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Knead Bread
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Making Cinnamon Bread today have a stress fracture in my foot so I need sweets
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baybedolls wrote:
Making Cinnamon Bread today have a stress fracture in my foot so I need sweets
The road to glory cannot be followed with much baggage.
Richard Ewell, CSA General -
Yep I hope it turns out good
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Rasty wrote:
mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
I may grow old but I'll never grow up. -
Drybones wrote:
Rasty wrote:
mental note wrote:
Question?
Anybody here bake bread using a pan of hot water in the oven? I tried it once but didn't get the store bought effect I was looking for.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
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baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
bacon can solve most any problem. -
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
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Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Lost in the right direction. -
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
I may grow old but I'll never grow up. -
Dan76 wrote:
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Non scientific calculations ahead.
1# of flour at 40° +
1# of water at 80°'=
2# of stuff at 60°
Friction makes the temp around 70+°
Professional bakers often retard/proof dough in the refrigerator to slow it down which develops flavor. The mass quantities of dough rise faster then a small loaf of bread. Keeping a 100#+ chunk of dough in control is different then home baking.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
Dan76 wrote:
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
1# of flour at 40° +
1# of water at 80°'=
2# of stuff at 60°
Friction makes the temp around 70+°
Professional bakers often retard/proof dough in the refrigerator to slow it down which develops flavor. The mass quantities of dough rise faster then a small loaf of bread. Keeping a 100#+ chunk of dough in control is different then home baking.
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Drybones wrote:
Rasty wrote:
baybedolls wrote:
Bread turned out very dense Yeast must not have been at right temp ..but still very tasty LOL
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
I have several recipes that take up to 3 days in order to get a longer fermentation.
I also use warmer water than the recipe calls for. Except, I'm not sure why, just started doing it....i guess because my observation was the yeast blooms and bubbles better in warmer water(?)Lost in the right direction. -
TrafficJam wrote:
I have several recipes that take up to 3 days in order to get a longer fermentation.
I also use warmer water than the recipe calls for. Except, I'm not sure why, just started doing it....i guess because my observation was the yeast blooms and bubbles better in warmer water(?)
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I still use dry yeast even with sourdough starter and even if it's not listed in the recipe.
It's because of low confidence that my starter will work correctly. BUT, I recently read that bread guru Mr Beard also used dry yeast with sourdough to ensure consistency.Lost in the right direction. -
TrafficJam wrote:
I still use dry yeast even with sourdough starter and even if it's not listed in the recipe.
It's because of low confidence that my starter will work correctly. BUT, I recently read that bread guru Mr Beard also used dry yeast with sourdough to ensure consistency.
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Not saying I do it right...have no background and haven't read any books and don't know the theory behind anything...
Roughly measure the starter (fed and activated) and put it in a large bowl. I always use 1 cup no matter what the recipe says.
Throw in salt, sugar (1 tbs), any spices, warm water, and yeast. In that order and don't stir (I don't know why I don't stir it).
Let it sit for a while.
Stir well.
Add flour.Lost in the right direction. -
It was Cinnamon bread made great Breakfast toast did not last very long with my bunch ..but will try again flour was cold so that was prob the issue
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JimBlue wrote:
Just remember to not use your hand to stir with next time...
I am extremely envious of you folks who can make bread. I'm a halfway decent (lucky?) cook, and I do okay with cookies, cakes, etc, but when it comes to bread I have had ZERO luck. Even with one of those "foolproof" breadmakers and following the directions exactly. Last year when staying with some friends, my friend Niki was making bread. Her bread rocks. So I said, "Okay Yoda, teach me." We each made a batch of dough. I did everything exactly like she did. Her loaf was awesome. Mine, not so much. The ONLY difference was the hands conducting the process.Do your duty in all things. You cannot do more, you should never wish to do less. - Robert E. Lee -
Grinder wrote:
JimBlue wrote:
Just remember to not use your hand to stir with next time...
I am extremely envious of you folks who can make bread. I'm a halfway decent (lucky?) cook, and I do okay with cookies, cakes, etc, but when it comes to bread I have had ZERO luck. Even with one of those "foolproof" breadmakers and following the directions exactly. Last year when staying with some friends, my friend Niki was making bread. Her bread rocks. So I said, "Okay Yoda, teach me." We each made a batch of dough. I did everything exactly like she did. Her loaf was awesome. Mine, not so much. The ONLY difference was the hands conducting the process.
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love me some banana bread!
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Zucchini Bread tonight
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jimmyjam wrote:
I just had some fried zucchini. One of the few things I still fry.
Lost in the right direction.
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