Since you are all about cooking. Great gift for a bread baker?
Iris S (SC, Zone 7b)
5 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 MoreAvid bread and pizza bakers...Do you have an oven you love?
Comments (30)There is both an electric and a gas oven in my kitchen. My gas oven is ''old-fashioned'' (I believe someone referred to it as analog, because it has a dial, rather than a digital temperature selection) and the thermostat cycles quite a bit to work at keeping the heat at a particular temperature. It isn't as accurate as the electric, there is no window or light to view what's going on in there, and the gas oven takes longer to bake exactly the same thing as the electric oven. There is no convection with a gas oven, like with an electric, and if you've used a convection oven, you'll know what the advantages are. (I always preheat in convection mode, because it's much faster; I bake my pizza on convection as well as bread.) I know about this because I've tested both my ovens extensively. Yes, Velodoug knows exactly what he's talking about. I have a gas range mainly for the cooktop, and the oven for those times we lose power; typically in the winter during storms. It's my second oven, and a reliable ''back-up''. (No...Just like Doug, I don't turn it on in the summer months either.) My electric oven is better insulated, has a window so I can check progress without opening the door, and because the temperature is digital, it typically ends up where I want it to be. With a gas oven, you regulate a recipe by sight and smell, not by time the recipe states it should be done. If you're hanging out in the kitchen all day, or using your old gas stove to heat the room (like I used to 30 years ago), No Problem. It's Done When It's Done. Your Nose Knows. In the electric oven, my pizza recipe turns out the same every single time, and I know exactly how long to bake it to get consistent results. Not so with the gas oven. That doesn't mean you won't get good product; it simply isn't as accurate and doesn't bake the same way. You tend to get moist heat with gas, and there is a natural convection, but side by side, I'll go with electric every time. I wouldn't spend that kind of money ($7K) on any gas oven (mine is also a Lacanche), over a Gaggenau for what you want to use it for. (I don't have experience with other pizza ovens, so I only know about what I'm using. I thought you were asking for experience, not just opinions.) Typically, I preheat my oven to 550 degrees before putting in a pizza, which is done to a golden brown with perfectly charred cheese and a golden bottom crust in 8 minutes. I use my oven heavily for everything. Good luck to you. I know it's daunting to spend serious money on appliances that don't do what you want them to. I hope your next appliance will give you everything you want from it....See MoreGoing To Try.......Tips for 1st time Bread Baker?
Comments (16)I don't ever remember my mother making bread....but my father did. Not often and when he did it was with much flourishing and lots of praise from all present. My paternal grandmother baked bread fairly often in my mempry...and her mother in law ( my grandfather's mother) baked bread almost daily I recall. She ran a boarding house, so likely my recollection is accurate. My father taught me the basic kneading motion...once you learn, you never forget. I made bread often when I was pregnant for the first child. In those days you had to quit work at 3 months. amd we only had one car and my husband needed that, and it was winter....so I baked. I only had 2 cookbooks, so I pretty well baked my way thought Fanny Farmer. I remember going down to the shore when my daughter was 18 months, and I had to stay home while she napped and everyone else went to the beach, so I made bread... I had found some yeast in the cupboard and I had flour salt and milk....and no cook book....so I winged it....and it was wonderful! I had no bread pan, not even a cookie sheet, so I baked the bread on an upside down 9 by 12 cake pan! That made me realize that in home made bread, perfection is nothing when compared with the smell of bread fresh from the oven. I have made under baked bread, over baked bread, forgotten the salt ( just add extra butter when youe at it!) and forgotten to add the yeast until I realized that it didn't rise.....so I mixed the dry yeast into the dough, added a little more water to make it easy to knead and a bit more flour....so it wouldn't be sticky....and you would never know. It's really really hard to ruin bread. I repeat, just do it....you might waste $10 worth of ingredients and 4 or 5 hours of your time if you have about 4 to 6 failures in a row....but if you had gone to some cooking class, you would have spent more $$ and spent more time and learned 1/2 as much. Just do it! Linda C...See MoreHey Bread Bakers
Comments (5)Thank you Ruthie! You must have read my mind. That's exactly the next kitchen "tool" that I was going to purchase and the Amazon price is much better than BB&B (even using the coupon that I have). I also like that it's the USA brand. I'm so glad that they've introduced a product line for home cooks....See MoreIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agoIris S (SC, Zone 7b)
5 years agomaifleur01
5 years ago
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