Comments on: Care Bread http://www.breadtopia.com/2007/12/05/care-bread/ Bread Baking Instructional Videos and Baking Supplies. Thu, 29 Jul 2010 23:27:13 +0000 hourly 1 http://wordpress.org/?v=3.0 By: breadtopia http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-27933 breadtopia Sun, 17 Feb 2008 12:01:31 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-27933 Chuck, If you scroll down to Bob Packer's Feb. 15th, 2008 post over at www.breadtopia.com/2008/01/24/nates-bake, he has a simple and effective solution to reduce bottom crust burning. Chuck,

If you scroll down to Bob Packer’s Feb. 15th, 2008 post over at http://www.breadtopia.com/2008/01/24/nates-bake, he has a simple and effective solution to reduce bottom crust burning.

]]> By: breadtopia http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-27932 breadtopia Sun, 17 Feb 2008 11:58:18 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-27932 Hi Irene, A pretty rough rule of thumb would be take the lid off and reduce the temp for the last 10 minutes of the total bake time. Going longer or shorter effects the thickness and "crustiness" of the crust, so experimenting with the timing will lead you to your preferred timing. Hi Irene,

A pretty rough rule of thumb would be take the lid off and reduce the temp for the last 10 minutes of the total bake time. Going longer or shorter effects the thickness and “crustiness” of the crust, so experimenting with the timing will lead you to your preferred timing.

]]> By: irene http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-27923 irene Sun, 17 Feb 2008 08:06:51 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-27923 "I just bake whatever I have in a cloche because I like the way things bake in it. There's no real adapting involved." Is there a rule of thumb for how far into the baking process one should remove the lid from La Cloche and/or lower the heat, assuming I'm using a recipe which presupposes baking without benefit of any sort of stone? “I just bake whatever I have in a cloche because I like the way things bake in it. There’s no real adapting involved.”

Is there a rule of thumb for how far into the baking process one should remove the lid from La Cloche and/or lower the heat, assuming I’m using a recipe which presupposes baking without benefit of any sort of stone?

]]> By: Chuck http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26577 Chuck Sat, 02 Feb 2008 20:12:10 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26577 Thanks, I'm going to try several things including preheating. I am using a new Cuisinart pan to hold the silicone pans since they're a little floppy by themselves and the bottom of the pan is very dark but the upper surface is shiny - this might be another part of the problem. I'm cooking the loaves as long as I am to get the tops to brown sufficiently. Thanks, I’m going to try several things including preheating. I am using a new Cuisinart pan to hold the silicone pans since they’re a little floppy by themselves and the bottom of the pan is very dark but the upper surface is shiny – this might be another part of the problem. I’m cooking the loaves as long as I am to get the tops to brown sufficiently.

]]> By: breadtopia http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26569 breadtopia Sat, 02 Feb 2008 18:41:14 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26569 What would happen if you tried baking in preheated oven for less time? What would happen if you tried baking in preheated oven for less time?

]]> By: Chuck http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26428 Chuck Fri, 01 Feb 2008 03:59:23 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26428 I seem to be having a problem with the bottoms of loaves scorching while the tops don't brown enough. Using silicone pans on a half-sheet pan on top of a baking stone. Beginning with a cold oven and cooking at 375F for about 45 mins. Get nice oven spring but bottom of loaves (bake 3 at a time, 2lb loaves). I would appreciate suggestions and "fixes." Very embarrassing if you're baking the loaves for "care" bread. I seem to be having a problem with the bottoms of loaves scorching while the tops don’t brown enough. Using silicone pans on a half-sheet pan on top of a baking stone. Beginning with a cold oven and cooking at 375F for about 45 mins. Get nice oven spring but bottom of loaves (bake 3 at a time, 2lb loaves). I would appreciate suggestions and “fixes.” Very embarrassing if you’re baking the loaves for “care” bread.

]]> By: breadtopia http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26287 breadtopia Wed, 30 Jan 2008 11:12:23 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26287 Hi Elizabeth, Yes I have and often use an overnight "soaker" and then mix in in with the rest of the ingredient the next day. I'm not sure what you mean by your second question. I just bake whatever I have in a cloche because I like the way things bake in it. There's no real adapting involved. Hi Elizabeth,

Yes I have and often use an overnight “soaker” and then mix in in with the rest of the ingredient the next day.

I’m not sure what you mean by your second question. I just bake whatever I have in a cloche because I like the way things bake in it. There’s no real adapting involved.

]]> By: Elizabeth http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26210 Elizabeth Tue, 29 Jan 2008 06:31:52 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26210 Have you heard of the method of soaking wholegrain flour in raw whey or buttermilk at room temp for up to 24hrs? It ferments and produces its own beatiful leaven. It is not quite the same method as sourdough bread. I was wondering how to adapt your method of La Cloche baking, to use soaked flour. Have you heard of the method of soaking wholegrain flour in raw whey or buttermilk at room temp for up to 24hrs? It ferments and produces its own beatiful leaven. It is not quite the same method as sourdough bread. I was wondering how to adapt your method of La Cloche baking, to use soaked flour.

]]> By: Chuck http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-26200 Chuck Tue, 29 Jan 2008 02:22:13 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-26200 I've done this a few times with close friends and neighbors. My bread is usually a bit on the "different" side so I'm pretty cautious about who I give a loaf to. I like to try different things with sourdoughs and I usually go by feel rather than by measure. Doesn't help the consistency of my bread but does a lot to burn off frustrations. I've created some "doozies" that starving goats probably wouldn't eat. I’ve done this a few times with close friends and neighbors. My bread is usually a bit on the “different” side so I’m pretty cautious about who I give a loaf to. I like to try different things with sourdoughs and I usually go by feel rather than by measure. Doesn’t help the consistency of my bread but does a lot to burn off frustrations. I’ve created some “doozies” that starving goats probably wouldn’t eat.

]]> By: Lewis http://www.breadtopia.com/2007/12/05/care-bread/comment-page-1/#comment-21797 Lewis Wed, 05 Dec 2007 23:52:20 +0000 http://www.breadtopia.com/2007/12/05/care-bread/#comment-21797 What a neat idea! Care Bread. I will have to remember that one! Also, I love your blog and your videos! Keep it up you inspire :) What a neat idea! Care Bread. I will have to remember that one!

Also, I love your blog and your videos! Keep it up you inspire :)

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