|Wednesday, March 23rd, 2016|
|Friday, January 16th, 2015|
Looking for a bread recipe by weight
Hello. I have been struggling with perfecting my homemade bread. My problem is that my bread or buns come out too heavy/dense.
I have been scouring the Internet for a recipe that gives the flour by weight. I have viewed several youtube videos to see how the dough should look and I am having trouble getting it 'elastic' like they show in the video.
I have been using traditional yeast, I heat my water to 115 degrees Fahrenheit and dissolve a little sugar and the yeast, it froths up just like the videos show. Since I started checking the temperature I have seen some improvement in my final product so I am moving in the right direction.
I have tried recipes that were very basic to ones that contained more ingredients like eggs and I always end up with dough too heavy.
I tried making a sponge and allowing that to raise for 20 minutes before adding the rest of the flour and the final product was very course, when I cut into the loaf it was crumbly.
I used to do a double raise 45 minutes each and I believe I over proofed I have seen a bit of an improvement after switching to one raise for 1 hour then forming the dough and raising it from 30 - 40 minutes. I set in in a warm oven to raise, I turn the oven on just long enough to warm it then I turn it off and let the dough raise, it all looks promising and every time I think I'm going to have success.
I believe part of the problem is too much flour, under or over mixing and proof times, possibly I am not baking it long enough too. I know if you let it raise too long the loaf with actually fall and you get a dense loaf so I worry about leaving it to raise too long.
I use the recipe from the bread machine and even it came out dense, it did when I made it in the machine too but in the past I had success making it in the machine so I don't know what has changed to cause no recipe to turn out. I use the same brands and I use a kitchen aid to mix it, I can't mix by hand because my hands get sore.
So does anyone have a recipe that has flour by weight? I want a small recipe, less than 5 pounds. I can't find one anywhere on the Internet.
Thanks in advance!
|Tuesday, February 21st, 2012|
A couple of newbie questions
I'm just now getting into baking breads; I've made a few out of Peter Reinhart's The Bread Baker's Apprentice
with decent results (the focaccia was amazing).
Today I used a recipe from Jacques Torres for pain au chocolat.
It called for cold pressed yeast, so I bought a few packets…which were not nearly enough. So I threw in some rapid rise yeast that I had laying around. I noticed some of the smaller pastries I made didn't rise as well after 3 hours of final proofing, although I was shy of even the "scant" 1/4 cup of yeast. So…
What happens when you mix yeasts of different activity levels? Also, why did my small pastries not only take longer to rise/didn't rise much, but also took longer to cook in the oven? I'm wondering if yeast was the issue or if something about having less dough per pastry had something to do with it.
|Tuesday, January 31st, 2012|
Leftover peel from marmalade - what to do with it?
I've just made some marmalade (a LOT of marmalade, as it happens. I was a bit overenthusiastic and had to keep splitting it into extra pans then had to go round all of my friends begging for old jars, so now I have enough marmalade to keep me for the rest of my life, but that's not the point of this story) and I didn't use all of the peel from the fruit that went into it, so I have a few cups of chopped orange, clementine, grapefruit and lemon peel that I don't know what to do with. It seems a shame to waste it, but the only thing I can think of to do with it is freeze it and use it in next year's Christmas cake and I'd rather not have it hanging around in the freezer for nearly a year if I can help it!
Has anyone got any ideas for something I could do with it? It's very soft because it was boiled for several hours but it tastes pretty strong. It's cut into short strips/chunks already. Is there a way I could preserve it by coating it in sugar to keep in the cupboard and use as cake decoration? Or does anyone have any other interesting ideas?
|Thursday, January 12th, 2012|
I attempted to make marshmallows last night for the first time. I failed. Being a first-timer, I'm not sure what I did wrong, but I now have a pan of peppermint-flavored marshmallow rubber. It tastes good, but you can't actually eat it because it's so danged messy.
I was thinking that since it's roughly the consistency of marshmallow cream/fluff, could I use it to make peppermint-chocolate fudge? And if not, what could I use it for? (Rice crispie/cereal treats, maybe, but since it's peppermint, that kinda clashes with most cereals...)
|Monday, December 19th, 2011|
It's VERY unusual for me not to have ideas for things to make, and even more unusual that looking through all my cookbooks doesn't help, but I'm planning desserts for Christmas day and I'm seriously in need of inspiration so hopefully someone might be able to help!
I really want a cold dessert that I can make in advance and that can be divided into as many servings as are needed rather than being in individual portions, and obviously with it being Christmas I want something a bit special that I wouldn't make normally. The difficulty is that I already have some things I'm planning to make so I need one more dessert that isn't too similar to the other things I'm going to do, which are:
Chocolate mousse cake
This means I don't want anything chocolatey, creamy or custardy, or a pie/tart or a mousse. I was thinking something fruity would be good, but I can't find anything that sounds good that isn't a tart/pie/cheesecake or full of cream (like a pavlova). I don't have enough space in the freezer to make ice cream or sorbet so that's not an option. I've tried to search online but it's difficult when all I know is what I DON'T want, not what I do want! Does anyone have any bright ideas? Thank you if you can help!
|Wednesday, November 23rd, 2011|
Hi everyone,this isn't exactly a "baking" question but you are the closest community match I have on my f/l...can anytone direct me to an AMAZING dark chocolate raspberry truffle recipe? I want to make raspberry truffles as holiday gifts. I have never made truffles!
|Monday, November 21st, 2011|
Assistance requested ASAP, please!
I need your input!
Crescent roll dough with eggs has been made and has been rising for a few hours. Is it safe to leave out overnight, and through the day tomorrow, until I can bake it in the evening? Or should it be refrigerated? If I refrigerate it, will it kill the yeast?
Thanks in advance!!!
[EDIT] - I did end up putting my dough in the fridge! Thanks for the input! :-D Current Mood: listless
|Tuesday, November 1st, 2011|
is my food processor big enough for this pie crust?
Has anyone here successfully made piecrust for a 2-crust pie (the popular recipe with 2 1/2 cups of flour and a cup of butter) in a 7-cup food processor?
I just tried that, but I'm not sure everything was able to mix properly/evenly due to the (smallish) size. However, I have very little experience with pie dough, and no successful experiences, so I might not be the best judge. If this doesn't work, I want to keep trying, but I want to make sure I'm not setting myself up for failure.
|Tuesday, September 27th, 2011|
|Sunday, September 25th, 2011|
|Saturday, September 24th, 2011|
|Wednesday, September 21st, 2011|
|Tuesday, September 20th, 2011|
|Wednesday, September 14th, 2011|
|Monday, September 12th, 2011|
|Friday, September 9th, 2011|
|Thursday, September 8th, 2011|
|Friday, September 2nd, 2011|
I made the PB&J Tiramisu
from the latest Food Network magazine this afternoon (it's in the fridge chilling, but the peanut butter cream tasted awesome
so I have high hopes). Problem is, I bought two packages of lady fingers and only needed one.
Thus, I have extra lady fingers. I'd rather not make another tiramisu, but I don't have any ideas what else to do with them. Does anyone have any suggestions?