November 21, 2011 - 1:42pm
Always put fluid in first in Bosch?
Bonjour, all. I am about to use my new Bosch to make several loaves of whole wheat bread (ah, Thanksgiving and carbloading are such happy bedfellows). I've noticed that recipes for the Bosch tend to require that you put the fluid in first, then add the dry ingredients.
Must one always follow that protocol when putting ingredients into the Bosch? I think I may have read that you must, but now I cannot find where I might have read that.
Many thanks and best regards.
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I use a Cuisinart and don't know why it should be different , but when I make bread I put in the flour and yeast, then slowly pour the liquid in through the feed tube while running the processor. As soon as it's starts to clump (just a few seconds) I shut it off and let it rest to autolyse it for 20 minutes.
The paddle attachment on your mixer doesn't care what goes in first and in the kneading phase it all get wonderfully combined so that nobody is going to know what came first. Just be careful to run the mixer at the lowest speed until all of the flour is incorporated with the liquid ingredients so you don't have an explosion of flour all over the kitchen. Believe me, it only takes one of those experiences to generate an understanding about that issue.
I use a KA, but that won't matter, and I put my mixing bowl on the scale and tare the weight. I add my flour, yeast and salt. I add the salt to one side and the yeast to the other. Can't explain why I do that except when I began to get involved with bread making I was told to be careful not to combine them dry ... so it's a habit.
I then add my liquid ingredients, start the mixer and when it's time to knead I change over to the dough hook.
I agree that, in the end, it doesn't matter whether you add the dry to the liquid ingredients or vice versa, as long as they get completely mixed. However, getting that last bit of flour incorporated when you add the dry ingredients first can take a while.
I sometimes put the liquids in the bowl first then add the dry ingredients in stages, waiting until the first 1/4 to 1/2 of the flour is incorporated before adding the next 1/4 to 1/3. Usually, when I do this, it seems to take less total time to mix. The one problem is that, with the first addition of the flour, it makes a thin batter that splatters the bowl walls, and this should be scraped down before adding the next portion of flour.
I don't think it matters in the long run, but there is less waiting for the last bit of dry flour to get incorporated from the bottom of the bowl.
David
Thank you for the responses; they do make sense and I am grateful to see them. They will definitely help me proceed.
Peace and all good things,
Danielle