In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
>
> >
> > I was using Bad Language yesterday working my coffeecake dough and
> > decided I'd do that a bit differently today. No Bad Language. This
> > time, all went as I'd hoped.
> >
> > I will most assuredly be using the brioche dough again.
> >
> > Thought you'd be interested.
> >
> > Oh, I was baking with a Vulcan oven. I only burned the fingers on my
> > left hand about five times. Sweet Hey Zeus! The exterior was hot and I
> > kept forgetting this was not my kitchen stove. Only one blistered
> > finger thus far, though.
>
>
> Ouch! I hope you heal quickly.

Thanks. A slow learner. Here's what I kept doing: I'd open the door
with the handle without incident. On my stove at home, when the oven
door is flat out open I can put my hand on the bottom side of the open
door (without groping around to locate the handle) and lift it shut
without incident; it's well insulated. This Vulcan monster was hot,
hot, hot. You might've thought I'd learned a hot lesson after the first
time. Not so much. Cripes.

>
> I am not particularly a fan of the book because the one batch of dough
> and bread I made didn't have any flavor.

I don't know what to say about that. I thought it was fine, but I don't
have especially high standards for most food. The others thought it was
tasty, too.

> The brioche dough sounds more promising. What did you do differently
> today?
>
> gloria p

I floured the beejeezuz out of the surface (a Silpat mat) I was rolling
it on. The mini cinnamon rolls were very tender. I have no idea how
that kind of dough is normally handled or how it normally handles. It
gets soft and difficult to work with when it's not cold. I kept it in
the fridge until I was totally ready to flop it on the floured mat and
roll. I didn't waste time chatting while I was rolling, either.

I've never claimed a fine hand with sweet dough, but I'll be baking with
this dough again. I've don't think I've ever had brioche (although it
seems to be akin to a Slovak kolac in terms of richness) and certainly
not homemade, so I didn't really know what to expect. I also greased
and floured the 9" cake pan I used for the cream cheese coffeecake.
When I baked the first one yesterday, I figured with all that butter in
the dough, it would be plenty fat for the pan. I forgot to factor all
the eggs in it, too, which added to the sticking factor. Yesterday's
coffeecake stuck to the pan a bit in the middle of it. I was able to
repair it without problem but it still annoyed me. :-)

I think my blistered forefinger will be fine; it hasn't bubbled much at
all. I had Ove Gloves at my disposal and was using them but not all the
time (what a dope) * just kept forgetting about the construction of the
oven. After I burned my hand about five times, though, I finally
remembered to wear the gloves when going into the oven. They work!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>