03-27-2008, 07:24 PM
|
#41 | |
|
Certified Executive Chef
|
Well, look at it this way, SuzieQ, if they're too light and fluffy they'd fall apart adding all the great stuff to the second brat that you have kindly slowed down to eat for me! :) So they're needs to be a bit of substance to them---btw your picture was gorgeous---you may have 3 rugrats to run after but you know how to hold a camera still:):):)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen. 
|
|
|
|
|
03-27-2008, 07:26 PM
|
#42 | |
|
Certified Executive Chef
|
When you get the time (hahahahahahahahaha) please send me your recipe for bagels---never heard of them over here........thanks!:)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
|
|
|
|
|
|
03-27-2008, 07:27 PM
|
#43 | |
|
Certified Master Chef
 |
aha!!!
I had thier mouths stuffed with hotdog bun #10 (9 1/2?) just long enough to hold the thing! Plus Blue's Clues was on......
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
03-27-2008, 07:54 PM
|
#44 | |
|
Sous Chef
|
OK - Great job really makes me want to try. My question is this, did you really use all purpose flour, or did you use bread flour?
|
|
|
|
|
|
03-27-2008, 07:58 PM
|
#45 | |
|
Certified Master Chef
|
I used all-purpose, I thought I still had bread flour and didn't find out I was wrong until the yeast was proofing!
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
03-27-2008, 08:15 PM
|
#46 | |
|
Sous Chef
|
However, you would have used bread flour if you had it. Corrrect? With that answered, would bread flour always be your choice for yeast dough, regardless of what the recipie says? If not, what would influence your choice. Sorry if I am being pushey / nosey. Jist trying to learn.
Last edited by Adillo303; 03-27-2008 at 08:19 PM. |
|
|
|
|
|
03-27-2008, 08:26 PM
|
#47 | |
|
Certified Master Chef
|
I would have tried the bread dough, I haven't yet for this recipe.
For French bread, I use it. For my caramel rolls, I don't. Bread flour has higher gluten content (I believe) and gives bread more chewiness.... That said I dont know if I really want these hot dogs buns real chewy like french bread. I think I'm going to the store tomorrow to test my theory! I've only been bread baking in earnest about a year, I'm certainly no expert.
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
03-27-2008, 08:40 PM
|
#48 | |
|
Sous Chef
|
I have been baking in ernest for only 7 months or so. Prior to that, I baked some off and on. I just enjoy it. I can't beat that first slice when it's just out of the oven. I'm doing 2 loaves of rye every two weeks. Foccacia Bread for me, I have a grest recipie for that. Trying to get a loaf of 10 grain done.
|
|
|
|
|
|
03-27-2008, 08:48 PM
|
#49 | |
|
Senior Cook
|
Hey, nice buns and great step-by-step instructions. I appreciate your comments!
|
|
|
|
|
|
03-27-2008, 10:21 PM
|
#50 | |
|
Certified Executive Chef
|
I've made the allrecipes recipe many times and have never used bread flour. I agree with SuzieQ that I think it would make them too chewy.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
|
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
