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Lethal Combo- baking and egging
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'Q Bruddah
Posts: 739
I am not sure which is more addicting, baking or egging. I know the combination is lethal. I just baked yesterday and I am at it again this AM.
I have a bunch of dough already proofed in my fridge and my oven is on the fritz, darn.
This time I was a little more prepared. I got the dough just formed and then went out to start up the egg. I really could have waited on that step since the whole wheat loaves require 90 minutes of resting after shaping. I will, however, have a clean burn and a stable temp this time. I want to nail 500° and go for a 25 minute bake.
Whole Wheat Bread just shaped.
I'll let you know how I do.
I have a bunch of dough already proofed in my fridge and my oven is on the fritz, darn.
This time I was a little more prepared. I got the dough just formed and then went out to start up the egg. I really could have waited on that step since the whole wheat loaves require 90 minutes of resting after shaping. I will, however, have a clean burn and a stable temp this time. I want to nail 500° and go for a 25 minute bake.
Whole Wheat Bread just shaped.
I'll let you know how I do.
Comments
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That looks good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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You go dude!
:P -
Nice looking cook! I love to bake whole wheat bread and a recipe that I put together many years ago includes honey. It'a a natural preservative and the bread keeps forever in the fridge. I bake using loaf pans rather than free-forming the loaves. Are you using strictly whole wheat flour? Mine are 100% (King Arthur).
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I am pretty excited. I have long wanted a big brick oven but now I say why? The bulk fermented dough in the fridge and the egg is a glorious thang! You could conceivably keep the egg going and shape and bake all day.
Egg is holding steady @500° and the burn is clean, clean.
Loaves are rising and mellow.
Life IS good. -
Hey, Rascal, good morning on ya'. I am using the "Healthy Bread in Five Minutes a Day" whole wheat recipe. It is 5.5 cups WW and 2 cups white and 1/4 cup vital wheat gluten flour to add lift. The Vital Wheat Gluten is scary at the checkout--$8 a pound but you only use 1/4 cup so it lasts awhile.
http://www.artisanbreadinfive.com/?p=1087
I encourage you to try this method it could change your baking life. -
Thank you, I'll check it out!~~
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I heard that.
And you are a happy camper. -
Yes, Tim, I am. I really liked my baking today. No muss no fuss. I also am happy that I don't have it quite nailed because now I have to work at something I will be proud of later.
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