"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 08-10-2013, 10:01 PM   #1
Assistant Cook
 
Join Date: Nov 2008
Posts: 45
Russian Black Bread - Recipe Interpretation

black bread | smitten kitchen

I am baking the recipe above tonight and would like feedback. It asks for 2 cups water with a couple items, including butter, to be melted together. The recipe then calls to mix the warm yeast and melted mixture but I didn't catch where it said to let the melted mixture to cool.

I'd think this would probably kill the yeast and make it not rise well. This appearance of this doesn't seem to indicate a ton of rising is necessary but I don't want it completely dense either. Should I have waited to let the mixture cool to 105-115 prior to mixing?

__________________

__________________
kbreit is offline   Reply With Quote
Old 08-10-2013, 10:10 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
I think you need to reread the recipe.

Step one has you blooming the yeast

Step 2 has you melting butter chocolate etc. and setting it aside.

Then you go on to us a mixer to combine the flours, add in other ingredients and the two items from the first two steps.

I don't see a problem.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-10-2013, 10:14 PM   #3
Assistant Cook
 
Join Date: Nov 2008
Posts: 45
I did just re-read it and still feel like I did it properly.

"At low speed, add yeast and chocolate mixtures."

They never said to cool it. It just seems it would kill the yeast and reduce rising. But maybe that is the desired consistency. I'll see in a couple of hours.

Quote:
Originally Posted by Andy M. View Post
I think you need to reread the recipe.

Step one has you blooming the yeast

Step 2 has you melting butter chocolate etc. and setting it aside.

Then you go on to us a mixer to combine the flours, add in other ingredients and the two items from the first two steps.

I don't see a problem.
__________________
kbreit is offline   Reply With Quote
Old 08-10-2013, 10:23 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
First of all, the water doesn't have to be very hot to melt chocolate and butter. Both will melt in you hand.

Second, you are instructed to set the mixture aside. It's cooling down while set aside.

While it's set aside, you're taking the time to combine the flours etc. before to add the liquids. If you add them separately while mixing, any residual heat will be dispersed throughout the dry ingredients.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-10-2013, 10:25 PM   #5
Assistant Cook
 
Join Date: Nov 2008
Posts: 45
By the time my chocolate and butter melted it ended up being pretty hot. I did set it aside and it did cool a bit but not nearly enough to be in the right temperature range. We'll see what happens. Worst that happens is I pick up one of the ingredients again and do it tomorrow night.
__________________
kbreit is offline   Reply With Quote
Old 08-10-2013, 11:44 PM   #6
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
If your common sense is telling you to let it cool down, let it cool down.
__________________
Oldvine is offline   Reply With Quote
Old 08-10-2013, 11:46 PM   #7
Assistant Cook
 
Join Date: Nov 2008
Posts: 45
It's in the oven now. Lets see how it turns out.
__________________
kbreit is offline   Reply With Quote
Old 08-11-2013, 02:52 PM   #8
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,899
Quote:
Originally Posted by kbreit View Post
By the time my chocolate and butter melted it ended up being pretty hot. I did set it aside and it did cool a bit but not nearly enough to be in the right temperature range. We'll see what happens. Worst that happens is I pick up one of the ingredients again and do it tomorrow night.

Sometimes it is hard to be patient .. but patience will always be rewarded.

Next time set it aside and walk away. You will feel better about what you are doing.
__________________
MrsLMB is offline   Reply With Quote
Old 08-12-2013, 10:59 AM   #9
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
I don't know about recipe, honestly did not bother reading it. As soon as I saw the chocolate as an ingredient in Russian black bread I had to stop. Chocolate in Russian Bread is an oxymoron at best.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-12-2013, 11:29 AM   #10
Assistant Cook
 
Join Date: Nov 2008
Posts: 45
I made the recipe last night again but keeping the temperatures cooler. Worked much better.
__________________

__________________
kbreit is offline   Reply With Quote
Reply

Tags
bread, recipe

Russian Black Bread - Recipe Interpretation [url=http://smittenkitchen.com/blog/2009/04/black-bread/]black bread | smitten kitchen[/url] I am baking the recipe above tonight and would like feedback. It asks for 2 cups water with a couple items, including butter, to be melted together. The recipe then calls to mix the warm yeast and melted mixture but I didn't catch where it said to let the melted mixture to cool. I'd think this would probably kill the yeast and make it not rise well. This appearance of this doesn't seem to indicate a ton of rising is necessary but I don't want it completely dense either. Should I have waited to let the mixture cool to 105-115 prior to mixing? 3 stars 1 reviews
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 11:25 PM.


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