With that title you'll be thinking, what on earth is she on about?
Bread tools. I think we all like the little kitchen gadgets we acquire. They make life easier and besides, kitchen gadgets are just cool. I love this new loaf pan my man gave me for Christmas. It gets LOTS of use. Soon I will make other loaves which are not shaped as baguettes or big French loaves. But for now. Love this thing.
Here is another toy which I've had for many years and never utilized to it's full abilities. It's a rolling pin from Tupperware which is old. Very old. It came with a plastic mat with the measured circles for pie crusts and such. I managed to cut through that mat and so, alas, it had to be tossed.
The rolling pin is plastic and easily cleaned off (although I'd love a wooden French roller) and the end caps screw off. The purpose is to add water to the interior. Warm water for dough....cold water for pastry dough. But I have never added the water so...gotta try that option.
See the little scraper on the right side. It's my OXO Pastry Scraper and Chopper and let me tell you.....when the dough starts sticking to the counter top this baby gets the job done of pulling it away with minimal residue.
I've noticed from some of your photos that many of you have marble counter tops. Does that do the job with dough? Would you recommend a marble slab for my bread and pastry making endeavors?
I had posted this baguette recipe before but, since they've made another photo appearance here is the recipe again. I'm not sure this qualifies for the B.Y.O.B but I'll send it to Girlichef anyway :-)
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
That's all I have today............go check out, and join in, B.Y.O.B. It's fun!
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