"Boron Elgar" wrote in message
> On Tue, 24 Jun 2008 11:43:31 +0100, "Bertie Doe"
>>
>>"Boron Elgar" wrote in message
>>> I can honestly say that those lintel loaves look as cute as can be!
>>>
>>> Boron
>>
>>Thanks Baron. Yes it's odd that 12 tins produce the same size loaves as
10
>>tins - from the same recipe and same final rise time (60 mins). Perhaps
>>when
>>I used 10 tins, I should have used a FRT of say 75mins? I've always been
a
>>bit nervous of too long a final rise, when using super-fast dried yeast.
>>
>>My wife has taken a fancy to these. She says it reminds her of the mini
>>loaves served with Bouillabaisse (fish stew) in a pub, along the coast,
>>that
>>specialises in fish. No doubt when the novelty wears off, they'll all be
>>mine, mine, mine :-). She prefers the white/whole-wheat blend, but I'll
be
>>trying the w/rye mix again this afternoon.
>>
>>Bertie
>>
> I am rather fond of rolls, small loaves, buns, etc., but cannot get
> the family interested in them as much as in full size loaves - except
> for bagels. They always jump on the bagels.
>
> Boron
I remember when using a meat probe in the centre of a large loaf, there
was
quite a temperature lag over the bake period. Because of scale, I guess
you
don't get this with the mini's, so the texture is different and there
seems
to be less moisture retained.
I think I'll freeze half the batch I'm starting now, as I don't want to be
baking every 2 days.
Bertie
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