Hey dear!! You’ve created something wonderful here and the followers will find you!! Cinnamon rolls seem to be HUGE right now (except for the ones I make which I refer to as “WMD” weapons of mass destruction). 😂😂😂😂 I started self learning to bake in September, sadly have no family or friends that bake to give me any hands on training! I’ve been through a 10lb bag of Amish bread flour, TEN bags of 5lb King Arthur bread flour, at least five bags of AP King Arthur flour, and approximately five bags of white Lilly self rise and AP trying to relearn making homemade buttermilk biscuits. Oh and let’s not forget the Land of Lakes sticks of butter, whole milk, and butter milk. Lord what I’d do to have a glass of wine with you, and to just talk baking. Maybe that could be a great video!! Invite a few channel members on live, have a baking project in mind (such as my “Sin Rolls”) then do a Q and A for the viewers!! Hell, if I knew what you knew I’d have a channel!!!😂😂😂. Pls keep up the videos, you had me at no BS!!! Amy from BAMA!!
Hmmm. Not really sure why all the headaches. Maybe we can arrange a video chat and you can explain things in more detail. Send me an email: nobsbaking123@gmail.com and we can make a plan to arrange a baking business meeting 😀 Cheers JP
Hmmm the "baking round table" sounds interesting. I will have to get my head around the IT tech to do this. Not sure if it's in my realm of capability ..hehehe you HAVE seen my videos.
I only watched the bread part - I'm speechless... 4% salt... appalling bread. I think you are very kind with your last comments. It is so easy to bake bread well. I have difficulty with the idea of adopting a method which does not make good bread. Maybe that is just me. I once had a 'conversation' with a You Tuber who was trying to cook his bread at 70C, for a very long time. I very politely explained why it wouldn't work, but he accused me of being narrow minded and asserted that his next go where he would bake it for eight hours was bound to work. Hey, have a good week and thanks.
Well, if you increase the temp from 70 to say 100-110C it's pretty possible to bake bread like that low and slow so to say around 6-12 hours maybe. Of course you'll have to cover it well to prevent evaporation of liquid. E.g. german Pumpernickel bread is pretty much made like this (baked around 24 hours low and slow and it doesn't even have flour in it as I remember, only coarsely ground grain). I like experimenting myself as well, classic bread especially from simple wheat is NOT for me. I love trying different shit like blender rice bread. Google it, it's quite interesting technique. Also I tried this with millet grains, corn grains, oats. It's also super interesting to try different methods to cook your bread. Of course it's faster to bake, but it's also quite cool to pour the batter (dough) in non-stick pan or glass bowl (why not?) and ferment a little and put it in stove-stop pressure cooker and cook it under pressure (covered or not) for 20-40 min at 115-120C. The result is very cool, it's more like very very thick congee with a taste of bread. It can be porous (to have lots of holes) or not. The second option is sometimes even better when the bread doesn't have any holes, it's totally edible and baked and moist. Maybe I'm weird, I know, but this type of thick bread like a brick made in pressure cooker is good, honestly.
@@Oleg_pwr Hi Oleg - I am in agreement with what you say and, yes I do bake Pumpernickel low and slow overnight at 100C. Pumpernickel being all rye flour is a different chemistry from wheat baking. Steamed bread at 100C? doesn't do it for me, but millions like it. Why 70C will never produce a good bread... Internal dough temperatures during baking for a wheat flour bread. (From M Suas) 60°C The hydrated starches start to gelatinize, and at 63°C gluten starts to harden. 71°C The gluten structure is fully coagulated, Heat also influences a bread’s structure. 60°C The hydrated starches start to gelatinize. 63°C Gluten starts to harden. 71°C The gluten structure is fully coagulated. 90°C The gelatinisation of starches is complete. 100C - 177C (Crust temperature) Maillard reaction develops crust color; ketones and aldehydes form, eventually contributing to flavor and aroma. Sounds like you have fun with your baking experiments. Good stuff. Bake on and enjoy :)
Well, if you increase the temp from 70 to say 100-110C it's pretty possible to bake bread like that low and slow so to say around 6-12 hours maybe. Of course you'll have to cover it well to prevent evaporation of liquid. E.g. german Pumpernickel bread is pretty much made like this (baked around 24 hours low and slow and it doesn't even have flour in it as I remember, only coarsely ground grain). I like experimenting myself as well, classic bread especially from simple wheat is NOT for me. I love trying different shit like blender rice bread. Google it, it's quite interesting technique. Also I tried this with millet grains, corn grains, oats. It's also super interesting to try different methods to cook your bread. Of course it's faster to bake, but it's also quite cool to pour the batter (dough) in non-stick pan or glass bowl (why not?) and ferment a little and put it in stove-stop pressure cooker and cook it under pressure (covered or not) for 20-40 min at 115-120C. The result is very cool, it's more like very very thick congee with a taste of bread. It can be porous (to have lots of holes) or not. The second option is sometimes even better when the bread doesn't have any holes, it's totally edible and baked and moist. Maybe I'm weird, I know, but this type of thick bread like a brick made in pressure cooker is good, honestly.
I live in Indonesia. Vinastar used butter-flavored pastry shortening which is much cheaper and widely available. It's very forgiving to work with in the hot Indonesian climate, which is why she dropped it like a puck in the middle of the dough. That said, I don't like the taste. It's waxy and bland. Every time I use this cheap pastry shortening, I feel like I've just eaten a candle. Don't be deceived by how it looks.
Hey dear!! You’ve created something wonderful here and the followers will find you!! Cinnamon rolls seem to be HUGE right now (except for the ones I make which I refer to as “WMD” weapons of mass destruction). 😂😂😂😂
I started self learning to bake in September, sadly have no family or friends that bake to give me any hands on training! I’ve been through a 10lb bag of Amish bread flour, TEN bags of 5lb King Arthur bread flour, at least five bags of AP King Arthur flour, and approximately five bags of white Lilly self rise and AP trying to relearn making homemade buttermilk biscuits. Oh and let’s not forget the Land of Lakes sticks of butter, whole milk, and butter milk. Lord what I’d do to have a glass of wine with you, and to just talk baking. Maybe that could be a great video!! Invite a few channel members on live, have a baking project in mind (such as my “Sin Rolls”) then do a Q and A for the viewers!! Hell, if I knew what you knew I’d have a channel!!!😂😂😂. Pls keep up the videos, you had me at no BS!!! Amy from BAMA!!
Hmmm. Not really sure why all the headaches. Maybe we can arrange a video chat and you can explain things in more detail. Send me an email: nobsbaking123@gmail.com and we can make a plan to arrange a baking business meeting 😀
Cheers
JP
Hahaha, just read through your message again. Made me smile.
Hmmm the "baking round table" sounds interesting. I will have to get my head around the IT tech to do this. Not sure if it's in my realm of capability ..hehehe you HAVE seen my videos.
Can you do more videos about the different types of puff pastry, rough puff, and blitz puff
What particularly are you interested in. Just the basic differences?
I only watched the bread part - I'm speechless... 4% salt... appalling bread.
I think you are very kind with your last comments. It is so easy to bake bread well. I have difficulty with the idea of adopting a method which does not make good bread. Maybe that is just me.
I once had a 'conversation' with a You Tuber who was trying to cook his bread at 70C, for a very long time. I very politely explained why it wouldn't work, but he accused me of being narrow minded and asserted that his next go where he would bake it for eight hours was bound to work.
Hey, have a good week and thanks.
Hehehehe, believe me my friend. I had lots to say about it.... inside anyway. 😀
Hahahaha again for part 2.
Sometimes it's crazy out there.
You have a great week also.
Well, if you increase the temp from 70 to say 100-110C it's pretty possible to bake bread like that low and slow so to say around 6-12 hours maybe. Of course you'll have to cover it well to prevent evaporation of liquid. E.g. german Pumpernickel bread is pretty much made like this (baked around 24 hours low and slow and it doesn't even have flour in it as I remember, only coarsely ground grain).
I like experimenting myself as well, classic bread especially from simple wheat is NOT for me. I love trying different shit like blender rice bread. Google it, it's quite interesting technique. Also I tried this with millet grains, corn grains, oats.
It's also super interesting to try different methods to cook your bread. Of course it's faster to bake, but it's also quite cool to pour the batter (dough) in non-stick pan or glass bowl (why not?) and ferment a little and put it in stove-stop pressure cooker and cook it under pressure (covered or not) for 20-40 min at 115-120C. The result is very cool, it's more like very very thick congee with a taste of bread. It can be porous (to have lots of holes) or not. The second option is sometimes even better when the bread doesn't have any holes, it's totally edible and baked and moist. Maybe I'm weird, I know, but this type of thick bread like a brick made in pressure cooker is good, honestly.
@@Oleg_pwr Hi Oleg - I am in agreement with what you say and, yes I do bake Pumpernickel low and slow overnight at 100C. Pumpernickel being all rye flour is a different chemistry from wheat baking.
Steamed bread at 100C? doesn't do it for me, but millions like it.
Why 70C will never produce a good bread...
Internal dough temperatures during baking for a wheat flour bread. (From M Suas)
60°C The hydrated starches start to gelatinize, and at 63°C gluten starts to harden.
71°C The gluten structure is fully coagulated, Heat also influences a bread’s structure.
60°C The hydrated starches start to gelatinize.
63°C Gluten starts to harden.
71°C The gluten structure is fully coagulated.
90°C The gelatinisation of starches is complete.
100C - 177C (Crust temperature) Maillard reaction develops crust color; ketones and aldehydes form,
eventually contributing to flavor and aroma.
Sounds like you have fun with your baking experiments. Good stuff.
Bake on and enjoy :)
Well, if you increase the temp from 70 to say 100-110C it's pretty possible to bake bread like that low and slow so to say around 6-12 hours maybe. Of course you'll have to cover it well to prevent evaporation of liquid. E.g. german Pumpernickel bread is pretty much made like this (baked around 24 hours low and slow and it doesn't even have flour in it as I remember, only coarsely ground grain).
I like experimenting myself as well, classic bread especially from simple wheat is NOT for me. I love trying different shit like blender rice bread. Google it, it's quite interesting technique. Also I tried this with millet grains, corn grains, oats.
It's also super interesting to try different methods to cook your bread. Of course it's faster to bake, but it's also quite cool to pour the batter (dough) in non-stick pan or glass bowl (why not?) and ferment a little and put it in stove-stop pressure cooker and cook it under pressure (covered or not) for 20-40 min at 115-120C. The result is very cool, it's more like very very thick congee with a taste of bread. It can be porous (to have lots of holes) or not. The second option is sometimes even better when the bread doesn't have any holes, it's totally edible and baked and moist. Maybe I'm weird, I know, but this type of thick bread like a brick made in pressure cooker is good, honestly.
I live in Indonesia. Vinastar used butter-flavored pastry shortening which is much cheaper and widely available. It's very forgiving to work with in the hot Indonesian climate, which is why she dropped it like a puck in the middle of the dough. That said, I don't like the taste. It's waxy and bland. Every time I use this cheap pastry shortening, I feel like I've just eaten a candle. Don't be deceived by how it looks.