Bread! Bread! Bread! Oprah's commercial...
10 years ago
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- 10 years ago
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Comments On Bread Clay Baker
Comments (8)As mentioned in another recent thread, usually clay based cookers will absorb moisture away from the doughs. A big commercial oven uses steam or even just water sprayed inside during about half the baking cycle. The more moisture used, the harder the crust will be, as thats what my grandfather said. Small pizza stones and clay based cookers act similarly in that they take away moisture from the bottom of the baked product. Thats why pizza baked on a stone will have a crisp bottom compared to a meta pizza pan. My mom had a clay roaster and used it only a couple of times in hopes it would give here the same texture has her father the baker, but they didn't even come close. The stones are also preheated in most cases and a peel is used to place the risen dough on the stone surface. I also add extra gluten to my doughs as todays bread flour has less gluten from flour that was milled 50 years ago. All purpose flour is a OK for soft breads, but if you want crusty and chewy, it needs a higher amount of gluten. For a home oven, you can use a spray bottle of water every few minutes while its baking....See MoreHow do you keep your bread?
Comments (10)I never put bread in the refrigerator, I don't like it after it's been refrigerated. I store mine in a plastic "tupperware" type container with a snap lid on my counter. I never buy bread, I make all my own, in various types and flavors. When a loaf starts to get stale, usually about 3 days, I either make toast or I make bread crumbs. I used to use the blender, now I use the food processor. I freeze the fresh crumbs, and I've learned to identify on the bag what type of bread it is. When I want fresh crumbs, I just take them out of the freezer. When I want toasted crumbs, I toast the ones I take out of the freezer, if I want them seasoned, I do it when I them out of the freezer and before toasting. I've also been known to slice a loaf of something I like a lot but Ashley doesn't care for, and freeze two slices per bag. Then, if I want toast, a sandwich, whatever, I take two slices out of the freezer and don't thaw the whole batch. I make bread about twice a week and sometimes make two loaves on purpose so I can freeze one, or make french toast and freeze that for quick breakfasts. I will note that the latest loaf of cheddar beer bread does NOT make good french toast but it makes an awesome grilled cheese! Annie...See MoreQuick bread: Slice before freezing?
Comments (4)I wouldn't slice before freezing. Over time, ice crystals may form between slices. At least that is my experience. Doesn't seem to matter how well wrapped it is. I do cut loves in half, even thirds for larger loaves. Wrap tightly in Saran or Press n' Seal, then over wrap with foil....See MoreAvailable bread with seeds IN the bread
Comments (11)Cadoro Bakery makes some really good seeded bread. You can find them at the Santa Monica Farmer's Market (I made tablecloths for their booth), or at Bristol Farms. Since I made five full length tablecloths for them for free, I can get free bread for life, but I have to go to their bakery in Inglewood to pick it up. I especially like their sprouted quinoa bread, but their hearty loaf is also good, although I'm not fond of seeded bread....See More- 10 years ago
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