I plan on making Zolablue's cinnamon rolls this weekend and had a question about mixing technique. When I attended SFBI, they had taught us to hold back sugar and butter when mixing rich doughs until the gluten is fully developed. When the gluten is developed, you can start to mix in the sugar and butter until it is fully absorbed into the dough. The theory behind this is that the high ratios of butter and sugar inhibit gluten development causing longer mixing times = greater oxidation.
This is part me showing off, part asking for input. :)
A bit about me - I've always enjoyed cooking, but just recently (as of a week ago) dove into bread-making for the first time ever when I bought a few packets of active dry yeast on a whim. I've made two batches, and I've got my third one retarding in the fridge. I've already bought a proper jar of yeast (rather than packets,) and I've got an attempt at cherry yeast water brewing in the kitchen at the moment.
... yeah, I'm kind of addicted already. ;)
I've been making some killer waffles by replacing the AP flour in the King Arthur Belgian waffle recipe with Graham flour. I also only use 1 tsp yeast,as 1.5 was too yeasty tasting.
The recipe can be found at http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe.
In our quest to balance taste and fat intake, this morning I replaced half the butter with canola oil, using a replacement ratio of .75 by weight (I used 45 g butter and 30 g oil).
I know butter has some water content and that shortening has not. I usually substitute butter for shortening and not worry about the water. I'm wondering if the butter was heated until the water evaporated (like making clarified butter) and the resulting butter cooled, would this give nearly identical results to shortening? If not, why not?
What are your favorite butters for slathering on top of fresh-baked loaves? I personally enjoy Kerrygold for its rich, fatty flavor, though one could easily argue that the flavor overwhelms the subtle fragrances in the bread. Also, does anybody know of a good internet source for French butters (such as Bordier)?
For thanksgiving we decided to make our own homemade butter. I found a recipe, and it's almost as easy as making icecubes. If you haven't tried it, definately give it a whirl... it's literally way too easy!
Ingredients: heavy cream, refridgerator cold (we found that 1 quart of cream will give you 12 oz of butter)
It's autumn again and my thoughts have turned to baking baking baking. But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff.
So, I decided I had to find a good more economical source for some of the products I use~~
1. potato flour
2. baker's dried milk
4. other flours
5. european style butters (and what about Kirkland butter~~any good?)