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Old 07-02-2005, 11:07 AM   #11
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Ya know, I'm a good cook, if I do say so myself, but baking bread is a skill that I have never mastered. In fact, my family used to tease me about my "5 lb." loaves of bread.
A few years back, my husband bought me a bread machine, and it blew up.
So now, I depend on the grocery store deli or the frozen dough balls.

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Old 07-03-2005, 12:32 PM   #12
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Quote:
Originally Posted by Constance
A few years back, my husband bought me a bread machine, and it blew up. So now, I depend on the grocery store deli or the frozen dough balls.

<<wiping coffee off of the computer screen>>
I'm with ya Constance - I bake only one type of bread, and it's my mom's cool rise brioche rolls. Other than that, the grocery store has great artisan bread, and I just found a new bakery that has gorgeous 3lb loaves.
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Old 07-04-2005, 10:57 AM   #13
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Hi Ron

You've had some good replies - I hesitate to stick my nose in here, being new and everything, but what the heck!

I've always subscribed to the theory of 'brick in, brick out' ie if you put a leaden lump of dough in the oven guess what you'll get out of it? If you can, try and work with your dough quite a bit 'wetter' than you think it should be. Ciabatta and the like are very very wet and tricky to handle, don't be disheartened that it didn't work.

I have teenage boys and it would be impractical to try and keep up with their daily bread consumption, but I do bake about three times a week and use a 'no-knead' bread recipe that produces lovely bread. I'd be happy to pass on the recipe and technique if you'd like it.
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Old 07-04-2005, 11:02 AM   #14
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Bee, please do share!
and, never hesitate!
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Old 07-04-2005, 11:16 AM   #15
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Glad I gave you a laugh, Jkath!
I learned to laugh at myself years ago...makes life a lot easier if you don't take yourself too seriously.

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Old 07-04-2005, 12:54 PM   #16
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This is known in our house as 'Kirsten's Bread' because it comes from my friend Kirsten. The recipe and method which follow are hers, my notes on what I do are at the bottom.


1kg granary flour
1 cup wheatbran (optional)
1/2 cup wheatgerm (optional)
1/2 cup oatmeal or porridge oats (optional)
Sometimes I add cornmeal instead of oats.

Take 1 cup of flour out of the bag.
Put the rest in a big bowl with the other grain type ingredients. Add
1 pkt easy yeast (7g), 1 dessertspoon salt and stir up (use the
biggest strong spoon you have). Make a well in the middle and add
2-3tbsp of your oil of choice (this is for keeping quality not taste -
you can omit altogether). Add about 500ml of water initially (warm or
cold, doesn't matter, cold will take longer but the flavour and gluten
will be a bit more pronounced) and stir. If the mix appears dry, add
some more in 50-100ml bursts until you have a sticky mass with no
loose flour visible. I sometimes have to use 750-800 ml and (rarely),
500ml is enough. It doesn't really matter if the dough is too wet, -
because then you can add more flour, but if it is too dry at this
stage, it is very difficult to row back and incorporate more water
after the first proving.
Cover the goo with a teatowel and leave to rise (or with clingfilm
with a small hole in it in the fridge, if leaving overnight or during
a whole day). I usually leave it for about 1-1.5 hours.

Turn out onto a well floured board and knead for about 2 minutes. You
will probably use most or all of the reserved cup of flour if the
dough is the right consistency. Shape into loaves (I tend to make 3
1kg loaves) and leave to rise again. Grease any tins well with white
veg fat - Cookeen seems to work the best - this helps the dough to
rise even if you use non-stick tins. Bake in a hot oven (about 200
degrees) until done. I like to cook the 1kg loaves for 30 mins, then
another 5-10 mins with the tins off to make all the outsides crusty.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The dough really does need to be too sticky to handle and it's quite
an effort to mix with a wooden spoon - when you come to knead you can
add sufficient flour to make a workable dough, but I'd still err on
the stickier than you think side. I don't add wheatgerm, but do add seeds (pumpkin,
sesame, sunflower and poppy). I find it best to leave overnight in the
fridge and it still astonishes me that it works far better than any
other method I've tried :) It also works with white flour or a combination of white and brown.
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Old 07-05-2005, 09:34 AM   #17
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Thank you for the recipe, Bee. I'll get my courage up and give it a try.
Wonder how it would work to mix the bread in my Kitchenaide with the dough hooks? I have shoulder problems and don't have much strength in my arms anymore.
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Old 07-05-2005, 10:40 AM   #18
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It will work absolutely fine in your KA with dough hooks - just remember to make a pretty sloppy dough and don't over knead it, just enough to combine the flour and water. I promise you you don't need courage, it is the easiest bread in the universe
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Old 07-11-2005, 03:24 PM   #19
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Thanks for all the advice, y'all.

I think I'll pick up a few books before I try again.
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Old 07-11-2005, 03:42 PM   #20
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Is artisan.com a good address? I tried it and got some architectural pages.
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