Ross's Maryland Bakery

ssorllih · Post by **ssorllih** » Fri Jul 26, 2013 01:06

Not terribly surprised. Two day old bread can be pretty stale. I always freeze the bread as soon as it is cold except for the loaf we are working.

sawhorseray · Post by **sawhorseray** » Fri Jul 26, 2013 02:29

Ah ha!!! Thanks Ross.RAY

sawhorseray · Post by **sawhorseray** » Fri Jul 26, 2013 15:39

I'll slice one in half and toast to have with a breakfast omlet, the rest goes in the garbage. I might try for another batch later in the day. Even when I made loaves in the machine my bread seemed to always turn out heavy and dry, never light and fluffy like store-bought. Maybe it's the atmospheric conditions of where I live. Maybe I'm just not a very good baker. At least my pizza dough is working out great! RAY

ssorllih · Post by **ssorllih** » Fri Jul 26, 2013 19:26

Ray, try increasing the moisture by about a tablespoonful and letting it rise wildly after you shape it.

ssorllih · Post by **ssorllih** » Fri Jul 26, 2013 19:45

The same recipe that you used, Ray. about a two hour rise time after shaping.

For scale the slice is about 2x3 inches.

sawhorseray · Post by **sawhorseray** » Sat Jul 27, 2013 16:27

Thanks Ross, I'll give it a shot. I've been doing some online investigation and find that quite a few bread recipes call for a sugar to salt ratio of about 3 to 1 to produce a lighter bread. I'm having fun doing this and will keep at it until I get the results I'm after. In the words of the immortal Freddie Blassee, "a quitter never wins, and a winner never quits". RAY

ssorllih · Post by **ssorllih** » Sat Jul 27, 2013 16:50

There are many factors in bread making that affect the final loaf. Wetter dough will make a loaf the is full of holes. made with just flour, water, salt and yeast it will give you the rustic Italian bread with a firm crust and a coarse texture. Sugar Just feeds the yeast.

Chuckwagon · Post by **Chuckwagon** » Sun Jul 28, 2013 02:36

Geeeeeze!

Now we know why it is called "Ross' Bakery"

ssorllih · Post by **ssorllih** » Sun Jul 28, 2013 18:58

8 ounces of flour, half a teaspoon of salt, some yeast, about 5½ ounces of water all dumped into a bowl and mixed into a lump. Starting a two hour rise with no kneading.

sawhorseray · Post by **sawhorseray** » Sun Jul 28, 2013 23:12

2 & 1/2 cups flour, 1 cup combo liquid, 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons veg oil, pack of yeast. All mixed, kneaded, greased, resting and rising in a bowl covered with a damp cloth. Weighs about 26 ounces, will form six large burger buns, hipshot burgers for dinner tonight. A combo recipe gleaned from Ross', online research, and some book learnin'. Plenty of time to head to the store if I'm not happy with the outcome, will report back. RAY

ssorllih · Post by **ssorllih** » Mon Jul 29, 2013 02:39

More about my supper. a blank canvas.

This is how I got there:

That was after 4 hours of rise and knead.
This is what we had:

. Barilla sauce, Parsley, basil, spinach, bell peppers, onions, chaurice sausage, jack cheese.

sawhorseray · Post by **sawhorseray** » Mon Jul 29, 2013 21:34

That looks to be pretty darned tasty Ross!

EUREKA!!! I finally have the exact recipe and method for burger buns that I've been searching for. I read the chapter on bread making from a book called "The Bakers Dozen" and found quite a bit of insight to go along with all that I've picked up from Ross and Rudy on this thread. I used a different dough recipe but instituted Ross' milk-egg-water combo for the liquid aspect. I kneaded, covered with a damp cloth, shaped by hand, egg-brushed, baked at 350° for 20 minutes to come up with the best burger buns we've ever had

Been a great month of learning, thanks for all your help Ross! RAY

ssorllih · Post by **ssorllih** » Mon Jul 29, 2013 21:45

They are beautiful Ray! Remember, that today they are fresh bread, tomorrow they are day old bread and by Friday they will be stale bread. But as stale bread they will make wonderful French toast. If you freeze them you can bring them out and, still frozen, thaw them at 325 °± for ten minutes and they will be just as good as they are right now.
Ray your efforts are a grand demonstration of what experience adds to a bread recipe.

Chuckwagon · Post by **Chuckwagon** » Tue Jul 30, 2013 02:47

Beautiful job Ray! Hey, how did your "Hipshots" turn out?

sawhorseray · Post by **sawhorseray** » Tue Jul 30, 2013 14:07

"Ray your efforts are a grand demonstration of what experience adds to a bread recipe."

What has become second nature to you was for me like falling into a black hole. I always draw the parallel of hanging a door in a fixed opening using a door jig and electric plane, I learned when I was 18. Until you've done it a number times and learned some of the tricks involved it seems just about impossible to do a proper job. Once you've mastered it, it's a money-maker you can rely on.

CW, my wife is raving to her pals about how great hipshot burgers are, they are a bigtime hit in our house hold. With the burger press making then all a uniform half pound shape I can count on being able to reproduce the same product every time. Weber kettle, 4 & 1/2 minutes per side, cheese the last three minutes. We like them a bit on the rare side of medium, like to see a little pink. RAY

Ross's Maryland Bakery

pizza tonight