"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 03-26-2005, 04:12 PM   #1
Senior Cook
 
pckouris's Avatar
 
Join Date: Mar 2005
Posts: 169
Bread machine vs natural.

I use my bread machine to make my dough only. (On the dough cycle. I do not use it to bake any of my breads!)
Now, my quandry. Am I using regular baking recipies or rather bread machine recipes?
I am making baggettes of French and Italian varrieties and they are not bad. But I am not happy at all because sometimes the crusts are too thick and firm. Some are tasty breads, but too heavy. I would like to get to a nice light crust with a nice light bread inside. What is going wrong?
To make it more light I use olive oil, or butter or and egg. And to make the crust more softer, I put a pan of ice cubes in first to make steam.
I would also like to make some good Cuban bread too however I just can't get close to it.
pck

__________________

__________________
pckouris is offline   Reply With Quote
Old 03-26-2005, 06:49 PM   #2
Head Chef
 
thier1754's Avatar
 
Join Date: May 2004
Location: USA,Washington
Posts: 1,180
Send a message via AIM to thier1754
Hi, Pete:

Try this recipe from an Italian cooking site:

Italian Bread
Ingredients

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour


Directions
1 Add the sugar and yeast to the warm water and let proof.
2 Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3 Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4 Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5 Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6 Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.
__________________

__________________
"I'm that fond o' my fiddle, I could sit in the inside o't, an' look oot."-- Peter Milne, famous Scot fiddler
thier1754 is offline   Reply With Quote
Old 08-30-2005, 10:58 PM   #3
Senior Cook
 
pckouris's Avatar
 
Join Date: Mar 2005
Posts: 169
I must admit, it is tooooooo hot down here for baking! I am not even turning on a burner if I can help it. So as a result I will have to wait for cooler temps to do more and to test your suggested recipe.

Thanks very much and will look forward to trying it in the fall sometime.

pk
__________________
pckouris is offline   Reply With Quote
Reply

Tags
None

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 11:01 AM.


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