We've made our own bread, rolls and such for years and the recipes are perfected. However, only occasionally does the loaf or rolls have the right "chew", if that makes sense. I use water baths and a spritzer when called for and cold and warm and long and short proofs. I get yeast at a restaurant supply house. I can't figure out how to consistently get the "Chew". Since baking is more science than art and knowing how many of you have culinary skills, what's the answer?
You knead to get the chew . Kneading the dough works the gluten and gives the bread elasticity . Under-kneaded dough will not rise properly and will be heavy and dry when it cools off .
It's "42" or "turtles all the way down", depending on whom you ask.
Where do you want the chew, the crust or the bread itself? If the crust, oil or water sprays will change that, as will baking temps.
For the inside, different grits of milling and different mixtures of flours will change things entirely.
Exact temperatures during rising time can affect it. Hell, anything can affect it. Bread is an art as well as a skill and a science. Even your local yeasts (in the air) make a difference, as San Francisco can attest. (BTDT, still working at it.)
Read every book on baking artisan breads that you can, Tawm. Hmm, I wonder how many are on Kindle Unlimited...I'll have to look into that myself. Our library had 3 I devoured. I'm partial to sourdoughs, so I bought the Holms' "Complete Sourdough Cookbook".
With the rainy season here, I'm having more time to bake, so I'll try out some new recipes from the book my neighbor got for me. Grit's "Guide to Homemade Bread".
This week was a Pillsbury Moist Supreme Sugar-Free Devil's Food cake. Bundt pan, 12 slices, ta-live-for.
Bread was put off for that, as you can well imagine. ;)
Yeah, that's easy to do. Like both Bandon and Tillamook sharp cheddars. They sold Bandon and changed both recipes to use cheaper ingredients and try to pass them off as still being the same good things they used to be.
I still like the San Francisco brand breads, but a fresh sourdough is better than any o' that thar store-boughten crap.
Oh, no. Both are very manly, thankyouverymuch. REAL men cook and bake. They make and eat quiche, too. Smart men don't eat sugar, though. With Splenda around, there's no reason to.
Wow, someone just lit off half a dozen M-80s across the river from us. BaBOOM! I hope they quiet down early tonight, and hope the neighbor puts his damned dog inside this time.
My bread making got a lot more consistent when I started using a digital scale to measure all my ingredients. Best water temperature I've found for happy yeast is 99 degrees, easily measured with an infrared thermometer, borrowed from the shop. Also handy for verifying temperatures in the oven and the beer fridge.
Consistent kneading. One of the reasons that dough machines exist. You knead the same amount at the same pressure to spread and stretch the gluten uniformly. Easy way to do it manually is to to "count the 1/4s and flips"
Make your dough. Place on kneading surface. Press it flat using 8, 1 second pushes, fold it in half toward you, press flat 8:1, turn 1/4 turn. Fold in 1/2 toward you, press flat 8:1, turn 1/4 turn. Repeat until you make a full turn, then flip the dough over and repeat the process. Continue for 10 minutes. Let dough rise, bake and test.
Bread light and airy with good texture and tooth. Repeat the kneading the same way every time.
Bread heavy and stiff with a more cake like structure? Needs more kneading.
Bread "tough" and very chewy like rubber? Knead it a less.
For crescent roll and tea ring dough, my mom always said to let it rise at least 3 times, kneading in between. Very soft and light. She didn't knead it for 10 minutes though. Maybe 10 total.
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