So I have finally decided that I will use the Bread Flour strictly for buns and molding shapes etc. It is not very good for a loaf.
Today I made a 1.5# loaf of white. 1# into the Pullman and the other .5 into fantan buns.
My timing was waaay off as I had to fetch the kids from school today.
The fantans were in the oven and really had another 10 minutes to go. Just turned the oven off and went to fetch.
Meanwhile, the pullman part was rising (in the laundry room on top of the dryer, which was going - warmest place in my apartment, LOL). Unfortunately, again, my timing was off. When I went to put the lid on it was a good inch maybe 2? above the pan.
So no lid and far too tall for me to bake in the toaster oven. It would have to go in the oven upstairs (before DIL got home to make supper!)
Picked up kids, took fantans out of the oven, reheat oven, baked buns another 10 minutes - they came out fine.
there was actually one more but my son was hungry.
met with his approval though!
Baked loaf upstairs. I now had a "mile high, pie in the sky" loaf of bread.
that was impossibly too soft to slice nicely
Today I made a 1.5# loaf of white. 1# into the Pullman and the other .5 into fantan buns.
My timing was waaay off as I had to fetch the kids from school today.
The fantans were in the oven and really had another 10 minutes to go. Just turned the oven off and went to fetch.
Meanwhile, the pullman part was rising (in the laundry room on top of the dryer, which was going - warmest place in my apartment, LOL). Unfortunately, again, my timing was off. When I went to put the lid on it was a good inch maybe 2? above the pan.
Picked up kids, took fantans out of the oven, reheat oven, baked buns another 10 minutes - they came out fine.
Baked loaf upstairs. I now had a "mile high, pie in the sky" loaf of bread.
that was impossibly too soft to slice nicely