SC - Challah
Jeff Botkins
jbotkins at ime.net
Sat Sep 19 06:35:26 PDT 1998
Great ! Thanx for the info.....
Jeff
Decker, Terry D. wrote:
> > I have a quick question on this one....
> > Have you ever used a Baking Stone in place of a greased pan for this ??
> > And if so, did you make any modifications to the baking temp and Time ??
> >
> > thanx !
> >
> > Jeff
> >
> You shouldn't have to change the time and temperature with a bake stone, but
> it does need to be pre-heated. This means you have to transfer the bread
> from the second rise to the stone, which can be a real pain with a soft
> doughed bread (I've damaged the loaf a number of times in the process). The
> greased baking sheet avoids the problem.
>
> I don't know about challah, but most enriched doughs tend to be soft. If I
> were going to bake it on a baking stone, I would consider letting the loaf
> rise on a board on baking parchment, then transfer the parchment and the
> loaf to the stone using the board as a makeshift peel. After baking, the
> parchment should simply pull away.
>
> Bear
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list