Brooksy
Sous Chef
Well I took the advice of a few of you and my results were darn awful.
I had a slack day yesterday so I decided to give hand mixing a go - and what a failure. My intention was to make 3 X 500gm (1lb) loaves using the same recipe but using different techniques. The 3 techniques were:
1. By hand mixed & kneaded
2. Bread maker mixed dough
3. A mixture of hand and machine.
The recipe used was a standard white loaf:
300gms flour
180ml water
20 mls oil (Macadamia)
1.5 tspn salt
1.5 tspn yeast
2 tspn sugar
Flour constituents were:
2 Tbspn Gluten Flour (80% protein)
1 tspn Bread Improver (95% soya flour etc)
Topped up with AP Flour
I started by hand and ended up with flour all over the kitchen, the wife right off her rocker, a cracked window, tired arms, bruised pride and crook bread. I could not work the dough to a smooth, soft consistency. Hard as a rock. Very disappointing.
The hybrid method, proved a little more successful, but again, the final dough quality wasn't as I would have liked. End bread was a little flat & too much moisture
The machine mix harvested a premium dough that was ready for the oven by the time the previous 2 were ready for baking.
Baking - gas oven, baked @ top of oven, 170 C (abt 335 F) for an hour then fan on for 10 minutes. I removed the loaves from the tins (on the hour) and pplaced them directly onto my baking stones to force out some remaining moisture. Silver tins used. Would black tins get any hotter?
The loaves brown beautifully, but retain too much moisture, even the machine mixture and I don't know why, very sad.
You might ask about the cracked window, well I'll tell you. After finishing the hand mixing I floured my benchtop, and put my dough onto it and placing the mixing bowl away from my immediate work area to hold extra flour. "Right you mongrel", I said to the dough then startyed the kneading. Well, The dough took off across the floured surface, collected the mixing bowl along with the salt container, water container, flour bag - the lot. The flour bag was instantly airborne and you guessed it, upside down and flour everywhere, the salt went straight for the sink & collected a glass or 2 on the way, whilst the mixing bowl skimmed straight along the bench and CRASH, straight into the window. Now there is a nice crack in it that will smile at me until I fix it next week (maybe).
Bread making is dangerous stuff.
Anyway, my questions are relating to retained moisture. I weighed each wet dough and completed product and all were within 5 grams of each other. Bit over 500 gms each wet and 450 gms baked. I would have expected to have released more than 50mls (grams) of water during the baking process. I'm lost.
I hope you all (y'oll) can understand Strine (Australian language).
Any thoughts?
Brooksy
I had a slack day yesterday so I decided to give hand mixing a go - and what a failure. My intention was to make 3 X 500gm (1lb) loaves using the same recipe but using different techniques. The 3 techniques were:
1. By hand mixed & kneaded
2. Bread maker mixed dough
3. A mixture of hand and machine.
The recipe used was a standard white loaf:
300gms flour
180ml water
20 mls oil (Macadamia)
1.5 tspn salt
1.5 tspn yeast
2 tspn sugar
Flour constituents were:
2 Tbspn Gluten Flour (80% protein)
1 tspn Bread Improver (95% soya flour etc)
Topped up with AP Flour
I started by hand and ended up with flour all over the kitchen, the wife right off her rocker, a cracked window, tired arms, bruised pride and crook bread. I could not work the dough to a smooth, soft consistency. Hard as a rock. Very disappointing.
The hybrid method, proved a little more successful, but again, the final dough quality wasn't as I would have liked. End bread was a little flat & too much moisture
The machine mix harvested a premium dough that was ready for the oven by the time the previous 2 were ready for baking.
Baking - gas oven, baked @ top of oven, 170 C (abt 335 F) for an hour then fan on for 10 minutes. I removed the loaves from the tins (on the hour) and pplaced them directly onto my baking stones to force out some remaining moisture. Silver tins used. Would black tins get any hotter?
The loaves brown beautifully, but retain too much moisture, even the machine mixture and I don't know why, very sad.
You might ask about the cracked window, well I'll tell you. After finishing the hand mixing I floured my benchtop, and put my dough onto it and placing the mixing bowl away from my immediate work area to hold extra flour. "Right you mongrel", I said to the dough then startyed the kneading. Well, The dough took off across the floured surface, collected the mixing bowl along with the salt container, water container, flour bag - the lot. The flour bag was instantly airborne and you guessed it, upside down and flour everywhere, the salt went straight for the sink & collected a glass or 2 on the way, whilst the mixing bowl skimmed straight along the bench and CRASH, straight into the window. Now there is a nice crack in it that will smile at me until I fix it next week (maybe).
Bread making is dangerous stuff.
Anyway, my questions are relating to retained moisture. I weighed each wet dough and completed product and all were within 5 grams of each other. Bit over 500 gms each wet and 450 gms baked. I would have expected to have released more than 50mls (grams) of water during the baking process. I'm lost.
I hope you all (y'oll) can understand Strine (Australian language).
Any thoughts?
Brooksy