Any Home Bakers Here?

[N F C]

Got a dumb bread question... My refrigerator whole wheat bread has fallen to about 1 3/4 quarts, where my white was closer to 3 when I separated it. If I make all of into one loaf, instead of separating into two what would appropriate cooking time be. For a single loaf I generally do 30-35 minutes covered and 10-15 uncovered. Or should I just separate as planned and see how well it rises?

I would guesstimate the bake time based on past loaves but then use a thermometer to test for doneness (around 195* is good).

 

[ronott1]

Got a dumb bread question... My refrigerator whole wheat bread has fallen to about 1 3/4 quarts, where my white was closer to 3 when I separated it. If I make all of into one loaf, instead of separating into two what would appropriate cooking time be. For a single loaf I generally do 30-35 minutes covered and 10-15 uncovered. Or should I just separate as planned and see how well it rises?

I would separate it and add more all purpose flour if it seems to wet.

Cooking time will not be much different. I use my clay dome baker, preheat to 425 or 450 and them under the dome for 20 to 30 minutes. I then put a probe thermometer--kind with braided metal cord--into the bread and cook until the internal temperature is 195 to205

 

[rjohns39]

Sounds like a plan. I'm also going to give it an hour to rise as the house is 67* right now.

 

[N F C]

Sounds like a plan. I'm also going to give it an hour to rise as the house is 67* right now.

Let us know how it works out for you Bob!

 

[CapricornFarm]

You can use any shortening: butter, Crisco, margarine, or lard.

Thank you! Saved me a trip to town!

 

[ronott1]

Thank you! Saved me a trip to town!

The term shortening generically refers to any baking fat that's solid at room temperature, like butter and margarine

Solid coconut oil does not work well though. I tried using it for chocolate chip cookies recent.

 

[CapricornFarm]

You can check out my coop build on the Helpful Hints for Building coops thread. I have my templates made and the mouse panels are in place. Dough chilling for a few in the fridge.

 

[rjohns39]

Ron, good to know coconut oil is not a good substitute. still learning to work with it.

 

[N F C]

Ron, good to know coconut oil is not a good substitute. still learning to work with it.

It's good for popping corn though (just in case anyone wanted to know, lol).

 

[ronott1]

Ron, good to know coconut oil is not a good substitute. still learning to work with it.

It is probably because coconut oil is liquid above 80 F so it does not shorten the recipe correctly