If you have ever had problems getting your muffins, or bunt cakes out of the pan in one piece this is the product for you. It's a new product that I have developed using all natural ingredients that works like a charm. A little goes a long way so a jar will last for some time. It doesn't need to be refrigerated and is much easier to spread if kept at room temperature. If you wish to keep your jar in the fridge it won't hurt, but will be more difficult to spread due to being cold. ... Read More
Release Me Baking Cream
Thermometer and Beaker
Baking perfect bread has to do with manipulating the time and temperature of the dough and the surrounding environment. In order to do this you need a thermometer. One that has a probe is great not only can you use if for bread but roasts or anything you bake in the oven. These are under $20.00 and available at any cooking store
Measuring liquids can be a challenge, a product called the perfect beaker works great. It allows you to measure liquids more accurately and with bread that's important. You can find this at any kitchen store or on line for under $15.00.
Rattan banneton is great for proofing your bread. These are also known as "brotforms" or "proofing baskets". These baskets are used both to provide the loaf with shape and to wick moisture from the crust. When the dough is risen, turn it out onto a pan to bake. The loaf will have a gorgeous pattern of floury rings circling the deep golden crust.
Whole grain needs extra support so the correct pan size will make all the difference in the world in the height of your loaf. Metal pans work great but you could use anything. I have found a pullman loaf pans are very nice they have 4 inch sides and are 4 x 9 approximately. You can buy them with or with out the lids. The high sides allow the dough to climb up the sides, and make a perfect size for putting in the toaster.
To make bread all you really need is a bowl, measuring cups and spoons. To make great bread you need tools it's like any skill in order to have a professional consistent outcome you will need good tools. Does your spouse chop down trees with an ax or does he use a chain saw, he could do it with an ax but the job would be difficult and it's not an activity he is going to look forward to.
Your most important tool is a scale, you need to weigh your ingredients to be consistent in results. Once you have a scale you will wonder how you lived with out it. It allows you to work quickly and use less dishes which means less clean up time.
When choosing your scale make sure you get one that will weight in grams, and pounds along with a having "TARE" feature. This feature simply removes the weight of any item placed on the platform. For Example: Place your container (bowl) on the scale's platform that will hold the item, and then push the "TARE" button. Your scale's display will reset to 0 by subtracting the weight of the container. Then simply place the item(s) in the container and your scale will display the actual weight of the item(s) in the container.
Scales are not that expensive so check on line you can find a nice one for well under $50.00.
Common Ingredients in Grams ... so you can convert your favorite recipes.
A flexible silicone baking mat is a nice kitchen tool that will make your life easier when baking. "Silpat" is one brand name, but there are many on the market. A silicone mat is one tool that's not expensive but you will use again and again. "Silpat" non-stick baking mats are made in France, they are very durable and are made out of meshed silicone. They come in may sizes to fit all types of baking sheets. When my husband bought ours, I thought do I really need this? I thought my cookies come out just fine, and my baking sheets work great. It only took me one bake to realize what a difference the mats make in my final product and clean up is a breeze.
The non-stick, flexible silicone mat replaces parchment paper and greasy sprays when used on your baking sheets. The mat dissipates heat rapidly to prevent the bottoms burning of your cookies or pastries. Your cookies will come out evenly baked every time. They will also be shaped better, which gives you a more professional appearance of your finished product.
The mats are also a great time saver. When I bake cookies, I put the mat on the cookie sheet and place the cookie dough on the mat, then into the oven it goes. While it's baking I will take the next mat and place the cookie dough on it ready to go into the oven. When the first batch of cookies are done you just remove the whole mat from the pan and slide it onto the cooling rack. Now you are ready to slide the new loaded mat onto the pan and put into the oven. The cookies that are cooling on the mat will come right off with no mess or sticking at all. Repeat the process until all the cookies have been baked.
Bed Bath and Beyond has generic flexible silicone mats at around $15.00 and the "Silpat" mats on Amazon are around the same price. We have had our mats for around 7 years and they are in good shape and will last many more years. These make great gifts for someone in your life that loves to bake.
Muffin Top Pans
I always say good tools makes life easier in the kitchen. Just ask your husband when he needs a special tool for a project. Muffin top pans are a specialty type pan that have a very shallow indentation perfect for baked items you want to stay perfectly round when baking. I bought mine for hamburger buns, but I can already see so many other uses.
The price is around $15.00 to 20.00 and has free shipping from Amazon. CHICAGO METALLIC is a really nice brand, heavy duty and non stick, so they are a breeze to clean. I will be trying mine out with my Strawberry Shortcake recipe. I usually use a muffin tin, then cut the muffin in half on the plate and top with the strawberries and whipping cream. This would allow of a much better presentation. One simple perfectly round cake that I can top with the berries. Try the Strawberry Shortcake recipe on my recipe blog. The cakes are very light even with 100% whole grain. The recipe is easy but quite different. The milk is heated before adding it to the batter.
Tools of the Trade