Any Home Bakers Here?

[BigBlueHen53]

I hope mine doesn’t fall! Is there anything you can do to help it if it does fall?

Just punch it down, reshape it and proof it again.

 

[ronott1]

Just punch it down, reshape it and proof it again.

Add a bit of flour too! That will feed the yeast.

 

[5150Dave]

For the past year I've been learning how to bake yeast breads here at home. It's been challenging and rewarding (when it all comes together right, lol).

Today for the 1st time I made up a Boule recipe and ran into a snag. Is there anyone here that's familiar with yeast breads? Since I'm here several times a day reading about chickens, it would be great to chat with others that also bake.
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Thank you for this simple, easy-to-follow recipe. I'm trying to hone my baking skills with all of this economical insecurity going on right now. We may be living like we were back in the dust bowl years.

 

[Bonkerelli]

Hello fellow bakers! Several years back I found this website of JUST baked goods. Both sweet and savory recipes. I have been using multiple recipes from this lady over the years and they are amazing! Going to make the Cinnamon Streusel Cake.

 

[SnapdragonQ]

I used to do that with my sourdough starter in my old oven after the starter’s last feed of the day. Otherwise it would get so cold overnight in the kitchen that the starter just stalled out. The light would get pretty warm in there so I would let it get up to 85-90, then crack the door to stabilize it.

in my new house the wall oven has a “bread proof” setting. Um, not just no but super he11 no! It got up to 115 degrees in there! Yeah, I want it warm, but not hot enough to kill the yeast.

I recently discovered the 'warm' feature on my new oven. It goes to too high if I leave it on because it's for rewarming leftovers, but if I turn it on for 2 or 3 minutes, then off, it's just right.

I'm thankful that with GF baking there is only one rise needed. Kiddo too because when things are rising he's banished from tromping through the kitchen. It does make for some tip toeing by me white the fluffy is on the stove waiting for the oven to heat for the baking.

 

[bruceha2000]

I hope mine doesn’t fall! Is there anything you can do to help it if it does fall?

I was going to say "not that I know of"
but then I read:

Just punch it down, reshape it and proof it again.

so I'll try that the next time

Add a bit of flour too! That will feed the yeast.

how much is "a bit" and how do you get it mixed through the dough?

 

[Ons3Saam]

G'day.

I won't say I'm a baker, but I try. Been jumping from Sourdough to Yeats and back again for a few months now. That reminds me, got to feed the starter today.

 

[bruceha2000]

and the baker's thread @Ons3Saam

 

[MotherofOrpies]

You can proof your yeast dough in the refrigerator just knead all the ingredients together, let rise overnight in the refrigerator, and bake in the morning, let it proof by room temperature for 20 minutes ,you only need half the yeast , use cool liquid for the dough, cover it in the refrigerator and leave enough space for it to rise, leave in the refrigerator for about 12 hrs. not longer than 18 !!

 

[cavemanrich]

Made a pineapple cake. Yes,, it is technically baking,,, but borderline cheating
Had the sweet-tooth craving kick in, so reached into cabinet and pulled out a Packet cake mix. Then off the shelf,, a 20 0Z. can of pineapple chunks. Drained the juice into cup, for quantity reference. It was at 1 cup.
Placed 3 eggs, and 1 cup of pineapple juice into stand mixer,,, and mixed. Then added the cake mix. Again,, let it mix. What I omitted from cake recipe on back,,, was the ½ cup of oil.
Bottom line,, a diet cake of sorts Well not Calorie Free, but FAT FREE, and all NATURAL SWEETENER,

Was mity tasty