How To Make Good Loaf Bread ??

Discussion in 'Food & Wine' started by karpenter, Jul 1, 2018.

  1. karpenter
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    karpenter VIP Member

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    I Don't Bake Loaf Bread
    I Make Construction Bricks

    I've Made Dump Herbal & Cheese Bread
    Chewy Soft Pretzels, Bagels
    And Peta Complete With Internal Pocket

    But Loaf Bread Is Still A Mystery
    And All White Bread Recipes Are As Good As Identical

    I Think, Maybe
    I Don't Knead The Dough Long Enough ??

    What Am I Not Getting Correct ??
     
  2. JustAnotherNut
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    JustAnotherNut Platinum Member

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    what is the recipe & process you use when making loaf bread?
     
  3. fncceo
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    fncceo Gold Member

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    Don’t use standard recipes, experiment with more liquid. Measure water temp to the degree 47c. Fresh yeast vs packaged yeast.

    If you’re using bread maker , liquid ingredients first. Add yeast and salt on different sides of the pan.

    Hand kneeding ten full minutes at least and get in there. Rough it up.
     
  4. percysunshine
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    percysunshine Gold Member

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    And if that does not work, drink 3 glasses of wine, and order a pizza.
     
  5. karpenter
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    karpenter VIP Member

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    Basic Bread Recipes Are Pretty Much The Same
    But Some Might Use Milk, And Some Might Use An Egg

    I Use Fleischmann's Bread Machine Instant Yeast From A Jar
    I Have A Cheap Mixer To Blend The Ingredients
    But No Kneading Hooks
    I Knead The Dough By Hand
    And Follow The Rest And Proof Instructions To A 'T'

    The Final Knead Usually Calls For A 10-12min Knead
    But I'm Usually Shot After About 7 Minutes
     
  6. fncceo
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    fncceo Gold Member

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    After kneeding as long as you can, take a bean sized piece of dough and stretch it out with your fingers. If you can get it thin enough to be translucent but it doesn’t tear, you’re there.

    You can slap the dough on the table over and over really hard then kneed for a few mins and alternate that.
     
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  7. Muhammed
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    Muhammed Gold Member

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    After a while you just get a feel of how much to knead it.

    A good rule of thumb is the finger poke test. Poke your finger into the dough ball about a half inch or so. If it doesn't spring back, you are not done kneading. You need to knead it more to further develop the gluten.
     
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  8. karpenter
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    karpenter VIP Member

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    So I'm Just Not Giving It Enough To Get My Glutens Proper
    I Can Slam It On The Counter With More Enjoyment
    Than 10 Solid Minutes Of That Fold And Shove Stuff
    So I Mix Them Up Until I Can Pass The Stretch Test

    I'm Going To Try That Tomorrow
    Thanx Errybody !!
     
  9. JustAnotherNut
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    JustAnotherNut Platinum Member

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    Egg in the dough makes it richer and I've always thought eggs were more for a sweet or dessert bread.

    Most recipes call for 'proofing' your yeast in warm water, but I've never done that. Mainly because I can't get the temps correct......and that may be another factor. The liquid temp & yeast.....if the liquid is too cool the yeast won't activate and if it's too hot, it will kill the yeast.

    Anyway, I have always added all the dry ingredients & mixed together, then added hot tap water...…..with the yeast mixed with the flour & salt, it can survive the hotter liquid temps.

    Knead for 5-7 minutes, slap it on the counter 2 or 3 times, then knead again...….do this 3 or 4 times each (knead & slap), then put in a bowl, cover with a clean towel, set in a warm draft free place & let rise for about an hour or so...….it should grow to 2 or 3 times the size than what it started as.

    Then knead it again for a few minutes to get out the air bubbles, then form into whatever shapes you want. Cover & let rise again for about 45 minutes to an hour. Then bake
     
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  10. karpenter
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    karpenter VIP Member

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    For Those That May Still Be Lookin'

    I Had My First Successful Trip At Bread Yesterday
    I Kneaded The Livvin' Tar Out Of Ot
    Made All The Difference

    It's Still Not Quite What I Want
    But It's A Vast Improvement Over What I Had

    Not Light And Airy Yet, But It's Alright

    Thank You For All Your Help
     

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