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Knead time
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* -- Â* Snag |
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Knead time
On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs >
wrote: > * <also posted at alt.bread.recipes> > > * 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 ... > > * -- > > * Snag I have the best results with this method: (I have a KA) Combine all wet ingredients in the mixer bowl. If using milk, I recommend that you scald the milk as scalding deactivates an enzyme that limits the rise. Cool the liquid to approx. 100F. Stir in any slightly beaten eggs and the yeast (I prefer to mix the dry yeast with a bit of water as I think it mixes in better) Weigh the flour. If you really don't want to weigh, stir the flour, lightly spoon the flour into the measure and level off. Hold back a heaping cup of flour and add all the remaining flour at once to the wet ingredients. With a large spoon or the paddle, mix the ingredients only until you have a really rough, sticky mass. Scrape the bottom of the bowl to incorporate. STOP. Drape a towel over the mixer and bowl and walk away for 15-20 minutes. During this time the flour will hydrate and begin to develop gluten on its own. Switch to the dough hook and knead on speed 2 for approx. 7 minutes. You can add sprinkles of flour during this time if you feel you need to. If you have added too much flour the dough will climb the hook wanting to jamb to the top of the hook. At the end of 7 minutes, sprinkle a little flour on the board and pour the dough onto it. Only a couple, maybe 3,4 kneads should be needed to smooth the dough and round it up. From there on it is the usual routine. You should have a very silky soft dough that can pass the window pane test. My times and measurements were developed after studying many books on the subject. The kneading time and speed is to avoid oxidizing the flour and reducing the taste. Boron, Barry, Graham, Ophelia? Any more? Janet US |
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Knead time
On 12/9/2017 9:39 AM, U.S. Janet B. 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* -- >> >> Â* Snag > I have the best results with this method: (I have a KA) > Combine all wet ingredients in the mixer bowl. If using milk, I > recommend that you scald the milk as scalding deactivates an enzyme > that limits the rise. Cool the liquid to approx. 100F. Stir in any > slightly beaten eggs and the yeast (I prefer to mix the dry yeast with > a bit of water as I think it mixes in better) > Weigh the flour. If you really don't want to weigh, stir the flour, > lightly spoon the flour into the measure and level off. Hold back a > heaping cup of flour and add all the remaining flour at once to the > wet ingredients. With a large spoon or the paddle, mix the > ingredients only until you have a really rough, sticky mass. Scrape > the bottom of the bowl to incorporate. STOP. Drape a towel over the > mixer and bowl and walk away for 15-20 minutes. During this time the > flour will hydrate and begin to develop gluten on its own. > Switch to the dough hook and knead on speed 2 for approx. 7 minutes. > You can add sprinkles of flour during this time if you feel you need > to. If you have added too much flour the dough will climb the hook > wanting to jamb to the top of the hook. At the end of 7 minutes, > sprinkle a little flour on the board and pour the dough onto it. Only > a couple, maybe 3,4 kneads should be needed to smooth the dough and > round it up. From there on it is the usual routine. You should have > a very silky soft dough that can pass the window pane test. > My times and measurements were developed after studying many books on > the subject. The kneading time and speed is to avoid oxidizing the > flour and reducing the taste. > Boron, Barry, Graham, Ophelia? Any more? > Janet US Â* I used the recipe I was using in the other machine , added the liquids (to a warmed bowl) followed by the dry with the yeast last just as I have done with the bread machine . Withheld a cup of the flour until it was partly mixed (on "mix" setting) then added it in 2 increments . Mixed on speed 2 until it balled up on the hook then mixed about 2-3 minutes more . I just pulled the loaves , they look great , smooth and with a nice crust ...Â* ...Â* ... and the texture and taste are awesome . Looks like that 2 minute knead time is enough , much to my surprise . Â* -- Â* Snag |
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Knead time
"U.S. Janet B." wrote in message
... On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs > wrote: > <also posted at alt.bread.recipes> > > 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 ... > > -- > > Snag I have the best results with this method: (I have a KA) Combine all wet ingredients in the mixer bowl. If using milk, I recommend that you scald the milk as scalding deactivates an enzyme that limits the rise. Cool the liquid to approx. 100F. Stir in any slightly beaten eggs and the yeast (I prefer to mix the dry yeast with a bit of water as I think it mixes in better) Weigh the flour. If you really don't want to weigh, stir the flour, lightly spoon the flour into the measure and level off. Hold back a heaping cup of flour and add all the remaining flour at once to the wet ingredients. With a large spoon or the paddle, mix the ingredients only until you have a really rough, sticky mass. Scrape the bottom of the bowl to incorporate. STOP. Drape a towel over the mixer and bowl and walk away for 15-20 minutes. During this time the flour will hydrate and begin to develop gluten on its own. Switch to the dough hook and knead on speed 2 for approx. 7 minutes. You can add sprinkles of flour during this time if you feel you need to. If you have added too much flour the dough will climb the hook wanting to jamb to the top of the hook. At the end of 7 minutes, sprinkle a little flour on the board and pour the dough onto it. Only a couple, maybe 3,4 kneads should be needed to smooth the dough and round it up. From there on it is the usual routine. You should have a very silky soft dough that can pass the window pane test. My times and measurements were developed after studying many books on the subject. The kneading time and speed is to avoid oxidizing the flour and reducing the taste. Boron, Barry, Graham, Ophelia? Any more? Janet US == It looks good to me. -- http://www.helpforheroes.org.uk |
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Knead time
On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs >
wrote: > * <also posted at alt.bread.recipes> > > * 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 ... > * 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. |
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Knead time
On 12/9/2017 6:27 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking: > >> 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 > Hi Snag, Sheldon who claims to have pretty much been the sole cook for > close to 400 people might make that claim but it's not real. US Navy > ships have dough mixers that handle that '100 1lb loaves'. It's not > done by hand and hasn't been for close on 70 years in the US Navy. > Â* Didn't spend any time on a Tin Can* didja ... One of the smaller seagoing ships , in 1972 we did not have dough mixers on board . This boat was built near the end of WWII , many of the later "improvements"Â* didn't make it to this one . Now the light cruiser that I rode earlier DID have a lot of those nice touches , including ovens big enough to walk in to . But then they were feeding over a thousand people , compared with about 300 on the destroyer . Â* *They called 'em Tin Cans because that's about how thick the outer skin was . Life expectancy for one of these in the heat of a major battle was 30 secondsÂ* ... Â* -- Â* Snag |
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Knead time
Terry Coombs wrote in rec.food.cooking:
> On 12/9/2017 6:27 PM, cshenk wrote: > > Terry Coombs wrote in rec.food.cooking: > > > > > 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 > > Hi Snag, Sheldon who claims to have pretty much been the sole cook > > for close to 400 people might make that claim but it's not real. > > US Navy ships have dough mixers that handle that '100 1lb loaves'. > > It's not done by hand and hasn't been for close on 70 years in the > > US Navy. > > > Â* Didn't spend any time on a Tin Can* didja ... One of the smaller > seagoing ships , in 1972 we did not have dough mixers on board . This > boat was built near the end of WWII , many of the later > "improvements"Â* didn't make it to this one . Now the light cruiser > that I rode earlier DID have a lot of those nice touches , including > ovens big enough to walk in to . But then they were feeding over a > thousand people , compared with about 300 on the destroyer . > > Â* *They called 'em Tin Cans because that's about how thick the outer > skin was . Life expectancy for one of these in the heat of a major > battle was 30 secondsÂ* ... > > Â* -- > > Â* Snag Smaller ship among my 3 was crew of 300. They didnt make bread by hand for a crew of 300. Dough hook in use. Buddy of mine on a PC (crew about 75) says they have a dough hook too. No sure on the MCM's (crew 35 or so) but last discussion was ABM type dough modes... -- |
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Knead time
In article >, cshenk1
@cox.net says... > > Terry Coombs wrote in rec.food.cooking: > > > On 12/9/2017 1:08 PM, wrote: > > > On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs > > > > wrote: > > > > > >> * <also posted at alt.bread.recipes> > > > > > > >> * 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 ... > > >> * 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 ?* 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 ? > > > > * 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 . > > > > * -- > > > > * Snag > > Hi Snag, Sheldon who claims to have pretty much been the sole cook for > close to 400 people might make that claim but it's not real. US Navy > ships have dough mixers that handle that '100 1lb loaves'. It's not > done by hand and hasn't been for close on 70 years in the US Navy. Snag/Terry Coombs was making that claim about his own real experience hand kneading bread in the navy. Yet again cshenk gets the wrong end of the stick and beats the wrong person, because she hasn't a clue who posted what. Janet UK |
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Knead time
On Sun, 10 Dec 2017 18:12:33 -0000, Janet > wrote:
>In article >, cshenk1 says... >> >> Terry Coombs wrote in rec.food.cooking: >> >> > On 12/9/2017 1:08 PM, wrote: >> > > On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs > >> > > wrote: >> > > >> > >> * <also posted at alt.bread.recipes> >> > > > >> > >> * 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 ... >> > >> * 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 ?* 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 ? >> > >> > * 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 . >> > >> > * -- >> > >> > * Snag >> >> Hi Snag, Sheldon who claims to have pretty much been the sole cook for >> close to 400 people might make that claim but it's not real. US Navy >> ships have dough mixers that handle that '100 1lb loaves'. It's not >> done by hand and hasn't been for close on 70 years in the US Navy. > > Snag/Terry Coombs was making that claim about his own real experience >hand kneading bread in the navy. > > Yet again cshenk gets the wrong end of the stick and beats the wrong >person, because she hasn't a clue who posted what. > > Janet UK cshenk was never in the navy... she may have been a Sea Cadet... but most likely loitered in navy base towns and fratenized with sailers when their ships came into port, if you get my drift. She wasn't such a dumb hussy, when sailors have been out to sea for months they are all saved up paywise and otherwise, so can pay the rent and throw a female the hump of her life. Navy wives know their husbands have a girl in every port, but neither are they so true blue when hubby is out to sea for months. Them's the facts of life for the Lifers. Now that females are serving aboard ship there is no way I don't believe that ships aren't floating dens of iniquity. And since the gals and guys are receiving regular medical exams they re all clean or they'd be sent ashore. Plus saves the SPs from having to patrol off limits joints. There's no way cshenk was/is military except by injection. Smaller vessels don't have stand mixers, dough is kneaded by hand.... and typically the officer's cook kneads dough by hand too. |
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Knead time
Terry Coombs wrote:
> On 12/9/2017 1:08 PM, wrote: >> On Sat, 9 Dec 2017 09:03:04 -0600, Terry Coombs >> > >> wrote: >> >>> <also posted at alt.bread.recipes> >>> >>> 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 ... >>> 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 ? 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 . > > -- > > Snag > 100 loaves is a tiny amount for him. Hell, he bakes more than that just for himself and wife. 60 pies wouldn't begin to fill them up. |
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Knead time
On Saturday, December 9, 2017 at 5:02:04 AM UTC-10, 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* -- > > Â* Snag Don't use a timer. Knead until the dough looks right. You'll know when it's ready. |
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Knead time
On 12/9/2017 9:26 PM, dsi1 wrote:
> On Saturday, December 9, 2017 at 5:02:04 AM UTC-10, 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* -- >> >> Â* Snag > Don't use a timer. Knead until the dough looks right. You'll know when it's ready. Â* That's what I did for the two loaves of French bread I made to go with our dinner last night . I made a double batch to see how the mixer handles it , did pretty well . Bread turned out OK , but I've made better . Next time will be a single batch , we don't eat that much French bread except with certain dishes . Â* -- Â* Snag |
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Knead time
Terry Coombs wrote:
> > dsi1 wrote: > > Don't use a timer. Knead until the dough looks right. You'll know when it's ready. > > That's what I did for the two loaves of French bread I made to go > with our dinner last night . You made 2 loaves of French bread for your dinner last night? oink oink ;-D |
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On Sun, 10 Dec 2017 08:31:26 -0500, Gary > wrote:
>Terry Coombs wrote: >> >> dsi1 wrote: >> > Don't use a timer. Knead until the dough looks right. You'll know when it's ready. >> >> That's what I did for the two loaves of French bread I made to go >> with our dinner last night . > >You made 2 loaves of French bread for your dinner last night? >oink oink ;-D He said "our" dinner... not everyone lives lonely. Would be dumb as a rock to light an oven for one schtinkin' loaf of bread... bread freezes well. Most times I bake bread I make up half into rolls to freeze. |
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Knead time
On Sunday, December 10, 2017 at 2:10:45 AM UTC-10, Terry Coombs wrote:
> > Â* That's what I did for the two loaves of French bread I made to go > with our dinner last night . I made a double batch to see how the mixer > handles it , did pretty well . Bread turned out OK , but I've made > better . Next time will be a single batch , we don't eat that much > French bread except with certain dishes . > > Â* -- > > Â* Snag The dough will tell you when it's good and ready for baking. The experienced baker knows what their dough is telling them. I'm not an experienced but I try to listen to my dough. The high torque stand mixer is a wonderful thing but I only use it for bread dough. I like to stay away from mechanical devices when cooking. |
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Knead time
On Sun, 10 Dec 2017 13:55:21 -0800 (PST), dsi1 >
wrote: >On Sunday, December 10, 2017 at 2:10:45 AM UTC-10, Terry Coombs wrote: >> >> * That's what I did for the two loaves of French bread I made to go >> with our dinner last night . I made a double batch to see how the mixer >> handles it , did pretty well . Bread turned out OK , but I've made >> better . Next time will be a single batch , we don't eat that much >> French bread except with certain dishes . >> >> * -- >> >> * Snag > >The dough will tell you when it's good and ready for baking. The experienced baker knows what their dough is telling them. I'm not an experienced but I try to listen to my dough. > >The high torque stand mixer is a wonderful thing but I only use it for bread dough. I like to stay away from mechanical devices when cooking. Yeah, just stick it in the microwave. |
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