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  1. dueh

    Bread Rising

    I like to use clean sheet tray bags to cover up any loaf pans, or half sheet trays of rolls if I am baking at home, Clean trash bags work well too! I am also at higher altitude with much drier air, so the microwave may be perfectly in a more humid environment, but too dry for that here.
  2. dueh

    Sourdough feeding question

    If I am reading correctly it sounds like the book is instructing you to keep building on a starter for your final dough by just adding a little water and flour to get up to the amount of preferment needed. What matter most in my experience is consistency. If you stick to a schedule for your...
  3. dueh

    Can I add more yeast if bread doesn’t rise?

    10 cups comes to about 1200 grams of flour which should only need about 18 grams of yeast to leaven. Yeast usually comes about 7 grams per packet. The only explanation that comes to mind is the recipe being a no knead bread which uses very little yeast, but a long fermentation period to develop...
  4. dueh

    My first bread

    Degassing your dough has affects the crumb of your final product. For example to commercially made breads in grocery stores for sandwich loaves get beat to hell and produce a fine crumbed loaf, the fats and sugars also contribute to a tight crumb for that kind of bread. Something like a lean...
  5. dueh

    Freezing sourdough mother?

    So, from what i have experienced, freezing a starter is only good for a few months. we used to do this at a hotel i worked at as a precaution in case one of the many interns/students trashed all the starter while they worked the mixing station that week/day/month. When it finally did happen (...
  6. dueh

    How to get that crust on croissants

    That all comes down to the lamination. That just Happens to be the top layer of dough with a layer of butter underneath. It gets exposed to the heat first, and those layers puff, and that layer browns and crisps a bit.
  7. dueh

    BreadBot robotic bread machine

    96 minutes mix to bake?....Interesting idea. I have so many more questions.
  8. dueh

    Good book on bread for beginners?

    Flour Water Salt Yeast- Ken Forkish. That one takes you into wild yeast sourdoughs, but will start off with Lean dough using commercial yeast. The book gives a good walk thru of baking bread and brief explanation of ingredients and the role they play. and this one would be my second suggestion.
  9. dueh

    Help, I have a problem in baking a cake with the use of steamer

    I have begun testing Egg sponge cake in a combi oven recently for a new restaurant dessert menu. It comes out a bit denser than any baked cake would. If you could post the recipe we would be able to help you much easier than just guessing at the problem.
  10. dueh

    Baking labor

    I work for a restaurant group, and bake all of their breads in house. Three different table breads (not always the same three), sourdough loaves, lavosh crackers, burger buns, baguettes ,and any specialty breads we may need for catering events. Depending on the style of roll or bread you wish...
  11. dueh

    Trial shift next Friday...

    First impressions are everything. If you are serious about working in a kitchen get a comfortable pair of Black Non-slip shoes, Black Kitchen pants, and some sort of kitchen shirt, or basic chef coat. Have a Pen, black sharpie, and thermometer ( they all go in the sleeve pocket of the chef...
  12. dueh

    Organizing Fridges

    Having three separate coolers I would right away designate one for your proteins and reduce cross contamination as much as possible from the start. Second as a vegetable/produce cooler, and third for ready made mise/sauces/processed veg.
  13. dueh

    About the Bakers percentage

    bakers percentage is a very useful tool, especially when testing a new recipe or stretching out ingredients. Scaling down large recipes into a small test batch, or using up an ingredient that you don't quite have enough for a full batch. Very easy to scale down the rest of the formula. To...
  14. dueh

    The Bread Basket

    The restaurant group I work for has bread service in one of the more upscale restaurants. I make all the bread currently for our restaurants and catering. Usually three to four different table breads/rolls, and then all the burger buns, sandwich breads, baguettes, etc. We bring a board with one...
  15. dueh

    Cream Puff - What Am I dong wrong?

    Well, lets start with the recipe you are using, and go from there. If you would post the recipe that would be very helpful.
  16. dueh

    Anyone have a cheesecake base alternative that is able to be cut on a curve?

    An easy 'cheat' solution for a crust is taking a cake mix and only mixing in enough liquid to make it like a cookie dough or crumbly consistency. Used to do this at a catering company with the pre-made dry cake mixes they used, and used it as a crust for cheesecake bars.
  17. dueh

    Some Sourdough Stuff

    straight from their website. https://blog.kingarthurflour.com/2018/03/09/sourdough-starter-troubleshooting-2/ The reason I use the ratio I use 1:10:10 is to give the wild yeasts enough food to eat to continue fermentation while I am not at work to refresh it. The starter is bubly and active...
  18. dueh

    Some Sourdough Stuff

    Hooch is a symptom/result/sign of not feeding your starter enough/as frequently as needed. As far as the smell. what is your ratios feeding? I use a 1:10:10. ex: 50 grams old sour: 500 grams flour : 500 Grams cold water, mixed the day before I use it ( end of my workday), and it is ready for...
  19. dueh

    Problems I'm having making brioche (cook not a baker)

    Alright... Brioche. @chefross has it pretty close. This recipes starts off with a sponge, which is intended to give your yeast a head start. Personally I like to scale out my liquid ingredients and add my yeast. Take a whisk and fully dissolve your yeast. High levels of fats and sugar are...
  20. dueh

    Panettone flour substitute

    yes. about one teaspoon per cup of flour as a rough estimate. for a little more precision you would need to know the protein content of the flour you are using, and compensate with the gluten based on percentage. bread flour is generally around 12.5% ( King Arthur Bread Flour is 12.7)
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