Hi all! VERY new to baking yeast breads, but learning!
I'm really new to yeast baking but I've always wanted to do it, just thought I couldn't. But I went to BJ's Wholesale Club and found the "KitchenAid Baking Companion" cookbook. Since it is endorsed by the makers of my "faithful" 22-year-old KitchenAid mixer, I HAD to get it! It seems to be a fairly simple book, but it gave me the courage to FINALLY tackle baking yeast breads! And now I'm "hooked"!
I haven't done too much yet, but I've made pizza 2 times (not bad at all), several loaves of white bread (formed by hand and in loaf pans), cinnamon buns (first time was a disaster-the filling melted and stuck to the bottom of the pan but the second time they were very nice and even better with the cream cheese frosting I added), and one rustic rye bread. Considering it was my first loaf of rye, it wasn't bad at all. But I did have the help of King Arthur's Deli Rye Flavoring-I liked that a lot! And besides their medium rye flour, I used their "Sir Lancelot High Gluten Flour" instead of bread flour.
I had much of the equipment I needed but my instant read thermometer was hopelessly slow, so I "bit the bullet" and ordered the Thermapen. I also had to purchase a pizza peel (got the "Super Peel" one) and a baking stone. I used the baking stone for both the pizzas and the rye bread (so far).
I am really enjoying this site and I'm sure it will be very helpful! Genie