"alzelt" > wrote in message
...
>
>
> Julianne wrote:
>
> > Okay, I am not a new bride or a young cook but I am inexperienced in
many
> > ways. Recently, I posted some questions about bread baking and got some
> > wonderful responses from folks on this group. The thing is, most of
y'all
> > are experienced cooks (which is greatly appreciated) and assume a higher
> > level of knowledge than us beginners.
> >
> > Here is what I have learned about making bread being shared for other
> > beginners.
> >
> > Simplicity in ingredients is better. It is tempting to buy flour
labeled
> > just for bread, etc. but the good bakers always use 'all-purpose' flour.
It
> > is dirt cheap in 30 pound bags. If you go for large quantities,
depending
> > on your environment, store it in air tight plastic containers. It is
very
> > humid where I live and it keeps better this way.
>
> Simplicity is a simple answer. The real answer is closer to it depends
> upon what you are baking. For many breads, AP flour is fine. If you are
> into bagels, a much higher protein level is beneficial. Hence, the need
> for items like bread flour or even higher gluten flour.

Not into bagels yet but am taking your advice into consideration. Are
bagels fun to make?
>
> AP flour lends itself to more open crumb results, a la french bread, but
> bread flour gives better results for "white bread". As for 30# sacks. It
> also depends, upon how often you bake. Flour that sits around in
> canisters is not doing you any good. BTW, throw in a bay leaf or two if
> you are concened about bugs.

I have been baking almost nightly as I am trying to learn this bread baking
thing. As I back off a bit, I will likely throw in a bay leaf or buy
smaller portions.

> >
> > I have bought expensive yeast (3 packages for almost two bucks) and
yeast by
> > the pound at Sam's. I took the Sam's yeast and stored it in an airtight

> > container in the freezer. It is just as good as the expensive stuff and
I
> > can't imagine having to buy any more in the near future.
>
> That is something that many home bakers have always done.

So, uh, does that mean I am a home 'baker'? Damn, I love being called a
'baker'!
> >
> > Proofing yeast is a good thing. It is a sin and a shame to go through
the
> > motions of making a dough and not having it rise. This happened to me a
> > couple of times before I got the bulk yeast at Sam's. To proof yeast,
add
> > it to some warm water with a touch of sugar and wait for it to show
signs of
> > life (i.e. bubbles).
>
> Proofing (active yeast, not rapid rise yeast) is not really necessary.
> It was done long ago when consistency was lacking. As long as the
> retailer has a good number of inventory turns, proofing is not required.

I live in such a hot, humid climate. I may leave town for a week or more
and be unaware that my power was out for 24 plus hours. I have had bad
experiences but I suspect that not everyone lives where summer heat is in
the high 90's with 100 % humidity.
> >
> > I am not a precise cook and like to try different things and various
> > substitutions. This is great for soups and stews. When making bread, a
> > sense of adventure is good but must be undertaken with great discipline.
> > After a complete disaster, I was still convinced I could add steel cut
> > grains to some breads for texture. It worked but I began adding them 1
tbsp
> > at a time to find out the threshold.
>
> Good or aspiring to be good bakers are always tinkering. Just when you
> have the bread the way you want, you get a bug up your butt about
> something in the taste, color, crust or crumb. Next thing you know, you
> are trying to do it over, differently. This always will happen after you
> get the bread exactly the way that you want.
>
> It's one of the wonders of home baking. You bake your best bread and one
> of the recipients say something like: I wonder how this would taste with
> rosemary and/or assagio cheese, carraway seeds, olive oil, etc. Then
> you go off on another tangent.

Ah, give me a recipe that is completely safe assuming I change nothing and I
will bored. Give me a way of cooking that involves me learning different
underlying principles and I will be grateful for life!

> >
> > Good dough is easily recognizable but difficult to explain. The best
> > example I can come up with is play dough an hour out of the jar. You
can
> > still make things with it but it is a little dryer than fresh play
dough. I
> > have also learned that different breads do have different textures of
dough.
>
> And some doughs remind me of "quicksilver", the way it flows on the
> counter. Wait until you make a dough that is 70-80% hydrated!!
> >
> > My hands love me when I make bread. I coat generously with olive oil
before
> > playing with dough.
>
> Never thought of playing with dough in the bedroom!!!

Well that isn't what I meant but I can assure you that creative mind can
certainly come up with uses for dough in intimate moments. Do you know of
any dough that uses warm chocolate syrup?
> >
> > Making bread is not nearly the mess and trouble non-bakers think. I
will
> > typically begin a recipe, and then set to rise. If you 'clean as you
go',
> > life is sweet at the end of the day.
>
> And leads to the charge of being anal, by those that cannot abide by
> cleaning as you go!! I think you and Kay Hartman would have a hard time
> working side by side.

I am so not anal. I am the biggest slob. However, when making bread,
cleaning as you go is very simple. Cleaning after stuff has dried takes
about a week. Clean as you go. Please.
> >
> > I thought that things like a bread stone or tile was just silly but I
bought
> > one at Bed Bath and Beyond on a whim. It is a good thing. So many
times,
> > my bread would burn or become dry on the top before the bottom was done.
> > The bread stone takes care of this issue.
>
> Now you know one of the reasons why artisan bakers bake better bread
> than many other bakers.

You think? I just thought I knew why the bread cooked evenly
> >
> > Various cookbooks talk about the initial 'bloom' of a dough once it is
put
> > in the oven. Using a squirt bottle made my oven lose heat too quickly
and
> > thus the upper element came on and burned the top of my bread. What I
do
> > now is preheat the oven 25 degrees higher than is called for and add a
> > couple of ice cubes just before putting in the bread. One day I might
get a
> > better oven but this is working for me.
>
> Right on target.
>
> > When adding things for flavor, if possible, go for small amounts of
strong
> > flavors. For instance, adding sharp white cheddar or parmesan cheese is
> > better than adding twice as much mild cheese. I add these extra
ingredients
> > right before baking. I roll the dough out with a rolling pin and then
add
> > these ingredients and then roll into loaves. This works better than
adding
> > too much of a milder ingredient.
> >
> > I am such an excited new bread baker. I sincerely hope that those with
> > more experience will correct any of my errors.
> The best thing you have going for you is your enthusiasm. Never lose it
> and your breads will do nothing but get better.
> --
> Alan

Thank you so much for your warm comments and helpful advice. I have made
the rustic potato recipe that you have posted many times. I also bought
some canned 100% pumpkin and substituted for potatoes. That was good.
Meanwhile, my enthusiasm grows by leaps and bounds with your help and the
help of others. I guess the main reason for my original post is that some
of us are such newbies and we all want to be like you! (At least in the
kitchen!)

j
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener
>