Any Home Bakers Here?

[R2elk]

That gave me a laugh...did everyone's mother cook their vegetables that way? Mine did it too.

It is how they were taught. All literature at the time taught that all vegetables should be boiled for a minimum of 15 minutes.

 

[pennyJo1960]

Gosh thought she did for an hour

 

[R2elk]

Gosh thought she did for an hour

If you actually boil vegetables for a minimum of 15 minutes, they are pretty much mush.

 

[pennyJo1960]

This is one of the two pans of English muffins I did today put a hint of cinnamon in these I do brown them on a skillet but also bake them at 350
for 14 minutes convection oven I do not like dough in mine some you buy seems to still have unbaked dough

 

[rjohns39]

This is funny, Grandma cooked veg perfectly, soft with a bit of crunch and loaded with flavor, Mom bought into the kill your veg marketing... When I cooked for the family, and I did it a lot, I did it grandma's way. Mom would yell at me, but by golly she still ate them. Hmmm, even as a youngster, I knew to trust Grandma over the government.

Okay, back to bread. I'm calling this loaf a win, even though there are still things I need to improve upon. I think it was too stiff from the description on the KA site. I'm thinking too much bread flour. So next shot, I'm going to pull it out of the kitchen aid as soon as it forms a ball, oil not flour my counter and use the traditional stretch and fold method for kneading. I'm going to tent the bread at 15 rather than 20 minutes and I need to work on my tenting technique. That bread pan is HOT and foil is WAY to conductive... So game plan is to make the tent on three sides before it goes into the oven, then slide the tent over and seal. This will give me a lighter crust. My goal is to make bread from what I have in the pantry without needing to add special stuff. Here's the results, smells and tastes fantastic. Oh, and forgive the hole from my temp probe.

 

[rjohns39]

This is one of the two pans of English muffins I did today put a hint of cinnamon in these I do brown them on a skillet but also bake them at 350
for 14 minutes convection oven I do not like dough in mine some you buy seems to still have unbaked dough
View attachment 2052871

They look awesome! How'd they taste?

 

[N F C]

This is funny, Grandma cooked veg perfectly, soft with a bit of crunch and loaded with flavor, Mom bought into the kill your veg marketing... When I cooked for the family, and I did it a lot, I did it grandma's way. Mom would yell at me, but by golly she still ate them. Hmmm, even as a youngster, I knew to trust Grandma over the government.

Okay, back to bread. I'm calling this loaf a win, even though there are still things I need to improve upon. I think it was too stiff from the description on the KA site. I'm thinking too much bread flour. So next shot, I'm going to pull it out of the kitchen aid as soon as it forms a ball, oil not flour my counter and use the traditional stretch and fold method for kneading. I'm going to tent the bread at 15 rather than 20 minutes and I need to work on my tenting technique. That bread pan is HOT and foil is WAY to conductive... So game plan is to make the tent on three sides before it goes into the oven, then slide the tent over and seal. This will give me a lighter crust. My goal is to make bread from what I have in the pantry without needing to add special stuff. Here's the results, smells and tastes fantastic. Oh, and forgive the hole from my temp probe.

View attachment 2052892View attachment 2052894View attachment 2052896

Your bread looks great Bob! That last picture looks like something bought from a bakery.

 

[Aria]

This is funny, Grandma cooked veg perfectly, soft with a bit of crunch and loaded with flavor, Mom bought into the kill your veg marketing... When I cooked for the family, and I did it a lot, I did it grandma's way. Mom would yell at me, but by golly she still ate them. Hmmm, even as a youngster, I knew to trust Grandma over the government.

Okay, back to bread. I'm calling this loaf a win, even though there are still things I need to improve upon. I think it was too stiff from the description on the KA site. I'm thinking too much bread flour. So next shot, I'm going to pull it out of the kitchen aid as soon as it forms a ball, oil not flour my counter and use the traditional stretch and fold method for kneading. I'm going to tent the bread at 15 rather than 20 minutes and I need to work on my tenting technique. That bread pan is HOT and foil is WAY to conductive... So game plan is to make the tent on three sides before it goes into the oven, then slide the tent over and seal. This will give me a lighter crust. My goal is to make bread from what I have in the pantry without needing to add special stuff. Here's the results, smells and tastes fantastic. Oh, and forgive the hole from my temp probe.

View attachment 2052892View attachment 2052894View attachment 2052896

Bob, Beautiful texture. Looks GREAT. Do you always slice the loaf?
When I first started to bake breads....I did and later ...do not. Think
perhaps I may go back to SLICE. Aria

 

[rjohns39]

Bob, Beautiful texture. Looks GREAT. Do you always slice the loaf?
When I first started to bake breads....I did and later ...do not. Think
perhaps I may go back to SLICE. Aria

I only slice sandwich bread. I need to do more experiments to get this the way I want it, but we have to eat this one first. I ground the flour last night, so it was fresh flour.

 

[ValerieJ]

I have underground wasps here. They are the biggest wasps I have ever seen. The white ones with blue eyes are pretty (IMHO). They are sand wasps. They are solitary. I often see them on the wildflowers. I have never had one offer to sting me.

Wasps and bees are not the same thing to me. I would kill a wasp in a heart beat!!!