Store bought bread dough for CSO
greasetrap
8 years ago
last modified: 8 years ago
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lindac92
8 years agoplllog
8 years agoRelated Discussions
Artisan Bread Dough Troubles
Comments (38)I follow Sooner's and others' suggestion about the parchment paper. I place the shaped bread on a paper covered peel and trim away all but an inch or two. The bread & paper slide easily onto a preheated stone. About 2/3 through the baking time, I quickly open the oven door & yank out the paper so the bread bottom crust finishes baking directly on the stone. It's so much easier than worrying about corn meal. I'm glad to see this topic surface again. I was toying with the idea of re-trying this recipe. The bread rose fine for me, and my husband liked it. But I thought the taste was pretty blah, less tasty than other breads I'd made with a pre-ferment. Even after letting the dough "age" in the fridge for several days, I couldn't taste any improvement in flavor. But the convenience can't be beat. That's why I was thinking of giving it one more try....See Moremore flour in bread dough in summer?
Comments (3)Years ago the ex and I lived in DC in an apartment without AC. DC is VERY humid in the summers. She decided to try to make bread. Unfortunately, she wasn't a very confident cook and tended to follow recipes exactly. She didn't know tricks that most of us know, the rules of thumb, etc. Anyway, all of a sudden she lets out a yell for help. I go into the kitchen and the bread dough is oozing all over the counter and she's desperately trying to keep it from running over the sides of the counter. She added exactly the amount of flour the recipe called for, but it was so humid that the dough was literally still liquid. So, I start working on it, adding more and more flour, until I come close to doubling what the recipe called for. The whole time she's "but I followed the recipe exactly!" while I'm trying to explain to her why baking is different. Never did really get the concept through to her. But, believe it or not, the bread actually turned out fairly decent....See MoreWheat Bread- Sticky Dough??
Comments (7)Thanks Teresa, Grainlady and Annie for your help. Mad about Mickey, what a coincidence. The first one was certainly not my best either. Teresa- You answered one of the questions I didn't ask... I wondered if I was supposed to use the paddle then switch to the hook. Do you switch after all ingredients are in I'm guessing? I use my mixer a lot, but for the same few things... cookies, an occasional cake, whipped cream and dog treats. I should probably read the instructions again. Grainlady - here is the recipe... 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water 1 1/3 cups (10 1/2 ounces) water 1/4 cup (1 3/4 ounces) vegetable oil 1/4 cup (3 ounces) honey, molasses, or maple syrup 3 1/2 cups (14 ounces) King Arthur Traditional Whole Wheat Flour 1/4 cup (1 ounce) nonfat dried milk 1 1/4 teaspoons salt Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen. Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Baking: Bake the bread in a preheated 350F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices. I think when I made it by hand, I basically did what you were saying. When I tried to strictly follow directions, the dough was too sticky to work with, so I added the flour until I could work with it. I finished kneading with the oil. I didn't punch the dough, but I don't think that hurt much of anything, I only have one spot with a bigger air bubble, so I must have smushed it enough when I shaped it. I have never tried the sponge, in fact, I had never heard of it before last year when I was thinking about learning to make some different types of bread. I will try that sometime. I was taught how to bake bread by my great aunt when I was in elementary school (early 80's??) I make some here and there, but years go by without making any, so I have to regain the "feel" of it. That's why I posted, I the dough didn't feel right when I followed the directions, and I was second guessing myself. I have also discovered you can learn A LOT from these forums, so I thought it might be educational to ask! I think I need to re-acquaint myself with bread baking the way I was taught, and then I should try out some other methods. There seems to be a ton of variety out there, and I should learn some of it. Thank you, and BTW, this loaf did turn out much better than the first one....See MoreMixing bread dough
Comments (5)Clair,you're kitchen looks a lot cleaner than mine when I make bread. I made 7 loaves yesterday,and there was flour from one end of the kitchen to the other. LoL on using the sink...I put mine on a chair so I can really punch and knead it...us short people do have to improvise from time to time. By the way,many of my friends think I am nuts to make homemade bread every week,but once you get use to it,it's hard to go back to store bought. Love the picture by the way! Eliza Ann...See Moregrainlady_ks
8 years agolast modified: 8 years agoJo
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8 years agoJo
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8 years agolast modified: 8 years agoci_lantro
8 years ago
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