MacKenzie Posted May 9, 2022 Report Share Posted May 9, 2022 @ David, I'd be interested to hear if you think the Anova's steam makes a real difference. TY Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 9, 2022 Author Report Share Posted May 9, 2022 1 hour ago, MacKenzie said: @ David, I'd be interested to hear if you think the Anova's steam makes a real difference. TY @MacKenzie yes, i will let you know soon. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 11, 2022 Author Report Share Posted May 11, 2022 @MacKenzie baguettes on the anova oven. crispy and soft. 100% steam, 250c. no water trays or ice cubes nonsense. controlled by app or touch handle. buy it! 😆 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 11, 2022 Report Share Posted May 11, 2022 TY, David, bread is looking grrreat. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 11, 2022 Author Report Share Posted May 11, 2022 baked some pain aux raisins right after... in the past, i've casually walked into bakeries on a lazy sunday mornings and bought countless of these things, or when there was nothing to eat in airports, this was my go-to favourite. and it has never occurred to me how difficult and costly it is to make them until i started making them from scratch.. 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 11, 2022 Report Share Posted May 11, 2022 You need to open a bakery lol 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 18, 2022 Author Report Share Posted May 18, 2022 Sfogliatella and coffee. Nightmare bake but worth it.. 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 18, 2022 Report Share Posted May 18, 2022 That looks great David !!!!! I made pumpernickel 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 18, 2022 Author Report Share Posted May 18, 2022 thanks, bill. still haven't got to trying your recipes. will bake them when i get a chance.. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 18, 2022 Report Share Posted May 18, 2022 (edited) Our "house" sourdough is built more for comfort than Tartine-style drama. We like the flavor from freshly ground flour; we don't like a burnt crust. A recent innovation: I question the need to adapt to handling wet, sticky doughs, and I've never liked how the starter squirts out on me when I try to combine it on a board with dissimilar dough. A Tartine bread would simply be turned in a bowl, though I've found that kneading is necessary with my flour. Finally, Captain Obvious visited me: One can have it both ways. Pick your favorite hydration for board kneading. Hydrolyze at that hydration, and add flour to the starter to reach that same hydration before combining. Combining is less frustrating, and kneading is more fun. Then move to a bowl, and fold in the remaining water to reach the desired baking hydration. One can dissolve the salt in this bowl water, which helps better distribute the salt. This would never be a commercial technique: They don't hand knead, and if a worker can suffer to save a bit of time, that's the job. For amateur bakers, this technique restores the fun in handling dough. I actually prefer kneading dough by rolling out long ropes, folding them over on themselves, and repeating. Here's a crossover lesson: Only an inexperienced woodworker ignores the grain of the wood, but we bakers don't consider the "grain" of the gluten. It's certainly jumbled if one uses a stand mixer, but my rope technique tends to align the gluten. My whole motivation for kneading in the first place is to lend more structure to the final loaf, so it better holds its form. If the stretchy gluten is better aligned, one can move to higher hydrations without the loaves collapsing. Edited May 18, 2022 by Syzygies 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 19, 2022 Author Report Share Posted May 19, 2022 @Syzygies thats a nice looking loaf. i always hear about Tartine bread but I never looked in to their methods. i'm realizing now that after getting into baking bread, i actually look forward to the process, but not so much eating it. because my climate does not store bread well outside, it's just too filling to eat massive amounts of this stuff and i just end up giving it away. i feel like baking more pastry now, but it's even worse than eating bread.. Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 19, 2022 Author Report Share Posted May 19, 2022 (edited) some shrinkage on the pate sucre, but tastes good nontheless.. Edited May 19, 2022 by David Chang 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2022 Report Share Posted May 19, 2022 Gorgeous! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 19, 2022 Report Share Posted May 19, 2022 That is first class David! Beautiful! 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 24, 2022 Author Report Share Posted May 24, 2022 caneles spiked with rum 🍹 3 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 24, 2022 Report Share Posted May 24, 2022 That is too beautiful to eat. Another success story for you. Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 24, 2022 Author Report Share Posted May 24, 2022 @Poochie very easy recipe. its like making pancake batter. just need to get the molds. Quote Link to comment Share on other sites More sharing options...
remi Posted May 24, 2022 Report Share Posted May 24, 2022 14 hours ago, David Chang said: @Poochie very easy recipe. its like making pancake batter. just need to get the molds. Agree- I make them all the time. But without the molds it is too painful... Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 11, 2022 Author Report Share Posted June 11, 2022 not the best looking pan d'epi but it tastes good and it's very crispy.. recipe here: https://www.youtube.com/watch?v=DBBJYda-dyA i used multi seed flour in the poolish and sprinkled mild salt on the bread prior to baking. thermomix was used instead of hand kneading. 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 12, 2022 Author Report Share Posted June 12, 2022 chocolate macarons very hard to get the shape right, new found respect for people who make these for a living.. 4 Quote Link to comment Share on other sites More sharing options...
