Posted: 8/1/2010 7:59:49 PM EDT
| starting my first attempt at bread making now. wish me luck |
|
if you got a 'big ass biscuit' I'm guessing you ended up with a barely risen loaf. How long did you let it proof? Did you just mix it all together and throw it in the oven?
Do some reading here... the ARFCOM of bread 
|
|
Quoted:
if you got a 'big ass biscuit' I'm guessing you ended up with a barely risen loaf. How long did you let it proof? Did you just mix it all together and throw it in the oven? Do some reading here... the ARFCOM of bread Thanx for the link. I need to order some stuff. we have regular bread flour here, but i want wheat. |
|
An hour is a pretty short rise. Most times, I make the dough in the evening and let it rise overnight in the fridge. When I get up in the morning, I punch it down, and let it rest for an hour or two, then toss it in the oven. I preheat the oven to as hot as I can set it (550* on mine) with the stone in there during the preheat cycle. My "stone" is a really big terracotta dish that is made to go under a pot, I think it cost me $10 at Home Depot, vs. $50+ for a baking stone from a home goods store.
If you're going to use whole wheat, you're going to have to kneed the crap out of it to get a good gluten structure, or cut it with bread flour. I'd recommend making a successful loaves with regular white flour before you start experimenting. As far as stickiness of the dough, it really depends on the recipe. Some fairly dry mixes won't be too bad, while a wetter dough will stick to EVERYTHING. I use olive oil to coat my work surface and hands when working with a wet dough instead of flour, because I've found that I end up having to use so much flour to keep the dough from sticking that my wet dough ends up being not-so-wet. I recommend trying this recipe to get familiar with bread making. Once you're comfortable with that, start experimenting with the ingredients, proof times, then try some more complex recipes. Eventually you'll have an idea of what proportions of water to flour you like most, and understand how adding different ingredients will effect the final product. Good luck and have fun. |
|
I find if I have to flour or oil my work surface I screwed up. If I'm making Challah then I will have to flour but other than that... The dough will stick to the bowl/counter while proofing, so I grease that. After I punch it down it will stick to my hand but it usually doesn't stick to anything once I start working with it.
If you think the water was too hot it probably was and you killed your yeast. 126 degrees kills off a lot of yeast strains or hampers its reproduction heavily. There are some more advanced formulas to find water temparature in regards to air temp, flour temp and the coefficient of friction your mixer will produce while kneading but that is over kill. :) Keep it around 100 or 105. Barely warmer than body temp! An hour can be long enough for the dough to proof. Was it covered with a damp towel or plastic wrap? Did it smell yeasty or like beer? Did you mix the yeast and water and let the yeast develop before putting it into the flour? Your yeast could have been bad before you even started. Bread can be very simple and very enjoyable but it can take a wrong turn and end up flat and just a big piece of carbohydrate or bird food! |
|
not sure what part of GA you are in but if you are near Marietta/Kennesaw pay the $6 and go to the bread making class at the Bread Beckers. http://www.breadbeckers.com/store/pc/home.asp. their next one is on the 28th of this month. few hours of a saturday will save you lots of heart aches.
you can even pick up 45lbs of grain for cheaper than you can find it online. we haven't used processed flour or store bought bread in a LONG time. pasta is our next project.... |