Problems with a hang over!
I have recently made what I think is my best tasting bread to date, but I have a slight problem with a 'hang over'. I was hoping to insert an image of the finished loaf to show you, but I can't find a way at the moment.
However, if you go to my blog at http://handymanchef.wordpress.com and scroll to the bottom of my blog, you will see exactly what I am talking about.
I'm mystified. For the second time, I have dark spots/streaks in my dough. But different circumstances.
Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.
Hi. I have owned a Kitchenaid Artisan Stand Mixer with a twisting lock bowl for about 3 years. I have used it successfully for soft doughs such as cookies, and general mixing purposes.
Since I began making bread about 7 months ago I have tried to use the dough hook for several different recipes of several different hydration levels, and every time I have the same problem - once the dough starts to come together it the adjustable arm (the one the dough hook is inserted into) begins to float wildly about, even though I have the switch in the locked position.
I'm looking at getting a 30qt Hobart mixer. I found one on Cragslist here - pics look good; it was manufactured in '83 (which, I guess, is still fine for a Hobart).
I'm planning on driving over an hour on Wednesday to look at it before committing - do you guys have anything in particular I should look for? Other than the obvious, such as giving it a good grab and look for "play" (or more exactly the lack tereof), and to run it in the different speeds?
Does anybody know where I could get a Manual for a 29-year-old mixer?
Thanks in advance,
Stephan
I have had the same breadmaker for 5 years. It was my mom's before that so I don't know how old it is. I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.
I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).
I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.
Need help in solving this problem. My rolls are braking on the sides and on top. Please help!
I am an ambitous amateur bread baker, particularly intereted in sourdoughs. I've been baking seriously for about a year and a half and I've improved a lot in that time. I can now promise to bring artisan hearth breads to gatherings and feel confident that the loaves will turn out to be both delicious and presentable.
I was making a chocolate bread today. After putting all ingredients I kneaded the dough well, it felt a little harder than usual, I decided to add a liitle water and finally it came together. I put it aside to proof. Then It suddenly dawned on me that I didn't add in sugar. Instead of throwing itbout or leaving it as is ( it'll be alittle bitter because of the cocoa), I decided to take the risk and add in the sugar and knead some more. Adding the sugar in the middle of the dough a little at a time, I managed to incorporate the sugar in.
