*** OKIES in the BYC ***

[Sooner]

Quote:
Get a close up for me and perhaps I can help.

AL

Carah : If when your dough is ready for the second rise ( proof ) and it's already formed and in the pan, if it's not covered and doesn't stay moist like with say ( saran wrap or moist towel ), it will seperate when the intial oven heat gives it that intial spring back, that would cause the top to pop like that.

AL

Maybe I should post the recipe because there is no first or second rise with this. YOu actually mix it, cut it & form loafs & when the oven is done preheating you pop it in. I wonder if maybe I lightly dampen the tops before baking......

P&B I have had that before & it is sooooo good

 

[poultryand bees]

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Third Saturday of the month is Fletcher or Newcastle

 

[silkiechick236]

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I love my NH Reds!

 

[Sooner]

I started with NH reds & black astrolops (sp)

 

[poultryand bees]

Got a text from Michael Daugherty. He was heading to the house so that he could be back out at 5 am. He said that the dozers and sand trucks were getting stuck, along with the tow trucks that were called to help get them out.

If the "experts in big trucks" are getting stuck, I don't think I need to be out on the roads.

 

[Poco Pollo]

Sooner - Do you still raise NH Reds?

 

[al6517]

Quote:
Carah : If when your dough is ready for the second rise ( proof ) and it's already formed and in the pan, if it's not covered and doesn't stay moist like with say ( saran wrap or moist towel ), it will seperate when the intial oven heat gives it that intial spring back, that would cause the top to pop like that.

AL

Maybe I should post the recipe because there is no first or second rise with this. YOu actually mix it, cut it & form loafs & when the oven is done preheating you pop it in. I wonder if maybe I lightly dampen the tops before baking......

P&B I have had that before & it is sooooo good

Yeah that's what I would do, you could also try what I call glazes for different crust finishes. Like 1 egg yoke, 1 tblsp milk well beaten and brushed on the raw dough will give you a nice golden crust with just a hint of a sheen, looks very nice when done. This shouls at least help with pop top, try it you will love it.

AL

 

[Sooner]

Glad to hear that Michael is okay! I have to agree that if they are getting stuck then I certainly don't need to go anywhere. I laugh because people that live out by me always try & our main road will get closed down because of all the cars in the ditch, making the back roads the only roads in & out.

 

[Sooner]

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There might be one hen still left in my laying flock. They were only hatchery stock but I loved them.

 

[CityClucks]

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For future reference, if you keep your yeast in the freezer, it will stay good for several years. When I used to make bread often, I would buy yeast at Sams - two 1 lb bags to the package - share one with someone else and keep one in the freezer for myself. Just bring it to room temperature when you use it.

OH thanks so much, I didn't know that!!! I will stock up on that now!!

I also appreciate this info - thanks P&B! And Sooner, I think your bread looks pretty.