Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 07-11-2003, 01:08 PM
MattStan
 
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Default Using a magimix to knead bread dough.

Hi,

I want to make some chappatis (Indian flat bread made with chappati flour
which is a blend of wheat and malted barley flours) and think I can use my
Magimix to knead the dough (though I've never used the kneading attachment
before), I also have a bread maker so don't do kneading when making bread.

2 questions.

1. Can I use the magimix to do the kneading and, if so, how do the timings
compare to kneading by hand, IE. if the recipe says knead for 5 mins how
long will the magimix take?

2. Can I use the bread maker to just knead and if so what setting do I use,
basic bread dough?

Thanks,

...matthew


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Old 07-11-2003, 03:42 PM
graham
 
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Default Using a magimix to knead bread dough.


"MattStan" wrote in message
o.uk...
Hi,

I want to make some chappatis (Indian flat bread made with chappati flour
which is a blend of wheat and malted barley flours) and think I can use my
Magimix to knead the dough (though I've never used the kneading attachment
before), I also have a bread maker so don't do kneading when making bread.

2 questions.

1. Can I use the magimix to do the kneading and, if so, how do the timings
compare to kneading by hand, IE. if the recipe says knead for 5 mins how
long will the magimix take?

2. Can I use the bread maker to just knead and if so what setting do I

use,
basic bread dough?

Thanks,

..matthew


I used to use my Cuisinart food processor to make bread dough using the
plastic dough blade. FPs are very fast and efficient for smaller quantities
of dough but they heat it very quickly so you must not knead it too long.

Put the dry ingredients in the bowl and with the motor running, pour in the
water in a steady stream ( a cup should take about 45 secs). When the dough
comes together, carry on kneading for about one minute. If you don't want
the gluten to develop too much, stop the machine as soon as the water is
absorbed.
HTH
Graham


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Old 08-11-2003, 03:14 AM
kalanamak
 
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Default Using a magimix to knead bread dough.



MattStan wrote:

Hi,

I want to make some chappatis (Indian flat bread made with chappati flour
which is a blend of wheat and malted barley flours) and think I can use my
Magimix to knead the dough (though I've never used the kneading attachment
before), I also have a bread maker so don't do kneading when making bread.


Do you make chapatis by hand? One, I don't knead for 5 minutes, or it gets too
chewy. Two, if you do make them by hand, use the kneading machine to get the
same texture you get after you knead it by hand. Since my chapati flour is soft
WW with the bran out, gluten development is not the goal of chapati dough.
HTH
blacksalt



2 questions.

1. Can I use the magimix to do the kneading and, if so, how do the timings
compare to kneading by hand, IE. if the recipe says knead for 5 mins how
long will the magimix take?

2. Can I use the bread maker to just knead and if so what setting do I use,
basic bread dough?

Thanks,

..matthew


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Old 08-11-2003, 05:49 PM
MattStan
 
Posts: n/a
Default Using a magimix to knead bread dough.

I used to use my Cuisinart food processor to make bread dough using the
plastic dough blade. FPs are very fast and efficient for smaller quantities
of dough but they heat it very quickly so you must not knead it too long.

Put the dry ingredients in the bowl and with the motor running, pour in the
water in a steady stream ( a cup should take about 45 secs). When the dough
comes together, carry on kneading for about one minute. If you don't want
the gluten to develop too much, stop the machine as soon as the water is


Thanks Graham.

...matthew

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Old 08-11-2003, 05:52 PM
MattStan
 
Posts: n/a
Default Using a magimix to knead bread dough.

Do you make chapatis by hand? One, I don't knead for 5 minutes, or it gets too
chewy. Two, if you do make them by hand, use the kneading machine to get the
same texture you get after you knead it by hand. Since my chapati flour is soft
WW with the bran out, gluten development is not the goal of chapati dough.
HTH


Thanks Blacksalt.

I've never made any before. I guess avoiding too much gluten is the key
then. I'll make them by hand this time and experiment with the machine
later. Since gluten development is not the 'name of the game' the bread
machine is out.

Cheers,

...matthew



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