Off Topic > Food & Drink
Making bread
Mrs Pingu:
--- Quote from: Kathy on May 07, 2012, 07:31:14 PM ---Leiths' says to cover rolls with a damp tea towel for the second half of their baking, in order to get nice soft floury baps.
So far for me, this has merely resulted in crispy brown tea towels. :-\
<----- Not very good at bread.
--- End quote ---
How long did you crisp your tea towels for? ;)
Ham:
Well, you shouldn't really have to bother. If you aren't aiming at Baguette stylee (altogether another experience involving flour, temperature, moisture) it really doesn't matter.
You will not achieve a shop bought steam-driven crispness, for the most part, and it is easiest ensured by a quick crisp up before you serve, if that's what you want.
Stop worrying about temperature. Find the one that works with your over somewhere between 180 and 200 for most fan ovens) and take the bread out when it's done. Rolls would be around 15-20 minutes, bread around 30 - 35. When it sounds hollow it is done. If it is in a tin, put it back in for a couple of minutes after taking out the tin.
Oh. And turning the heat up to cook the middle while not burning the outside may possibly have been printed on April 1st.
Mrs Pingu:
Well jI was quite happy with temperature for my loaves, it was just the rolls.
The Bread Matters I just bought says very hot oven (230C) for 5m then down to 210, as little as 12-15m. Bollox. I wish i'd stuck to Dan Lepard now.
I shall have another experiment again. Just cook rolls at the same temp as loaves then?
Ham:
I would, certainly. For a lighter texture, you need to keep the outer crust elastic for as long as possible, that's what (commercial) steam baking does. I have experimented with a tin of boiling water in the bottom of the oven to try to simulate that with some success, but a commercial style long lasting, light, crust is nigh on impossible to achieve. I got my best baguette simulacrum using 50 - 70% Italian pasta flour. The only issue of using a constant lower temperature for baking everything is that the moisture inside the loaf will soften the crust on leaving, which putting back in the oven for a couple of minutes before serving will sort.
Ham:
If I post this picture perhaps it will be cool enough for me to slice now...
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