Hi all! VERY new to baking yeast breads, but learning!
Hi everyone!
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
Welcome, I have been baking since I was a teen. I won't go to how long ago that was. I can tell you, with the help of these folks you are bound expand your bread baking and learn many new things. I am constantly trying new things I learn here. Terry
Welcome from AUS Genie stick around and join in the fun, well done filling in your profile feel like i know you already!
Regards Yozza
Hi Yozza,
I'm glad you found my profile interesting. I do have A LOT of hobbies and now that I've added bread baking to the ever expanding list, I need MORE TIME!
But it's so much fun! Good luck with all of your endeavors! Genie
Hi Yozza,
In my last reply, I forgot to mention that I would LOVE to visit Australia but it seems that with my hectic schedule, I don't get more than a few miles from home.
Enjoy your fascinating country! Genie
Glad to see you have the "bug" Genie. I'm looking forward to seeing your work. Learning to respect the dough temp will assure that you get the results you expect in the time you expect. Controlling water temp is critical. An inexpensive Escali scale is another must have for repeatability.
Eric
Hi Eric,
Thanks for the advice! I just purchased a Thermapen thermometer (my old Polder was just too slow so I splurged!) and an OXO Good Grips scale (bought that one because of good reviews but I'm sure the Escali would have done the job, also).
Those two items set me back about $150.00 so, hopefully, I'm all set! Luckily, I have both a KA heavy duty mixer and a Zo bread machine in case I need it for kneading and a baking stone and peel. Thanks again! Genie