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Old 01-08-2015, 02:49 PM   #11
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I made a loaf of bread a couple of days ago, and used the standard weight of 5 ounces per cup. After measuring 3 cups I put it on the scale and only had to take out about a tablespoon to hit 15 ounces exactly.
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Old 01-08-2015, 04:04 PM   #12
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What's conditioner? I've never seen that mentioned in any bread recipe I've ever used. Is that vital wheat gluten?
Dough conditioner is used in a lot of commercial applications where they make doughs, it contains mostly wheat flour, but also has stuff like dextrose, salt, calcium sulfate, and a bunch of added enzymes...

Most call for 1 tsp per cup of flour, in a commercial setting where there product will not see a shelf for a week and then be expected to sit there for months, they use MUCH MUCH MUCH more...
With a 3 cup mix, using 1 tbl spoon, the bread tastes better, looks better, makes easier, and lasts MUCH longer...

I don't use it in all of my doughs but when I mix a 5lb batch that I want to last all week and maybe have intentions on reheating, or what ever, I will use it. If I am mixing a bread batch that we are eating that night, I don't normally use it...

Also for stuff like cakes and cookies, it will keep them fresh for much longer, if you are trying to make soft chocolate chip cookies and want them to stay soft for a long time, add a bit and see how you like it...

The honeyhill farm conditioner is good stuff, I have friends that enter bread competitions {there is such a thing and they are popular}, and they use that brand, it comes in 50lbs or 4lbs, 4 lbs should last even the busiest baker a long time... I have a 4lb container that I have been using for years, lol...

I have another decent trick incase the conditioner word scares you..
for a 3 cup flour batch
1 tsp lecithin granules
3 TBL vital wheat gluten
1/2 tsp ground ginger
and
1/2 tsp citric acid

That is what I used in the bread that I entered a competition with, it was a 9 roll braid, 34 1/2 oz loaf. Won 3rd place , but I wasnt there, a friend of mine took the bread with him.. But it was far from a basic mix, there were 6 ingredients in the wash, I cooked it in a steam injected oven... ITS WAY TOO MUCH WORK...

Heres a cool video that shows the braids and how to do them, she isn't entering any competition with these loafs, but you can see how they work.. When I made the one I entered I made 12 of them and picked the best one, my braids were much different and my ends were done much different, I had 2 different doughs, one for the showing braids and one for the pan side, I cooked them on screens, it was stressful I will never do it again, lol...
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Old 01-08-2015, 04:26 PM   #13
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Heres another fun one

I do it just a bit different, I dip my pieces in melted butter, and then spray my egg on right before it goes in the oven... {I spray the egg with a pump squirt bottle}, and I mix a little sugar in my egg, it gives it a sweet taste and darker color...

I did learn how to do the center from this video, I used to just roll one of the larger circles into a funnel, but i like her center better, I have been doing it that way ever since I seen the video...
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Old 01-09-2015, 11:08 AM   #14
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What's conditioner? I've never seen that mentioned in any bread recipe I've ever used. Is that vital wheat gluten?

Yes, so what is conditioner?


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Old 01-09-2015, 11:22 AM   #15
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Yes, so what is conditioner?


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The first couple paragraphs of post #12 should give you a good idea, I am surprised so few people know what dough conditioner is, its just an additive for improving your mix.. As are every ingredient past flour, water, salt, and yeast. Sugar, milk, eggs, ect are all additives to improve your doughs.. A premix conditioner is just something a company mixed up so you dont have to do the thinking or buy the hard to find ingredients, all the thinking is done for you, $10 of it will last a long long time, so who knows you may like using it, give it a try the one I listed works well, or email me your address and I'll send you a sample to try in an envelope...
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Old 01-09-2015, 11:31 AM   #16
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2x post sorry
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Old 01-09-2015, 12:37 PM   #17
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Looks like a great and easy recipe, nothing like fresh home made bread.
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Old 01-09-2015, 02:34 PM   #18
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Originally Posted by Cooking4to View Post
The first couple paragraphs of post #12 should give you a good idea, I am surprised so few people know what dough conditioner is, its just an additive for improving your mix.. As are every ingredient past flour, water, salt, and yeast. Sugar, milk, eggs, ect are all additives to improve your doughs.. A premix conditioner is just something a company mixed up so you dont have to do the thinking or buy the hard to find ingredients, all the thinking is done for you, $10 of it will last a long long time, so who knows you may like using it, give it a try the one I listed works well, or email me your address and I'll send you a sample to try in an envelope...
So, if you use this conditioner (assuming I can find it anywhere), does it replace part of the flour in a recipe that does not include it? I really hate to start messing with the dry to wet proportions when I'm not sure what I'm doing.
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Old 01-09-2015, 03:18 PM   #19
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So, if you use this conditioner (assuming I can find it anywhere), does it replace part of the flour in a recipe that does not include it? I really hate to start messing with the dry to wet proportions when I'm not sure what I'm doing.
You can get the honeyville all natural conditioner here...

http://www.amazon.com/Dough-Conditio...gh+conditioner

Or give me your address and I will mail you a bit to try, I am confident you will like the results, an easy way to test it is to try it and make your normal dough right next to it, you will then be a believer. Check out the reviews on amazon, I know there is 1 1 star that said it smelt bad, but honestly it smells like flour???? Not sure what that is about, most likely a scam of some sort since, when I spoke to a rep from honeyville she told she has had people buy on amazon, return the product {they throw it away either way of course} but they checked them out and the people filled it with normal flour, lol, I guess $17 for 4 lbs is too much money for some people.

As far as the moisture ratio you can add a tsp of water if you like or take away the amount of conditioner from your flour, but when I started using conditioner I never adjusted my water and have had no issues.
If you figure a 3 cup mix adding 1 tbl spoon is not a big difference {1/4 oz for every 12 and 3/4 oz of flour, if you use KA AP which according to their chart weighs 4.25 oz per cup}...

I don't get crazy about the mix any more, not for bread around the house.

I made a mix about 3 hours ago, to be honest with you I use the scooper, which is about 1 1/2 cup per scoop, so I do 6 scoops {around 9 cups} of flour total, with just over 3 1/4 cups water, ect ect ect... It makes just under 6lbs of dough, I bagged 2 lbs up for pizza and or calzones over the weekend, I made a 2lb braid for sundays dinner, I made a pan loaf for my mother and rolled the rest into 5" hoagie rolls... If I didn't use the conditioner the dough and bread would deteriorate by the day, I wouldn't be able to cook it as crispy and I am just used to it now, it works very well, I dont mind sending you some to try...

Also don't be worried about buying a 4lb container, if you know a few people who also bake you can usually convince them after they see your bread to buy a lb off of you, it ends up around $4.50 a lb, but a lb goes a long way.. I have never had any go bad on me, it comes with a moisture packet and in a sealable container...
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Old 01-09-2015, 03:35 PM   #20
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Originally Posted by Cooking4to View Post
You can get the honeyville all natural conditioner here...

http://www.amazon.com/Dough-Conditio...gh+conditioner

Or give me your address and I will mail you a bit to try, I am confident you will like the results, an easy way to test it is to try it and make your normal dough right next to it, you will then be a believer. Check out the reviews on amazon, I know there is 1 1 star that said it smelt bad, but honestly it smells like flour???? Not sure what that is about, most likely a scam of some sort since, when I spoke to a rep from honeyville she told she has had people buy on amazon, return the product {they throw it away either way of course} but they checked them out and the people filled it with normal flour, lol, I guess $17 for 4 lbs is too much money for some people.

As far as the moisture ratio you can add a tsp of water if you like or take away the amount of conditioner from your flour, but when I started using conditioner I never adjusted my water and have had no issues.
If you figure a 3 cup mix adding 1 tbl spoon is not a big difference {1/4 oz for every 12 and 3/4 oz of flour, if you use KA AP which according to their chart weighs 4.25 oz per cup}...

I don't get crazy about the mix any more, not for bread around the house.

I made a mix about 3 hours ago, to be honest with you I use the scooper, which is about 1 1/2 cup per scoop, so I do 6 scoops {around 9 cups} of flour total, with just over 3 1/4 cups water, ect ect ect... It makes just under 6lbs of dough, I bagged 2 lbs up for pizza and or calzones over the weekend, I made a 2lb braid for sundays dinner, I made a pan loaf for my mother and rolled the rest into 5" hoagie rolls... If I didn't use the conditioner the dough and bread would deteriorate by the day, I wouldn't be able to cook it as crispy and I am just used to it now, it works very well, I dont mind sending you some to try...

Also don't be worried about buying a 4lb container, if you know a few people who also bake you can usually convince them after they see your bread to buy a lb off of you, it ends up around $4.50 a lb, but a lb goes a long way.. I have never had any go bad on me, it comes with a moisture packet and in a sealable container...
Thanks for the info and for the offer. I had already added it to my Amazon wish list to order the next time I need to get something. I may just bite the bullet and do it anyway. I love making bread (I could almost live on jalapeno cheese focaccia), but don't do it as often as I'd like because my wife is type 2 diabetic, yet she will eat it if it's there. I try to curb the baker in me to only making bread about twice a month. Again, thanks.
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