Bread

Added too much wheat gluten to breadSubmitted by healthylife on June 19, 2013 - 7:33am. I tried a new recipe for whole wheat bread, which used several different dough conditioners I'd not tried before.  I accidentally used 1.5 times as much vital wheat gluten as was called for in the recipe (8 T. to 8 c. flour - recipe called for 5 T.).  Just wondered if this is why the bread seems really chewy - kind of like it's more than 100% whole wheat!! ha ha   Just wondered if anyone had any input on this - several of my family members do not like whole grains, and so with any whole grain recipe I try, I am hoping for something that will "taste good enough" to try to substitute for less healthy fare (white bread, instant white rice, etc.) - which is why I bought the expensive dough conditioners in the first place!  I am hoping if I make this recipe again, it will come out better.  Input please?

Exploding breadSubmitted by Breadmaker1951 on June 19, 2013 - 5:49am. I need some help please. I wanted to try and retard the proofing of my bread last night, so I mixed it up and put it into 1 gallon plastic bags and popped it into the refrigerator. I made three batches so when I checked it this morning one of the bags was missing. I had no idea where it went to. Then I looked at the door and low and behold there was the bread stuck on the door and everything in the door.(LOL) the dough exploded out of the bag. What mistake did I do?Did I add to much yeast?Do I cut back on the amount of yeast when I plan on putting the dough in the refrigerator?I punched the other bags of dough back down and put them back in. Will they rise again when I want to bake them this afternoon? How long does this rise usually take? Any help is appreciated.

How much weight is lost in baking?Submitted by DavidEF on June 19, 2013 - 4:47am. Is there a rule of thumb regarding how much weight is lost by baking? I know it will be mostly determined by how much moisture is present in the dough. I'd expect most or all of the moisture weight to be gone. Is that right? How much of everything can be expected to cook away? I'm just wondering if I wanted to target a "finished" weight, is there a way to tell by the ingredients, or is it just going to take trial-and-error?

Hi from WisconsinSubmitted by The Cave Baker on June 18, 2013 - 10:26pm. I recently started toying with sourdoughs and baking techniques. I'll post lots of pics and hope to get lots of feed to lots of questions as I progress in this new venture.  I baked two sourdoughs this morning from two different natural leavens about a month old and one has the crust I like while the other, the flavour.  Both have great crumb with large holes.  I just gotta work on making the crust lighter.  I'll post photos later as I am off to bed now.  Glad to be here!

ttsSubmitted by markagdfetr37 on June 18, 2013 - 12:38pm. tts

question to a recipeSubmitted by bread basket on June 18, 2013 - 11:21am. A friend of mine has a challenge with the following recipe. she said the bread tasted good but started to crumble and was kind of gritty. I wondered if the spelt experts here have some advise for her.Spelt bread1/2 c. warm water 3/4 c. rice milk 1/2 c. olive oil 1 egg 1/4 c. splenda 1 tsp salt 4 1/2 c. spelt flour 2 1/2 tsp yeast   Let rise and bake for 30 min @ 350Like always thanks of your input.Barbara

It all started out simple enoughSubmitted by dabrownman on June 18, 2013 - 10:14am. And then, latter on, things went to hell in a hand basket in an instant.  It is getting to the point where even my apprentice doesn’t have a clue anymore.  She never had one in the first place, so she has an excuse and has plausible deniability…. unlike some others, like me.  But, some are still blameless because we were nearly almost close enough to call it that….. if you are not paying attention while  reading this ….which could be easy enough on your part. It all started last Saturday, the day before Father’s Day, when we decided to have Sunday Gravy on the wrong day.   We were out of a lot of home made stuff that needed replenishing but decided to blow them off in favor of some fine Sunday Gravy on Saturday thinking  a it a better thing to do ….on the wrong day. The Ezekiel bread was a odd choice.The gravy went well and turned out tasty even though we only had hot Italian sausage and some pork chops that we flattened out and stuffed with cheeses, herbs and sausage and then rolled up into larger tied sausages that we browned in a pan.  The tomato sauce came out tasty too, just the way we like it, spicy and dark with the crushed red pepper, chicken stock, mushrooms, onions, Cabernet and Swiss chard. So Fathers Day was set to make or finish making all the stuff we out of like kosher dill, bread and butter and Indian eggplant pickles, apricot jam, prickly pear jam and 3 bottles of arancello that had been sitting on skins since January.  The prickly pear and arancello are two main ingredients in a fine margarita we like …..so they so they went first.  Everything turned out just great.  Yesterday, I decided to make pizza for dinner, using the left over gravy for sauce,  and wanted to try a new crust recipe that didn’t require any retarding of the dough but used yeast water form the liquid, a pinch each of desem and rye SD starters and a pinch of ADY for a poolish all mixed into one combo levain.We decided to do a 2 stage build starting at 10 AM hoping it would be ready with pizza hitting the stone at 6.45 PM.   We used 2 hours for both builds since all the starters can double in 3 hours in the summer.  By 2 PM the levain was mixed with the rest of the ingredients that had been autolysed for an hour.  We were looking forward to this dough since it was 32% whole multigrain with toadies for the first time.  All the whole grains were packed into the levain.  This dough also had almost 30% semolina in it too making it a little more Italian. We did 10 minutes of slap and folds and 3 sets of S&F’s 15 minutes apart.  The home made sun dried tomato, garlic and rosemary were incorporated during the first S&F. The dough came together beautifully and was ready to go after 3 hours of proofing on the counter.  It smelled terrific.  The 3 hour proof gave us all kinds of time to make the pizza fixings.  Hot Italian sausage was browned first followed by caramelized; onions, mushrooms, poblano, hatch, jalapeno and green chilies that were browned in the same pan in succession. We chopped up some basil, olives red peppers, green and red onion, made the mojo de ajo, grated the cheeses and found the pepperoni in the freezer.  We even had time to make a nice salad - something we never do on a pizza night. Instead of making 2 smaller pizzas I decided to make one larger one and this is where things starter going wrong.  The crust formed perfectly, extensible yet strong but it was too big for the peel. After hand forming I had rolled out the middle with my new, mini, black and green, alligator rolling pin found at Goodwill just for this purpose - it worked beautifully.  I covered it in mojo de ajo, docked it and prepared to par bake the crust for 3 minutes as we always do – but this was a don’t. When I went to slide it onto the stone the front hung upon the peel sticking badly and back slid quite freely making the most beautiful, brown, 3” high ribbon candy that stone had

Vanilla flavored pain de mie with beets and lemon thymeSubmitted by evonlim on June 18, 2013 - 9:29am. bleeding milk loaf...  blend a whole stick of vanilla with the sugar .. infused for a couple of days.really brings out the frangrant of vanilla.i sprinkled lemon thyme and crystal beets as i roll the dough.soft, fragrant and fun!

We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled? I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names. OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry. So whether you’re in Italy enjoying a crespella, feasting on a German pfannkuchen, or boasting a Russian blintz, this skinny pancake could easily be a star at your table any time of day. Call ’em what you wish – let’s just make some NOW! This is another glorious recipe where you won’t need to plug in your mixer. In a medium-sized mixing bowl, combine: 2 cups (8 ounces) Gluten-Free Multi-Purpose Flour 1/2 teaspoon salt 2 tablespoons granulated sugar 1/2 teaspoon xanthan gum In a separate bowl or measuring cup, beat together: 4 large eggs 1 1/2 cups milk 1 teaspoon vanilla Make a shallow well in the flour mixture and pour in about half the liquid. Stir everything together, then add the rest of the liquid ingredients and combine thoroughly. Don’t fret over small lumps, they won’t stick around for long! Add 1/4 cup melted butter. Stir it in, then allow the batter to rest at room temperature, covered, for at least an hour. Heat your crêpe pan or a cast iron pan over medium-high heat. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup batter into the bottom of the pan, Immediately pick the pan up and tilt it in a circlular motion, so the batter covers the bottom surface. Cook the crêpe until the bottom begin to brown and you can slide a spatula under it to flip with ease. Cook briefly on the other side, place on a warm plate, and cover until the remaining batter is cooked. Like simplicity? Just folding these tender treats and dusting with a little powdered sugar or drizzling with maple syrup is basic perfection. If you’re in a fancier mood, there are endless ways to dress a crêpe. For the autumn season, I highly suggest this apple filling recipe, or perhaps you’d like to stick with a more traditional cheese filling. Looking to cut the sweet from your life? Omit the sugar and vanilla from this simple recipe and look here for some savory filling inspiration. Just be sure to use gluten-free flour in place of the all-purpose flour in this one! Please read, make, and review our recipe for Gluten-Free Crêpes. Print just the recipe.

Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C,however here in Canada we get that maybe a few days a year. Few years ago was making sourdough, but since it was very cool the yeasts predominanted making it very sour, not very apetizing. At warmer temperatures the sourdough would have a better flavour, also many beneficial bacteria grow at near body-temperature such as probiotics.Read more