Bread .......any kind

Took me a few times to tweak it + get it just the way I like

Seems like we had the same idea yesterday!

I had a friend ask me for some
+ I have a ziplock of frozen chicken cheesesteak ready to roll for dinner = win/win/win

 

Yum! We ate the other bread quickly! Do you use convection bake or just regular. Our oven is propane, yours looks a little different (nice)color.

I should have made double batch...

 

Either of you care to share the recipe? I can't watch the video at work

 

I can give you cliff notes...but its not quite as detailed as video.

 

I have an electric oven + rotate the pan ½ thru baking
It has a convection mode but I only use it for the last minute of hamburger bun making to get them well browned all around; mostly b/c I sort of crowd the sheet pan a bit.


After experimenting, I realized I can 2x the cuban bread recipe and just* not max out my stand mixer = same amount of work, 2x the bread
You can also freeze the fresh bread and resurrect it later.

 

Here ya go - it is in the video description for reference:

A few notes:
I add 4-5g of malt powder [diastatic; got it from Amazon] to the 2 loaf recipe
I also proof the yeast with the sugar, malt powder, water, and a few Tbs of the flour for like 10min
Then I add the melted lard
Then the rest of the flour + salt --> the mixed and let the mixer to the rest of the mixing/kneading per the video

Malt powder seems to make the dough easier to handle [learned this making pizza dough] and adds some more enzyme activity and may make the crust brown up better.

CUBANO ROLL:
▪240g or 1c warm water (86F/30C) [I heat the water to whatever temp the package of yeast says to use]
▪9g or 3tsp instant yeast
▪15g or 3 2/3 tsp sugar
▪20g or 1 1/2tbsp lard, room temp
▪350g or 2 1/2c bread flour
▪9g or 1.5tsp salt

Combine ingredients in bowl of stand mixer with dough hook attachment and mix on low speed for 3min. Once combined, increase to high speed and continue to mix for about another 6min or until dough clears the sides and when you grab it and pull it doesnt' shred or tear easily. Place dough in a bowl and round and tuck as shown @5:36. Cover and let sit at room temp for 90 minutes. It should have about doubled in size. Flip onto floured work surface and divide into two approx 300g balls. Preshape balls as shown @ 6:01. Cover pre-shaped balls with towel and allow to rest for 15 mins. Shape dough balls into rolls as shown @6:27. Place on parchment-lined sheet tray sprinkled with semolina or cornmeal. Flatten tops of rolls slightly. Allow to proof at room temperature for 60-90min. When ready to bake they should pass the poke test @7:38. Score lengthwise down the center of each loaf and bake at 350F/190C for 25-30min until golden brown, rotating halfway through.

 

Thank you!

 

Here is the burger bun recipe while I am thinking about it; gotta thank my brother for finding this one

https://www.allrecipes.com/recipe/233652/homemade-hamburger-buns/

I have converted it to a mass based recipe if ya'll are interested as baking by volume just made me frustrated AF.

 

Made Brioche; learned I don't like Brioche even though both my instructor and another chef both said it was well executed.

Nice crispy exterior, with a very delicate, soft, moist, flavorful inside -



Ignore the score, I got 6 folds in but the last two were hastily done.

This is by far the stickiest, most moist dough I've ever had to work with. You have to put it in the freezer and let it chill just to get a fold in each time.

Had also made more soft rolls, baguettes, sourdough, and pan a chocolate but I already posted pics of them the first go around.

 

What dont you like?

 

I guess it's the whole "what I expected it to be" sort of thing.

It was made in a loaf pan, but in my head I kept thinking of a pullman type bread.

So when I cut it (being careful once I broke the exterior), I didn't realize just how soft the inside was. Ate some and I didn't like how moist it is compared to another bread.

Did have flavor, due to all the eggs and butter used but not my sort of thing.

 

Baguettes are fun to make though, and they always taste good.



Ugly, but that's because I had to make these, soft rolls, sourdough, and the brioche all within the 2.5hrs in class today.

Was part of my practical.

 

supposed to make good french toast

 

Looks pretty good to me

 

Ahhh, I did that with my french bread.

Here's the Pan A Chocolate -



Used dutch cocoa and it's delicious.

Always happy to share recipes if anyone needs.

 

Never got back to this.

Naw, finances ain't it. It's the whole....our house is new (just finished building it this April) so all our appliances are new.

Went with stainless steel stuff and I dig it all, especially the fridge, but would suck to replace an 8-month old oven

As for selling my product? I'll spare people that misery

I rather sell my fabrication/welding stuff.

 

Our house finished up in May and I’m already selling premade meals/BBQ/charcuterie items. It’ll be a business expense when something goes out and I can justify replacing with commercial grade.

I just wish I would spend the time like you to learn breads. More for personal use, but fresh bread

 

Damn that's awesome!

It's only cause I'm retired that I'm learning baking for personal reasons; dad was always an advocate for learning skills/trades that'll better one's quality of life.

Hoping to teach that to our future son.

In our last module we learned a lot about recipe conversions, menu costing, and all that sort of stuff. Field trip to 'Restaurant Depo' was awesome too as I wanted to buy all the things

If you're selling your goods, I take it you've been cooking/baking for awhile?

 

Not much baking other than the occasional bagels or muffins. Gluten free is a big challenge in that area and I’ve been lazy about it.

Seriously cooking for about two years since the wife was diagnosed with celiac. Gave me inspiration to provide that for her. I didn’t want her to miss out on dining experiences. I threw myself out there and took all the feedback/criticism I could (or can) get. People paying for products means I have to be accountable for what I produce.

I guess I really should tackle proper baking and pasta making.

 

I would like to get into pasta making - that is next on the list!

Can't do any commercial production at home though b/c in my state [at least] if you have a pet in the home, that disqualifies your kitchen. It makes sense but there is no way I part with my dog.