BakerAunt
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I'm glad that at least it tastes good, CWCdesign. I looked at the recipe. I agree with not doubling the yeast, as 1 tsp. per loaf seems plenty to me. I'm not sure that too much yeast was the issue.
I am wondering if letting it do the first rise in the bread machine might be part of the problem. I have a Zo that I bought at a garage sale that I use for kneading single recipe loaves and sweet rolls. I always turn off the pre-heat in the dough cycle. I don't let it rise in the machine due to a "skin" forming on top of the dough, but I've noticed that I get a faster first rise due to the warmth the bread machine gives it even from mixing. Possibly you could remove the dough after the machine finishes its kneading, then go ahead and put it in a greased container in the refrigerator and let it rise overnight. You could then shape and do the second rise the next morning. First rises seem to take longer anyway.
I'm now curious to try this bread, although I'd probably substitute in some whole wheat flour.
I had no idea but guessed correctly.
If it is still sticky tomorrow, be sure to have your hands slightly wet (or with a bit of oil on them). You may have to do some stretch folds. It sounds like that sourdough raisin bread I made a few weeks back where I had to flatten and fold a couple of times, then pull in the sides after shaping before I could get it into the pan. Good luck.
We had leftover pork, leftover potato salad, and microwaved fresh broccoli.
The replacement work bowl that I ordered arrived today. That is quick service. It fits perfectly with the rest of the assembly, and I ran it to make sure. I'm back in business on the food processor.
In comparing the two assemblies, I'm now thinking that the issue on the original work bowl is the piece at the bottom that goes inside the sleeve. Perhaps it was glued in and the glue finally came apart? (Note to self: do not allow new bowl to sit in water.) Since I can get the white piece at the top to interlock, the issue seems to be that small brown bottom piece that holds the white piece in place below and keeps it from falling out. It should not move.
At any rate, I'm back in action now for whenever I need the processor.
I narrowed it down to two and chose the wrong answer.
I've not done shaped bread overnight, but I have shaped sweet rolls and let them rise in the pan overnight, then baked them in the morning. I usually let the pan sit on the counter while I'm pre-heating the oven. Depending on the rise, a loaf might need to rest on the counter longer before baking.
I answered correctly.
On Tuesday morning, I made our favorite All-American Potato Salad from Cooks Country. We will have it with leftover pork and microwaved fresh green beans for dinner.
Aaron--maybe a milk-based starter gives a less sour taste to the crackers?
Paddy's Buttermilk Starter is also here at Nebraska Kitchen. I recall the Dachshundlady liked it a lot. I think that Chocomouse has also used it.
I'm looking at two non-sourdough cracker recipes to try:
"Thin Wheat Crackers," in Peter Reinhart's Whole Grain Breads (pp. 291-292)
"Crispy Rye and Seed Crackers," in Peter Reinhart's Artisan Breads Every Day (pp. 133-136). He says that you can substitute wheat flour or white whole wheat flour for the rye.
I was able to read the Washington Post article with no trouble. I also read through the comments. The issue of dried buttermilk powder was addressed in one of them. The author said that even when she mixed the dry buttermilk powder into the other dry ingredients rather than reconstituting, the pancakes were still flatter.
I like substituting buttermilk for most of the water in my bread recipes, following a tip from S. Wirth, who commented on its "keeping" qualities. It's also a good way to get additional calcium.
Thanks for posting the Stella Parks link, Mike.
As I was reading, I saw her link to fat percentage in milk and how often any fat percentage will do:
https://www.seriouseats.com/2017/01/is-it-okay-to-bake-with-skim-milk.html
My biggest issue has been being able to get buttermilk at the local grocery store, which had switched to overpriced 1-quart bottle, but the pandemic appears to have brought back the two-quart jugs. I hope the store continue to stock it.
We did an easy meal as well. My husband cooked pork on the stove top, and we had it with the remainder of our quinoa salad on mixed greens.
On Monday, I baked the KAF recipe for Raisin-Pecan Rye Bread. I followed the directions for the Biga that I made the night before, but I made some changes in the subsequent ingredients: I used 1 cup pumpernickel, ½ cup white whole wheat and ½ cup KAF AP. I also reduced the yeast to 1 ¾ tsp., substituted ½ cup buttermilk for that much water, reduced the salt to 1 tsp., and used 1 ½ Tbs. olive oil in place of the butter. I used golden raisins. I baked it in the baking bowl I bought years ago from KAF, greased and coated with farina. I baked for 50 minutes on the second shelf of my oven and tented it, as stated, in the final 15 minutes. It smells and looks good, although one side is slightly fallen. I need to work on my shaping. I’ll cut into it tomorrow as an accompaniment to breakfast.
As always, Len, it's a great garden!
Ah, yes, the deer! This spring, we fenced most of the backyard for the dog--and for us, so that she can go out on her own, especially in the winter. We are limited to 5 feet high and 50% visibility, which is what we would have done anyway. Deer can jump that if motivated, but for now, they are giving attention to more accessible neighboring locations. The garden area within the backyard has wire fencing. We can put old window screens on top if we need to do so, but I'm hoping that the outside fence will take care of the deer eating the blooms off of vegetable plants.
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