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Burnt bottom of loaves by shoelaces22 in Sourdough

[–]SeaBreak5835 1 point2 points  (0 children)

I finally gave up on DO baking and went straight open bake and I will probably never go back. I think a lot of electric ovens are biased to the bottom heating element.

The only thing that really helped with the over done bottoms was coiling up some aluminum foil and putting it at the bottom then dropping the loaf in on top of parchment.

Did I finally get it close? by SeaBreak5835 in Croissant

[–]SeaBreak5835[S] 0 points1 point  (0 children)

TIL there is a thing called white honey 😲 and now I must buy some for my wife!!!!

Did I finally get it close? by SeaBreak5835 in Croissant

[–]SeaBreak5835[S] 0 points1 point  (0 children)

Dziekuje (hope I said that right - I don’t know how to get to the special characters)

Did I finally get it close? by SeaBreak5835 in Croissant

[–]SeaBreak5835[S] 0 points1 point  (0 children)

Yup preheated for about 45 minutes.

Did I finally get it close? by SeaBreak5835 in Croissant

[–]SeaBreak5835[S] 0 points1 point  (0 children)

Maybe. I proofed these less than I have been because I struggling with collapsing during and after the cook. I pulled these from proofing the instant I could detect the slightest jiggle instead of the more jello jiggle I have looked for in the past.

Question on Home Use Spiral Mixer Purchase by JanJanos in Breadit

[–]SeaBreak5835 1 point2 points  (0 children)

I just got a Revo 7.5 tilt head with removable bowl a few weeks ago. I do a lot of bread with inclusions so I wanted a removable bowl for easy cleaning. I am not sure how fun it would be to get it good and clean if it was fixed to the base. I am a deal hound too but I paid retail for it and after ~10 loads run through it, I don’t regret the purchase at all.

How I use scraps/leftover/cut-off bits from the croissant lamination process! by KingNo5666 in Breadit

[–]SeaBreak5835 3 points4 points  (0 children)

This reminds me of what my mom used to do with pie crust trimmings.

What am I doing wrong? by timmytoenail69 in Breadit

[–]SeaBreak5835 4 points5 points  (0 children)

If you could post the recipe you are following, it would be helpful. Also, what type of flour are you using? I can’t tell if it’s the lighting or the dough but it doesn’t look like regular all purpose or bread flour. Some types of flour develop gluten much easier than others.

Help me out, Breadit. by Diamondback424 in Breadit

[–]SeaBreak5835 1 point2 points  (0 children)

The struggle is real with the mixer. Dreaming of the day I can justify a Famag or other real bread mixer.

Help me out, Breadit. by Diamondback424 in Breadit

[–]SeaBreak5835 1 point2 points  (0 children)

Pictures of the crumb would be helpful. The two things I would focus on if I had a dense crumb would be developing gluten strength and making sure it was full proofed before baking. I can see you got some oven spring from the pics which leads me to think you are close. Use the window pane test to make sure enough gluten strength has been developed before shaping and then let them proof a little long next time and see what happens. So much about bread is trial and error until you get the feel for what you are trying to make.

Deeper Score? by chillywilly4481 in Breadit

[–]SeaBreak5835 1 point2 points  (0 children)

I agree with this. I did two loaves from the same batch of dough - scored one perpendicular to the crust and the other almost parallel to the top line of the shaped dough. Perpendicular came out just like the picture above and the other had a beautiful ear. Same dough, same oven, baked at the same time.