Hello,
I posted a query to you at the alt.bread.recipes, not knowing whether you
subscribed to it. I didn't want to cross-post and also the topic was bread,
regarding temperature in a food processor.
Let me know, if you wish.
Dee

"Dee Randall" > wrote in message
...
> Hello,
> I posted a query to you at the alt.bread.recipes, not knowing whether you
> subscribed to it. I didn't want to cross-post and also the topic was
> bread, regarding temperature in a food processor.
> Let me know, if you wish.
> Dee
>
>
Hello again.
I already made the bread.

My flour & ingredients in the processor bowl were 80F. I added 100F water
(but the recipe said to add 120-130F water).
At the end of the processing, my dough was 92F. I was thinking that it
might be that 120-130F water would be too hot.
No need to comment unless you wish.
My best,
Dee

"Dee Randall" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
> > Hello,
> > I posted a query to you at the alt.bread.recipes, not knowing whether
you
> > subscribed to it. I didn't want to cross-post and also the topic was
> > bread, regarding temperature in a food processor.
> > Let me know, if you wish.
> > Dee
> >
> >
> Hello again.
> I already made the bread.
>
> My flour & ingredients in the processor bowl were 80F. I added 100F water
> (but the recipe said to add 120-130F water).
> At the end of the processing, my dough was 92F. I was thinking that it
> might be that 120-130F water would be too hot.
> No need to comment unless you wish.
> My best,
> Dee

I'm sure there will be a range of opinions of this. Some people would say
that your dough should be around 80F when fully mixed and allowed to rise
slowly. I generally use very hot tap water. My water heater is set to
around 120F. The FP blades will heat the dough from friction. The longer
you process, the hot the dough gets. I assume you are using instant active
yeast, also sold as "bread machine" yeast.

For me, using the instant yeast and the very hot water with a short
processing time (about 1 minute to knead after the dough forms a ball) works
well. I don't make any claims that this is "artisan" bread or that you
can't achieve a better loaf with other techniques. I wouldn't make bread
very often if it wasn't for the FP. It is far quicker and less messy than
the stand mixer.

"Vox Humana" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Dee Randall" > wrote in message
>> ...
>> > Hello,
>> > I posted a query to you at the alt.bread.recipes, not knowing whether
> you
>> > subscribed to it. I didn't want to cross-post and also the topic was
>> > bread, regarding temperature in a food processor.
>> > Let me know, if you wish.
>> > Dee
>> >
>> >
>> Hello again.
>> I already made the bread.
>>
>> My flour & ingredients in the processor bowl were 80F. I added 100F
>> water
>> (but the recipe said to add 120-130F water).
>> At the end of the processing, my dough was 92F. I was thinking that it
>> might be that 120-130F water would be too hot.
>> No need to comment unless you wish.
>> My best,
>> Dee
>
> I'm sure there will be a range of opinions of this. Some people would say
> that your dough should be around 80F when fully mixed and allowed to rise
> slowly. I generally use very hot tap water. My water heater is set to
> around 120F. The FP blades will heat the dough from friction. The longer
> you process, the hot the dough gets. I assume you are using instant
> active
> yeast, also sold as "bread machine" yeast.
>
> For me, using the instant yeast and the very hot water with a short
> processing time (about 1 minute to knead after the dough forms a ball)
> works
> well. I don't make any claims that this is "artisan" bread or that you
> can't achieve a better loaf with other techniques. I wouldn't make bread
> very often if it wasn't for the FP. It is far quicker and less messy than
> the stand mixer.
>
Thanks for your answer, Vox. Yes, I got an answer different than yours on
the bread group who answered my ping to you. I'm glad to have various
answers. I know that you have used the FP often, the reason I asked you.
Yes, I always use instant yeast anymore. I probably wouldn't have made this
bread either if it didn't give instructions for the FP. After spending a
couple of days on my last bread, it's a joy to have a choice of machines.

I picked up this book "Whole Grain Breads by Machine or hand." by Beatrice
Ojakangas and it gives every recipe (and there are a lot of good ones, it
looks like) in the form of 'heavy duty mixer,' 'food processor,' 'bread
machine' and by hand. The one I'm making now is baguettes which include
dried tomatoes, ex-virgin olive oil, garlic and parmesan cheese. So far
it's lookin' good!
Thanks again,
Dee