[aaronatthedoublef]

Never thought about just putting it on a pan covered by a Dutch oven.

The part I like about a cloche is that I don't have to drop a ball of wet dough into a 400+ degree Dutch oven. So by flipping it upside down I can put the dough on a pan over oven lid then put the oven on as a cover. It uses a the Dutch oven as a cloch.

[aaronatthedoublef]

I made a double batch of KAB potato buns. I already made a single batch earlier in the week.

Sam is home! And Henry likes whatever takes the least effort for him to eat so since he doesn't have to cut these he eats them too.

It seems like they have a lot of salt so I doubled the recipe without doubling the salt and they taste good. I also subbed out a quarter of the white flour for whole wheat.

[aaronatthedoublef]

Has anyone ever tried turning a Dutch oven upside down? I would need to figure out something for the knob on the lid but it might work.

[aaronatthedoublef]

Thanks everyone. I have a couple of options but I think I'm done with the Taylor dial oven thermometers. Maybe the infrared pen or a probe I can hang.

[aaronatthedoublef]

They proofed for about two hours. I probably could have scored them deeper.

Next time. Thanks

[aaronatthedoublef]

Bread blowouts! I let them rise overnight in the refrigerator. Next time I'll let them rise overnight in the basement which is warmer than the fridge but cooler than the kitchen.

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[aaronatthedoublef]

I bake pizza at or above 500 sometimes with convection and sometimes without. I turn it on and off based on how fast the top is cooking versus the crust.

After several weeks of par-baking I've stopped. I like the crust to absorb some of the top and I just cannot get that with docking. I may play with it some more in the future.

I think what I really want is one very hot shelf to cook the crust bottom fast, then move it to a cooler spot to let the top cook.

I heard Nathan interviewed and he said something about infrared cooking too. I can get that with my broiler but I haven't played with that yet.

[aaronatthedoublef]

Thanks Mike. The recipe said 375+convection but it's also a recipe from a bakery so their "375+convection" may be hotter than mine!

I'll definitely raise the heat next time.

[aaronatthedoublef]

These are jam jars. I started reusing them as drinking glasses and then started using them for strawberry shortcakes. It's good for individual servings, transport, and it's easier for someone like me, not good at decorating, to make it look nice.

I baked off the second batch of biscuits today and upped the temp per Mike's suggestion but I probably need to take it higher. The biscuits still leaked. My oven runs cool. I set it 375 with convection on. Next time I'll try 400.

[aaronatthedoublef]

Testing adding pictures...

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[aaronatthedoublef]

I made strawberry shortcake. Or should it be shortcakes since the biscuits are individual servings.

I did not use any maple syrup for macerating the berries or in the whipped cream.

I did try a new biscuit recipe from Sun Street Breads in Minneapolis. Despite chilling the dough before baking the leaked butter. I thought I had the butter cut in pretty well but maybe not. I still have about a half recipe left so I'll cut these then chill them on sheet pans and see if they leak.

Writing this I realized I didn't use enough salt. The recipe calls for 2% and I used .2% so that explains why I thought they needed salt. I'll try to adjust that in the remaining dough I have too,

[aaronatthedoublef]

I swear it was in there!

Let me try again. Pickles & Oreos

[aaronatthedoublef]

I think you're right Mike, because when my bread is properly proofed the slash opens up more when I make it and then even more when I bake it. The crazy thing is I proofed these for about 24 hours (eight to ten in the refrigerator). More bread next week. But this will still work for sandwiches.

[aaronatthedoublef]

I made bread at home for the first time in ages. MASSIVE blowouts! But I had the right crust that I wanted. I used a lame too. They're fun. One of the nice things about Uncle Matt's was Matt would let whomever was making the bread use the lame. Only place I've ever worked that did that.

I need to go back to Mike's instructions for posting pictures. You all would have laughed!

So more practice needed. I think maybe these were under proofed.

[aaronatthedoublef]

Thanks everyone. There is even a Penzy's nearby so I'll check their cinnamon. We're actually coming out of peak use season. I bake with it more in the fall/winter and my kids love it in hot chocolate. They're trying to approximate Mexican coco I think. I use the Vietnamese cinnamon from KAB.

That leaves one thing I have not been able to find anywhere else - black coco. I asked at Penzey's about it and they said "sorry, but I think King Arthur's has it." 😉

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