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Old 01-09-2015, 03:55 PM   #21
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Originally Posted by foodfan76 View Post
I got this from 1 of the youtube channels i like to watch, this recipe is really good and i followed it step by step and it worked great! The only thing i would suggest is maybe add some sugar "a small amount", to give s touch more flavor, again, i really liked this one so wanted to share.

I didn't understand what makes this bread specifically Italian. It looks more or less like the usual way of making bread that I use. His kneading was a bit odd though

Not sure what is meant by Rapid Rise yeast. Is it what we call instant yeast (the sort you just chuck into the flour) or is it the dried active yeast that you reconstitute in water with a little sugar? If it was the former why did he mix it with water? And if the latter why didn't he leave it to froth up?
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Old 01-09-2015, 03:58 PM   #22
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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?
I think it's what we call "dough improver". It's sold over here mainly for using with bread machines where the rise is very quick. It's supposed to help the yeast
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Old 01-09-2015, 04:51 PM   #23
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I found this interesting article on dough conditioner. Apparently it's used primarily by large commercial bakeries to ensure that very large batches of dough/bread turn out consistently. Different ingredients in the conditioner have effects on different characteristics of the bread.
http://www.foodingredientsonline.com...ditioners-0001
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Old 01-10-2015, 10:21 AM   #24
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Originally Posted by Mad Cook View Post

Not sure what is meant by Rapid Rise yeast. Is it what we call instant yeast (the sort you just chuck into the flour) or is it the dried active yeast that you reconstitute in water with a little sugar? If it was the former why did he mix it with water? And if the latter why didn't he leave it to froth up?
RapidRise is a brand name of instant yeast in the U.S. While I can't answer why he did it that way, I probably would just to make sure it activates and also to dissolve. But, again, I don't use the product.
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Old 01-12-2015, 02:14 PM   #25
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The Bittman/Leahey NYTimes No Knead Bread is pretty much my foolproof go to for easy and delicious chewy rustic bread.

http://www.nytimes.com/2006/11/08/di...mrex.html?_r=0
It's the kneading that I enjoy when making bread. You can work off a lot of aggression when you give the dough the name of someone who has hacked you off big time that day
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