Bread update
Mar. 21st, 2007 14:48![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI made a correction to the measurements in the french bread recipe -- somehow I got an extra half-cup of flour in there. It's fixed now.
I tried doing one of the two loaves by mixer. It tried to climb up the dough hook repeatedly (hellooooo, dough baby) but otherwise behaved well, and the resulting dough was quite springy -- if anything, more so than the one I did by hand. I just looked in as the oven came up to temperature to bake, and one of the loaves had fallen... but it was the hand-kneaded one, not the machine-kneaded one. I guess that answers my question about whether it's too delicate to trust to the Kitchenaid.
Sucks that one of them fell, though. I'm guessing the fifteen minutes it waited for the other dough to finish rising and get shaped meant it rose for too long, a known hazard with this recipe. It'll be edible, but dense and ragged-looking. Depending on the amount of time I have tonight, I might just leave that one here and make another for the trip.
As it happens, the fallen loaf really fell. It'll be entertaining working it out of the rungs of the oven rack. Looks like it will meet a quick death tonight with the spaghetti dinner we're having, and I'll make another loaf a bit later.
The intact loaf looks beautiful, though I need a little more practice with the french loaf pan. The pan says to take the oven temp down by 25°, as well, but that seems to be unnecessary; I tossed it back in for another 10 minutes to make sure it's finished. In future I'll just bake it as usual. The loaves need to be longer and thinner, too, so that they don't ooze over the side.
I tried doing one of the two loaves by mixer. It tried to climb up the dough hook repeatedly (hellooooo, dough baby) but otherwise behaved well, and the resulting dough was quite springy -- if anything, more so than the one I did by hand. I just looked in as the oven came up to temperature to bake, and one of the loaves had fallen... but it was the hand-kneaded one, not the machine-kneaded one. I guess that answers my question about whether it's too delicate to trust to the Kitchenaid.
Sucks that one of them fell, though. I'm guessing the fifteen minutes it waited for the other dough to finish rising and get shaped meant it rose for too long, a known hazard with this recipe. It'll be edible, but dense and ragged-looking. Depending on the amount of time I have tonight, I might just leave that one here and make another for the trip.
As it happens, the fallen loaf really fell. It'll be entertaining working it out of the rungs of the oven rack. Looks like it will meet a quick death tonight with the spaghetti dinner we're having, and I'll make another loaf a bit later.
The intact loaf looks beautiful, though I need a little more practice with the french loaf pan. The pan says to take the oven temp down by 25°, as well, but that seems to be unnecessary; I tossed it back in for another 10 minutes to make sure it's finished. In future I'll just bake it as usual. The loaves need to be longer and thinner, too, so that they don't ooze over the side.
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Date: 2007-03-24 01:56 (UTC)What advice do you have for hand-kneading bread, since I have little experience?
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Date: 2007-03-24 04:08 (UTC)As for advice... just practice. The mochi is sticky, so make sure there's lots of flour between you and it, and don't worry if a bit of it sticks to your hands. Otherwise, just push firmly with the heel of your hand, turn it 90 degrees, fold it toward you, and repeat. It's pretty simple, and you get a lot better the more you do it. This stuff gets a lot less sticky as it takes in flour, too, so you don't have to worry so much later on about it trying to eat your hands.