why use a bread machine?
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just wondered if you have a bread maker? do you use it for everyday use large families or just personal use?
thanks
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dough
Doughs Suddenly Won't Rise - Could Flour Be Bad?
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I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.
Thought I was turning into an expert.
Suddenly my doughs won't rise. No matter how long I leave them.
And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.
I've proved my yeast and it is excellent, works no problem.
The ambient temperature around here recently has been usually better than 32C - 89F.
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problems getting dough out of bowl
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Hi everyone. I'm having trouble getting my dough out of the bowl/container without it sticking a great deal, despite spraying with Pam or greasing with butter. I think it's degassing my precious dough (I make pain a l'ancienne) and leading to less full baguettes. I usually let the dough rise in plastic tuperware containers. Any tips for how to solve this? Thanks!
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Primaver bun recipe?
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I'm up in British Columbia, Canada. We have a grocery store chain called Superstore. Their bakery sometimes produces a Primavera bun which my family fight over! It has cheese and peppers, onion, garlic and oregano. My breadmaker (B&D2300) has the most pathetic recipe book ever and I've had no luck finding a decent dough recipe on the internet (half an hour of searching). It's amazing how many recipes don't tell you how big a loaf it makes.
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20 qt dough mixer
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Good deal, or not?
I'm planning on offering $400 for the mixer in the classified ad. It comes with a dough hook and two 20 quart mixing bowls.
It appears to be 15-20 years old to me.
http://london.kijiji.ca/c-buy-and-sell-business-industrial-3-SPEED-MIXER-W0QQAdIdZ148670717
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inconsistant dough
What consistancy should the dough be before kneading?
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Hi there, I'm fairly new to bread making and bake bread by hand. I keep hearing about the perils of using too much or too little water in recipes, however I can't quite find anyone how can give an accurate description of what the dough should feel like if it's right. I'm talking here about a standard sandwhich loaf.
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Retarding Dough How-To
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I had great success with overnight retarding of my ciabatta dough. The flavor was sweet and nutty, the crust turned to a beautiful golden brown, and I got great big holes. I thought that trying an overnight stay in the fridge for my rustic bread would yield similar results. But I tried it this Saturday and my dough ended up with small uniform air pockets, and lacked in the rich develoepd taste of the ciabatta.
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