[cwcdesign]

Will found a 5 pound bag of KAF white whole wheat at Harris Teeter on Thursday - I was shocked and pleased.

• This reply was modified 4 years, 5 months ago by cwcdesign.

[cwcdesign]

Mine often come out at around 195-200 even at shorter times than the recipe calls for. My oven runs about 14º high - that's one thing I like about an oven where you can digitally set the temperature. I also check 5-10 minutes before any recipe says it should be done.

[cwcdesign]

Last night it was Will's turn. He made buffalo cauliflower, baked sweet potato fries, with carrot sticks and a sliced fresh pepper from the garden. He made fresh salsa the day before and I made ranch dressing to go with. It was a throw together recipe that came out really, really well.

[cwcdesign]

It helps to live in the South - got it.

[cwcdesign]

Me too

[cwcdesign]

Was just reading about the Cheese Burger Buns on KAF and someone asked the question about making the dough and then putting it in the fridge for a few days. Here was the response - similar to Mike's comment above.
"you could replace the bulk (or first) fermentation of 60-90 minutes with a longer, cooler rise in the fridge overnight. In order to stretch out that cool rise to several days, you'd need to drastically reduce the amount of yeast in the recipe to something like 1/4-1/2 tsp. Otherwise your dough will over-proof during that long rest in the fridge. Hope this helps! Mollie@KAF"

Makes sense since that's how I make my pizza dough from The Baking Steel.

Will was afraid the bread wouldn't be very good when I told him it didn't rise - even in its shortened state, he said it was really good. I also think I could have baked it another 5 minutes even though the temp was 190º

[cwcdesign]

Grilled cheese and tomato on multigrain sunflower bread - since the bread is small, I may toast and then broil open-faced.

[cwcdesign]

I made 2 loaves of Multigrain Sunflower Bread from KAF that I asked for help troubleshooting with in another thread. Lots of wonderful help.

The bread was good despite my problems. My Mom loved it and I will definitely make it again with modifications.

[cwcdesign]

You’re right on all counts BakerAunt. I had the preheat off and though about and then turned it back on. Ironically, I usually only use it when my ingredients are cold and I had no cold ingredients for this recipe. That one I’ll excuse because of a brain fart after a long, hot day on my feet.

I also thought that next time, I would take it out after the kneading. Some white whole wheat would be a great addition to the recipe - I plan on that as well.

My mom really enjoyed and after having 2 pieces as part of my lunch it’s a definite keeper - I do think the overnight in the fridge helped with the flavor and I’m glad I only used 25 grams of sesame seeds.

[cwcdesign]

I got it right!

[cwcdesign]

I had a sinking feeling that I should have gone ahead and panned the loafs and baked them last night. This morning the dough had risen more in the bowl, but it was easier to handle. I did use flour on the KAF mat and a little on my hands to shape. But, I over proofed them. The recipe said to let them rise an inch above the pan, but after about 1 hour and 15 minutes, they had just peaked over the top - since I was running out of time, I decided to go ahead and bake them and they shrank down below the top of the pan. I just cut a piece to try it - it tastes good and it's a tight crumb. The temp was 190º but it seems a little doughty on the bottom. We will certainly eat it and I will try again with half the amount of yeast. At this time, it's the only change I think I need to make.

I do think my Mom will enjoy it though. I gave it to her with a pound of chicken salad from our Market - she will have some good sandwiches for the next few days.

[cwcdesign]

I made the dough and double everything but the yeast - it called for 2 teaspoons yeast for one loaf. My inclination was to reduce it but since I was making 2 loaves and I’d never made it before, I decided to leave it at 2. When the dough cycle was done, the dough was to the top of the bread pan, but it was almost like a batter but lots of sticky gluten strands. Since I couldn’t form my loaves, I poured the dough into a bowl, deflated it some and stuck it in the fridge. I’ll see what looks like in the morning and go from there - I hope I can make it work because it has good flavor.

Stay tuned

[cwcdesign]

Never would have gotten it right even if I had 4 chances 🤪

[cwcdesign]

Thanks for your help - I will get it ready and if it needs more rise, I can let it sit. It's so crazy how fast bread rises here in Georgia, that sometimes I think it loses some of its flavor and the overnight rise in fridge might help.

I'll let you all know how it works!

[cwcdesign]

Sunday I made Greek chicken meatballs from Half Bake Harvest. Tonight I made a no cook pasta sauce with tomatoes from the garden that I grilled yesterday, plus a few fresh with mozzarella and garlic and seasonings. I forgot to pick fresh basil but since I'd gone to pull out the cucumber plants, I wasn't focused on the basil. Will follow up in the Gardens thread but probably not until tomorrow.

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