I Knead Bread Bread Machine Bloopers

I knead bread

pointsevenout 17 years ago

I would like to see this group take bread machine recipes and convert them to the old knead and rise method of breadmaking. The longer the yeast has to work with the flours the more character in flavor is built into the loaf.
I took up breadmaking as a way to have bread cheap, so I have not splurged to buy a bread machine. It turns out to be quite fun not relying on a machine to do the work for you. Well maybe except for the oven for baking.

Flag
tyche 17 years ago said:

Hi there, I find that using instant yeast means that you do not need to change the recipe. I started using the instant yeast because buying the professional size packages was cheaper than buying the little ones. The yeast also stays good for a very long time, if you forget to use it for a while.

Whatever the recipe, I put the yeast and most of the flour in the mixer bowl, scald the milk, add butter/shortening, salt and sugar, let cool to 110 degrees F. Add all the liquid to the bowl, turn on the mixer (using dough hook) to med-low, and mix until smooth at low speed. Add any flour needed so the dough will pull to the dough hook away from the sides of the bowl. With mixer at medium, continue to beat with dough hook until dough is smooth and elastic. Then allow to rise as usual.

Flag
pointsevenout 17 years ago said:

If I had bought my mixer with a dough hook I might have perspective on its use. But alas my doughs are hand stirred then hand kneaded to consistancy.
Did find a site for Fleishman's yeast bread recipes that has just a ton of breads and most of them use all-purpose flour instead of bread flour and is combined using the regular egg beater attachments and does not proof the yeast. Yet still has to be hand kneaded in the final stesp.

Flag
tyche 17 years ago said:

If your mixer does not have a dough hook, just put in enough flour to make a dough soft enough for the beaters to deal with. Beat for five or so minutes until the dough is smooth and stretchy. Dump out onto a floured counter, ad knead, adding flour underneath as it gets incorporated.

Flag
pointsevenout 17 years ago said:

That is exactly what I do. I love feeling the dough coming together as it is kneaded. Getting it to the point of being tacky but not sticky is fun. And keeping it in that condition while kneading until it becomes stretchy. Chef Jeb says if you can pull a golf ball size clump away from the doughball without breaking, the dough is ready for the next step.

Flag
tyche 17 years ago said:

I knead bread when I am relaxing with the bread. When I just need something to eat, I use the dough hook, or for a small loaf, the food processor. I hate the noise of the mixer. Is Chef Jeb on this site? Does he have further wisdom about bread making?

Flag
pointsevenout 17 years ago said:

Yes, he is. He is a very smart guy and his resume is quite impressive. I try to learn from him but ask too many questions and he gets short with me. I like the give and take. I don't like being put in the position of someone doling out gospel for me to choke down, even though the information may be correct. My learning is about understanding more than about by rote.

Flag
tyche 17 years ago said:

I must go check for Chef Jeb. I have been on a few other bread sites, and have been really enjoying reading and trying new things. Today, I made whole wheat French bread, and began the process of making a sourdough starter from wild yeast.

Learning is about dialogue, not blindly following instructions. Bread especially requires its makers to use touch to understand. Rules need to be adjusted to fit the temperature, the humidity and all the things that cause the bread to grow different from your last try.

Flag
snailer12002 17 years ago said:

I also knead bread, but sometimes I'm just lazy!. I have a really hard time with breads because my ceilings are so high and I can't seem to build up enough yeast spores!
Welcome to the group!!!! This should be really fun!

Flag
snailer12002 17 years ago said:

I noticed that you mixed the bread with a mixer. How long does it mix?
Also, have you tried any organic flours? I love them but the consistency is not the same. Any ideas?

Flag
tyche 17 years ago said:

I have recently made my own sourdough starter, and I am making most of my breads with that starter. Today I made a challah, my second with that starter, and it looks really good. It was hard to wrap it up without tasting but I am taking it to my son's for Christmas dinner.

When I use my Kenwood, I combine the ingredients, and then knead with it for ten minutes, but when I am doing sourdough, I knead by hand.

I have been using organic whole wheat flour, quinoa, and some others, but I am using supermarket bread flour as the basis. Using weight instead of cups to measure, really helps the consistancy.

Flag