I have been making some breads that rise so much, they are hitting the top of the glass of the Bread Machine.  If I open the top the Bread will have room to grow.  I would need to do this for the last 30 minutes of the cycle.  I am worried that doing so will lower the temperature inside the machine and the Bread will not properly bake.

Please advise.

Thanks

I just ran across this story about using yeast that has been exposed to a 7% salt solution for 40 minutes. Apparently the resulting bread is softer and faster rising. While this is desirable for commercial bakeries (faster, bigger, softer), it doesn't look like it's going to be a hit with the artisan baking community (maybe shift the retarding phase to the freezer??). But perhaps for those sugar laden pastries, or 100% whole wheat breads, it might be a useful technique.

http://www.foodnavigator.com/Science-Nutrition/Salt-stressed-yeast-leads-to-bigger-softer-bread-Study

Note that at 7% salt, I'd want to use only about half of the total water in the stressing solution. (Assume a 1.6kg dough, and 60% hydration. That's 1kg flour, 600g water. Two percent bakers math salt is 20g in the entire recipe. A 7% solution would require 20/.07 = 286 grams of water, with the remaining 314 grams added with the flour. Upping the water to 300g -half of the total water- would yield a 6.7% solution, and would make the measurements a lot simpler.)

Stewart 

from the article:
- 'Commenting on the mechanism, the researchers report that exposure of the yeast to salt solutions leads to an accumulation of glycerol in the cell membranes. Increases in volume may be due to "glycerol acting as a lubricant for the gas bubbles, allowing greater expansion", suggested the Taiwanese and Rutger researchers.

- "Specific volume increased with increasing levels of glycerol. Therefore, the larger loaf would have a less dense gluten network giving less resistance to compression," they said.

Here are my latest lye dipped pretzels:

 These were made using KA Sir Lancelot flour and the recipe here:

 http://www.cs.uml.edu/~dm/brezla-2/

I have had great luck with this recipe. 

  JEWISH HONEY CAKE -- REVISED

2-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
1 cup sugar
2 eggs separated
1 cup honey (I used Tupelo Honey )
1 cup coffee

Grease and flour two 8" disposable foil pans

Mix and sift dry ingredients.

Beat egg whites in small bowl until stiff.

Blend oil, sugar and egg yolks together. Add honey. Add dry ingredients alternately with coffee. Fold in beaten egg whites. Pour into prepared pans.

Bake in 350 degree oven 55-65 minutes - longer baking may be necessary.

YIELD: 8-10 servings [?]
SUBMITTED BY: Louise

SOURCE: from The New York Times probably in the 1940's
CATEGORY: Cakes > Honey & Molasses

I see the terms gluten and protein used somewhat interchangably in some of the threads on this forum and I'm wondering if my interpretation is correct.

As I understand it, the greater amount of protein in a given type of flour the higher it's gluten content will be.  So a 10% protein flour is lower in gluten than a 12% protein flour?  Did I miss sometehing?

Also, is the percentage of protein listed on the nutrutional outline on the flour package a percentage by weight?   I suspect it is, but uncertainty haunts me still.

i baked hotdog buns with oat bran as topping instead of the usual sesame seeds but it emits a foul smell after 3 -4 days and it has some mold formation after 6 days even though im using a bread preservative. is the oat bran the culprit. because i also bake hotdog buns before without any toppings and it is still good after a week.please help me.

thanks

jane

We would greatly appreciate help. advice, suggestions from those who know!

I am assisting a family member in a new venture.

She is selling high quality olive,grape seed oils, vinegars, marinades at various shows.

What type bread is the best for sampling? I know the texture affects the ability of the bread to soak up the oils, vinegars.

If we choose a bread that soaks up too much product it isn't good because the vinegars taste too strong.

What bread on the market do you feel would be complimentary to the oils, vinegars and marinades.

Any suggestions for getting this bread into bite size pieces quickly?

Thanks so very much to anyone who can take their precious time and help a struggling new entrepreneur!

qahtan

Neither the bun or the cream is sweetened,,,, yummy

I made a loaf of bread today using KA white wheat flour- used straight whole wheat. If I use whole wheat flour I usually add no more than a cup of it to 2 cups or more of unbleached AP or bread flour. The bread looked good even though I could tell it was going to be a little heavy but the taste was awful- had a bitter taste. Is this normal for WW flour? I keep all my flours in a cool place so I don't think it was rancid but yuck! Any suggestions? I won't usually turn my nose up at any bread but this one is going in the trash.

Amaz

A while back there was a post that I think had a link to a resort that has a breadmaking class. I think it may be somewhere in the Ozarks. Can someone guide me to it? I can't seem to find it anymore.

Thanks,

Paul