April 4, 2021 - 5:57am
n1ks
The Quest for Keto Baguettes
I ve been on Keto for almost a year, and if there s one thing that I really miss, it s a good crusty French Baguette.
I think it s really awesome that we have access to so many alternative ingredients now and different keto bread recipes, but the one that I just couldn t get a recipe or find or buy, was a freakin Keto Baguette.
I ve spent the last couple of months working on it, and I haven t been able to stop making these! I legit had tears in my eyes when I baked my first attempt at the baguettes, and made myself a Ham & Emmenthal Baguette sandwich.. That crunch from bread , was something I haven t had since making the switch to keto.
April 3, 2021 - 3:59pm
NotBadBread
Hello,
I am thinking about increasing my output of loaves per week for my fledgling micro-bakery. I did 8 loaves the other night, and it was pretty difficult to do it all by hand particularly the initial mix. I ve done a good deal of searching through old TFL posts for answers to the below I apologize in advance if I ve missed a crucial one!
Note that I m not looking for advice on particular mixers per se (although if you feel compelled to offer great advice in this regard, by all means, go for it :)
1) I know you can definitely do the entire process by hand. This TFL user, Mike Avery, posted about doing 200(!) loaves in one night entirely by hand for a farmer s market. That said, if I wanted to do a larger quantity (say, 30-50 loaves in one go) with at least a little help from a mixer, how do you recommend going about it? Initial mix by machine only? Initial mix + final mix to passed windowpane test? Something else?
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HeiHei29er
Triangular shaped bubble ?
For my last two bakes, I ve noticed an odd cavity on the outer edge of my loaves. And now seeing it back to back, I think I ve seen it in some of my other loaves too. It has to be a shaping error with that triangular shape, but I can t figure out what I m doing that would cause it. It s on the outer edge, so has to be either how I finish rolling my oblong or how I m putting some tension in the dough after shaping.
Any ideas?
1,000 mL = 1,000 cubic centimeters = 61.0237 cubic inches
Depending on how precise you want to be. Make sure you re using cold water in your weight measurement. Warm water has a density less than 1 g/mL.
Ilya Flyamer
I d say water temperature (as long as it s liquid) affects density negligibly for everyday measurements, and the error will be less than 5% even when it s at the boiling point https://www.usgs.gov/special-topic/water-science-school/science/water-density?qt-science center objects=0#qt-science center objects
Benito
Staying in metric is so much easier since 1 mL of water occupies 1 cubic cm of space. So if a pan holds 1000 g of water, it would take 1000 mL of water and be 1000 cm3 in volume.