Comments on: Dark vs Light Sticky Buns http://zoebakes.com/?p=74 Just another WordPress weblog Thu, 09 Sep 2010 06:36:28 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: zoe http://zoebakes.com/?p=74#comment-3148 zoe Wed, 21 Jan 2009 01:25:25 +0000 http://zoebakes.com/?p=74#comment-3148 Hi Kristi, If you have pans that you like then by all means give them a try. For the sticky buns we did find that the darker pans helped to bake the buns and give the caramel its rich flavor and color. If you bake in a light pan then just make sure that you wait until the buns look nice and golden brown on top and are set in the middle. You should tap them with your hand to make sure they are set firm. It is best to slash the bread just as it is going into the oven or it will lose its shape as it is rising. If your dough is too soft and deflates as you are trying to slash then there is a chance that it is over proofed slightly. Having said that our dough is very wet and can be difficult to slash if you don't coat it with flour first and use a sharp serrated knife. I'm so glad you enjoy the websites and the book! I'm thrilled that your husbands love the bread you are baking! Enjoy! Zoë Hi Kristi,

If you have pans that you like then by all means give them a try. For the sticky buns we did find that the darker pans helped to bake the buns and give the caramel its rich flavor and color. If you bake in a light pan then just make sure that you wait until the buns look nice and golden brown on top and are set in the middle. You should tap them with your hand to make sure they are set firm.

It is best to slash the bread just as it is going into the oven or it will lose its shape as it is rising. If your dough is too soft and deflates as you are trying to slash then there is a chance that it is over proofed slightly. Having said that our dough is very wet and can be difficult to slash if you don’t coat it with flour first and use a sharp serrated knife.

I’m so glad you enjoy the websites and the book! I’m thrilled that your husbands love the bread you are baking!

Enjoy! Zoë

]]> By: Kristi http://zoebakes.com/?p=74#comment-3140 Kristi Tue, 20 Jan 2009 21:20:11 +0000 http://zoebakes.com/?p=74#comment-3140 Oh we can't thank you enough for bringing crusty european bread back into our homes! My sister's husband (from Switzerland) and my husband (from Poland) continually give us hugs & kisses of delight when they see us baking your bread. Thank you for posting your mastery recipe, it enticed us both to buy the book. And we've been baking away. I literally dream of baking your new bread recipes! Question: 1. about the light vs. dark cake pan for cinnamon rolls. Do I understand correctly, when purchasing should I buy a dark pan? Normally I choose the Wilton light pans to prevent over-baking. What is your recommendation for cinnamon rolls? 2. Is it best to slash my bread before baking? I noticed on the post of the Whole Wheat Bread with the Tomato Soup at the cabin, the photo looked like it was slashed before the resting time. My bread seems to deflate (visually and audibly) when I slash right before baking. Although I do tend to wait the 90 minutes before baking. Maybe that is too long. We love both your blogs. Thank you for the mouth watering and tempting photos. From Happy Wives of European Husbands. Oh we can’t thank you enough for bringing crusty european bread back into our homes! My sister’s husband (from Switzerland) and my husband (from Poland) continually give us hugs & kisses of delight when they see us baking your bread. Thank you for posting your mastery recipe, it enticed us both to buy the book. And we’ve been baking away. I literally dream of baking your new bread recipes!
Question: 1. about the light vs. dark cake pan for cinnamon rolls. Do I understand correctly, when purchasing should I buy a dark pan? Normally I choose the Wilton light pans to prevent over-baking. What is your recommendation for cinnamon rolls?
2. Is it best to slash my bread before baking? I noticed on the post of the Whole Wheat Bread with the Tomato Soup at the cabin, the photo looked like it was slashed before the resting time. My bread seems to deflate (visually and audibly) when I slash right before baking. Although I do tend to wait the 90 minutes before baking. Maybe that is too long.
We love both your blogs. Thank you for the mouth watering and tempting photos.
From Happy Wives of European Husbands.

]]> By: zoe http://zoebakes.com/?p=74#comment-18 zoe Wed, 05 Dec 2007 04:45:28 +0000 http://zoebakes.com/?p=74#comment-18 Hi Sarah, I'm so glad you tried the sticky buns and they were a hit. Really what can go wrong with brioche slathered in caramel? By all means use your instant yeast! It will work just fine, in fact we found no difference at all. It just doesn't seem to matter!!! Thanks, Zoë Hi Sarah,

I’m so glad you tried the sticky buns and they were a hit. Really what can go wrong with brioche slathered in caramel?

By all means use your instant yeast! It will work just fine, in fact we found no difference at all. It just doesn’t seem to matter!!!

Thanks, Zoë

]]> By: Sarah http://zoebakes.com/?p=74#comment-17 Sarah Wed, 05 Dec 2007 03:36:38 +0000 http://zoebakes.com/?p=74#comment-17 Thanks Zoe (& Jeff) for a great class at Cooks and for following up with this answer! I made the caramel rolls for my husband this weekend. They were a hit! I'm looking forward to trying some of the other recipes we received (while waiting for the book to be reprinted) and have a question. I have a large bag of instant yeast that I bought in preparation to make another no-knead recipe given to me by a friend. Can I use this instant yeast in the AB5 recipes? Thanks again for a great class and for making bread baking so accessible! Thanks Zoe (& Jeff) for a great class at Cooks and for following up with this answer!

I made the caramel rolls for my husband this weekend. They were a hit!

I’m looking forward to trying some of the other recipes we received (while waiting for the book to be reprinted) and have a question. I have a large bag of instant yeast that I bought in preparation to make another no-knead recipe given to me by a friend. Can I use this instant yeast in the AB5 recipes?

Thanks again for a great class and for making bread baking so accessible!

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