Congrats! I don’t think the crumb says over proofed at all.
I hope this helps.
Bakery quality breads.
Thanks buddy. Here's the third for tomorrow, the Kasseler, just out of the oven.
Well that's really kind of you man. I do love it, and work at it. There's been some community interest in a sort of nano-bakery....I have a neighborhood listserv of a few hundred people who have come forward, and I'd bake weekly and sell the breads in a van out of a local parking lot, lol. Thankfully, in WI, there is no prohibition and very little hoops to jump through to do just that, provided I keep it small. Far easier than doing a nano-brewery!
I wish you good luck should you decide to do that. It's almost close enough to send our son over for your bread. He's in Rochester, MN.
Convection works fine. You probably know this but you'll need to turn the heat down a bit off your normal baking temp (been a fairly long while, but I see 25 F less a lot). And I would go by an oven thermometer, not what's indicated by your digital, if that's built-in.
Thanks. I've been reading about convection, and it apparently excels at roasting things and baking cookies, or dehydrating things with the oven temp set very low. Might not be useful at all for cakes and breads. Or just turn the fan on for the last half to help brown the crust (like you said.) Even with cookies, I've read some articles that convection can create a hot spot at the front where the air hits the door and bounces back, so cookies might not cook evenly without rotating the pans, which kinda defeats the whole purpose. It'll be fun to experiment with. Also, Wife has been wanting an air fryer, and convection ovens will work for that too; this one comes with a mesh pan for it and an AF mode that doesn't require preheating.
I made my way through college, in part, by being the baking dude for "Muffin Mania," right across the street from campus. 2 huge convection ovens, and good lord, the amount of batter poured through them tins....and also tankloads of whole chickens to roast for the chicken salad sandwiches. But yeah, I agree, I've personally not had the best results for bread baking (well, a qualifier, breads in tins come out OK, but boules/batards/ovals, etc. - more uneven). Cool you have the air fryer ability. And very interesting on the localized heating issue with the bounceback from the front door, never would have thought of that but makes sense.Thanks. I've been reading about convection, and it apparently excels at roasting things and baking cookies, or dehydrating things with the oven temp set very low. Might not be useful at all for cakes and breads. Or just turn the fan on for the last half to help brown the crust (like you said.) Even with cookies, I've read some articles that convection can create a hot spot at the front where the air hits the door and bounces back, so cookies might not cook evenly without rotating the pans, which kinda defeats the whole purpose. It'll be fun to experiment with. Also, Wife has been wanting an air fryer, and convection ovens will work for that too; this one comes with a mesh pan for it and an AF mode that doesn't require preheating.
The kolaches I'm trying to make have sweet fillings. The savory ones (which are very good) seem to have taken over in Texas, and when I visit there I often can't find the sweet ones. That's part of my motivation for making them. The savory kind technically have different name; I think it's "klobosniky" (plural) or "klobosnek", but unless you're in one of the Czech villages Texans just call them all kolaches now. West, TX, and to a lesser extent Snook, are famous for their kolaches and the newspaper food sections and Texas Monthly go on and on about how good the kolaches are in West, but I like the ones from Zabcikville at Green's Sausage House a lot better and that's what I'd like to replicate. The ones from West might be more authentic, I don't know.
https://www.tripadvisor.com/ShowUse...26829-Green_s_Sausage_House-Temple_Texas.html
My dad grew up not too far from Snook. I should goto the Caldwell Kolache Festival some year; that's just a few miles from the little town he was from and where he's buried. I lived in Temple for about 5 years before moving up here to the frozen wasteland.
Wow man. I'd down those in about 3 seconds. Yumm.
Very cool man. I really need to get more into rolls and other small breads. "Brötchen" are just such a big thing in the German baking community I'm part of. Lots to learn there. Your recipe sounds great and it looks delicious, congrats.
When making yeast bread, do you add the salt at the beginning, or knead it in after the first rise? Or at some other point? I suspect salt affects flour hydration, yeast growth, and gluten development.
Different people do different things. And you called it - salt affects hydration, growth, and gluten.When to add the salt? (generally speaking) I don't bake much, but hopefully that will change with the new oven that actually seems to hold a temperature.
I'm making some pizza dough right now (with slightly-sour milk replacing all the water except the little bit I proofed the yeast in, who knows if that was a good idea) I haven't added the salt yet. It's about 15 minutes into the rise and is just starting to expand.
