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cooknupastorm
USA
2063 Posts |
 Posted - 06/21/2010 : 3:17:26 PM
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Hope you're feeling better, Gamma!!!!  |
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Gamma
40 Posts |
Posted - 06/21/2010 : 4:08:50 PM
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Ok - so I made another one this weekend. Maybe baking with a fever isn't the most brilliant thing I've done. But - regardless - another accident turned out very well. I decided to not use the Vital Wheat Gluten or Stabilized Wheat Germ this time - that was fine, but for some reason I wound up putting 60 g of wheat flakes in the blanket. The issue was that I forgot to adjust the water. The dough was so sticky - it was miserable to work with - ugh - stuck to me, the mat, the hook, everything. I almost put it back into the mixer to add flour to it.
Luckily - I didn't - it came out amazing.
Adding to the fun - my girlfriend's baking stone decided to smoke out the stove and kitchen just when the oven was coming to temp. Apparently - oil or something got in the stone and sitting on the bottom of the oven was too much for it. Smoked like a house fire.
At this point, the bread was ready to go but first I had to clean the oven while it was hot. Good fun! - somehow I got the loaf into the oven with only a short delay. It rose a bit too much - I chose too small a skillet to bake it in (came out looking a littly mushroomy) and I forgot to set the timer.
Note to self - no baking with a fever anytime soon.
The result - no dimple on top - brilliant crust, excellent light crumb that is still chewy. I have a few pix - I'll try to get them posted later or tomorrow.
I was wondering - has anyone tried the recipe I posted? I'd love to hear about if you have.
Here are the pix - in the first photo - the edges look burned, but they're not - I think that's just shadow and resizing weirdness...
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Gamma
40 Posts |
Posted - 06/23/2010 : 1:21:29 PM
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Thanks Cookn' - I'm still weathering the storm but I'm getting better.
Blue - when I'm back up to speed I can convert the grams to oz for you, normally I just use 28 g = 1 oz as a starting guide. You would be close enough for gov't work using that conversion rate.
I really do think my 'divot on top' thing is temperature related. I'm also certain that is has to do with my being new at baking and even newer at baking round breads. So far - knock on wood - I haven't had an over-proofing thing. But that was a good call and it will help keep me on my toes - thanks! |
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Blue Heaven
61 Posts |
Posted - 06/28/2010 : 1:42:10 PM
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Thank you Gamma...I will try with the conversion you gave me!
Another thing about a round loaf...in the shaping, I read you should pull the whole ball tight underneath it, tucking the edges toward the center all around. Hope this makes sense. I tend to make a study of whatever I am doing and have about a half dozen + books I refer to when ever I am doing something new in baking!
I have also read in Laura's kitchen bread book that when you deflat the dough after the first rise, you should carefully maintain the integrety of the top of the dough and use that for your bread loaf top. It apparantly has good tension on it.
BTW...Did I say...I love books! 
Margie
Costco HD KA...Silver
"Rosie" named after Rosie the Riveter!
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Gamma
40 Posts |
Posted - 07/01/2010 : 08:28:18 AM
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You're welcome Blue! Another trick is to use Google - just type something like this into the search box - 2 oz in g, or convert 2 oz to grams and hit the search button and Google will caculate the conversion for you! Sometimes you have to fiddle with how you abbreviate the unit of measure differently than the way you're used to but it does work really well. I ust it all the time at work - I'm always having to convert metric to US units for stuff.
This bread - I've been using the skillet to bake it and my #8 pan is too small, and the #10 is too big - I'm going to get a #9 and see how that goes. I think it'll be just right for the double loaf recipe. With the #10 pan - during the final proof the loaf spreads out alot to meet the edge of the pan and I'm losing some rise as a result.
Another thing - I've gotten away from using the Vital Wheat Gluten and Wheat Germ - now I'm using the Malted Wheat Flakes without adding Gluten and I'm liking the result a lot more. I've had to hold back on the water a little bit though. I'm getting some Malt powder this weekend and I want to see if I can use that instead of the honey.. I like the Malted flavor and I think it'll make a good variation. I read about a British Malt/Whole Wheat bread made by a compnay called Hovis and it sounds excellent. |
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jdada
USA
2 Posts |
Posted - 07/02/2010 : 07:25:28 AM
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| I made Cloverleaf rolls last night from a recipe in the Mixer Bible. This was my first time to make bread dough with my mixer. My family loved them. I didn't know if they would turn out as the dough kept climbing up the dough hook. I had to stop the mixer and push it back down several times but, they were very good. I can't wait to try another recipe. |
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Gamma
40 Posts |
Posted - 07/06/2010 : 10:07:22 AM
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| Hi jdada - my doughs climb up the hook sometimes too. Other times they do this thing - I call it the Schmoo-thing - a small portion of dough works out from the batch and the dough starts to loook like a Schmoo - sometimes I get a double-schmoo too. Sometimes the dough just goes back down on its own - other times I need to stop it and help it along. I'm going to try to photograph the Schmoo someday! |
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cooknupastorm
USA
2063 Posts |
Posted - 07/06/2010 : 8:20:11 PM
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My 5 quart does that too with the dough, but in the end it is always perfectly kneaded!!! I guess that's the important thing- in this case the end justifies the means!!   |
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Gamma
40 Posts |
Posted - 07/08/2010 : 2:57:54 PM
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I agree Cookn' - each loaf has its own personality, and as long as it bakes and comes out right, that's all that matters to me.
I've started using some malt powder in this wheat-bread, and it is quite a nice change. I don't think I used enough on the trial run so I'm going to double it next time. It's a little hot out so I am not sure I'll be doing it this weekend...I'm also trying to bribe a friend into shipping me some Granary flour from the UK - I would love to try it but it is not available here in NYC. How odd - you can buy just about anything here, but not Granary flour. |
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cooknupastorm
USA
2063 Posts |
Posted - 07/09/2010 : 1:04:08 PM
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| That is a little weird, Gamma!!! |
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Gamma
40 Posts |
Posted - 07/16/2010 : 9:55:17 PM
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Hey Cookn' - Yeah - NY is a little weird sometimes. Hehe... most times.
I finally picked up a number 9 skillet - it's perfect for this loaf. It'll see some use for panackes too I suppose. But for this recipe - it's the bomb. I have the first loaf baking in it now. I got the pan last week but I had to strip it and season it first. Of course the seller claimed that was already done but, well, you know how it is on auction sites. It's a littlle hot for baking right now - but I waited until the house cooled off a bit first. Baking bread sure is different in the summer - I'm thinking of building a waterbath to keep the temp lower for proofing/rising. Maybe use less yeast - not sure. Tomorrow I'm going to make a single loaf and attempt to bake it on the barbque. Now this - should be interesting.
Ah yes - the Malt powder in this loaf baking right now has been bumed up to 3 Tsp from 2. Hopefully it isn't too much. Again - more experiments... :0). |
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cooknupastorm
USA
2063 Posts |
Posted - 07/18/2010 : 7:17:50 PM
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| How did the bread in your new pan turn out, Gamma??? |
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Gamma
40 Posts |
Posted - 07/20/2010 : 8:12:57 PM
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Hey Cookn' - it came out awesome! I'm baking another one right now! I'm very excited about this new pan and the malt flavoring. I may try King Arthur's Hovis-style recipe soon - but first I have to get the liquid malt extract.
My shaping technique is getting better too, so that's helping things come along. |
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cooknupastorm
USA
2063 Posts |
Posted - 07/23/2010 : 4:14:45 PM
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Soon you're going to be opening your own bread-baking business, Gamma!!!  Keep those loaves coming!!! |
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vernonbishop12
USA
1886 Posts |
Posted - 07/26/2010 : 11:48:44 AM
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That bread is looking better all the time, Gamma!!!!
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Slotted spoon in Onyx Black, Can Opener in Onyx Black, Nylon Tongs in Onyx Black, Basting Spoon in Onyx Black, Angled Turner in Onyx Black, Sandwich Spreader in Onyx Black, Ladle in Onyx Black, Silicone Spoon Rest in Empire Red, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelain Pie Dish, Soap Dispenser in Onyx Black, Foaming Soap Dispenser in Onyx Black, Soap-Sponge Caddy in Empire Red, Self-Soaping Sponge Brush in Onyx Black, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover   
vernonbishop12 |
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