have multiple sizes. Maybe not that exact one, but others that should work.

Oh, I'm probably not going to buy them. I like my glass bowls. But I've seen these on TV and all over the internet so I was curious. I think people are just afraid of breaking glass. I've got a good loaf in the oven right now. Pictures will start rolling in soon.

[trancher]

.. I've got a good loaf in the oven right now. Pictures will start rolling in soon.

Good! 'Cause I'm up early waiting for Saturday Morning Breakfast

Say, where's the strawberry jelly around here?

[ex1580]

.. I've got a good loaf in the oven right now. Pictures will start rolling in soon.

Good! 'Cause I'm up early waiting for Saturday Morning Breakfast

Say, where's the strawberry jelly around here?

Homemade strawberry jelly is in the door of the fridge.

[ex1580]

This loaf was both a great success and a great disappointment. The bad news is that it stuck to the pan like crazy and I put some holes in it when trying to remove it. I will get out my crafting scissors and make a parchment paper liner next time. Does anyone here use carbon steel or raw cast iron loaf pans? When I think of nonstick that is what comes to mind but it might also make the crust a little too crusty. I don't like chemical coatings.

The interesting news is how excited the yeast was when the house was a couple degrees warmer. It took a lot less time to ferment and it looks like I might have over proofed it a little because I didn't account for how long it would take the loaf to cool in the fridge. Last week it went straight to the oven after proofing but this week it had a long cold ferment overnight to develop the flavor more. I am sure it will be delicious.

The exciting news is that the shaping went really well! After dumping the dough out of the bowl (sticky side up) I brought the sides to the middle and this week instead of trying to negotiate it into a rectangle I simply rolled it into a log. It came out perfect and I just picked it up and set it in the loaf pan. Also, I used a bigger petty knife to score it so I could use more of a slicing motion and that went better too.

[ex1580]

Delicious! The proof was not as far off as I thought and it has a nice sour flavor as expected. I am very pleased with this one. The kids might be less pleased because they like less sour so I might have have to make two loaves, one with a cold ferment and one without. Not a problem, haha.

[ronnie_suburban]

So nice, I baked them twice (or again) . . .


Chocolate Chip Cookies
Again with the Guittard 48% Super Cookie Chips. I may have permanently converted over to them. I like they way they melt, the fact that they are slightly higher in cocoa solids than standard chips. I think they may contain fewer emulsifiers, too because when the cookies cool, the chips stay slightly gooey, which is really nice.

[ex1580]

The sourdough bread went very well toasted with a tomato bisque I made. Even the kids enjoyed it.

[Kekoa]

The bad news is that it stuck to the pan like crazy and I put some holes in it when trying to remove it. I will get out my crafting scissors and make a parchment paper liner next time. Does anyone here use carbon steel or raw cast iron loaf pans? When I think of nonstick that is what comes to mind but it might also make the crust a little too crusty. I don't like chemical coatings.

Are you using glass currently? I use glass lightly coated in butter and have had very little sticking issues, although I have had it stick in a spot or two on occasion. Usually it just takes a butter knife to loosen the sides a bit, and maybe some light levering to break the bottom loose, then it comes right out onto my cooling rack.

[ex1580]

The bad news is that it stuck to the pan like crazy and I put some holes in it when trying to remove it. I will get out my crafting scissors and make a parchment paper liner next time. Does anyone here use carbon steel or raw cast iron loaf pans? When I think of nonstick that is what comes to mind but it might also make the crust a little too crusty. I don't like chemical coatings.

Are you using glass currently? I use glass lightly coated in butter and have had very little sticking issues, although I have had it stick in a spot or two on occasion. Usually it just takes a butter knife to loosen the sides a bit, and maybe some light levering to break the bottom loose, then it comes right out onto my cooling rack.

I am using a ceramic loaf pan. It usually works as you described but for some reason this one was really stuck on there. I have some ideas. Maybe I amill use some rice flour in addition to the semolina to get better coverage. One loaf at a time I guess. At least it tasted good!

[XexoX]

So nice, I baked them twice (or again) . . .


Chocolate Chip Cookies
Again with the Guittard 48% Super Cookie Chips. I may have permanently converted over to them. I like they way they melt, the fact that they are slightly higher in cocoa solids than standard chips. I think they may contain fewer emulsifiers, too because when the cookies cool, the chips stay slightly gooey, which is really nice.

Mr. Suburban, as you know, I use this picture as a wallpaper on my computer. I switch the wallpaper daily. Today I'm looking at your cookies and am getting a hankerin' for them. Guess I'll make some tomorrow for me self. They look quite yummy. Have you thought of sprinkling some course salt on top, just before baking? Or sanding sugar?

[ronnie_suburban]

Mr. Suburban, as you know, I use this picture as a wallpaper on my computer. I switch the wallpaper daily. Today I'm looking at your cookies and am getting a hankerin' for them. Guess I'll make some tomorrow for me self. They look quite yummy. Have you thought of sprinkling some course salt on top, just before baking? Or sanding sugar?

Yes, and I'm honored.

I did briefly consider adding some extra salt on top of them but that's what it would be, extra. There's a full teaspoon of fine sea salt in the dough for these cookies and I find that to be just about perfect for my palate. Ditto for the sanding sugar . . . I'm sure it -- or coarse salt -- would photograph very nicely but I think the extra sweetness would throw things out of balance. I always have to consider the needs of the cook, the food stylist, the photographer and the eater when I take pics of the food I cook. In the end, the eater usually gets his way.

[trancher]

Chocolate Chip Cookies

... I always have to consider the needs of the cook, the food stylist, the photographer and the eater when I take pics of the food I cook. In the end, the eater usually gets his way.

Got Milk?

[ex1580]

Hot bread! This is a sourdough bread with fresh herbs folded in (rosemary, thyme, and oregano). The parchment paper made a huge difference! The bread had a ton of spring in the oven and it looks like the pan will only take a few seconds to clean. I'm sold!

I found that when I score it if I use my free hand to gently pull the far side back when I cut then it doesn't stick to the knife so much.

I am really happy with how this one turned out and it's going to take all of my willpower to not cut into it until later. Good thing I have places to be today.

[trancher]

I am really happy with how this one turned out and it's going to take all of my willpower to not cut into it until later. Good thing I have places to be today.

So this beauty is just going to loaf around all day?! Talk about a no-knead roll model.

[ex1580]

Where are my manners? I forgot to mention that I scored it with my Gihei HAP40 Petty 150mm. Nice and thin at the tip and always sharp!

Later today when I get home that loaf is toast.

[ex1580]

This one is a winner! It has a nice herb bread smell and is absolutely delicious. It only took a few minutes for family to wander into the kitchen and about 2/3 of the loaf to disappear, mostly as cheese on toast but a little garlic bread too.

Next week the plan is two loaves.

[jknife]

This one is a winner! It has a nice herb bread smell and is absolutely delicious. It only took a few minutes for family to wander into the kitchen and about 2/3 of the loaf to disappear, mostly as cheese on toast but a little garlic bread too.


PXL_20250412_214621241.PORTRAIT-min.jpg
Next week the plan is two loaves.

There is a song by “The Shuffle Demons” called” Cheese on Bread” that I love almost as much as cheese on bread.

[ronnie_suburban]

This one is a winner! It has a nice herb bread smell and is absolutely delicious. It only took a few minutes for family to wander into the kitchen and about 2/3 of the loaf to disappear, mostly as cheese on toast but a little garlic bread too.


PXL_20250412_214621241.PORTRAIT-min.jpg
Next week the plan is two loaves.

That really looks great. Beautiful crumb!