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OK. Made the dough last night and let it rise overnight.
Bunged it in the oven this morning with a tray of water underneath it so it produces steam and bakes a nice crispy crust (sprinkling water is nonsense and doesn't work).
The perfect loaf - great crumb and lovely crust.
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https://teakdoor.com/Gallery/albums/u...4/IMG_9067.JPG
that recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?Quote:
Originally Posted by Marmite the Dog
Why are you asking me? I haven't posted a recipe.Quote:
Originally Posted by Rascalthat recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?Quote:
Originally Posted by Marmite the Dog
There is NO SUCH THING as a bad loaf of bread. Multiple uses are available for any attempts that don't come out perfect.Quote:
Originally Posted by Rascalthat recipe and came out like a brick, straight in garbage. Wonder what happened? to damn hot?Quote:
Originally Posted by Marmite the Dog
Home made bread crumbs. Slice and let dry or toast and crush with a rolling pin or a beer bottle. Home made crumbs outperform store crap anytime, anywhere.
Cut in chunks - small use as croutons, large use for soup dippers.
Slice thin for cheese or crushed tomatoes and herbs.
Bread sticks.
All the above freeze well.
E. G.
As promised earlier here as another go at the brownies, this time including pix.
Enjoy.
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A well greased or oiled pan. Be sure to do the sides well. The shortening acts as an adhesive for the parchment paper.
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Bakewell parchement paper in the pan, make sure it fits in the corners fairly well. This will allow removal of he brownies prior to full cooling. The parchment paper acts as a built in sling, so you don't have to invert the pan when removing.
You may have to run a dull butter knife around the edge where the parchment doesn't overhang.
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Brownies removed from pan while still warm, allows cutting before the crust formes. Not so much crumble when you cut plus allows even cooling.
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Someone couldn't wait for full cooling... lolol
NOTE:
I picked up an oven thermometer while in BKK and low and behold he oven temps are now more accurate. Found with testing that the indicated "Temps" on he cooker were from 20 to 30 degrees off from actual temps.
Makes a hell of a difference when baking. Baking is as much art as science but you gotta get the science right first or you end up with muck. Most recipes require an accurate temp to allow proper cooking levels for ingredients involved.
The recipe is the same as before:
1 1/4 cups of cocoa powder
1 cup brown sugar
1 cup of white sugar
1/2 cup of reg AP flour
1/2 teaspoon of salt
8 oz. butter melted (those packets of butter are 8 oz or 220 grams approx)
2 teaspoons of vanilla
4 large eggs (room temp)
beat the four eggs until nice and yellow and well combined (they will lighten in color as they combine.)
Gather all the dry ingredients and sift together. Slowly add the dry stuff to the eggs while beating or stirring vigorously (stand mixer makes it easier)
Once you have a good mix add the vanilla and the butter, add the butter very slowly as it tends to pool on top if added to quickly.
Good luck!
E. G.