1606

Yeah, my crumb issues (though I actually prefer a slightly denser loaf for spreads) was not a long enough bulk ferment, too. I only figured it out after I fell asleep and had it ‘over-proof.’ Had been using a method where you take a bit of the dough and put into a vessel to mark when it doubles. I guess triples works better for my dough/yeast/house temperature/latitude.

1607

Yo, this looks pretty cool as a cheaper alternative to the breville smart oven air, but with a lot of the same advantages.

1608

That $119 price point is decent for me. But does it do all of the things that it says it does, well? Paging @stusser.

1609

I’ve got one of these

It’s well made for what it sets out to do… but i’m not sure exactly what that is. Basically glorified toaster that can toast as fast or faster than a push down toaster, but that uses IR like it were a microwave.

I mean when it says toaster it means toaster. Unlike even a cheap $25 toaster oven it really can’t bake at all, because the radiant light will burn everything exposed to it in minutes like a horrible sun tan.

1610

Well… That was an… interesting take.

Anybody else? :)

1611

Oh i was just reading a few months back about Anova ovens! Just a random thought unrelated to the air fryer.

1612

I have that same model and bake with it all the time. You have to be careful because it cooks faster than a standard oven, but it can cook salmon really well in about 10 minutes at 390f.

1613

Thanks, that worked…mostly. It was better than my past loaves, but still not as airy I would like. Usually, I do 2 hours at ~68º. Today I did 4 hours at ~71º. It worked well enough that I was happy with it. It’s a 70% hydration dough, so it should be airier than it is. At least I think that is the way it works.

I would love to get one of those bread proofing boxes so I could get my dough warm without making my condo uncomfortably warm. Just can’t justify the cost.

1614
1615

I never thought of that. Thank you.

1616

I haven’t tried it myself, but cook’s illustrated is the gold standard. They test everything extensively.

1617

When I was a Red Apple baker, we would also use a fine mist sprayer during the actual backing process. Sometimes the rolls and loaves didn’t thaw enough.

FYI do not spray directly onto the lights at the back of the oven. Glass shards on the bread is not Good Eats. :)

1618

That’s very common, you want to bake bread with some humidity so the crust doesn’t form quickly inhibiting the rise. LeeAbe was asking about proofing, which is when you let it rise before baking. You want that to be in a warm environment also. Humidity doesn’t really matter while proofing except you don’t want the dough to dry out, so you usually tent with a damp towel or cover in plastic wrap.

1619

The ovens I used had a proofing section on the bottom. Very warm but not hot. Then you would bring the trays up to the oven part. It was fun.

They locked us in the supermarket overnight. I asked what to do if there was a fire. My boss said, Throw a chair through the window and get out.

1620

Yeah, professional bakers have proofers with controlled temperature and humidity. Higher humidity is better for proofing too, it just isn’t a big deal. And then they use steam ovens to bake the bread, which are the same thing just much hotter.

That sounds not entirely legal. But at least you got to stick your dicks in the I Can’t Believe It’s Not Butter!

1621

It was me and a Mexican janitor. He taught me spanish and I taught him english. He was in love with the Lamborghini Countach. He literally carried a picture of one in his wallet. He swore that one day he would own one. I hope he realized his dream.

The good part of the job was that we could eat anything in the store. And I assumed that this also meant that we could drink imported beer too.

Guess why I was fired. :P

1622

The trick is you drink the beer, then fill the bottles back up with water and put them back on the shelf.

Worked for my little brother when he got into my parents’ liquor cabinet. Not longterm, but it worked for awhile. Little homies were doing shots of Frangelico.

1623

Oh. And they had live lobsters. In styrofoam trays. Wrapped in plastic. I caught one sorta moving out of the corner of my eye one night. It kinda depressed me. So I cut a hole in each one, near the lobster’s face, I guess. And would occasionally spray them with water. Did it help? Probably not. But I felt better for it.

I was also slicing pounds and pounds of cold cuts and cheese for the next shift. Lettuce, tomatoes, onions. I mean like, three full sized hams. Salami. Swiss. Each had to be portioned for single servings with wax paper sheets.

I would put the rolls in sesame seeds and poppy seeds. I actually busted my ass there. But I really enjoyed it.

Except for going down into the basement to get the trays of frozen bread. Had to bring it up a set of fucked up wooden stairs. 20 trays. One at a time. While the rats squealed at me.

1624

My drink of choice? Duval Double Bock. Shit was expensive then. I’d kill a six every night. As soon as I got there I’d put them in a freezer. Someone noticed that they had filled the shelf. Yet there was less the next day. Fucking Sherlock Holmes this guy was. Fuck him.

1625

Ah, one of the prettiest cars ever. I also hope he got one, then I hope he was able to sell it and buy something else. By all accounts the Countach was a piece of junk.