tag:blogger.com,1999:blog-4912304086398265028.comments2024-02-05T21:17:41.433-08:00Gourmet BakingBerthahttp://www.blogger.com/profile/17476612651848560216noreply@blogger.comBlogger1563125tag:blogger.com,1999:blog-4912304086398265028.post-23005355339593787402022-11-09T01:03:47.813-08:002022-11-09T01:03:47.813-08:00It is so YUMMY)It is so YUMMY)Rossmannhttps://powerbanks-testsieger.de/powerbank-rossmann-test/noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-56620870142624344052022-09-12T23:00:08.030-07:002022-09-12T23:00:08.030-07:00i've been making bread using this recipe for a...i've been making bread using this recipe for a few times, and i'd like to admit it is one of the best tasting bread i've made so far! poolish does make a difference in flavour as compared to straight dough method. my dough takes almost a whole day to rise. sometimes i put it in a warm oven to fasten the rise. since the poolish starter and dough proofing time takes a while i will always plan ahead before i make bread using this recipe. thanks for the great recipe! Anggun.textileshttps://www.blogger.com/profile/11660394431981196094noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-90254106845784214032022-07-22T09:28:49.223-07:002022-07-22T09:28:49.223-07:00AMindField: I mostly use bread maker to knead the ...AMindField: I mostly use bread maker to knead the dough. I repeated it until I get the elasticity I want. Once it's done kneading, I let it proof in my sunroom during warm months. During cold months, I proof it inside my oven. it has a "bread proof" setting, which makes it warm but not too hot. The counter will work too, time will vary depending on temperature. you can up the yeast to 4gBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-77434055207571583422022-07-22T09:18:40.654-07:002022-07-22T09:18:40.654-07:00Would you please share what speed you set your mix...Would you please share what speed you set your mixer to at each stage? Also, did you proof on the counter or in a humid environment? Thank you! <br />AMindFieldhttps://www.blogger.com/profile/09752979245273528156noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-77966062376586309262022-07-19T09:47:31.572-07:002022-07-19T09:47:31.572-07:00Anggun.textiles: Poolish is definitely softer and ...Anggun.textiles: Poolish is definitely softer and is my favorite among all, but there are also some drawbacks. <br />The preparation of poolish means you need to plan your time. The dough is wetter, making it slightly more difficult to handle. so for beginner, I would recommend other method. <br /><br />Yudane is comparable to tangzhong method and I find myself using tangzhong method more often now, but they're very similarBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-17969036143504290262022-07-17T21:22:14.406-07:002022-07-17T21:22:14.406-07:00hi, thank u for documenting all 3! but i am curiou...hi, thank u for documenting all 3! but i am curious to know which do u prefer in taste and texture? yudane or poolish? Anggun.textileshttps://www.blogger.com/profile/11660394431981196094noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-23446945017484466242022-06-05T13:59:58.747-07:002022-06-05T13:59:58.747-07:00Hi is there a recipe of the Candied lemon? Hi is there a recipe of the Candied lemon? Beccahttps://www.blogger.com/profile/10202909323424263060noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-60981251652311808792022-01-12T08:47:39.634-08:002022-01-12T08:47:39.634-08:00YesYesBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-81546962914960248712022-01-12T08:46:12.551-08:002022-01-12T08:46:12.551-08:00@Sierrsvalleygirl: I am not sure actually if you c...@Sierrsvalleygirl: I am not sure actually if you can post pic in the comment. If you have instagram, tag me @gourmetbakingblog. I hope you like it!Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-48335290767289023722022-01-12T04:13:48.562-08:002022-01-12T04:13:48.562-08:00I’ll be making this soon like today or tomorrow!
...I’ll be making this soon like today or tomorrow! <br />Just made an Angel hair pasta dish with simple marinara sauce for a requested BD supper. Simple yet so tastily delicious.<br />(How do I attach a pix in comment? is it possible?)Sierravalleygirlhttps://www.blogger.com/profile/11318205732163084578noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-34414818724988355352022-01-10T18:53:50.836-08:002022-01-10T18:53:50.836-08:0040 grams per 285 flour right?40 grams per 285 flour right?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-15947878574157412362022-01-03T09:06:55.937-08:002022-01-03T09:06:55.937-08:00anonymous: yes you can. the fat percentage is diff...anonymous: yes you can. the fat percentage is different so it will affect it a bit in the final result, but you can still do it. You can also increase the butter to 40g to account for fat loss, but it is optional.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-66108707726568089252022-01-01T04:24:52.441-08:002022-01-01T04:24:52.441-08:00Can i substitute the milk and heavy cream with wat...Can i substitute the milk and heavy cream with water +milk powder? Since it all i have in the pantry. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-34484372254992636542021-05-14T15:18:22.052-07:002021-05-14T15:18:22.052-07:00Cosmodos: no need. instant yeast doesn't need ...Cosmodos: no need. instant yeast doesn't need to be bloomed in warm liquid. if you are using active dry yeast, then you need to let it bloom in warm solution firstBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-22509948164331180692021-05-14T15:00:09.959-07:002021-05-14T15:00:09.959-07:00Should the milk and cream be heated at all before ...Should the milk and cream be heated at all before adding them to the dry ingedients?cosmodosnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-42279624336817552312021-05-05T01:31:39.034-07:002021-05-05T01:31:39.034-07:00yours blog is looking very awesome.yours blog is looking very awesome.Gypsymaison.https://gypsymaison.com/2021/05/05/the-best-five-silicone-baking-cups/noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-65647657732000111712021-05-05T01:17:41.131-07:002021-05-05T01:17:41.131-07:00This cupcake pack is an ideal choice for all those...This cupcake pack is an ideal choice for all those people who love to bake and eat tiny cakes at home.it is very amazing.Gypsymaison.https://gypsymaison.com/2021/05/05/the-best-five-silicone-baking-cups/noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-53730271883649956452021-03-31T10:45:33.760-07:002021-03-31T10:45:33.760-07:00David: no special trick. I just warm my knife befo...David: no special trick. I just warm my knife before cutting and wipe clean before each cut.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-60835677224332853332021-03-31T10:37:03.931-07:002021-03-31T10:37:03.931-07:00How do you cut this so the layers are clean? I hav...How do you cut this so the layers are clean? I have tried a hot and cold knife. Thanks for the help.<br />David<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-30441589159735947822021-01-13T10:23:27.916-08:002021-01-13T10:23:27.916-08:00Monique: Thank you for the info! I gotta try scali...Monique: Thank you for the info! I gotta try scaling the milk and cooling it down to see if it makes any difference.<br />For this recipe, the poolish is 100% hydration (as with most poolish). For the bread itself, if you take the ratio of the liquid versus the flour+powdered milk, it will come up to be about 72% hydration. <br /><br />This recipe with poolish makes considerably wet dough, so I don't recommend adding more liquid. If you want to increase the hydration to 75%, I recommend using one of the other methods I posted for this bread. Yudane or straight dough method dough is not as wet as poolish, even when the bakers percentage is the same, making it possible to increase the hydration content a little bitBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-43951260876158553282021-01-09T23:43:47.673-08:002021-01-09T23:43:47.673-08:00What % is this bread. I can't find the origina...What % is this bread. I can't find the original recipe. Can you send it to me at mhebert@upei.ca <br />I'm looking for 75% hydration.<br />I also found information about using milk in the polish which I will be trying at some point.<br />Found under French Loaf Blog<br />"Optionparty<br />Feb 18 2011 - 10:08am<br />Milk contains protease<br /> I have read that Milk contains the enzyme protease, which inhibits gluten formation,<br />and yeast development, this is true of Powdered, Condensed, & Liquid milks.<br />Unless high temperatures are used.<br />Pasteurization doesn't reach temperatures sufficient to denature the enzyme,<br />Scalding milk does.<br /><br />1. Stir while slowly heating milk to just under boiling. (198F) Don't boil.<br />2. Allow to cool. (~100F)<br />3. Skimming off the skin will result in a lighter, more tender bread.<br />http://www.baking911.com/howto/milk_scald.htm<br />Quick breads don't need this extra step, since gluten and yeast aren't used.<br /><br />http://www.practicallyedible.com/edible.nsf/pages/scald<br /><br />Cook's Illustrated (March 2004)<br />Pasteurized, homogenized fluid milk will produce a better volume loaf<br />if scalded to stop enzymatic action that affects gluten development and<br />decreases loaf volume. Scald, skim, and cool.<br /><br />Scalding and skimming fluid milk OR the use of "high heat" nonfat dry milk<br />solids is recommended by professional bakers.<br />" Scalding breaks down a constituent in milk that can weaken gluten,<br />the protein in dough that gives bread its structure.<br />That milk protein is removed when the skin that forms on the scalded milk<br />is skimmed off and discarded."<br /><br />Oregon State U. Food<br />Resource Web site.<br />Kitchen Notes, p30.<br /><br />Carl"<br /><br />Thanks<br />Monique<br /><br /><br />Anonymoushttps://www.blogger.com/profile/13443381870626293264noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-36150786408463977492020-10-08T08:53:50.476-07:002020-10-08T08:53:50.476-07:00Cattlya: It is not fan setting (convection), and o...Cattlya: It is not fan setting (convection), and only bottom heat (bake setting). As far as I know, ovens in the US cannot do bottom and top heat together.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-8338989449271639812020-10-08T08:47:01.792-07:002020-10-08T08:47:01.792-07:00hi bertha, may i know which oven setting did you ...hi bertha, may i know which oven setting did you used? is it fan forced or bottom and top heat? <br />thanks in advance😘CATTLYAhttps://www.blogger.com/profile/11117687315022368777noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-76184054650384863682020-09-14T08:55:25.765-07:002020-09-14T08:55:25.765-07:00Hi, I am not sure if those measurements are bottom...Hi, I am not sure if those measurements are bottom or top measurements, but it seems like you can use the amount in () (Note 2) for the smaller pan, and use the full measurement for the bigger pan. Just make sure to let the dough rise about 80% the height of the pan before baking.Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-10964146918341582222020-09-14T05:09:56.474-07:002020-09-14T05:09:56.474-07:00Do you have a Yudane Recipe that can fit a 20X12X1...Do you have a Yudane Recipe that can fit a 20X12X12cm or a 24X12X12cm pan with lids? I like making square bread. <br />Or do you know how to calculate how much dough I need to fit my pan?Anonymousnoreply@blogger.com