On Tuesday, September 9, 2014 11:16:04 AM UTC-4, Janet Bostwick wrote:
> On Tue, 9 Sep 2014 07:30:22 -0700 (PDT), Kalmia
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> >On Monday, September 8, 2014 6:47:36 PM UTC-4, Janet Bostwick wrote:
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> >> On Tue, 09 Sep 2014 06:46:51 +1000, JohnJohn >
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> >> >On Mon, 08 Sep 2014 14:24:57 -0400, Brooklyn1
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> >> snip
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> >> >>ABMs are capable of baking as good a bread as the finast bakeries...
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> >> >LOL, stop.
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> >> true. The caveat is that you shape and bake in your oven.
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> >Gee, I dunno. Right now my ABM is making a caraway rye bread. I don't mind the oblong shape of the loaf - better for slicing for sandwiches.
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> > I DO use my regular oven when I want to make rolls or buns. I just wish I could break a load of dough into 6 equal amounts. : )) There's always a runt in the litter.
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> I know, eyeballing it never works. You can always weigh the dough.
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> The only time I do that is when I am making a couple of large loaves.
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> I want them to bake evenly and in the same amount of time. I've found
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> I just am no good at evenly dividing a huge blob of poofy dough
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> without overworking it.


Ya know those round apple slicing gizmos? I have one by Farberware. Too bad it makes about a dozen sections tho. If someone made one with just 6 sections, I'd be in business.

I have tried to cut the dough from a log shape or a round dome - but I still get that runt.