Wednesday, January 6, 2010
Baking in the Cookstove
I can foil-top my pies...I can flip my biscuits upside-down...but my yeast bread...what can I do?
They simply over-brown. The dogs and chickens don't mind. Honestly, the family isn't whining either. We can cut the cajun crust off...
But they aren't pretty at all :o( In case you didn't know yet, I'm very Type A. I'm probably a borderline Type A sort of Type A person. It's just how I'm wired. Nothing to do about that now.
But this weekend, and this coming week, being bake-element deficient in the other range, and being so blasted ice-chilled here, I'm using the cookstove. And we are very much a starch family here. We need bread, plain and simple.
Ok...I realize the type cookstove we have doesn't lend itself well to finite baking adjustments, but there has to be a way to control the browning a bit more. I've opened the damper more to allow less heat around the oven box. I've tented my pies with foil to allow the underside to bake well, then uncovered to brown the top. I've baked incredibly tall and fluffy biscuits (oh you can't imagine how much better they are!!y and had to flop them upside-down to bake the bottoms. My danish did the same thing...great top, pale-as-cream underside that was a bit under-cooked.
But loaf bread. Obviously I'm not going to flip them upside down to bake the in-the-pan portion.
What basic little knowledge am I missing here? It has to be simple, I just know it. Anyone? Thoughts? Help?
Shared in Love by Mrs Dewey Smith
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.
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