test bake
Hi folks
i recently wanted to test the amount of yellow colour that i could obtain from a natural source for a future bake , We are going to host a Cancer Council fundraiser Australia's biggest cuppa and the Cancer Councils colour is yellow!
i decided to try using Tumeric so i mixed my usual sour dough 3-2-1 flour- water - culture with 2% salt and 1% tumeric the results are seen below the idea was to also see if the tumeric was detectable as on the day i am making cinnamon scrolls and some fruitless sweetbuns.
The day is next MONDAY 27th May, with a come in early 3.00am start, i even have a volunteer to come in to help with bun production, the idea is for staff and students to give a gold coin donation for a cuppa and a fresh cinnamon scroll for Cancer research. It is particularly poinyant for the Hospitality area as we have recently lost a goood friend to skin cancer that was particularly agressive and cut down the technician who was just 50 odd years of age from a little mole that was behind his ear.
So firstly there is the new ovens and proover set up
thats one of the ovens sitting atop of the proover with the second oven alongside
the dough was given the usual mix stretch and folds every hour x 3 shaped and put on the couches and placed in the retarder overnight . Next morning brought out placed onto trays and washed with a boiled cornflour wash seeded and slashed
you can see my little transfer board on the bench
Placed into the oven at 200 with steam for the first 5 to 10 minutes until the loaves have set .
you can see through the glass doors how the oven spring has picked them up nicely
the steam comes off when the loaves have set
out of the oven and starting to cool
sorry didnt get any cut open shots
So there we have it another successful batch for my tasters verdicts which were very yellow inside and most could not detect any flavour from the Tumeric. i think i could cut the tumeric to 0.5% and still get the yellow i was after
However on the day i have been told i can use Safron so that will be good. i anticipate making a couple of 5kg batches and the buns scaling off at 100g.
so if you are down Fremantle way call in between 9.00 and 11 for a big cuppa and a nice fresh cinnamon bun all for a gold coin donation.
I will try to record the day for those of you who cannot make it !
kind regards Yozza
Comments
wow.. beautiful! great test run, great ovens. even color crust and good blisters too.
evon
thanks Evon
I wanted to share last week but the old pc died so its taken a week to get a replacement and get back on line
Bread too. Your examples are just delightful and fine examples. Perfectly baked and I really love the blistered crust, Good luck with the real bake. Sorry for the loss of your friend. .
Besides saffron and turneric you can use semolina for some of the flour with some corn flour, garbanzo bean floiur and quinoa flour too. You can use some orange juice, apricot soaking liquid and the soaking liquid from safflower, besides saffron for some of the liquid. Egg yolks, butter, dried apricots and millet seeds lend a yellow color too. When my apprentice was doing the Mellow Yellow bake I think she insanely used all of the above to get that crazy deep, dark fantastic yellow color she was looking for - and the bread tasted pretty good too! Here is the post.
http://www.thefreshloaf.com/node/33306/they-call-me-mellow-yellow
Happy baking
Thanks DAB
and thanks for the link i missed that one so did enjoy having a look
What a lovely color, shape and crust with birdeye's.
I think using turmeric was such a wonderful choice not only for color but all of it's wonderful medicinal properties..how appropriate for the cause..very nicely done.
Sylvia
Hi Sylvia thanks for the comment my boss extolls the virtues of Tumeric and at 1% certainly didnt leave any residual flavoures. i may make a couple of comparative doughs on the day.
Very nice loaves. I would imagine that turmeric will leave less of a hole in your pocket than saffron will. Here in the states it is expensive and does have a distinct flavor. Curious to see what you find.
A question on your ovens. I have a UNOX too though here in the states they go under the name Cadco.
I have the smaller 1/2 sheet version. I am wondering about how you steamed your loaves. Do the ovens have the same steaming feature mine has or did you add hot water into the oven for the first 10 minutes.
When using the steam feature on mine I have to turn the oven off for the first 10 minutes after adding the steam or else it all gets blown out of the vent pretty quickly. Once the initial 10 minutes are completed I turn the oven back on and finish the bake. Works pretty well but I am always looking for alternatives...
Thanks for the post. I lost a wonderful friend to cancer several years ago - tumor behind the ear too....people just forget about ears....though they stick out and do get a lot of exposure.
Take Care,
Janet
hi Janet
The safron is on hand in the store anyway and isnt going to cost me acent so will most likely do a side by side comparison.
the ovens have a steaming feature that you dial up digitaly as well as an exhausting feature where you can suck out moisture too.
when using the steam function the temperature does drop and steam is visibly coming from the top of the oven but it has to go somewhere and plenty is being generated, the temperature quickly recovers once the steam is curtailed. i think you should try the bake with the steam and oven on to try the result as i say the steam has to go somewhere.
You are very lucky to have an oven like this at home , i feel very lucky having the use of these ovens at my place of work.
Cancer is a curse and here in Australia we have one of the highest rates of skin cancer in the world, detection and awreness have improved but it is scary how quick this can progress if not detected early.
im glad you liked the bake kindest regads Derek
Sounds like you steam works on its own. I have a button to push on the front of mine so I would have to stand by the oven a depress the button on and off during that time. I can only hold the button for about 10sec or else water accumulates on the bottom of the oven. I do several 'injections' and then turn it off. If it did stay on by itself I would leave it on but when I tried that before most of the steam was gone within several minutes which is why I turn it off now. It works well this way.
I pre-heat higher that I bake and use a stone so the heat is retained pretty well. When steaming is complete I lower the temp. (350°F) and continue the bake. My only complaint is with sandwich loaves that take longer to bake. Due to the strength of the convection fan, which can't be turned off in my oven, the tops get pretty dark and can be dry. Covering with foil is a challenge as the 'wind' tends to blow it askew.
Yes, I love this oven. It began as my summer oven when it became too hot to bake in out house. I bought it and used it in my garage and was delighted with it so when temps. cooled and my daughter went off to college I rolled it in and put it into her room and have been using it daily since then :- ) When she comes home on vacations I roll it out into our living room....A good converstation piece *- ).
Take Care,
Janet
Hi Janet
Yes the oven you can dial up the amount of staem that you want it is digital so you ccan have plenty or just a whisp the fan can be controlled to from a stting of 6 down to 1 or a pulse setting whereby it comes on and off in alternate directions. The oven can even be used for steam puddings.
i have made another tumeric sour dough today 6 loaves just over 500g each i am going to bake 3 tomorrow and 3
24 hours later for a comparison i halved the tumeric to .05% in this dough but did add butter and 2 eggs, another post coming on! .
Would be nice if I could do steam auto. though. The button I have to depress is the small silver button mid-way on the front panel. Water comes from a container I have beneath the oven - runs through a tube located on the back.
I have no control over the speed of the fan either.
Yours sounds heavenly. These are really great little ovens and sure do cut down on the electrical bill.
Nice to hear how your experiments are going. I look forward to the updates.
Take Care,
Janet
Excellent bread, Derek!! what a noble cause.. and beautiful breads.
Those batards spread quite a bit, but rose beautifully in the end. the blisters on the crust are so attractive, i have never been able to replicate them.
The ovens look admirable, Derek. I wish i could bake in one.
-Khalid
Thanks Khalid
And look you can bake in both of these very ovens, Emirates fly 3 times a day into Perth and even Qatar airline comes three times a week as well as Air Asia, Singapore Airlines, Malaysian, Thai, Cathay Pacific, Tiger and of course Qantas and you would be made most welcome my friend.
kind regards Derek
Thanks, Derek! That is very nice of you.
-Khalid
Think you can declare that test bake successful! And what a great cause. Terrif post, thanks.
Cheers!
Ross