"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 06-11-2012, 10:55 AM   #51
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Now that I am proud owner of the book, I see he doesn't say to use water, he says "if you use water" I am new t bread baking. Kind of trying to expand my cooking abilyties. What is determening factor of using or not using water when baking a bread?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-11-2012, 11:29 AM   #52
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
Quote:
Originally Posted by CharlieD View Post
Now that I am proud owner of the book, I see he doesn't say to use water, he says "if you use water" I am new t bread baking. Kind of trying to expand my cooking abilyties. What is determening factor of using or not using water when baking a bread?
CharlieD--by no means am I an expert breadmaker, but there has to be some form of liquid in the bread--you can't just take flour, salt, and yeast and make bread. The baguette recipe had 60% liquid, I used water. With my bread machine, I will add an egg, some molasses, some oil/butter, sometimes use milk, other times water, other times water and powdered milk. I will make this recipe again and may before starting to play with it (oops--I did play with it, I subbed 8 oz whole wheat flour for all purpose). I am puzzled as to why there wasn't any sugar in the baguette recipe. I thought yeast needed sugar...AndyM, can you explain that? I want the book...I am waiting until my next trip to MN so I can have it delivered there. I liked weighing the ingredients...and could have weighed the yeast and salt, I have a scale that I use to weigh powdered dyes, so I can weigh 1 gram...not that I've ever done that.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-11-2012, 11:46 AM   #53
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
I'm sorry, I meant water in the oven, the autor says something about "if you putting water into the oven, use a CI pot".
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-11-2012, 12:53 PM   #54
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by CharlieD View Post
I'm sorry, I meant water in the oven, the autor says something about "if you putting water into the oven, use a CI pot".
The book talks about putting a cup of water into a cast iron skillet when you put the bread in to bake. A moist environment in the oven will give you a crustier bread than if you don't add water.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-11-2012, 02:28 PM   #55
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
aha, I see, thanks.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-12-2012, 12:01 PM   #56
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by CharlieD View Post
aha, I see, thanks.
Charlie.
when I want a crust on my bread I use a spray bottle and every 10 min for the first 1/2 hour I spritz the oven and the top of the bread. A light spritz is all and it works well for me.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-12-2012, 02:30 PM   #57
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Thank you.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-12-2012, 03:43 PM   #58
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by kadesma View Post
Charlie.
when I want a crust on my bread I use a spray bottle and every 10 min for the first 1/2 hour I spritz the oven and the top of the bread. A light spritz is all and it works well for me.
kades
Professinal bakeries that bake a couple of hundred loaves a day have ovens with a built in spritzer. Every so often it gives off a spritz while the bread is baking. And then there are the bakeries that use wood fire to bake their bread. For me, that is the best bread.

I use my KA sometimes to start the kneading. But there is something about kneading it by hand if possible.The feel of the dough is very calming.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-12-2012, 04:54 PM   #59
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Addie View Post
Professinal bakeries that bake a couple of hundred loaves a day have ovens with a built in spritzer. Every so often it gives off a spritz while the bread is baking. And then there are the bakeries that use wood fire to bake their bread. For me, that is the best bread.

I use my KA sometimes to start the kneading. But there is something about kneading it by hand if possible.The feel of the dough is very calming.
I love kneading my bread and am glad I can now do it again. I use to really beat the hack out of the dough when I was a girl it gave me so much pleasure to beat up on someone who got my goat
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-12-2012, 06:06 PM   #60
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
My son's first wife watched me make dough one day. She had never made it. She had never even seen it made. I didn't start it in a bowl. Just the dry ingredients of the table and then little by little added the liquid. Of course as you start, the dough loves to stick to your hands. She was amazed when she saw it all come together and stopped sticking to my hands. It was nice and smooth. I set the round on the table with a bowl over it. She kept picking the bowl up so she could see it rise and kept touching the dough. After it had risen, I was going to deflate it and give it the second kneading. But I let her do it instead. She wouldn't stop when I told her it was enough. She fell in love with the feel of the dough and the fact that it was alive. I made the dough for fried dough with sugar and cinnamo. When that batch was gone, she haunted me to let her make more. I never told her you could mix and knead it in my KA. I had created a bread maker.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.