Any Home Bakers Here?

[Aria]

View attachment 2674746
It has a lovely crumb AND is delicious! I used AP, whole wheat and bread flour. Thanks, ronott1, it turned out great!

GREAT...I can use some Whole Wheat Too. Thanks.
Aria

 

[Ladies-Eight]

Thank you, @Ladies-Eight ! I have a plastic cake knife with a rounded leading edge. And nobody better cut cake but me, lol. Or wash my pans, either. So .. should I grease both the bottom of the cake pan AND the surface of the parchment paper before packing the crust on? I am so confused now!

I don't know how you are supposed to do it.

I would put a spot or two on the bottom of the pan to hold the parchment paper in place.

Usually the crust you have mixed up should have enough butter in it so you don't have to grease it.

I really feel that to grease or not to grease is for you to decide.

Have fun and Good Luck.

 

[N F C]

View attachment 2674746
It has a lovely crumb AND is delicious! I used AP, whole wheat and bread flour. Thanks, ronott1, it turned out great!

Very nice looking bread!

 

[BigBlueHen53]

Very nice looking bread!

Thank you!

 

[Aria]

Darn...it has been a while ago ...and I do not remember how to get a copy of a recipe. Went to
The Recipe Sheets....found Ron's #8687. LOST
How do I get that recipe? Please Help Aria (I have
Ron's #1359 ...3 Loaves). Same? Need to be told
how to get #8687. Thanks Aria

 

[BigBlueHen53]

It's there for me, but try 5992, it's second from the top under Breads, apparently it's an update to the 8687 recipe. Hang on, let me check to be sure I have the right number.

ETA: yes, #5992.

 

[ronott1]

View attachment 2674746
It has a lovely crumb AND is delicious! I used AP, whole wheat and bread flour. Thanks, ronott1, it turned out great!

It looks perfect!

 

[BigBlueHen53]

It looks perfect!

Thanks! It's a tiny bit gummy, I may have used too much bread flour. But man, there is nothing like home made bread! ❤❤❤

 

[ronott1]

Thanks! It's a tiny bit gummy, I may have used too much bread flour. But man, there is nothing like home made bread! ❤❤❤

Did you use a thermometer to make sure it was up to 195 to 205 internal temp?

 

[BigBlueHen53]

Did you use a thermometer to make sure it was up to 195 to 205 internal temp?

No. My "rule of thumb" has always been to check the bottoms of the loaves to make sure they are done and crusty. I learned that in a cooking class I took .... oh, a hundred years ago or so! Is it not accurate in this scientific age? The bread was not gummy as in "underdone," it was nice and dry and thoroughly cooked. It just had a different mouth feel than I get from my regular recipe, and I confess I was a little heavy-handed with the bread dough which is higher in gluten content than AP or WW. It was a VEEERRRRYYYY sticky dough at the first rise phase.