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Terry Coombs

On 12/9/2017 1:08 PM, wrote:
> On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs >
> wrote:
>
>> Â* <also posted at alt.bread.recipes>
>>
>> Â* Just panned the first 2 loaves from our new stand mixer . I suspect I
>> should have kneaded it longer , the texture is somewhat different from
>> dough from the bread machine . Instructions with the mixer indicate a 2
>> minute knead after adding flour until the dough clings to the hook and
>> cleans the sides of the bowl . The bread machine kneads the dough for
>> about 25 minutes after a 5 minute pulsed mix time . I think I should
>> have let it run longer , but I'm not sure just how long to let it knead
>> . Suggestions welcome , or I can experiment with times ...
>> Â* Snag
> Can't offer help without seeing the recipe as there are so many
> different types of bread.
> In any event you may learn more by hand kneading... even a 90 pound
> weaklink can hand knead dough for two measly loaves.

Weaklink ?Â* When I was in The Navy many years ago I did a a stint with
the Night Baker . I was an electrician , but this was known as "mess
cook" duty . That guy (he was a Real Cook) taught me a lot about baking
.. Have YOU ever hand kneaded dough for 100 (1 lb) loaves of bread ? Made
60 apple pies in under 5 hours ? Baked 600-800 biscuits for breakfast
for 300 ? Don't EVEN insinuate that I'm not willing to put forth the
effort to produce a nice bread product . Did you not read the response I
left 3 HOURS AGO about how the bread turned out ?

Â* FWIW , I have 2 loaves of French Bread rising even as I type to go
with the Chicken Marsala I started prepping a couple of hours ago . I
expect it will turn out as good as the regular white bread I made earlier .

Â* --

Â* Snag