What are You Baking the Week of November 15, 2020?

Viewing 12 posts - 16 through 27 (of 27 total)
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  • #27445
    RiversideLen
    Participant

    Italiancook, I have a dough bucket from KAF. It’s sturdy. I imagine if you wash it in the dishwasher the marking would wash off but otherwise I don’t see a problem with it. Although I’m a big fan of the dishwasher, I wash mine by hand.

    #27446
    Mike Nolan
    Keymaster

    As long as you only use it to rise dough, I would think hand-washing it would be quicker and sufficient.

    #27447
    BakerAunt
    Participant

    Yes, it is sturdy. I lightly oil the dough bucket before I put the dough in it to rise. The dough comes out cleanly–at least so far–even with a higher hydration dough. To wash it, I usually put a bit of dish soap in it, then rub it around to cut the grease before adding warm water and washing it. Hand washing is fast.

    #27451
    BakerAunt
    Participant

    On Wednesday, I baked Pumpkin Ginger Braid, a King Arthur recipe, using my own homemade pumpkin puree. I replaced 3 cups of the bread flour with whole wheat and increased the bread flour to 3 cups, which is needed since my pumpkin has more liquid than canned pumpkin. I increased the ginger, as I thought it did not have enough last time I baked it, from 1/3 to ½ cup and rehydrated it with a Tbs. of water in the microwave (then left covered). I added 1/3 cup milk powder (BRM) and ¼ cup flax meal to increase nutrition and replaced the 4 Tbs. butter with 4 Tbs. canola oil. I used golden raisins.

    I was able to mix and knead it in the bread machine. It rose in a little over an hour in the dough bucket. I have the King Arthur mat with the braiding directions, so I was able to braid it on the first try, although I still need to work on where I join the pieces at the top. I let the second rise go for an hour. I brushed the loaf with beaten egg left over from when I baked crispbread, although I added 1 tsp. water. I baked on the second rack for 30 minutes, but it needed an additional 8 minutes to reach 190F. I covered it with foil for the last eight minutes, as it was overbrowning. Next time, I will cover it a little sooner.

    The loaf was a little overdone on the bottom, not bad, but not desirable. I might use a double cookie sheet next time (this is my heavy one) or perhaps the third rack for baking. Another option might be to reduce the oven temperature. The flavor is excellent.

    #27452
    Italiancook
    Participant

    I have unpacked my 2 qt. dough bucket. Because of Covid and because of packing and shipping, I put it in the dishwasher. I want to try to get rid of all germs before I use it. I put all kitchen products except food into the dishwasher when they arrive. I’m hoping the line markings won’t disappear. For that reason, I’ll be washing it by hand after this.

    I can see that the bucket will help out a lot in terms of refrig space. Now, when I have dough for the refrig, I put it in a large bowl that takes up 3/4 of the shelf. Also, my husband has a bowl that he likes to use for popcorn, but I won’t let him. It’s my bread-making bowl, and I don’t want to take any chances that it’ll get broken. Now, he can have popcorn and I can use the dough bucket for bread. But I think the first thing I’m going to use it for is pizza dough for a 3 day rise in the refrig.

    Does anyone have an opinion scientific or otherwise: I’m thinking the dough will be warmer in the plastic dough bucket and rise faster than in a glass bowl, which I think of as cold. What do you think or know?

    #27453
    Mike Nolan
    Keymaster

    Personally, I think glass feels cooler, and it will have a larger thermal mass than a plastic bucket, which will slow down temperature rises, but for the most part heat isn’t being generated when dough is rising.

    #27454
    BakerAunt
    Participant

    I’ve not had any issues with rising time using the dough bucket.

    #27461
    Mike Nolan
    Keymaster

    I’m making Semolina bread today.

    #27463
    skeptic7
    Participant

    I did a Cornmeal Herb Focaccio on Wednesday. This is the same recipe that I did last year for Thanksgiving. It has 1 cup cornmeal and 3 cups All Purpose Flour. There is 1 tsp of Rosemary, 2 tsp sage and 1/2 tsp thyme. It came out very well, light and airy. I feel a little bad that I couldn’t make this out of whole wheat flour, but when I tried with whole wheat flour three years ago it was very heavy and flat.

    #27469
    chocomouse
    Participant

    I made bagels, but they didn’t come out so good. I knew the dough seemed wetter than usual, and added a couple teaspoons of flour, but that didn’t help much. They ended up being very light, and almost soft, not dense and chewy. I didn’t think the humidity was that high today to make such a difference, I guess I must have measured wrong. They are still better than no bagels at all!

    #27470
    Italiancook
    Participant

    I have a small kitchen, so my workspace is limited. This dough bucket is a small kitchen’s helper. It doesn’t take up as much room in my fridge as my bread-rising bowl. It also leaves room on my countertop when rising at room temp as compared to the bread-rising bowl. So I’m sold on this product even though I’ve only used it for pizza dough. So sold I’m going to buy another also in the 2 quart size. I had considered buying the two at the discounted price, but I couldn’t imagine why I’d need two. Now I know. I have pizza dough in it in the fridge until Monday. I need a second one to make cinnamon roll dough. I can’t say I want it to measure the rise, although that will be nice. Mainly, I want it to save space on my countertop. I’m thinking about the 4 quart dough bucket, but since I don’t know where to buy one that’s advertised BPA-free, I’m saved from the temptation!

    #27483
    RiversideLen
    Participant

    On Thursday I made a batch of sandwich buns. On Friday I made a pumpkin pie and on Saturday corn bread from a box mix (Whole Foods 365 brand, not bad).

Viewing 12 posts - 16 through 27 (of 27 total)
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