Bread baking school?
wabi sabi
4 years ago
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Kim G
4 years agoRelated Discussions
Baking Bread in Wolf Convection Steam Oven
Comments (8)Hi, I am also experimenting with my steam oven. I have made bread several times with auto steam bake. While the bread came out good, I agree, not fabulous. Last time I tried using the Wolf Gourmet "Bread" feature. I thought the bread turned out better and will use this feature again. One caution, once you selet "bread" you then select level of doneness (I think it was light, medium, dark). I selected medium and checked the bread once the aroma of freshly baked bread filled the kitchen. Happy I did as the bread was definately done! Best of luck. I hope more owners share their baking and cooking experiences with the Wolf steam oven. I will say, so far I love it! MJ...See Morebaking bread
Comments (1)Go to the cooking forum, there's plenty of bread making chat going on in there and provide the recipe you're using currently so the folks can give you some tips....See MoreCalling Bread-baking MASTERS !
Comments (18)Teresa's Struan recipe is a favorite in our house. Oatmeal bread you say? On my! Annie's Maple oatmeal bread is to die for. makes the best peanut butter sandwiches in the world! Struan Soaker 3 Tbs. polenta (corn meal) 3 Tbs. rolled oats 2 Tbs wheat bran 1/4 cup water Dough 3 cups unbleached bread flour 3 Tbs brown sugar 1-1/2 tsp salt 1 Tbs. instant yeast 4 Tbs cooked brown rice 1-1/2 Tbs honey 1/2 cup buttermilk (I make my own by putting 1 Tbs vinegar in milk) 3/4 cup water Topping 1 Tbs poppy seeds Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight. In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10-12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, appr. 90 minutes. Remove the dough from the bowl, de-gas it gently, and split it for two loaves or shape it as is for one large. Place the loaves in greased bread pan(s), spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top. Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, appr. 90 minutes. Bake the leaves at 350 for 40-55 minutes, until the internal temp is around 190 degrees. When ready the loaves wil be quite brown on top and will make a hollow thud when tapped on the bottom. (Note, this takes 45 minutes in my oven, and I tent the top with foil at about 35 minutes or it gets darker than we like) Maple Oatmeal Bread 3-3-1/4 cups flour 1 pkg dry yeast 3/4 cup prepared coffee 1/2 cup quick cooking rolled oats 1/2 (scant) cup real syrup 2 Tbs. butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter, and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with mixer on low for 30 seconds. Beat on high for 3 minutes. Using a wooden spoon, stir as uch of the remaining flour as you can. Turn dough out onto a lightly floured surface, knead in enough remainng flour to make a moderately soft doug that is smooth and elastic (3-5 minutes kneading) Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile, lightly grease a loaf pan. Shape dough and place nto prepared pan, cover and let rise in a warm place until nearly double in size (30-45 minutes). Bake at 350 about 30 minutes or until bread sounds hollow when tapped. Remove from pan immediately and cool on a wire rack. Note* This bread takes closer to 45 minutes to bake in my oven. Tent if gets too dark) Note* I just throw all the wet stuff into a breadmaker, then then dry stuff on top and make dough that way. Then I remove the loaf, shape and rise again, then bake....See MoreBaking cookbooks - Baking With Julia, and the W. S. Bread book
Comments (4)Sally, Baking with Julia is one of my favourite cookbooks. I use her recipe for French bread and it is her recipe I use for Croissants and the Pain au Chocolate. I can highly recommmend both recipes. If you are really in the mood for baking you can't go wrong with the croissants. Make half croissants and half Pain au Chocolate. They freeze well too. I know that there are a few more recipes in that cookbook that I have made, but unfortunately, Moe already boxed up all my cookbooks so I'm without any cookbooks until after we get moved. Or until I have at least 80 feet of bookshelves built. LOL! Ann...See Morecarolb_w_fl_coastal_9b
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4 years agoAnnie Deighnaugh
4 years agoaziline
4 years agolast modified: 4 years agolascatx
4 years ago
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