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I found that you have to scald milk when using whole wheat flour, but with all white flour sometimes you can skip that without serious consequences. There I've gotten more careful as I've gotten more experienced and I always scald the milk now.
I'm irritated that this recipe for KAF website is omitting such a standard step. There are enough ways that a bread recipe can fail without deliberately leaving out something so simple.
I changed the mixing/kneading instructions also and don't know how long I actually kneaded it since I worked in stages. The stages went -- mix in ingredients except for butter. Stir until all flour is incorporated. Let dough sit for a while so flour can be absorbed by dough. Mix the dough by hand and machine, realize there are some dry spots. Let dough sit for a while longer. Knead the dough until done, or until you get bored. Cut up the butter. Knead in about 1/5 of the butter. Add more butter, knead in some more. Repeat process until all the butter is in the dough. Knead until the dough seems to be kneaded enough. Let dough rise until double. Make into cinnamon rolls. Let rise . This is where I am at the moment. The dough seems to be rising slowly. Might not bake until late tonight or tomorrow.I am in the middle of doing the following KAF pillowy perfect cinnamon rolls.
I am following the ingredient list more than the directions because I like using a sponge, and letting the dough rest before seriously kneading it. I first started doing this with my first serious baking book years ago and because for a very long time I mixed the dough by hand. I am using a stand mixer now and the directions seem wierd even for it.
Firstly the directions call for the tangzhong to be added to "Cold Milk". Doesn't the milk need to be scalded first? Next the directions says that kneading by machine takes 10-12 minutes. Isn't this a bit long for a straight dough? Other recipes claim 5-7 minutes.
Here is the recipe for your perusal
https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipeBakerAunt;
the bread looks great. I tried some of BBA's recipes and found it worked better if I held back some of the dry ingredients so the poolish and soaker were both rather moist. It seemed to me that having more liquid let the poolish grow more and the flour in the soaker absorb more moisture. It also made the poolish and soaker easier to mix together. I added the other dry ingredients in after the two liquidish portions were combined.Chocomouse;
I'm sorry about your injury and hope it gets better soon.Congratulations! I never thought about pollination of hydroponic tomatoes. You don't have to take a little brush and go from flower to flower to pollinate?
I made pizza dough with 3/4 cup water and 2+ cups of flour, 2 tbs oil, yeast and salt. The flour is indeterminate since the original dough was far too soft and sticky and I just kept adding flour by the large spoonful. Probably 1/3 - 1/2 cup additional flour. I let it rise, kneaded in the oil, and let it rise some more. It was still a very soft dough at the end and spread easily in a 9x13 pan. I baked it for 5 minutes, tooked it out and put cheese and pepperoni on top and backed it for 10-15 minutes more util the cheese was bubbly and starting to brown. The pizza was good overall, the dough rather fine textured. Its an acceptable pizza dough but I prefer the recipe with an egg.
Len; That lunch looks great!
Cage Free eggs at Trader Joe's are 3.49 a dozen. The ordinary eggs are still $7.49 a dozen. I'm baking pizza dough with a plain egg free recipe.
Hi Patty!!I did the Japanese Milk Bread from KAF recipes, only I had only 1/2 cup milk so I had to use only water to make the Tang-zhou paste, and had to use a little more water to disolve the yeast. I made 20 small rolls instead of 10 large ones. Came out nice and soft with a thin crisp brown crust.
I did mini scones with cranberry again. It was nice to have an excuse to heat up the oven on these cold mornings.
oops the pizza/pie dough recipe also calls for 1/2 cup water.
My favorite pizza dough started out life as a yeasted pie dough, 2 cups of flour, 1 egg, 1/4 cup oil, 1 tsp salt. It works great with whole wheat flour, the egg gives it more rise. I am now using it with all purpose flour due to its reliability.
I use a little more than a dozen eggs a week, mainly for breakfast. I've seen eggs in the last month for $4.69 a dozen and $3.99 a dozen.I did Apple Challah, KAF recipe yesterday. This ended up in a 9 x13 pan as I didn't have a round pan of the proper depth. I like the taste and texture, but it was very pale and didn't brown on the top or bottom.
I was wondering how scoop # related to tablespoons, but I searched the web and found this page.
Do you think its accurate? I only have two scoops #16 and #30 which are about 1/4 cup and 2 tablespoons
https://www.webstaurantstore.com/article/612/cookie-scoop-sizes.html#:~:text=When%20making%20medium%2Dsized%20cookies,cookie%20dough%20recipe%20usually%20spreads.The Chinese Walnut cookies turned out slightly sweet and crumbly reminding me more of shortbread cookies than anything else. The small ones turned out very well. Next time I might make them all half size, and see what happens if I don't leave them in a warm oven.
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