| T O P I C R E V I E W |
| jo Thompson |
Posted - Oct 26 2006 : 10:10:33 AM
Okay, once again I am going to attempt to become a bread baker! I ordered the works from King Arthur. They love me now. So what are the secrets to baking great bread! I want them all. I attempted an Oat Loaf the other night. It's cracker bread, it wouldn't rise, and my husband was not impressed. Trust me, the house smelled great, but that yeast did not perform for me whatsoever. So I ordered the works from King Arthur and my new goal besides learning to treadle well is baking a sumptuous loaf of bread. P.S. I'm trying to be patient about the yeast thing........
1/ Should I add anything extra to make the yeast more performance oriented?
2/ Is it hard to get good results when you add lots of seeds and stuff
3/ when you use the kitchen aid dough hook, does it not work as well?
Tips girls, I need tips!
"friends don't let friends eat farmed salmon"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum14.html |
| 16 L A T E S T R E P L I E S (Newest First) |
| westernhorse51 |
Posted - Oct 28 2006 : 7:01:22 PM
I had sugar to my yeast while it proofs w/ warm water, nothing else. Also you have to be careful not to overdue the flour, alot of people add too much flour. Do you put a damp cloth over your bowl when the dough is rising? It does make a difference. I make alot of herb breads so they aren't heavy like the grains can make them. I never used machines, hooks or any of the bread gadgets while kneading, just my hands, its a feel thing for me I just know from doing it when its ready. Some breads need the oven preheated while others do well in a cold oven w/ a pan of hot water under it. King Arthur is the best for learning, they have online info & classes. You can also e-mail questions to them. I think most importantly is the yeast proofing in temperature correct water, not using too much flour, rising in a warm place w/ a warm damp towel for correct amount of time. Over rising can also make your loaves too tough. Good luck Jo, with practice you'll be making great loaves. Don't give up, bread is life!!
she selects wool and flax and works with eager hands Prov.31:13 |
| jo Thompson |
Posted - Oct 28 2006 : 5:08:15 PM
Yes that's Paul on a whale in Barrow Alaska. His father was a sea ice researcher and he grew up in the naval station there. He was the first non native child to attend school. Whaling is subsistence for them there.
Okay guys, now a good six seed bread recipe?????
"friends don't let friends eat farmed salmon"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum14.html |
| bramble |
Posted - Oct 28 2006 : 2:35:58 PM
Glad to hear you had success! Very interesting pictures, is your husband standing on a whale? You look happy in all your pictures, Alaska and married life must agree with you, thanks for sharing!
Bake on!
with a happy heart |
| DaisyFarm |
Posted - Oct 26 2006 : 5:14:19 PM
Way to go Jo!!!
I looked at your photo album too, absolutely gorgeous. Someday I'm going to visit Alaska & the Yukon, it's always been my dream.
Di
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| jo Thompson |
Posted - Oct 26 2006 : 4:27:27 PM
Success! I had a fabulous loaf today with all of your tips!!
"friends don't let friends eat farmed salmon"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum14.html |
| tziporra |
Posted - Oct 26 2006 : 2:15:24 PM
Hi there Jo,
I've found the flour ratio VERY important in whether or not my bread rises properly. Many recipes assume you'll be adding more flour in the kneading process to keep from making a sticky mess and don't have enough flour in the initial recipe. Since you don't need to add more flour with the stand mixer, occasionally your dough can fail to rise because there isn't enough flour in it (you'll know because it looks andd feels like a heavy batter rather than a dough).
More commonly I find my bread fails to rise because I've added too much flour and it's too hard. You can try to rescue an over-floured loaf with the addition of more water, but it's better if you don't get there in the first place. When you are using the stand mixer, add your flour in batches and watch carefully. Once it's pulling away from the sides of the bowl you have enough flour in the dough and should stop. Your dough will be sticky, and that's good for it -- unless you are making bagels, which require a very stiff dough (should be noted in the recipe if the dough is especially sticky or stiff, if not, just assume the pull-away rule).
I consistently get fantastic results with my stand mixer -- I bake about 6 loaves a week, not counting the pizza dough.
Best,
Robin |
| junebug |
Posted - Oct 26 2006 : 12:46:44 PM
Hi Jo and welcome!! All good advice here, my only thought now was maybe it's your altitude? I know some folks in a higher altitude have problems with yeast rising? I don't know what your area in Alaska is like, just a thought! Good luck, bread baking is the best!!
Visit me at my blogs:
www.countrypleasures.blogspot.com
www.herbalfarmstead.blogspot.com
And my new food blog at: www.homesteadblogger.com/gardencafe
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| jo Thompson |
Posted - Oct 26 2006 : 12:46:38 PM
I just found page 37 in kitchen, oh my gosh, what a heap of information. I have reading for the next week!!! thanks so much!! jo p.s. I'm off to bake bread now.......
"friends don't let friends eat farmed salmon"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum14.html |
| MustangSuzie |
Posted - Oct 26 2006 : 12:38:32 PM
As others have mentioned, the temp of the liguid you mix the yeast in is very important. When I first started making bread I would always use a thermometer until I got a feel for it. While my dough is rising I'll either set a pan of hot water in the oven while it's rising or just turn the oven light on. On a chilly day I will have run the oven on the lowest setting for a bit before putting the dough in to rise. |
| Phils Ann |
Posted - Oct 26 2006 : 12:22:34 PM
Jo, guess what! You are best friends now with the King Arthur folks, and you can call them up and ask questions! You've gotten some great answers (and Di, I'd never heard about lemon juice--thanks!). I use a bread baking stone, and spray water onto the floor of the oven, or if you have a covered heating element on the floor of the oven, place a pan of boiling water onto the floor. The steam and the stone work wonders for chewy crust.
My favorite place to rise bread dough is in the microwave after heating a measuring cup of water in it to a roaring boil to steam/heat it up. Then, I put in my bowl of dough. After reading one of the posts from way back, I quit using the microwave, so now its only use is for dough rising. A warm place, fresh yeast, and less seeds...along with gluten are my best "guesses". Have fun!
XO,
Ann
There is a Redeemer. |
| bramble |
Posted - Oct 26 2006 : 12:16:22 PM
JO- On page 37 of the kitchen topic Eileen answered in depth about bread making. Some of her tips might help you. I have never gotten a bad recipe from her yet! And she bakes ALOT of bread!
with a happy heart |
| bybiddie |
Posted - Oct 26 2006 : 11:54:02 AM
Hi Jo - Sometimes it's as simple as making sure all of your ingredients are the same temperature - room temperature - before you decide to bake. I have always had great success with King Arthur. Bon Appetit!
Lovin' my life |
| GaiasRose |
Posted - Oct 26 2006 : 11:52:54 AM
Jo, instead of white sugar, I use turbinado OR honey. I always let the yeast proof for at least ten minutes but no more than about 15. If you cannot find a warm enough spot, turn your oven on to its lowest setting and stick your dough in there with a pan of shallow water and you should get a good rise out of your dough.
I have a magical pantry and get a good rise most of the time.....if it is a REALLY humid day though, I really won't.
Funny sidenote, I found a closed up icecream bucket in my pantry the other day that was hidden....it was my missing bread dough from oh, three months ago....LOL good thing it was sealed up!lol.
~*~Brightest Blessings~*~
Tasha-Rose
blog: http://gaiarose.wordpress.com |
| bramble |
Posted - Oct 26 2006 : 11:15:22 AM
Hi JO- Was it warm enough (or too warm ) where the dough was (or wasn't rising? Sometimes that can affect the outcome also. I have had dough not rise well from being in a draft. Hope you find the secret soon, good bread is soooooo worth it!
with a happy heart |
| jo Thompson |
Posted - Oct 26 2006 : 10:43:06 AM
Diane, I actually know the answer to that question!! The stone baking crocks with the tops make that nice crust. You can get one from King Arthur! thanks Di! jo
"friends don't let friends eat farmed salmon"
http://homepage.mac.com/thomja/Anchorage/PhotoAlbum14.html |
| DaisyFarm |
Posted - Oct 26 2006 : 10:35:16 AM
Couple things come to mind Jo and I'm sure there are more expert bread bakers than me that will help you as well.
1/ Is your yeast fresh and not expired?
2/ I find 1 tbsp of lemon juice per loaf makes a world of difference in conditioning the flour.
3/ I've found when I add alot of seeds/grains, etc. it can make for a very heavy loaf. A couple tbsp of wheat gluten added to the flour makes it more elastic and rises better.
4/ I have and do on occasion use my dough hook, but find that it's easy to over work the dough. I just like to feel the dough as I knead it so that I know when it's truly smooth and elastic feeling.
That's my two cents anyway.
Now my question...how do bakeries get that wonderful crust on bread that's a little thicker, but still soft and chewy??? Not the pan-baked bread, but the oblong loaves. I love the big, heavy loaves of bread from the bakery, but I'll be darned if I can duplicate them at home.
Di |
