I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc.
I noticed something that I have not read about and was hoping someone can confirm it.
I noticed that when I added extra virgin olive oil, I developed a much nicer crust then when I made a much leaner bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my bread a better crust.
Oil definitely changes the crust, and whether or not it's "better" depends on what you're going for. Oil in the dough tends to give a softer and thicker crust, while a lean dough tends to give a crisper and thinner crust. Other dough ingredients that tenderize include milk and eggs, and there are plenty of web pages listing "dough enhancers" that give various effects. Again, it all depends on what type of crust and crumb you want.
In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have noticed the a lot of recipes for pies other than pumpkin (frequently covered pies like strawberry-rhubarb) explicitly call for aluminum foil on the crust. When does a pie crust need to be covered in foil while baking?
-inch high cast iron Lodge skillet (which would be much more versatile)? I really like the crust you get from a heavy aluminum baking pan (thick-crust must be some kind of nostalgia thing), and already have a large stone (so good to go on thin crust), so I am looking to round out my options. Is there an alternate material or pan combination that works as well as cast-iron but might be lighter...So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust... heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems with the filling, I think a piping bag can get it in while still semi-liquid. The second idea is to bake the lattice separately. I would weave it, put it on something of the right size (I have a glass
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the bread a little. I am looking for ideas on how to prevent it or at least make it smaller. Should I: Remove the paddle before the second rising/the baking? Oil the paddle before I add the ingredients? (tried it, does not work very well) Do something else?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven
too much kneading inhibit flour's ability to adhere to itself? I do not typically use oil only doughs due to their dryer results, would subbing/splicing some heavier fats or apple sauce have improved the sticking? Doubtless from the image above, I have not formed these before. Could my pinching technique have been to blame? Is there a secret to it? I have also seen them folded; does folding... about why the pockets ended up flat upon baking in many cases, instead of little pockets of plum preserves. With a dough and recipe like this, what could I have done to ensure better pinches
have much more in common with a thin crust pizza than a Chicago style, or the not-too-tasty bread-y imitation of Chicago-style that passes in most Chicago-style recipes and at some chain restaurants. How do these pizzas work? I have trouble seeing how they could rise after par-baking, so are they not par-baked? How could I duplicate this crust from scratch? ...As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home. I noticed that some of these pizzas
I have read that artisan breads turn out better when they are baked in a container that can trap the steam. Examples I have read are baking bread in a dutch oven, a ceramic, lidded bowl, or even a covered roasting pan. The instructions that I have read for baking bread on a stone always call for the stone to be preheated with the oven to maximize the oven spring when the bread is introduced. Should I do the same with other containers and preheat them with the oven? If so are there any tricks to getting the dough into the container without burning myself?