The General Chat Thread (2025)

Right now I am drinking my cup of tea, moving to coffee shortly. Looking around the stock market and buying some stuff here and there.

After breakfast I will be forming baguette loaves for their final rise. I will be employing the new baguette pan. Debating on whether to use parchment paper to line them as they are perforated. I read online where several people complained that the rather wet dough stuck to the holes on their pans, but maybe a light greasing would do the trick? I do have lots of parchment paper on hand...
 
JAS_OH1 said:
Right now I am drinking my cup of tea, moving to coffee shortly. Looking around the stock market and buying some stuff here and there.

After breakfast I will be forming baguette loaves for their final rise. I will be employing the new baguette pan. Debating on whether to use parchment paper to line them as they are perforated. I read online where several people complained that the rather wet dough stuck to the holes on their pans, but maybe a light greasing would do the trick? I do have lots of parchment paper on hand...
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I've got two different baguette pans as indicated...
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The one on the right makes the best shaped loaves while the one on the left is less "sticky". What I've found happens is that the dough settles into the holes and then since it expands as it bakes its like a rivet. I've done that whole spray with oil and then dust with flour/corn meal and then bake. The best plan, if not using parchment paper, is have the pans screaming hot, oil, dust, and load. Don't forget that it's all *really* hot while you're doing all that. 👍

Corn meal works better than flour since it's typically coarser the grounds are taller; you've more room...
 
indeed . . . amazing to see (the tracks) of all the critters you didn't know are your neighbors . . .
'wrabbit' tracks with a uturn . . . then....

behind us is old growth, and we have a 'family' of white tail deer that live there year round.
I had the snowblower a-going . . . the family of 5-6 came loping down the hill - stopped, gave me a gander, loped on down further, , , , decided they didn't like that direction, loped back, , , stood there checking me out for 4-5 minutes - with the snowblower going full throttle (but I did just stand still....) then decided to wander a bit further uphill and leave me to my snow problems . . . very unusual - perhaps 100 yds away . . . apparently they have become so accustomed to 'those noisy humans' that I'm more funny looking than dangerous . . .
 
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CookieMonster said:
HVAC unit, in the snow? running a heat pump?

heh, nadda' problem. our gas fired/forced air house furnace decided to take a vacation Saturday night.
called Monday, scheduled for Tues visit . . .
fortunately we have a gas burning fireplace with heat-o-lator that will maintain about 60'F . . . .
it's a condensing furnace, using outside combustion air (read: uber high efficiency...) which comes in,, and causes/results in rust on "lots of shall-not-be-rusted" stuff.
the tech had his (justified) suspicions, disassembled all four hundred screws, cleaned up the suspect parts/area.
bingo - back in the heating business....

sometimes these new fangled gadgets just outsmart themselves . . .
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Issues present when they leave 3 screws on the floor...

Ex-tech here: The machine didn’t come with spare parts!
 
JAS_OH1 said:
Right now I am drinking my cup of tea, moving to coffee shortly. Looking around the stock market and buying some stuff here and there.

After breakfast I will be forming baguette loaves for their final rise. I will be employing the new baguette pan. Debating on whether to use parchment paper to line them as they are perforated. I read online where several people complained that the rather wet dough stuck to the holes on their pans, but maybe a light greasing would do the trick? I do have lots of parchment paper on hand...
Click to expand...
Probably too late, but I'd line. I had a perforated pan once and the dough rose down through the holes, making it difficult to remove.
 
medtran49 said:
Probably too late, but I'd line. I had a perforated pan once and the dough rose down through the holes, making it difficult to remove.
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Barriehie said:
Yep! Agreed on that.
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No, it's not too late, thanks guys! I actually just ate breakfast and am getting ready to shower, then I need to run out for a minute (dreading that) because there were a couple of out-of-stocks on the order I picked up yesterday...so not baking until tonight.

Edit: I've got the baguettes in the parchment-lined baguette pan on the final rise!
 
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JAS_OH1 said:
No, it's not too late, thanks guys! I actually just ate breakfast and am getting ready to shower, then I need to run out for a minute (dreading that) because there were a couple of out-of-stocks on the order I picked up yesterday...so not baking until tonight.

Edit: I've got the baguettes in the parchment-lined baguette pan on the final rise!
Click to expand...
Update:
Those were...............,............................
The worst things I've ever baked and probably the worst thing I've cooked sine my teens (I'm 62) :laugh:

Pretty sure I know exactly what I did wrong. Working on it in the future.
 
I'm alone in a cold and dark house today due to electrical maintainance. I can't cook either! So just before they started I made some quick sandwiches with beef croquettes. It will have to do for today because I can't open the fridge or freezer in order to preserve their temperature as long as possible. Husband fled to the office 😄
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