Tech used:
Digital Thermometer for oven.
Kitchen Aid mixer.
iPhone clock for keeping time
iMac to keep recipes
For the last couple of months I have been baking my own bread. I started making Cinnamon rolls with a recipe from the Food Network. First run was actually pretty good. Some observations I had though, the recipe called for 2 packs of yeast. The second time I reduced the yeast to 1 ¾ which came out a little better. The third time I used only 1 ½ packs, at which point I decided to get a jar of yeast.
On the second run I also made a loaf of white bread. On this one I made a mistake, I got distracted and missed some of the ingredients. Also the heat of the nearby stove got a little high and got a high level fermentation on the dough. When I cut the loaf and had some I realized what I was missing and what the problem was. I forgot the salt, and the fermentation on by the heat gave me an alcohol smelling bread. I will keep an eye on this next time.
This past weekend. I decided to venture into the wheat world and made my cinnamon rolls with the same recipe except I replaced 40% of the flour with whole wheat flour.
Observations:
Bread was left in the oven 1 minute or 2 too long.
Dough rolls were too close to each other and excess expansion went up instead of sideways.
To do next time:
Try the same dough for a loaf bread.
Leave the rolls a little thicker for more bread in between cinnamon lining.
Use 1 ¼ cup more butter for moister bread.
Use parchment paper instead of non stick spray.
Not tech related but “maker” related, and used technology to make it.
Tags: Bread, Flour, Dough, Cinnamon
