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If I try to use a sheet pan in lieu of a baking stone as described in The Bread Baker's Apprentice (and another for steaming), how heavy duty of a pan should I be looking at? I imagine for steaming I won't really care if it warps as long as it doesn't spill water and in the worst case I can get a cheap cast iron pan for that. I'd like to try out a little bit of baking before I put money down on a stone of any sort even if it's a quarry stone from a hardware store.
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Mar 20, 2013 04:18
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| # ¿ Apr 26, 2024 15:34 |
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I'm planning on making some buns based on a recipe on the GWS wikis ( http://goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao) ) and was wondering about other options on the dough. One thing I will likely be doing is decrease the amount of sugar since it seems excessive and might be high enough to hinder gluten development. Due to the ridiculous amount of letting the filling sit, I was considering doing about half of the dough (without the eggs and such most likely) as a preferment. Are there any suggestions on this other than most likely reducing the sugar (it comes out pretty sweet as is)?
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Jul 28, 2013 03:51
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therattle posted:I'm pretty sure it's on the first post of this thread. It doesn't matter if the link is there if it's archived. Without the archives upgrade you wouldn't have access to it.
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Sep 10, 2013 15:45
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Tried the cinnamon roll recipe from BBA on Friday. I made the mistake of trying to cream the butter and sugar by hand  . Overall it turned out fine, though I had to let the dough rest a bit to roll it out enough. I'm not entirely sure about his thickness specification of 2/3 of an inch since that seemed a bit too thick after rising. Unfortunately I forgot to take pictures, but they were nice and fluffy.
kirtar fucked around with this message at 03:39 on Feb 24, 2014 |
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Feb 24, 2014 03:24
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The Doctor posted:It's a lot easier to cream butter and sugar by hand if you heat the butter slightly to soften it beforehand. I think I didn't wait long enough for it to warm up sufficiently. Doing it in a metal bowl probably wasn't a good idea either since the butter just slid around.
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Feb 24, 2014 04:25
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| # ¿ Apr 26, 2024 15:34 |
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I'm considering making challah using the recipe in BBA. Any tips/suggestions on modifications (might just use whole egg for the wash)?
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Apr 3, 2015 06:44
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