Skip to main content

Problems With My Oven

My oven is like the furnace from hell. When i bought my first commercial oven, the 4-sheeter deck style type, it took me about 1 month to figure out how to operate it. Quite a cinch considering it was my first time to ever see such oven. The La Germania i bought along side this one was relegated to one batch cake baking and eventually made peace with his maker, meaning, it choked unprovoked and so i stopped using it. Not this deck oven. I became fond of it, 15 minutes and i have 100 pieces of pandesal. What more can you ask for?

We all read somewhere that we need 1 hour to preheat our ovens before we bake our cakes. Not this one. I preheat it for 25 minutes and bake batch after batch of cookies and cakes, bread pans after bread pans. So reliable considering it only cost me P6700.00 (1998). Nowadays, you can get this oven for P12,000-P13,000, or more depending on the finishing, some are burnished steel, others are plain steel just like mine.

I am confident about my skill as an oven troubleshooter, i even stuck out my hand inside an oven to check its temperature when i forgot to bring my oven thermometer at my sister's house, c'mon. But my mother's oven is keeping me guessing all the time. I made several calculations, adjustments, and i am beginning to think that this oven pre-dates Abraham Lincoln. The house we are living in is an old, reconstructed 1920's structure, so maybe as old as the unseen ghosts living here, this oven could be haunted as well.

Preheat it at 325F and there would be days when you get a stable reading. The next time you bake, that 325F could register 350F out of nowhere. So you adjust again, preheating it at a lower temperature and you get pale, dry breads because the oven is just way too cold!!! What the....Unbelievable. I have used a convection oven, a Sinmag (P250,000.oo worth) oven, and this one is leaving me scratching my head, that's about the only thing i can do at the moment.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…