Call it beginners luck, but I made some faux (I didn't roll them out
multiple times) croissants this weekend. They turned out great.

Thanks for all those who pointed me to the bread making links. My only
problem was the bottom of the croissants did not cook as quickly as I would
have liked but one of the sites went on and on and on about why I needed a
stone to place my bread on and now I believe them.

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop! The
dough gets very pretty and pliable and then in a split second, it becomes
too hard to work with. How do y'all know exactly when to stop kneading? Is
there some secret to this?

I went to Wal Mart this weekend and the Fleischmann's yeast was about twice
as expensive as some other brand. Does anyone have a preference for yeast
brands? Do they make a difference?

Thanks in advance and thanks for all the tips and web links y'all posted
last week.

j

"Julianne" wrote

Call it beginners luck, but I made some faux (I didn't roll them out
multiple times) croissants this weekend. They turned out great.

Congrats!

Thanks for all those who pointed me to the bread making links. My only
problem was the bottom of the croissants did not cook as quickly as I
would
have liked but one of the sites went on and on and on about why I needed a
stone to place my bread on and now I believe them.

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop! The
dough gets very pretty and pliable and then in a split second, it becomes
too hard to work with. How do y'all know exactly when to stop kneading?
Is
there some secret to this?

I don't know if there is some iron-clad secret. I just go by feel. I've
tried explaining it (to a family member...I am trying to teach her to make
bread), but it's just one of those things for me.

I went to Wal Mart this weekend and the Fleischmann's yeast was about
twice
as expensive as some other brand. Does anyone have a preference for
yeast
brands? Do they make a difference?

I haven't used Fleischmann's in years. I used to, but had quite a few
batches that performed very, very poorly. I was able to rule out other
factors such as the flour and water. I used something that came in little
light brown packets - it may have been Arrowhead Mills - for a time. But,
for several years, I have been using only the SAF instant yeast from the
King Arthur Baking Catalogue. Not the one for sweet doughts, the regular.
It's been excellent.

Hope this helps...

Paula

"PaulaGarlic" wrote in message
nk.net...

"Julianne" wrote

Call it beginners luck, but I made some faux (I didn't roll them out
multiple times) croissants this weekend. They turned out great.

Congrats!

Thanks for all those who pointed me to the bread making links. My only
problem was the bottom of the croissants did not cook as quickly as I
would
have liked but one of the sites went on and on and on about why I needed
a
stone to place my bread on and now I believe them.

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop!
The
dough gets very pretty and pliable and then in a split second, it
becomes
too hard to work with. How do y'all know exactly when to stop kneading?
Is
there some secret to this?

I don't know if there is some iron-clad secret. I just go by feel. I've
tried explaining it (to a family member...I am trying to teach her to make
bread), but it's just one of those things for me.

I went to Wal Mart this weekend and the Fleischmann's yeast was about
twice
as expensive as some other brand. Does anyone have a preference for
yeast
brands? Do they make a difference?

I haven't used Fleischmann's in years. I used to, but had quite a few
batches that performed very, very poorly. I was able to rule out other
factors such as the flour and water. I used something that came in little
light brown packets - it may have been Arrowhead Mills - for a time. But,
for several years, I have been using only the SAF instant yeast from the
King Arthur Baking Catalogue. Not the one for sweet doughts, the regular.
It's been excellent.

Hope this helps...

Paula

It does, thanks. I just looked and I have the Arrowhead Mils yeast but I am
planning on ordering some stuff from King Author's. The site was really
helpful and they have some interesting products.

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop! The
dough gets very pretty and pliable and then in a split second, it becomes
too hard to work with. How do y'all know exactly when to stop kneading? Is
there some secret to this?

Kitchen Aid. 10 minutes. More power, rurgh rurgh growl.

Jake


--
My favorite animal is steak.--Fran Lebowitz

"Jake" wrote in message
...

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop!
The
dough gets very pretty and pliable and then in a split second, it
becomes
too hard to work with. How do y'all know exactly when to stop kneading?
Is
there some secret to this?

Kitchen Aid. 10 minutes. More power, rurgh rurgh growl.

Jake

Is that one of those pricey mixers that lasts forever? Do you really use
it? Is it worth the money? It seems awfully big for storage.

j


--
My favorite animal is steak.--Fran Lebowitz

Is that one of those pricey mixers that lasts forever? Do you really use
it? Is it worth the money? It seems awfully big for storage.

j

Pretty big, sorta pricey, but worth every penny. I use every single time I
bake, and nearly as often for regular cooking. I wouldn't dream of storing
it- it's earned a permanant spot in my very limited counter space. I'd
sooner get rid of the coffee pot.

Jake

--
My favorite animal is steak.--Fran Lebowitz

Julianne wrote:

Call it beginners luck, but I made some faux (I didn't roll them out
multiple times) croissants this weekend. They turned out great.

Thanks for all those who pointed me to the bread making links. My only
problem was the bottom of the croissants did not cook as quickly as I would
have liked but one of the sites went on and on and on about why I needed a
stone to place my bread on and now I believe them.

Also, this recipe did not call for much kneading. When I have tried the
regular breads, I have issues with kneading. It seems I can't stop! The
dough gets very pretty and pliable and then in a split second, it becomes
too hard to work with. How do y'all know exactly when to stop kneading? Is
there some secret to this?

Ordinary yeast breads (such as French or Italian-style) cannot really be
overkneaded. Have never had a yeast dough become too hard to work with,
so I don't really know what you mean.
Sweet breads or tea breads shouldn't be kneaded very much. It comes down
to how the dough feels, which takes experience. If you can find an
experienced baker who will help, watching how it's done and poking the
dough will help a huge amount.



I went to Wal Mart this weekend and the Fleischmann's yeast was about twice
as expensive as some other brand. Does anyone have a preference for yeast
brands? Do they make a difference?

Thanks in advance and thanks for all the tips and web links y'all posted
last week.

j

We buy Fleischmann's yeast at Sam's/Costco. About USD3.00 for 2 one-lb
packs. Keeps in the fridge or freezer until we use it up; takes the
better part of a year.

How do y'all know exactly when to stop kneading? Is
there some secret to this?

For croisssants, you stop kneading as soon as the dough barely holds together.
You won't do any pressing (hardly), just lifting.

Fleischmann's yeast was about twice
as expensive as some other brand. Does anyone have a preference for yeast
brands?

Fleischmann's "rapid rise" yeast is as close to perfect as anyone makes. I
sometimes make do with "Red Star" just because it's cheap. The big deal, of
course, is how old it is and how it's been stored.

Neil

Thanks to everyone for their help as I am rapidly storing away these tidbits
of priceless information in my little brain for the weekend cooking
extravaganza!

j
"WardNA" wrote in message
...
How do y'all know exactly when to stop kneading? Is
there some secret to this?

For croisssants, you stop kneading as soon as the dough barely holds
together.
You won't do any pressing (hardly), just lifting.

Fleischmann's yeast was about twice
as expensive as some other brand. Does anyone have a preference for
yeast
brands?

Fleischmann's "rapid rise" yeast is as close to perfect as anyone makes.
I
sometimes make do with "Red Star" just because it's cheap. The big deal,
of
course, is how old it is and how it's been stored.

Neil