"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 09-20-2004, 06:43 PM   #1
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
HAND MIXING SUCCESS

All this talk about the problems of hand mixing caused me to give it another try. [Being innately lazy, I preferred the KA] But with a twist:

Since dough consisency seems the major factor in a successful loaf, I decided to forget flour measurments altogether and go with only a liquid measure - in this case, half and half milk. One cup exactly. And then add flour as needed to get a soft dough..

So here's the recipe:
\
1 cup Half-and-half, heated to 100 F (microwave)
1 tsp Active dry Yeast
1 tsp salt
Pour in about a cupful of flour right from the packeage., stir with a wooden spoon until well mixed.

Continue stirring, and add flour, a little at a time, until dough "cleans" the bowl. (Very soft, a little sticky)

LStick your hand in the flour sack and take out just enough to lightly flour the board. Spread the flour evenly with the other hand. This flours both hands.

Dump the dough onto the floured board and begin kneading - fold and press, fold and press. Add flour as dough bigins to stick, and continue for a full ten minutes.

Wash bowl with hot water, dry, and spray with Pam. Put ball of dough into warm bowl, cover with cloth, set in a warm place to at least double in bulk.
(About an hour at 72F)

Again flour board as before.

Punch down dough and form into roll the length of the loaf pan. I used Pyrex (8 1/2 x 4 1/2 x 3 inches) "Pam" the pan, put in the dough, and let rise until above the rim of the pan. [Dough weighes 1.2 lbs]

Place in cold oven (center rack) and set oven for 335F and 40 minutes.

Turn out on rack to cool.

Here's my result:


Pillow-soft loaft, light, tender interior, good flavor. Weight after baking: 1.1 lbs.

All th mixing and kneading used about 15-18 minutes, including cleanup. This was delightfully easy, and for once I am truly proud of the result. Sometimes I get lucky! :D

__________________

__________________
oldcoot is offline   Reply With Quote
Old 09-20-2004, 07:53 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Old Coot, this is almost pornographic. Bravo.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-20-2004, 10:33 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
{{{{{{old coot}}}}}} So good to see you.

Your bread looks awesome - thanks for the recipe too - I hope you and BW are enjoying the summer!!!!! I miss you!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-20-2004, 10:40 PM   #4
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
Where ya been, "Elf? I've been here right along. Missed you! Delighted to hear from you again. Stay with us,l please!!!
__________________
oldcoot is offline   Reply With Quote
Old 09-20-2004, 10:42 PM   #5
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
oops
__________________
oldcoot is offline   Reply With Quote
Old 09-20-2004, 10:43 PM   #6
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Nice loaf Coot.
__________________
MJ
MJ is offline   Reply With Quote
Old 09-20-2004, 10:59 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Could you make some rolls old coot so I could say "nice buns"????
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-21-2004, 07:50 AM   #8
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
I really like that you post pix of your efforts - in fact I like everything on your home page - neat!

yup - even tho most of us use a machine in our bread-making it's nice to know how to do it by hand - after all, this ain't rocket science.

PS - I've been meaning to ask whether you used to post to pcmag discussion forum. There is someone with the same user name as yours who posted there fairly regularly.
__________________
subfuscpersona is offline   Reply With Quote
Old 09-21-2004, 11:22 AM   #9
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
Clever, 'Elf - very clever! :D

subfuscpersona, thanks for the nice words. It's high time I upgraded that page. Info is not quite right. Hey, I'm learning all the time!

No, I have posted only here as "old coot" - the one time I have been honest regarding a user name.

Today or tomorow I'm going to try another loaf using the same identical process but with water instead of half & half, and using a 24 hr sponge. I'm curious as to what made the big difference in that loaf above. I suspect it was both the consistency and the milk, with the half & half supplying just enough fat to tenderize the bread. But I'm not sre. This will be a baguette instead of a pan loaf, so that may make a difference, too.
__________________
oldcoot is offline   Reply With Quote
Old 09-21-2004, 04:43 PM   #10
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487

Ah - the things we men do to please the fair ladies....

Here y'are, "Elf:



Only problem is, I received not one, but TWO phone calls just moments before these were supposed to come out of the oven. Result, they remained baking for an additonal 15 minutes, so I am considering using them as cobblestones in my garden. :D


[By the way, I also made that bagette mentioned abov, and it, too, was overdone. But the center remained quite soft, and it made a fine bruschetta for lunch, although I nearly broke my teeth on the crust. Moral of the story: Using a very soft dough improves the lightness and tenderness. . all other things being equal.]
__________________

__________________
oldcoot 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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Fruitcake Success kyles Cakes & Cupcakes 7 12-30-2004 06:40 AM
Bread Success kyles Breads, Pizza & Sandwiches 25 09-30-2004 09:31 AM


» 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 09:33 PM.


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