(no subject)

[madbaker]

I took Friday and Monday off for my (Saturday) birthday. I needed some time off that wasn't dedicated to driving to an SCA event.

It was a good long weekend. I was slightly productive - made some tasty but unattractive bread*, did a bit of exchequer fu**, made quince butter. Mostly I slept in, did some reading, spent time with the wife and cat. We had a very nice (if pricey) dinner at a local restaurant.

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*I made $4 toast, which usually works well and had in fact worked extremely well two weeks previously. However, it wasn't quite ready when we had to leave for our reservation so I stuck it in the fridge overnight. It schlorped over the sides when I baked it, producing unattractive burned bits instead of a nice dome.
**I might have done more, but people are lagging on sending me reports.

Comments

[kareina]

You often mention $4 toast, but I don't ever recall having seen a description of what all goes into making it. I just checked your tags, and there isn't one for "toast", for for 4$, nor any other search term I tried. Could you be so kind as to either describe it again, or link to the last time you did? Thanks!

[madbaker]

Here it is. The author is the head baker at a local place called "The Mill", which got lots of criticism for selling a slice of toast (with butter and jam) for $4. However: it's not solely because hipsters will pay that. It's also because he's growing wheat locally rather than shipping it cross-country, and paying a living wage to the workers.

[kareina]

Thanks! It sounds good. Other than the part about turning it dark brown--I am very much a pale, barely golden brown baked goods kinda girl. You have a good understanding of baking science. Is this a bread that will only work if one lets it get dark brown, or could one give it more time in a less hot oven and wind up with a loaf that doesn't get so dark but is still cooked?

[madbaker]

The loaf pan version starts with 20 minutes tented; you could always try it tented for all 40 minutes. But as a superhydrated dough it probably needs a hotter oven, so I'd try a batch fully tented at 450 or 475.

[madbaker]

(Also: tag baking, or resolution starch.)