Amoebae, mostly. These didn't rise dramatically either, and I need to brush them with milk or something before baking because they were clearly done but didn't have any color. Tasted great so it's just me.
Speaking of yeast, I made some yeast-risen pancakes yesterday and they're really good plus I put the leftover batter in the fridge and made more this morning and holy crap those are good. Normally I just start the batter, then go on to bacon and coffee etc. and by the time the house is awake, the batter has set out at room temp for an hour or more so away we go. Overnight is definitely better.
Not sure why I wanted to do yeast instead of regular ones but the baking powder/soda ones can go flat after a while. The yeast ones just keep on goin...
I'm working on my bread making stuff, and shaping is always a challenge. Bannetons have helped but the breads I like all go in very loose, so you get a lot of spread initially. For a bun, can you use a small pan, or some kind of ring mold to give you edge containment? I do small baguettes for bratwurst, and I just give them an extra few minutes in the mixer for gluteniness and a long second rise to get the shape.
Our current oven sucks too. Hard to get and hold high temps. I've used a dutch oven with some success. In Mexico I have a pizza oven that works really well - also wood fired for extra goodness.
Partner has been doing no-knead bread, but not recently. I'm not super fond of it, but it is done in an enamelled pot to contain the goo. I have an idea about making a Banneton out of terracotta and a cloche for cooking but the execution of what I want will be super difficult so I probably should start with a simpler design. And like you, our oven sucks.
The other problem is that we don't eat a lot of bread, so it is sort of buy a loaf make a lot of reubens and blts, etc. then go off it for a while.
Last summer, we saw a red fox in Cooke City, Montana, trotting across the highway with a bag of hamburger buns. Every possible scenario there is funny.
But I came in here to say I'm baking hamburger buns which usually taste good but I have not figured out how to make them bun-shaped.
I'm working on my bread making stuff, and shaping is always a challenge. Bannetons have helped but the breads I like all go in very loose, so you get a lot of spread initially. For a bun, can you use a small pan, or some kind of ring mold to give you edge containment? I do small baguettes for bratwurst, and I just give them an extra few minutes in the mixer for gluteniness and a long second rise to get the shape.
Our current oven sucks too. Hard to get and hold high temps. I've used a dutch oven with some success. In Mexico I have a pizza oven that works really well - also wood fired for extra goodness.
Last summer, we saw a red fox in Cooke City, Montana, trotting across the highway with a bag of hamburger buns. Every possible scenario there is funny.
But I came in here to say I'm baking hamburger buns which usually taste good but I have not figured out how to make them bun-shaped.
Last summer, we saw a red fox in Cooke City, Montana, trotting across the highway with a bag of hamburger buns. Every possible scenario there is funny.
But I came in here to say I'm baking hamburger buns which usually taste good but I have not figured out how to make them bun-shaped.
Proclivities wrote:
