Bread making -- recipes, best machines, techniques, etc.
Apr 28, 2020 | 8:19 am
#46
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Apr 28, 2020 | 8:22 am
#47
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Those look delicious!
I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.
Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.
With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.
This was one of my recent results:
I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.
Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.
With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.
This was one of my recent results:
Apr 28, 2020 | 8:56 am
#48
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ETA: Read through Lahey's recipe, and I still think the standard proof cycle might be a bit warm for overnight. A 12-18 hour bulk fermentation like he suggests would be at room temperature of 68-72 IMHO, and at warmer temps would risk the yeast basically running out of food too quickly, and the final dough falling a bit. You might be okay; always worth trying.
Apr 29, 2020 | 6:46 am
#49
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Today I made a 750g loaf of basic white bread in my breadmaker. It was the best loaf I ever made and was light and fluffy - the only thing I would have liked to be different is a slightly darker crust.
I am feeling quite pleased with myself.
I am feeling quite pleased with myself.
May 1, 2020 | 12:02 pm
#50
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Those look delicious!
I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.
Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.
With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.
This was one of my recent results:
I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.
Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.
With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.
This was one of my recent results:
For those of you having trouble finding yeast here are some interesting flatbreads made with yogurt. I have not tried them but they look yummy.
https://smittenkitchen.com/2020/04/l...rt-flatbreads/
May 2, 2020 | 5:47 pm
#51
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https://www.maangchi.com/recipe/bread-rolls
ive never made a bread product or touched raw bread dough until today and these are delicious.
so if I can do this, then everybody else can do it.
ive never made a bread product or touched raw bread dough until today and these are delicious.
so if I can do this, then everybody else can do it.
May 3, 2020 | 2:28 am
#53
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May 3, 2020 | 9:45 am
#54
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Based on a friend's recommendation I didn't flip them as you lose holes. I removed the rings and grilled the top.
Based on a friend's recommendation I didn't flip them as you lose holes. I removed the rings and grilled the top.
May 3, 2020 | 9:51 am
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Based on a friend's recommendation I didn't flip them as you lose holes. I removed the rings and grilled the top.
Based on a friend's recommendation I didn't flip them as you lose holes. I removed the rings and grilled the top.
May 3, 2020 | 10:59 am
#56
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Let me know how they turn out. Another tip is to cook for a longer time on a lower heat. Just watch the bottoms.
May 4, 2020 | 9:19 am
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May 4, 2020 | 1:57 pm
#59
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Any hints on getting rid of all the annoying pop ups on that website? I just had to print it and be done.
Last edited by cblaisd; May 4, 2020 at 9:47 pm Reason: merged poster's two consecutive posts
May 4, 2020 | 3:50 pm
#60
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