Any Home Bakers Here?

[ronott1]

Mine is an Excalibur and has 5 shelves that can be removed. More than enough room to put 1-2 loaf pans in it. It also has a temperature setting which is nice because I don't really have to worry about it drying out the bread or killing the yeast.

The top of mine stays light, and this one, the bottom was the darkest part of it... weird... and the bread is still that pale yellowy white rather than golden brown... But it has a nice crust and is cooked all the way through.

I DID forget to use the thermometer this time, so it maybe could have gone a bit longer, but when I thumped it, it sounded done so I pulled it (plus I wanted to go to bed)

I need to look into the excalibur dehydrator! Thanks!

 

[Kusanar]

I need to look into the excalibur dehydrator! Thanks!

A little pricy, but very useful for a lot of things. Mine is one of the smaller ones too, if you need more interior space they make an 8 rack I believe.

 

[ronott1]

A little pricy, but very useful for a lot of things. Mine is one of the smaller ones too, if you need more interior space they make an 8 rack I believe.

Do you have a 4 tray or 5 tray?

 

[Kusanar]

Do you have a 4 tray or 5 tray?

Pretty sure mine is a 5 tray.

Oh, how do you store your bread / handle it once it's baked? Last night I sliced mine up and put it in a freezer bag with the top cracked and it was kind of wet this morning so it's laying out on a rack today so it won't mold...

 

[ronott1]

If I bake it late at night and it is still hot, I leave the loaves on a rack, cover with a towel and then put plastic wrap on top. The moisture wicks out over night and then I will freeze all but one loaf. I often slice before freezing and then take out some slices as needed. I don't worry about the moisture when it thaws. It goes back into the bread usually- of course that is when the bread goes into the freezer at room temperature

 

[Aria]

Ron, I would appreciate your comment.....Multi Grain Bread recipe called for Wheat Berries. Do you soak or grind before you add to dough. My sister made a recipe with wheat berries and it did not give instructions on how to add Wheat Berries. Now when you eat you
have "hard chew" berries....what to do?????

 

[Aria]

Penny, Thanks for posting Dinner Roll Recipe. I copied it and will try for Holiday. Regards, Aria

 

[ronott1]

Ron, I would appreciate your comment.....Multi Grain Bread recipe called for Wheat Berries. Do you soak or grind before you add to dough. My sister made a recipe with wheat berries and it did not give instructions on how to add Wheat Berries. Now when you eat you
have "hard chew" berries....what to do?????

I replied yesterday to this one. today I will go into more detail.

It seems like many "healthy" recipes want to hit us over the head with how healthy the recipe is. They seem to like the hard crunchy whole grain in the recipe. Very silly!

What I do is pre cook hard grains. I do this for wheat berries and 7 or 9 grain cereal. I add the grain to boiling water and cook for about 10 minutes. You want the grain to start getting soft. A bit of salt will not hurt either.

I watched a documentary series on netflix called cooked. It explained that we cannot get full nutrition and energy out of grains if they are not cooked properly. I suspect that the hard crunchy grain is not as good for us compared to the grain that has been pre cooked.

Not to mention the broken teeth!

 

[Aria]

Ron, THANKS....I knew you would have the correct answer.] Regards, Aria

 

[JanetMarie]

Recipe isn't very good, but was fun to make. Will make some with a yummier recipe (experimental), and make some permanent ones out of salt dough.