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Bread .......any kind

Discussion in 'Food Talk' started by krap22, Dec 26, 2017.

  1. Jan 17, 2023 at 3:57 PM
    #581
    Kwikvette

    Kwikvette Well-Known Member Vendor

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    4 run, 2 don't
    A simple concept to remember is, if intensive mixing is needed...shorten your round, proof, and shape times.

    Short mixing methods are used when much shaping is required such as making baguettes. This is because the dough continues to proof as you work it.

    Overproofed bread will have a rough texture and will taste dry.
     
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  2. Jan 17, 2023 at 3:59 PM
    #582
    Ahomeofbones

    Ahomeofbones Member Well-Known

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    There's a bread thread!? Love it.
     
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  3. Jan 17, 2023 at 4:01 PM
    #583
    amyracecar

    amyracecar suck it up buttercup

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    round bricks are just fodder for french toast casserole - either way, you win!
     
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  4. Jan 17, 2023 at 4:02 PM
    #584
    Pablo8

    Pablo8 Here!

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    This plus some doughs are supposed to be sticky adding too imuch flour late changes the bake
     
  5. Jan 17, 2023 at 4:10 PM
    #585
    amyracecar

    amyracecar suck it up buttercup

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    I used to have this issue when I did burger buns and cinna rolls [aka brioche] - it was too sticky and kneading by hand, i would add too much flour; i started letting the mixer do the kneading and that helped alot - mostly b/c i wasn't interacting with the sticky dough and thinking i needed to add more flour
     
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  6. Jan 17, 2023 at 4:21 PM
    #586
    Kwikvette

    Kwikvette Well-Known Member Vendor

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    4 run, 2 don't
    Some doughs are meant to be really sticky, and adding flour starts to ruin the recipe.

    A good recipe will account for 10% loss of dough that happens throughout the entire process.
     
  7. Jan 17, 2023 at 4:38 PM
    #587
    amyracecar

    amyracecar suck it up buttercup

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    Yea, the dough would be sticky and stick to hands/counter; I would get frustrated and add flour and then it would mess everything up.
    If I let the mixer do the kneading and I just shape it before the 1st proof, it is a much better experience.
     
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  8. Jan 17, 2023 at 4:41 PM
    #588
    wilcam47

    wilcam47 Keep on keeping on!

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    I like the videos that tell you its supposed to be sticky or not, some bypass that tidbit of experience
     
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  9. Jan 17, 2023 at 5:16 PM
    #589
    Azrael's Gaze

    Azrael's Gaze Well-Known Member

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    Progress update. Said it was supposed to make 8 but i guess im bad at dividing. They felt uuh, fluffy, i guess, when i was shaping them. And yes thats a pizza pan cause i dont got a normal sheet.20230117_171320.jpg
     
  10. Jan 17, 2023 at 5:35 PM
    #590
    Kwikvette

    Kwikvette Well-Known Member Vendor

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    4 run, 2 don't
    Made cornbread muffins earlier, as well as some oatmeal cranberry bread.

    20230117_131802.jpg
     
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  11. Jan 17, 2023 at 6:38 PM
    #591
    Azrael's Gaze

    Azrael's Gaze Well-Known Member

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    Final result. I feel like i messed up somewhere because they didnt brown like the pic but i didnt want to keep them in the oven any longer. 20230117_183335.jpg
     
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  12. Jan 17, 2023 at 6:44 PM
    #592
    wilcam47

    wilcam47 Keep on keeping on!

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    Egg wash them?
     
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  13. Jan 17, 2023 at 6:45 PM
    #593
    Pablo8

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    How is the texture?

    Seems with burger buns, that's the thing
     
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  14. Jan 17, 2023 at 6:53 PM
    #594
    Azrael's Gaze

    Azrael's Gaze Well-Known Member

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    Recipe said butter, then egg white with the seeds and more butter when they come out

    Its soft and bready but denser than like store bought 20230117_185230.jpg
     
  15. Jan 17, 2023 at 6:55 PM
    #595
    wilcam47

    wilcam47 Keep on keeping on!

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    If its a bit dense can be the proofing
     
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  16. Jan 17, 2023 at 6:57 PM
    #596
    Azrael's Gaze

    Azrael's Gaze Well-Known Member

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    Did i proof too long then?
     
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  17. Jan 17, 2023 at 7:12 PM
    #597
    wilcam47

    wilcam47 Keep on keeping on!

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    Whats the recipe say?
     
  18. Jan 17, 2023 at 7:14 PM
    #598
    Kwikvette

    Kwikvette Well-Known Member Vendor

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    4 run, 2 don't
    Yep as mentioned earlier!

    When it's proofed too long, the texture is more rough and not as soft or moist.

    It also won't rise as much during baking.

    Can you share the recipe on here?
     
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  19. Jan 17, 2023 at 7:26 PM
    #599
    Azrael's Gaze

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  20. Jan 17, 2023 at 7:28 PM
    #600
    Kwikvette

    Kwikvette Well-Known Member Vendor

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    4 run, 2 don't
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