Food Topic: What's for eatin' ?

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Re: Food Topic: What's for eatin' ?

Post by puppiesnponies on Fri May 12 2017, 19:05

hungry drooling


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Re: Food Topic: What's for eatin' ?

Post by sowmya on Fri May 12 2017, 19:07



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Re: Food Topic: What's for eatin' ?

Post by Tookie on Fri May 12 2017, 19:09

we will be eating fresh crust.... OOhhhhm nom nom nom nom!! 

Once it's cooled that is.

And we're ALWAYS reminded of despicable me when we yell OOH FRESH CRUST!! 

we just stuff our face with it, not the crust. 



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Re: Food Topic: What's for eatin' ?

Post by Tookie on Sat Jun 17 2017, 17:56

As you know, we bake our own (gluten free) bread.  love shower

But, we would like to have the top crust be less dark.   
We think it's not an option to reduce baking time, because it has to properly cook. We bake our bread for 80 minutes on 185 Celsius. 
Do any of you know how you can get the top crust be lighter in color? scratch head We were thinking about covering it,  thinking  but, if so, with what? We bake in cast iron forms... should the moisture not be able to get out...? and if we put foil on there won't that prevent it?
maybe after a while when the dough stops being sticky....?....  worry 

We are already baking with only the bottom heat, and no fan, otherwise it will be brown even quicker. We are working with a white flour, for white bread. It SHOULD be possible to bake a very light colored bread, and still have it be properly cooked, but HOW?!


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Re: Food Topic: What's for eatin' ?

Post by agronomistPete on Mon Jun 26 2017, 03:20

@Tookie wrote:As you know, we bake our own (gluten free) bread.  love shower

But, we would like to have the top crust be less dark.   
We think it's not an option to reduce baking time, because it has to properly cook. We bake our bread for 80 minutes on 185 Celsius. 
Do any of you know how you can get the top crust be lighter in color? scratch head We were thinking about covering it,  thinking  but, if so, with what? We bake in cast iron forms... should the moisture not be able to get out...? and if we put foil on there won't that prevent it?
maybe after a while when the dough stops being sticky....?....  worry 

We are already baking with only the bottom heat, and no fan, otherwise it will be brown even quicker. We are working with a white flour, for white bread. It SHOULD be possible to bake a very light colored bread, and still have it be properly cooked, but HOW?!
Probably a little late to be any help (story of my life) - things that make a crust darken are proteins and sugars reacting together (along with heat and time, of course). The reaction starts going gang-busters when food surfaces reach about 300F / 150C.  Assuming you don't want to change the recipe and the side crusts are as you like them, lowering oven temp might help but I think you are on the right track covering it.   Making a foil tent shape, leaving the ends open might do the trick.  It hopefully will create a steamy but slightly cooler zone just over the top of the bread while letting the loaf cook normally.  The idea is to try to delay the top of the dough from hitting 140-150C for as long as possible. I'd leave plenty of room for the moisture to escape - maybe with the top of the tent 10-13 cm above the pan.  I'd love to hear how you end up fixing it.  Good luck.
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Re: Food Topic: What's for eatin' ?

Post by Tookie on Mon Jun 26 2017, 10:53

Thank you for your advice! It's not too late at all! So far, no one knew how to do it, so this is very helpful. 

However.... so far, i have not figured out HOW to make that foil tent, as there is almost NO room above the pans in the oven. Like... 2 centimeters. (one inch?) IF that. 

Gonna check out if the pans can be put lower in the oven to have more room.


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