In a previous post dated Feb. 5th, 2012, I lamented about having a problem w/ my bread bursting at the slash point. Well, the problem has been solved!

The bread in the photos above was made when the ambient temperature in my kitchen was 72 degrees F.

I think it may have been that during the colder months I didn’t proof the bread long enough before popping it in the oven. I did some research and it points to underproofing because in the warmer months I don’t have this problem. Someone suggested it was possibly due to the way I was shaping my loaves, however I shape the bread the same in both cold and warm months so I think not letting the dough proof long enough during the colder months is the culprit. It makes sense because dough takes longer to ferment and proof in lower temperatures and my kitchen was around 64 degrees F when I was baking during the winter.

Celebrating beautiful (and crack free) bread!!

Bruno

Thanks for your assistance!

Bruno

In a previous post I mentioned how I had difficulty w/ candying jalapenos but couldn’t figure out what was the problem. Well, I did some additional research… In Harold McGee’s book, “On Food and Cooking”, he mentions how humidity causes caramelized sugar to soften. I’m assuming that due to the moisture content in jalapenos, the caramelized sugar in direct contact will remain syrupy, whereas the rest of the sugar will harden. Just a theory…

Well, it appears my theory is correct. I tried once again to candy some jalapenos without success. As you can see in the photos, the caramelized sugar hardened everywhere but where it was in contact w/ the jalapenos. The results didn’t go to waste however. Instead, I improvised and made some chili jam by returning the unsuccessful product to the pot, adding 2 tablespoons of apple cider vinegar then reducing it over low heat until I had the consistency I desired. Use it as a glaze on savory dishes, or spread it on toast w/ peanut butter for a morning treat w/ some heat!

Bruno