Baking Bread...HELP!

[brioche]

Okay, a few tips:
If your bread is taking too long to rise, placing it in the UNHEATED oven to rise with a pan of hot water below it will help it to rise properly, because rising needs two things: heat and humidity. Don't put a pan in the oven while it bakes though.

DO NOT turn up the heat - the better course is lower for longer.

In my oven, the heat is uneven, so I CAREFULLY turn the bread a quarter turn 4 times during the baking. It helps keep the bread from having uneven browning on the top.

Most breads are kneaded enough when they are smooth, elastic, AND have a blistered surface. Bread can be too dense from underkneading as well as overkneading.

And remember, a lot of recipes are from test kitchens. It will take a few tries to get any recipe right. Don't follow it like the gospel unless you are using the exact conditions they were.

Hope this helps!

 

[dollface007]

waaaahhh....

My roommate left me with a carton of cranberries just sitting on the counter, so i thought, "Hey! I'll make Mom's famous cranberry bread!" So she emailed me the recipe. I had all the ingredients except for orange zest, so i went and bought some oranges.

I doubled the recipe b/c i have more than enough cranberries. When all is mixed together, it's a dry powdery lumpy mess. I think I might have accidentally added an extra cup of flour. So i ultimately tripled the recipe, and the batter looked a little better, but not great...not how i remember it. Ugh. I hope it turns out okay. 45 more minutes.

 

[SweetErika]

Ok, gang, it's round two...a few minutes into the first rise. I'm taking all of the tips into account, so cross your fingers for the paska!

I'm thinking positive thoughts for your bread too, Dollface.

 

[SweetErika]

The top was over-brown (I refuse to call it burnt) after 10 minutes, but I disguised it with a dusting of powdered sugar, and the rest of it is looking good!

Thank you for all the help...I'm definitely going to use all of this advice to perfect my skills!

 

[EJFan]

The top was over-brown (I refuse to call it burnt) after 10 minutes, but I disguised it with a dusting of powdered sugar, and the rest of it is looking good!

Thank you for all the help...I'm definitely going to use all of this advice to perfect my skills!

i was reading the thread carefully and waiting for your result. sorry you weren't happy with it.

what size is your oven? i have a challenge with my "in the wall" oven because it's so god damned small everything winds up close to the walls of the oven. that could cause the over-done-ness.

like all good bakers ya just gotta try 'er again. good luck!

 

[SweetErika]

i was reading the thread carefully and waiting for your result. sorry you weren't happy with it.

what size is your oven? i have a challenge with my "in the wall" oven because it's so god damned small everything winds up close to the walls of the oven. that could cause the over-done-ness.

like all good bakers ya just gotta try 'er again. good luck!

No, no! I'm happy with it, and very thankful for the advice! Everything except for the very top is wonderful! I'm not sure why the top browned so quickly, but I suspect it's our stupid oven, which is standard size, but a cheapo brand. It burnt my rumcakes as well this year.

 

[Ezzy]

"Bake at 325 degrees for about one hour.

Cover domed top with foil after first 15 minutes to keep from getting too brown."

This was from a recipe site and they were quite emphatic about using the foil after the first 15 minutes.

 

[SweetErika]

"Bake at 325 degrees for about one hour.

Cover domed top with foil after first 15 minutes to keep from getting too brown."

This was from a recipe site and they were quite emphatic about using the foil after the first 15 minutes.

I did cover it after the first few minutes, but by then the damage was done. I'll cover it after the first 5 or so minutes next time though!

 

[Ezzy]

I do three different styles of bread depending on what I know the family wants most of at the time.

But it took 5 or 6 attempts for each one before I began to get some consistency, in taste and texture.

Now I can run up a batch of any one of them with out needing to look at the recipe or worrying about the temperature or the oven doing something strange.

But I don't offer any of my baking outside the family, till I am sure I am making something I would like to eat, if I was trying it for the first time.

The "art" of baking is to treat it like a "science" experiment. Repeat everything but one step the next time till you get to something you like, then stick to what you like, till someone says, "You should try this with a touch of..."

Then it is back to the experimentation again, until you get that recipe right to your taste as well.

 

[dollface007]

Cranberry Bread update:

Despite its disasterous beginnings, the cranberry bread turned out fine (if a little heavier than usual) and was a hit with the relatives at Christmas. Thanks for the postivie thoughts, SweetErika. They worked!

 

[SweetErika]

Cranberry Bread update:

Despite its disasterous beginnings, the cranberry bread turned out fine (if a little heavier than usual) and was a hit with the relatives at Christmas. Thanks for the postivie thoughts, SweetErika. They worked!

Glad it worked out for you! I may have to go for Round 3 with the Paska. I shouldn't have used whole wheat flour! But I did make muffins, and they were burnt after only a few minutes too. I was using a tried and true recipe, and they used to work, so I'm going to ask the managers to check out our oven Monday. I think it's doing some wild cycling.

 

[jklien65]

by far the best thread i've seen in a good while (and my first post i think).
my expeiences as follows: on fruit type breads, those with a very soft dough, i always use an oven temp about 25 degrees lower than what the recipe calls for, place the loaf pan on a double insulated cookie sheet (keeps the bottom from burning/getting to hard) and rotate every 1/4 of the baking time. i also use the toothpick method....on the top over browning, try adjusting the level of your rack...i haven't been doing bread for very long, but i have done a fair amount, as we buy very little store bought bread. i haven't found to much difference between 'bread' flour and regular flour, although i know that there is one. generally, for yeast breads, conventional breads, i'll use more yeast than the recipe calls for, about 25% or so more. this is mostly because i but the yeast in bulk and it seems to help make a lighter bread. by far you need to be patient on the rising part. warm up the kitchen and cover up the dough. double means double and will result in a much lighter bread...i mix using a dough hook and very rarely kneed by hand, so subsequently i add a bit more flour than then recipe calls for to compensate for the hand kneeding on a floured board...in eneral, just pay attention to what you do each time, how the bread comes out and make adjustments on the next loaf...most definately a 'hit and miss' propostion...
nothing smells better though than a kitchen full of freshly baked bread.

 

[SweetErika]

by far the best thread i've seen in a good while (and my first post i think).
my expeiences as follows: on fruit type breads, those with a very soft dough, i always use an oven temp about 25 degrees lower than what the recipe calls for, place the loaf pan on a double insulated cookie sheet (keeps the bottom from burning/getting to hard) and rotate every 1/4 of the baking time. i also use the toothpick method....on the top over browning, try adjusting the level of your rack...i haven't been doing bread for very long, but i have done a fair amount, as we buy very little store bought bread. i haven't found to much difference between 'bread' flour and regular flour, although i know that there is one. generally, for yeast breads, conventional breads, i'll use more yeast than the recipe calls for, about 25% or so more. this is mostly because i but the yeast in bulk and it seems to help make a lighter bread. by far you need to be patient on the rising part. warm up the kitchen and cover up the dough. double means double and will result in a much lighter bread...i mix using a dough hook and very rarely kneed by hand, so subsequently i add a bit more flour than then recipe calls for to compensate for the hand kneeding on a floured board...in eneral, just pay attention to what you do each time, how the bread comes out and make adjustments on the next loaf...most definately a 'hit and miss' propostion...
nothing smells better though than a kitchen full of freshly baked bread.

Thanks for the tips, and welcome!

Now I'm obsessed with getting this bread right...I'll let you know how it turns out this time around.

 

[bourbonslut]

1. Whole wheat flour is completely different - sometimes it pays to play by the rules, esp when it comes to bread baking!

2. Check your oven temperature with an oven thermometer. Many ovens can be off by lots, so adjust accordingly! And don't be tempted to open the oven door to check until it's nearly supposed to be done, to avoid temperature variation. Sometimes it's good to avoid temptation!



(sweet-e, i have a huge girly crush on you by the way!)

 

[SweetErika]

1. Whole wheat flour is completely different - sometimes it pays to play by the rules, esp when it comes to bread baking!

2. Check your oven temperature with an oven thermometer. Many ovens can be off by lots, so adjust accordingly! And don't be tempted to open the oven door to check until it's nearly supposed to be done, to avoid temperature variation. Sometimes it's good to avoid temptation!



(sweet-e, i have a huge girly crush on you by the way!)

*blushes madly*

Ok, this is my last ditch effort until Easter. I went back to the white flour, and it's starting to rise.

 

[SweetErika]

Third time's a charm...

White flour, a little extra yeast, lowest rack of the oven, pans on baking sheet, 325 degrees, covered with foil after 7 minutes, checked every 5-8 minutes, and VOILA!

Thanks for all of your help...I've conquered the Paska, and it feels wonderful!

 

[WarmVanilla]

That looks just wonderful, SweetErika! I'm inspired now to get myself back into the kitchen. I've kinda fallen out of baking for the longest time, and now I miss it...

 

[SweetErika]

That looks just wonderful, SweetErika! I'm inspired now to get myself back into the kitchen. I've kinda fallen out of baking for the longest time, and now I miss it...

Oooh...thank you! (I swear I'm as proud as a new mother) Baking is just one of those simple pleasures, isn't it?

 

[WarmVanilla]

Very much so. It's theraputic, and nourishing. Definitely stopping at the grocery store on the way back from errands.

Now, what to bake...decisions, decisions...

 

[EJFan]

a little off topic

ok, it's not bread but since there's a great brain-trust of bakers here, i thought i'd ask. does anyone have a good fudge recipe they'd like to share? i've never made any but i'm dying to.

much thanks! and... SweetErika, your paska looks SUPER!!!!

 

[SweetErika]

Re: a little off topic

ok, it's not bread but since there's a great brain-trust of bakers here, i thought i'd ask. does anyone have a good fudge recipe they'd like to share? i've never made any but i'm dying to.

much thanks! and... SweetErika, your paska looks SUPER!!!!

Thanks! I can't remember, but I think this one turned out really well last year. I find Alton Brown's recipes usually produce great results because the instructions are very explicit (plus, I love how Good Eats is done).

Chocolate Fudge

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 64 (1-inch) pieces

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 110 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Edit: I got both of these from here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26073,00.html

 

[SweetErika]

Here's the standard one using marshmallow fluff...my friend's dad makes about 30 lbs every Christmas, and it's always good.
http://www.kraftfoods.com/recipes/C...s/BarkFudgeTruffles/FantasyFudge.html#ratings

 

[EJFan]

thank you! on both counts. i did a google search and came up with some other options but i'm so glad to get recipes that have been tried... that's much better than trying something that's just on a website somewhere.

besides, now if it doesn't work out i have someone to yell at.

i kid, sweeterika, i kid.

 

[SweetErika]

You're welcome. I read the really important thing with fudge is to follow the directions to the letter. I love this site too because there are tons of reviews and ratings. People will often give suggestions on how to make it easier/better: http://www.allrecipes.com/

 

[Iriadne]

Another question to the brain trust

Not bread related (I've got that down pretty well. Uncle John's Bread Book is a wonderful but out of print cookbook of breads and muffins of all persuasions and difficulty levels.) but I thought I'd ask the brain trust. I've been on a quest for a good cheesecake recipe for several years and have yet to find one that works well and tastes good. I'm hoping for a baked cheesecake whose recipe lends itself well to additions (i.e. for chocolate or caramel flavors baked in the cake). Any help would be much appreciated by both myself and my fiance.