05-08-2012, 15:50 | #51 |
Chef extraordinaire
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Not bad for loaf number. Could do with being a it lighter but am quite pleased 1ImageUploadedByTapatalk1344178194.489935.jpgImageUploadedByTapatalk1344178202.836649.jpg
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27-08-2012, 07:53 | #52 |
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I discovered a cunning way to make sandwich loaves more consistent. I don't like the way they rise really high in the middle and leave you with small slices at the ends. I tried shaping the dough so it was higher at the ends than in the middle but it was a faff. Much easier is to split the dough into two, roll into two balls and plop them in the tin next to each other. The balls rise into each other and the result is this:
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27-08-2012, 10:13 | #53 |
Moonshine
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I suppose in theory you could try doing that with different combos like three balls in a row, or 8 in a 4x2 pattern, to see what gives you the most consistent shape
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27-08-2012, 19:48 | #54 |
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Interesting idea, I shall try it
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28-08-2012, 09:32 | #55 |
Joey Tempest
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You'll end up with bread looking like the early stages of embryo cell division
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28-08-2012, 11:24 | #56 |
Spinky-Spank
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That one looks like boobs in a too tight bra!
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28-08-2012, 13:57 | #57 |
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That must be why I like it so much
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29-08-2012, 05:31 | #58 |
Good Cat
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That's how they make brioche. Dollop separate balls of dough into the mould to get that bobbley texture on top. It's a bloomin' good idea actually!
Hahaha
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