The Bakers Dozen - Page 3

KyleW · #31 11-20-2001, 10:59 AM

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.

Kimmie · #32 11-20-2001, 11:18 AM

Sounds great KyleW. Thanks.

It must have been an awesome evening. Got Claudia's authograph by any wonderful chance?

momoreg · #33 11-20-2001, 12:18 PM

Now THAT sounds like fun. Are these events open to the public?

KyleW · #34 11-20-2001, 12:54 PM

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.

W.DeBord · #35 11-20-2001, 02:52 PM

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!

KyleW · #36 11-22-2001, 06:42 AM

I think I was too star struck to remember anything other than the sourdough crust thing

Kimmie · #37 11-22-2001, 03:47 PM

Now that's really funny Kyle.

W.DeBord · #38 11-26-2001, 08:29 AM

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....

Athenaeus · #39 11-26-2001, 09:25 AM

Quote:

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.

Kylie this is what I do BUT I use an electrical oven and NOT gas.
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...

KyleW · #40 11-26-2001, 09:49 AM

Fear not Athenaeus! New York is a city rife with electric ovens, my EasyBake oven included

momoreg · #41 11-26-2001, 12:54 PM

Thanks, Wendy.

kokopuffs · #42 11-26-2001, 01:23 PM

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.

Athenaeus · #43 11-26-2001, 02:06 PM

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...

kokopuffs · #44 11-26-2001, 02:14 PM

Well, Athenaeus, let me recommend my Suzy Homemaker oven that uses a 75 watt lightbulb as a heating element!

Athenaeus · #45 11-27-2001, 01:53 AM

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