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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#31
11-20-2001, 08:59 AM
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 Steam Kills!  I need to allow for the steam to escape the crumb while the bread is still in the oven. If I don't it will escape as the bread cools. This is what softens the crust. I am going to try not spritzing, just using the pan under the stone. I am also going to try and gradually decrease the temperature of the oven as the bread bakes, ending up by turning the oven off and leaving the bread in for 10 minutes.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net      |
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#32
11-20-2001, 09:18 AM
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 Sounds great KyleW. Thanks. It must have been an awesome evening. Got Claudia's authograph by any wonderful chance? 
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#34
11-20-2001, 10:54 AM
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| I think so, as long as you are willing to pay dues There is a Baker's Dozen East. I will see if I can find out how to join/contact them.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#35
11-20-2001, 12:52 PM
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| Way too cool of an experience! I don't know if you read through their book before the event, but, during the question period did you hear any further interesting tips you could pass on to us? I really really hope this club spreads across the country!
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#36
11-22-2001, 04:42 AM
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| I think I was too star struck to remember anything other than the sourdough crust thing
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#37
11-22-2001, 01:47 PM
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 LOL !! Now that's really funny Kyle. 
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#38
11-26-2001, 06:29 AM
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| Momoreg the wedding cake book I refered to is titled, "The Perfect Wedding Cake" by Kate Manchester. It's for brides to guide them thru buying their wedding cake. Nice lists of references thru out the country (where I found sweetlisas.com). The pastry book I refered to earilier is "Sweet Seasons" by Richard Leach from Park Ave. Cafe, NYC. It's all plated desserts, I thought it looked very nice, contempory yet grounded. I saw these at Barnes N Noble....
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#39
11-26-2001, 07:25 AM
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| Quote:
Our ovens are more dry that the gas ones and they let the steam off Have you ever baked in an electrical oven? I wonder how I am gonna get used to baking with gas in NY... 
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#40
11-26-2001, 07:49 AM
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| Fear not Athenaeus! New York is a city rife with electric ovens, my EasyBake oven included
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#42
11-26-2001, 11:23 AM
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| Crunchy Crust To blazes with adding ice cubes or a steam atomizer. Increasing baking temperature has been the solution for obtaining crunchy crusts. Formerly I baked bread at 425-450 F. The crust was tough and semi soft. My electric oven which contains a baking stone is preheated to 475 for one hour preceding loaf insertion. The bread bakes at 475 for 10-15 minutes after which the heat is reduced to 450. Total baking time is 1 hour. The crust turns out veeeerrrrry crunchy.  Last edited by kokopuffs : 11-27-2001 at 07:19 AM. |
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#43
11-26-2001, 12:06 PM
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 Sorry for sounding narrow minded by I have always to answer to the question if the defendant is quilty or not...  So, judging from Kylie's and Kokopuff's posts, electric ovens are the best for baking bread... Let me drop a line to Santa...
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#45
11-26-2001, 11:53 PM
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| Baking in the fireplace Thanks Kokopuffs. I think that it would be very fun if you could come and see a traditional way to bake bread in our traditional ovens. If you ever visit Greece ask to see one of those. But the fireplace can do just fine also And the bread is ALWAYS crusty
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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