So here I am minding my own business enjoying making 30 loaves of bread and all of a sudden my dough goes slack after 5 min of kneeding. Dough holds a ball untill then but goes slack and holds to the bottom of the bowl. Recipe calls for 10 grain soaker to be added after forming the dough gluten. Any suggestions?
If you were to take a standard loaf of multi grain bread, yeast mixture, WW flour, salt, the basics and make two batches.
One with added gluten and one without added gluten, what would be the difference in the two breads most noticeably?
I just recieved an order of gear from plesant hill grains and I saw they had gluten there so I picked up a pack or two. Just not sure what the difference would be in the normal loaves I make.
I have gluten ... don't use it very often ... and am not sure how to store (cabinet vs. refrigerator vs. freezer) & how long I can store it.
Comments & suggestions ... I'm counting on y'all (again) !
When I knew nothing about bread baking and just did the no-knead bread it worked beautifully every time. Now I am developing more serious interest in making bread and nothing is working whatsoever.
I am trying to make Jason’s Ciabatta http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread. I don’t have a bread mixer but I wanted to make Jason’s recipe anyway, by hand, as some people say it can be done.
Hi All --
I was wondering if anyone had any opinions or advice on which machine would be best for baking gluten free bread? I'm looking for one that would let me put my ingredients in the same way a regular loaf is made instead of premixing it in a bowl and dumping it in the breadmachine to bake as I've seen mentioned on blogs. Basically I hate mixing GF dough. :)
I'm always looking for new GF bread/biscuit recipes if anyone has any to share.
Thanks so much!
I have started using a predigestion for my WW loaves to compensate for phytic acid, but I seem to be having trouble getting a good rise out of my loaves. My predigestions have been approx 12-14 hours with 3, 45 min rises after adding the additional ingredients. Has anyone else had any problems with this? I am wondering if the 14 hours is great for dealing with phytic acid but perhaps breaks down the gluten too much for average sized WW loaves. Thoughts?
So I shaped a sourdough boule last night and put it in the refrigerator. This morning when I took it out, this is what I saw:
Any idea why I might have gotten that blowout on the left side? I shaped carefully with good surface tension. Could I have let it bulk ferment too long (~9 hours) before shaping?
What do the terms "high gluten" and "high protein" mean when it comes to flour that is optimal for bread baking? Are they the same thing or should your flour have mostly one or the other?
I had little success with my first couple of loafs, as they were quite heavy and dense - i thought could this be fault of my flour?
I found data about my used flour (405D), which says "amount of gluten" 25-27%, and this flour is extreemly small dense and white (so called extra quality)
Would changing flour change quality of my bread? When i was buying this flour i looked for the most expensive one, but now i think this could be mistake?