Is there a formula for taking a recipe that calls for "conventional" baking on a stone and converting it into one using a dutch oven? I have had wonderful success with dutch oven specific loaves and was wondering if there was a way to use it in a recipe that doesn't involve a dutch oven. Thanks!
Selling my Chandley Pico Plus oven in order to upgrade equipment to a larger capacity oven. We are located in Griffin, GA about an hour south of Atlanta (USA). We've baked in the oven since mid-January, approximately 20 bake days total. The oven is in excellent condition with only the usual discoloration of the stones from cooking. We have replaced the fuses and the fuse
I’ve made a couple of loaves using recipes from Heathy Bread in 5 Min a Day and I’ve found the flavor to be surprisingly bland. TBH, some mass-produced store-bought bread has better flavor.The first loaf was made using the recipe on the King Arthur website. The dough was only in the fridge overnight (≈8 h) so I thought the short bulk period might have contributed to the
Remember when I said not to use stainless steel for baking bread in the air fryer? Well, on second thought, I decided to take advantage of its relatively lower thermal conductivity to improve my bakes. By adding a tiny extra step, the dough now has more time to rise and bloom in the air fryer. The result? Bread that develops a grigne similar to what you would get from a
Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia, During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.This breakthrough changed the agricultural landscape