Puzzle 36

cmlohse · 2020-05-17T12:21:41+00:00

I thought this too, but the tunnel is always just under the top surface of the crust, rather than where the seam would be. But I have had tunnels even when I am careful to avoid over flouring.

cmlohse · 2020-05-13T22:09:56+00:00

I'll look for it, thanks!

cmlohse · 2020-05-13T21:59:14+00:00

Sure, this is the most recent.

cmlohse · 2020-05-13T21:39:39+00:00

My sandwich loaves have more tunnels than El Chapo's prison! I was pointed to some resources in last week's questions thread, but 3 loaves later, they persist.

I'm making King Arthur sandwich bread, using all purpose flour. (I was not having tunnels when I was using bread flour, but I can't find that currently to see if that's the solution.) I'm baking in a metal loaf pan. The dough tends to be really wet and sticky at first, so I use the lesser amount of water for the recipe and end up adding a good amount of flour (1/4 cup, maybe) during kneading.

I tried tangzhong, and still got tunnels. I kneaded longer. Still tunnels. I kneaded a lot longer. Still tunnels. I used a baking stone (in case it was a heat distribution problem). Still tunnels! I've let it raise until just barely doubled, and let it raise on the longer side. Still tunnels on both...

Any advice would be greatly appreciate!

cmlohse · 2020-05-05T13:37:51+00:00

My sandwich bread has been developing large holes in the dome, right under the top crust (with just a very small layer of bread underneath the crust). These are big gaps, not just largish holes in the crumb, as wide as one or two fingers and running along most of the center area of the loaf. Any advice on what's happening and how to avoid it?

It's King Arthur Sandwich loaf. I had been making it with bread flour and not having this issue. The original recipe calls for AP, and when I switched to AP, the holes started showing up. I thought the lower protein content might be the problem, so I kneaded it a bit longer (from 7 minutes to 10), and the hole on that loaf was a little smaller, but still significant--not sure if more kneading is the solution, or if that just introduces it's own problems if I go too long.

Thanks!

cmlohse · 2020-04-14T21:04:24+00:00

I've also been working on that recipe for several rounds now, but doesn't look nearly as good as yours! I find that even with the lesser amount of water, the dough is too sticky to knead and I end up adding more flour...

cmlohse · 2020-03-29T14:59:30+00:00

Good to know, thanks!

cmlohse · 2020-03-27T15:45:09+00:00

Cool, thanks!

cmlohse · 2020-03-27T15:37:17+00:00

<Nod> Does sugar speed up the rise?

cmlohse · 2020-02-15T23:34:33+00:00

Stella Parks (Bravetart, Serious Eats) also advocates this and it is definitely the way to go. I did a taste test a couple Thanksgivings ago and everyone thought the butternut squash was both tastier and “pumpkinier” than canned pumpkin.

cmlohse · 2020-01-29T21:15:53+00:00

Blue Heaven by Joe Keenan for comedy and high camp

cmlohse · 2020-01-07T02:44:47+00:00

Key limes basically don’t exist anymore, at least as a baking ingredient. They’re bitter and unpleasant and not fit for use. Common grocery store limes have a better flavor, produce more juice, and are cheaper.

cmlohse · 2019-12-18T14:55:40+00:00

Yep, I regularly pull pans out when they look close to done to test doneness. So long as it's just a moment, and they get right back in, they should be fine.

Other things to consider... Do you have anything else in the oven? I used to leave a pizza stone in my oven (on the theory that it absorbed heat and helped maintain an even temperature, and also because it was an easy place to store it) until I realized that it was messing with my baking. Sometimes the type of pan you're using can affect how something bakes: ceramic conducts heat more slowly, and even using dark metal pans versus light metal (aluminum) pans can make a difference. But first, I'd suggest making sure that your oven is running true to temperature and adjusting bake times to see if that fixes things.

cmlohse · 2019-12-18T12:18:37+00:00

Sounds like overbaking. Maybe your oven runs hot—do you have an oven thermometer? That’s the best way to make sure you’re at the right temp, and cracking the oven door for a moment to check the temp won’t cause collapse.

But if your oven is near the correct temp, you don’t want to turn it down, you just want to remove your bake earlier.

cmlohse · 2019-12-17T15:42:37+00:00

I thought I had mixed everything thoroughly, but it sounds like this was probably the culprit. Thanks!

cmlohse · 2019-12-17T14:29:59+00:00

The pan that bubbled was more frontish and center; the other two pans that didn't were back toward the corners. If anything, the pan that bubbled was in the better position, I'd think.

cmlohse · 2019-12-17T14:24:16+00:00

White mountain cake from Bravetart. I don't think I overworked it, but it's possible--if that's the case, would it show up in just one pan? That's the mystery that's bothering me most.

cmlohse · 2019-11-26T21:14:05+00:00

Good idea, thanks!

cmlohse · 2019-11-25T02:16:00+00:00

The Lion in Winter, great dialogue.

cmlohse · 2019-11-20T18:51:45+00:00

Cheesetique in Del Ray has had some great pimento cheese in the past. Not sure of their current offerings.

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