Any Home Bakers Here?

[BigBlueHen53]

1967 I think.

Thanks.

 

[pennyJo1960]

Made pepperoni pizza tonight 10 minuets at 450 oven.\
Clock did chime 14 times Jared

 

[BigBlueHen53]

Made pepperoni pizza tonight 10 minuets at 450 oven.\
Clock did chime 14 times Jared

??? Penny, you can hear Jared's clock?

 

[pennyJo1960]

??? Penny, you can hear Jared's clock?

Yup my booboo in grammar

 

[cavemanrich]

Most certainly, but i don't know what the rise times would be. The whole basic cycle on my machine is 2:45 with 2 rises in there.

When not using a bread machine.
Rise time does not need to be timed precisely. General guideline. First rise is complete when dough doubles in size. The time will vary depending on ambient temperature. When you deflate, and shape into loaf. Start preheating your oven. Second rise is usually done when bread loaf starts to look somewhat bigger. Again, all dependent on ambient temperature. Not good to over-proof on second rise. Can lead to collapsed finished-baked bread. I learned the hard way when I over proofed some yeast raised cakes. (quite some time ago)
Then when all is going correct, there is oven spring. That is what determines final size of loaf.
Above is for yeast raised bread dough.

I remember my grandmother refused to own a microwave for a similar reason. I’m sure EMR is dangerous, but for a stove you’d probably have to wrap yourself in foil and roll around on it!

Microwave ovens emit microwaves, That is somewhat different from EMR. The early models of microwave ovens did leak some microwave radiation. There were these meters that were available for sale at those times. (maybe still available now )
More modern microwaves am sure are much improved to be more safe. I did see warning labels on Microwave ovens that stated. MAY BE HARMFUL TO PACEMAKERS. So I'm in understanding with your grandmothers' thinking.
Just recently, I read some article, that suggested avoiding standing directly in front of microwave as it is heating. If you have health concerns,, it is best to take all precautions.
BTW,,, we use our microwave oven constantly. Still alive. I do avoid standing directly in front of it waiting to finish the time cycle.

Oh - and my Mr Appliance guy says my oven is working perfectly. The top element only comes on while the oven is preheating. Once the oven reaches temp, it doesn't come on again. So if I want my baked goods to be darker, before they are done I need to turn the broiler on for a minute or two.

BigBlueHen53​

Since it is a relatively new oven,,, I have some questions. and a suggestion.
When you first got the oven,, did it bake differently than recently??
If the temperatures are somewhat lower than when oven was first new,,, the baking times would also get longer.
Get an Oven thermometer, and determine if oven is heating to temperature you set on dial. If not in close range/value ,,,,, then drag the Mr Appliance Joker over and show him the results. Anytime there is a warrantee request,,, the Store or Manufacturer try to weasel out of it. Warranties are GREAT,,, when they are trying to sell them to you.
I just found this one, as a good starting point. A worthwhile investment of $7
You may be able to correct things yourself, by adjusting the setting to match your desired oven temp on your Oven thermometer.
Simply explaining,,,,,,, (example) you may need to set oven knob to 380°F, to have a oven temperature of 350°F
My oven temperature is adjusted Digitally, so you may have same style of control.

 

[Bac2wild]

@Rambling Iris

When not using a bread machine.
Rise time does not need to be timed precisely. General guideline. First rise is complete when dough doubles in size. The time will vary depending on ambient temperature. When you deflate, and shape into loaf. Start preheating your oven. Second rise is usually done when bread loaf starts to look somewhat bigger. Again, all dependent on ambient temperature. Not good to over-proof on second rise. Can lead to collapsed finished-baked bread. I learned the hard way when I over proofed some yeast raised cakes. (quite some time ago)
Then when all is going correct, there is oven spring. That is what determines final size of loaf.
Above is for yeast raised bread dough.

 

[Aria]

It got up to 70°F here!

We have just 30-40 degrees and VERY light dusting of snow.

 

[Aria]

Cool. I have a bunch of crystallized honey here. With all the humidity around here, it all crystallizes sooner or later.

I use a lot of honey...I do not have bees ...but a friend who does and I buy it
from her. I put the jar in water and warm it to get back to smooth. Works great
...I always use HONEY to bake...and in all my BREADS.

 

[thecatumbrella]

Just recently, I read some article, that suggested avoiding standing directly in front of microwave as it is heating.

I’ve also heard this, but based on the last couple microwaves I’ve had, I’m more worried about it shorting and starting a fire!

Not going to stop using it, but I’m sure to stay nearby. Very annoying, as we keep it clean as a whistle.

 

[Aria]

I’ve also heard this, but based on the last couple microwaves I’ve had, I’m more worried about it shorting and starting a fire!

Not going to stop using it, but I’m sure to stay nearby. Very annoying, as we keep it clean as a whistle.

SO MUCH TO BE CONCERNED ABOUT. Just be very careful