Search Results for '("C'

[Mike Nolan]

Next time I'm in the Pittsburgh area, I may see if I can get a 50 pound bag of clear flour at Stover & Company. $15.73 plus tax. (Having them ship it to Nebraska would cost a lot more.)

[BakerAunt]

One of my favorite rye breads, the KAF Nelson's Choice Rye Bread, which they modified and re-named Peasant Style Rye Bread (which is actually from Secrets of a Jewish Baker) adds 2 Tbs. of vital wheat gluten. That must be to compensate for the First Clear Flour's effect. I'd look at the original recipe in the cookbook, but it is already in the Midwest. I looked at my Limpa Bread recipe, and I also use vital wheat gluten, or sometimes potato flour in it.

I'm going to have to think about what I do when I use First Clear Flour. I actually had not planned to buy any more vital wheat gluten.

[BakerAunt]

My husband and I visited a Ferguson's showroom this morning. It's a store that has upscale bath and kitchen items. They did not have a particularly large selection of freestanding ranges on the floor, which is fine, since there is no Ferguson's near where we will be living in Indiana. What we wanted was to be able to see some ranges and look at how they are set up. The salespeople did not seem to be particularly knowledgeable. I think that I know more from our discussions here as well as the research I've been doing. There were very few dual fuel ranges, mostly cooktops and wall ovens or under the cooktop mounted ovens.

They did have one all-gas BlueStar, so I looked at it, but for me the unsealed burners are a deal breaker. They had the 48" (I think) Thermador dual fuel. I'd probably buy another 30" Thermador if I knew that I could get it serviced when needed. I really like the burners. There was also a large Wolf. I also looked at the cooktops and ovens.

While I did not see a range that is "the one," it was helpful to look at controls. If we were to go with separate cooktop, I want the controls where they will not get splattered--so in the front not on top. I like that on the stand alone range as well. I also like the burner grids to be flush with one another so that I can easily move pots around. When we go appliance shopping in the Midwest, I'll take along my large pan to make sure that it will fit.

I was amused to see a Wolf four slice toaster, with a price of $400. Let them eat toast!

• This reply was modified 8 years, 10 months ago by BakerAunt.

[Mike Nolan]

The United States Department of Agriculture's Food Database says a cup of AP flour is 125 grams, which is 4.41 ounces. They don't have an entry for (first) clear flour.

I've done numerous experiments measuring flour, depending on the accuracy of one's measuring cups (many are terribly inaccurate) and how you measure out the flour you can get anywhere from just under 4 ounces to well over 5 ounces per cup. Personally I find most recipes given in cups work pretty well at 4.25 ounces per cup.

I have not found a place on the BBGA website (I am also a member) where they give the weight of a cup of flour, all the recipes I've looked at on their website and in their magazine are in baker's math formulas. Since I nearly always weigh the flour in bread and their recipes have to be scaled down for home use anyway, that's not a problem for me.

[BakerAunt]

Hi, Mike. That recipe is close to the KAF Cookie Companion one, and I note that it also specifies quick oats. However, the KAF recipe uses shredded sweetened coconut (I used unsweet), 3/4 cup of sugar, and 2 Tbs. Lyle's golden syrup. It also uses 1 1/2 tsp. baking soda and 2 Tbs. boiling water. I used the Zeroll #40 scoop, so mine were larger than the KAF ones. They do spread out while baking. I only needed to bake them 15 minutes on heavy baking sheets. Leave room to spread.

The cookies firm up as they cool and are delightfully crunchy. My husband does not care for coconut, and he enjoyed them. They last well, and are a good cookie to take on trips. They don't dry out because they are already dry.

• This reply was modified 8 years, 10 months ago by BakerAunt.

[Mike Nolan]

I think the primary reason for blind baking a full-sized crust is so that the crust gets fully baked, even in the very center. (A soggy not-quite-fully baked center is not good.)

With a small diameter pie (probably anything 6 inches or smaller), the center of the crust doesn't take as long to get fully baked, so there's no need for blind-baking.

I've never made or (as far as I know) ever had Anzacs, what are they like? They look sort of like oatmeal cookies in this recipe:
Anzac Biscuits

[KIDPIZZA]

aaronatthedoublef wrote:

The recipe is at least 20 years old as I’ve had the cookbook that long. It does not use packets of yeast. It does use a sponge.

Sponge:
1 cup water (increased to 1.5 because I let the sponge go longer and it seemed dry)
1 TBL dry yeast (I use SAF Red)
1/4 cup bread flour (I subbed in first clear)
1 1/4 cups rye
2 TBLs caraway seeds

Dough:
All of the sponge
1/4 cup water
2 tsps. sugar (I used honey)
2 1/2 tsps. salt (I use Morton Kosher)
Approx 3 cups bread flour (again I used first clear)

I doubled all of the above. The taste, color, and texture are good. I made one, big two pound loaf and three smaller one pound loaves. Three slashes in the one ponders and five slashes in the two pounder just to see the aesthetics.

Thanks

AARON:
Good afternoon. Aaron my friend, I honestly do not know where or how to begin to help you.
To begin with your method of doing the sponge is totally incorrect.

2nd item...The employment of this excessive use of "FIRST CLEAR FLOUR" is not helping your baked product. I will explain later.
This amount of yeast Aaron (1,TBLS)= 3 tsp.... this is 3/8ths of an oz...for approx. 21, oz of flour that you posted Aaron. no wonder your rye bread failed...the gluten structure could not develop...It began then became porous & could not hold the minimum hydration that you posted.

Aaron you only have 59/60% hydration here you could use more like 62/63% worth.

Aaron I will begin by telling why the employment of 3, cups of + 1/4 cup of first clear flour is poor practice.

All wheat flour is PATENT FLOUR. With 1, exception, that is first clear flour.
It is a less expensive flour, this flour is used only because of it's tannish color in rye breads & added MUCH NEEDED protein strength...again MUCH NEEDED protein strength. WHY???
But & however Aaron, the gluten formed is WEAKER from this flour. Than from the use of PATENT FLOUR. As you know, RYE flour has little or none gluten in it, hence why we add a patent white flour in addition, to provide the gluten it's strength. When you added a ton of this flour you weakened the structure ... that is one reason why your baked product failed, Aaron.

Aaron I will close now. I hope that I was clear in my composition to you. If you say that you will bake the recipe that I will provide you with, I will then modify your recipe into a viable baked product.
Either way Aaron, I was happy to help you today.
Enjoy the day.

~KIDPIZZA / CASS.

[BakerAunt]

I always partially blind bake large pecan or pumpkin pie shells. (I follow the Cook's Illustrated guidelines), which is why I was surprised that the mini-shells do not get blind baked. I'd actually bought small basket coffee filters (use the large commercial ones for regular-sized pies) to use, so when I looked at the recipe I was surprised. It could be that the small amount of filling bakes faster, so no need to pre-bake the shell.

I thought that the mini-pies also might freeze well for quick desserts.

I'll report back once I try them.

[Mike Nolan]

I wonder what the point to putting the caraway seeds in the sponge is, perhaps so that it acts as a bit of a soaker as well? It's not like caraway seeds are going to impact yeast growth much, except maybe absorbing some of the water.

I haven't played with my Bakers Math Calculator (in development) in over a year, but I added Clear flour and Caraway seed to the list of ingredients it knows and this recipe comes up as 62.7% hydration.

[aaronatthedoublef]

The recipe is at least 20 years old as I've had the cookbook that long. It does not use packets of yeast. It does use a sponge.

Sponge:
1 cup water (increased to 1.5 because I let the sponge go longer and it seemed dry)
1 TBL dry yeast (I use SAF Red)
1/4 cup bread flour (I subbed in first clear)
1 1/4 cups rye
2 TBLs caraway seeds

Dough:
All of the sponge
1/4 cup water
2 tsps. sugar (I used honey)
2 1/2 tsps. salt (I use Morton Kosher)
Approx 3 cups bread flour (again I used first clear)

I doubled all of the above. The taste, color, and texture are good. I made one, big two pound loaf and three smaller one pound loaves. Three slashes in the one ponders and five slashes in the two pounder just to see the aesthetics.

Thanks

[Mike Nolan]

I doubt the size of a packet of yeast has changed since the 1950's, and I am fairly sure the potency of either active dry yeast or instant dry yeast has changed in that time frame.

0.75% to 1.25% of the total flour weight is a good starting point for how much yeast to use when developing or analyzing a recipe. If a pre-ferment (biga, poolish, etc) is being used, that usually means you can use less yeast.

[BakerAunt]

I need to use up some Lyle's Golden Syrup (we can only eat so many Anzacs, delicious as they are), so I am planning to make the KAF recipe for Lyle's Golden Pecan Mini Pies:

http://www.kingarthurflour.com/recipes/lyles-golden-pecan-mini-pies-recipe

I am puzzled, because when I bake a regular pecan pie, I always partially pre-bake the crust. However, this recipe does not call for that step. Would it be a good idea to go ahead and do the pre-bake anyway? I'll be using some mini-pie/tart pans that Chicago Metallic makes--with removable bottoms.

[BakerAunt]

Tuesday evening, I baked "Butter-Pecan Fantasies" cookies from the KAF Cookie Companion (p. 253). I substituted in 1 cup of white whole wheat flour, and I used Gold Medal flour for the remainder and added 1 Tbs. ground flax meal. I used the butter rum flavoring option. I used an 8 oz. bag of the Heath Toffee Bits, and added about 5 1/2 oz. of leftover butterscotch chips. The pecans are from our tree. I baked for 12 minutes on heavy baking sheets (16 per pan). It made 47 cookies.

[cwcdesign]

I mostly use ounces because visually it makes more sense. Sometimes I will use grams but I don't have a "feel" for the measurements yet. I know this doesn't sound very clear, but I know what a cup of flour (4.25 ounces per KAF) looks like, but I don't know what gram measurements look like. I know that may sound silly and I also know that weighing by grams can be a little more accurate,but weighing ounces is what I'm comfortable with.

[Mike Nolan]

Most of the time I use ounces, but I have one bread recipe I'm developing that uses grams, and my pie dough recipes (from SFBI) are in grams. I even have a micro-scale capable of measuring in 1/10th of a gram increments for measuring things like salt.

It sort of depends on the recipe, and not that many are written in grams yet.