BakerAunt

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  • in reply to: Non-white flour bread recipes #10707
    BakerAunt
    Participant

      Although KAF has a very nice Whole Grain Baking book, I have always suspected that the recipe developers do not really like whole grains and/or expect that other people will not. They really want to cover up the flavor. I know that for some people whole wheat has a rather strong taste. I recall Wingboy from the KAF Baking Circle telling us that in taste tolerance he came in low on the bitterness scale, whether it was bread or beer, so some people are probably prone genetically to respond more negatively to whole wheat's assertiveness. (Another example is cilantro, which to some people tastes like soap.) Orange juice is, of course, one way of helping to tame it, as is using white whole wheat flour.

      Why do we always assume that whole grain has to mean just whole wheat flour? My husband and I like whole wheat, but lately I've been discovering for myself that adding other whole grain flours can give a nice complexity, as in my experimentation with Antilope's basic recipe.

      I have been using 1 tsp. of the Gold yeast with 1 1/4 tsp. of the regular yeast in that loaf. It started as a way of using the Gold yeast more, since I do not do that many sweet rolls or coffee cakes. However, I do get a somewhat higher rise with that combination.

      • This reply was modified 7 years, 2 months ago by BakerAunt.
      in reply to: Non-white flour bread recipes #10702
      BakerAunt
      Participant

        Ah, so you tried this recipe this time:

        https://www.kingarthurflour.com/recipes/king-arthurs-100-whole-wheat-sandwich-bread-recipe

        My first thoughts, and others will doubtless chime in: there is a lot of yeast (a Tablespoon) and a lot of sugar (5 Tbs. honey, molasses, or maple syrup). I wish that Cass (Kid Pizza) were posting; I'm sure that he would have some thoughts about that.

        I don't know if you used the "Whole Grain Bread Improver." I've never used it. However, in this week's Baking Thread (Jan 7), S. Wirth provides a link to do-it-yourself whole grain bread improver, that is from Bookbag, a member of the original KAF Baking Circle. However, I'm thinking that an adjustment with the yeast and sugar might be the place to start.

        Note: to post a link, when you are on the computer page for the KAF recipe, highlight the "address" in the top bar on your computer that shows the page. Press Control + C on your keyboard. That will copy the link. Then come to the Nebraska Kitchen page, go to where you will post, press Control + V on your keyboard, and it will paste the link into your post.

        • This reply was modified 7 years, 2 months ago by BakerAunt.
        in reply to: What are You Baking the Week of January 7, 2018? #10692
        BakerAunt
        Participant

          Today, I continued my experimentations with Antilope's Vienna bread, working off of the ingredient variation that I posted as a reply to Rascals about that recipe. I followed what I did in my 2 January experiment, but this time I further reduced the salt to 1 1/2 tsp. I also substituted in 1/2 cup of barley flour for that much AP flour (it's now down to 1 cup). I did add an additional Tablespoon of buttermilk, as the dough seemed a bit dry after the first 8 minutes of the cycle. I had not added the butter yet, so I was conservative. It made a softer dough than before, but still easy to handle. I again used the Emile Henry baker. I have a beautiful looking loaf. I will post an addendum here tomorrow once we have cut into it and I can comment on texture, as well as the whole wheat-rye-barley combination.

          Addendum: The bread has a slightly chewy crust and a light interior crumb reminiscent of store-bought bread. The nice crust I've been getting on these breads is due to the Emile Henry long baker, which also keeps the top from overbrowning from the honey. I like the substitution of the 1/2 cup barley and may try increasing it to 3/4 cup next time. I do not detect any issues in texture or taste by the decrease in salt, although that may be why the bread is of a softer texture.

          • This reply was modified 7 years, 2 months ago by BakerAunt.
          • This reply was modified 7 years, 2 months ago by BakerAunt.
          in reply to: What are You Cooking the Week of January 7, 2018? #10687
          BakerAunt
          Participant

            Italian Cook: Salt occurs naturally in lots of food. Of course, humans have gotten into the habit of adding to what is already there. We do need some salt, but most of us probably get enough from just basic foods without hitting the salt shaker.

            • This reply was modified 7 years, 2 months ago by BakerAunt.
            • This reply was modified 7 years, 2 months ago by BakerAunt.
            in reply to: Beginning the low-salt journey #10658
            BakerAunt
            Participant

              Most of us are salt junkies because so much of what we have been eating contains a lot of salt. I'm glad that we are exploring ways of cutting it back. When I made my roast yesterday, I sprinkled it with Tsardust seasoning from Penzey's, which was either a free sample or came in a gift someone gave me. We liked the flavor in stew. I looked at the ingredients, and on that one, the first listed is salt. Sigh. The roast did seem slightly salty to me; I also used 1 Tbs. Worcestershire sauce and 1 Tbs. tomato paste, so I know that those have salt. I did not add any salt. I will look at the ingredients on the Tsardust and see if I can emulate some of the flavors without the salt. I think that the cinnamon, which I would not think to use with a roast, is one of the flavors we are liking in it.

              in reply to: What are You Cooking the Week of January 7, 2018? #10657
              BakerAunt
              Participant

                Mike--my husband will not let me use a chuck roast because he sees the fat when we are at the grocery and vetoes buying that cut. I cannot seem to explain to him that the fat is necessary for the cooking process and it will "melt" away during cooking.

                in reply to: Non-white flour bread recipes #10655
                BakerAunt
                Participant

                  Blanche--could you post a link to the KAF recipe that you are using? There are four 100% whole wheat breads--which suggests to me that perhaps on some days even the baking whizzes at KAF have issues with it. 🙂 At least one of the recipes, while showing the "ears" also shows a slightly sunken back.

                  in reply to: What are You Baking the Week of January 7, 2018? #10654
                  BakerAunt
                  Participant

                    Cwcdesign--please do post the recipe. It is good to have Mrs. Cindy represented here. Also, someone may have ideas for getting around the whole-grain bread improver by using other ingredients.

                    I'm sorry to hear that you and your family have been visited by the flu epidemic. Apparently this year's flu shot is only 10-30% effective against the strain that is sweeping most of the nation.

                    in reply to: Pizza-Making ? #10650
                    BakerAunt
                    Participant

                      I also do not saute any vegetables that I put on my pizza before baking. If I use ground turkey, I do saute it before topping the pizza. I like my mushrooms in thin slices, and my black olives halved.

                      I start by smearing some tomato paste from a tube onto the unbaked pizza crust. I sprinkle with garlic powder and Penzey's Tuscan Seasoning (no salt). I then put the meat on, usually salami or ground turkey. If I use ground turkey, I usually sprinkle some fennel over it to imitate sausage, as ground turkey on its own is pretty flavorless. I then add the sliced mushroom, some chopped red bell pepper, the halved olives, and some sliced green onion. I sprinkle it with grated mozzarella cheese, then grate some parmesan on top. It's important not to overdo the cheese.

                      My husband does not care for olives and does not use much of the red bell pepper. We found with his pizza that we need to bake it for 10 minutes, and then put the cheese on before baking it another 5 minutes. (He also puts on more cheese than I do and does not add the Parmesan.)

                      I use the KAF ultra-thin crust pizza, and I bake it on a pre-heated pizza stone.

                      As we like different toppings, I bake my husband's pizza first, then mine. I need a way of keeping his warm while mine is baking. I only have the one oven. I tell him to go ahead and eat it, but he prefers to wait for mine to be done. Maybe I should top it with foil?

                      • This reply was modified 7 years, 2 months ago by BakerAunt.
                      in reply to: What are You Cooking the Week of January 7, 2018? #10641
                      BakerAunt
                      Participant

                        Tonight, I made the Simple Pot Roast, from the special issue of Cook's Illustrated Harvest Recipes. I used a round roast, and although I cut the oven time down, I overcooked it a bit, although my husband thinks it is fine. For seasoning, I sprinkled the roast with Penzey's Tsardust seasoning, and added some rosemary. I also used a tablespoon of tomato paste and a tablespoon of Worcestershire sauce, as well as some red wine vinegar. I added yellow potatoes, small carrots, and halved mushrooms in the last hour.

                        in reply to: What are You Baking the Week of January 7, 2018? #10631
                        BakerAunt
                        Participant

                          What a beautiful loaf, Riverside Len!

                          What bread recipe were you baking?

                          • This reply was modified 7 years, 2 months ago by BakerAunt.
                          in reply to: Non-white flour bread recipes #10613
                          BakerAunt
                          Participant

                            Congratulations on your first experiment and report, Blanche!

                            One thought: The bread did not need to rise for a second hour either time. With whole grain loaves, you do not want to allow them to rise until double. I find that the KAF rise times are usually longer than what my bread requires, maybe because of different environmental conditions. If you have a good rise after the first hour, both times, then go ahead and proceed to the next step each time.

                            On the first rise, after an hour, poke your finger in the dough. If the indent is still there in a few minutes, then the dough is ready. If it fills in, give it more time.

                            in reply to: What are You Cooking the Week of January 7, 2018? #10611
                            BakerAunt
                            Participant

                              Interesting. So, are the Applegate meats actually any healthier? Inquiring minds (and their pocketbooks) want to know.

                              in reply to: What are You Cooking the Week of January 7, 2018? #10608
                              BakerAunt
                              Participant

                                Lunch meat is a quandary. After all the discussion on nitrates, I switched to nitrate-free lunch meats--fine, if refrigeration is close by--but not a good idea if it is not. I then worried about the salt--and the fact that it usually took at least three slices to make a decent sandwich. I finally gave up on lunch meat but will buy the nitrate-free salami for pizza (but the salt is still an issue there).

                                The healthy choice is to cook your own meat and slice it--and to watch out for whether it has a sodium solution injected into it.

                                • This reply was modified 7 years, 2 months ago by BakerAunt.
                                in reply to: What are You Baking the Week of January 7, 2018? #10603
                                BakerAunt
                                Participant

                                  On Tuesday morning, I baked a new recipe, Hearty Barley Muffins, which is in the KAF January 2018 catalog. I made some changes: I reduced the brown sugar from 1/2 to 1/3 cup, and I deleted the ubiquitous tsp. of vanilla. I do not, have and do not want to purchase the "Jammy Bits." Instead, I used 1/3 cup of cinnamon chips. Instead of a cup of nuts, I used 1/2 cup pecans. I baked these as six "Texas-sized" muffins, rather than twelve standard-sized. (I know that I'm going to eat two standard-sized for breakfast, so why not save on greasing small muffin wells? 🙂 ) I baked for 25 minutes. The muffin I ate was excellent warm. I'll see how they are at room temperature tomorrow.

                                  • This reply was modified 7 years, 2 months ago by BakerAunt.
                                Viewing 15 posts - 6,631 through 6,645 (of 7,760 total)