Fine Cooking Recipe

There are currently 12 responses to “Cooking Coarse 81-Yeast Breads pt.1”

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1. 1 On August 10th, 2009, ihoppy said:

   Chef Todd, I have …
   Chef Todd, I have two questions:

   1. How do I make a softer bread?
   2. How do I make a stickier, more glutenous bread?

2. 2 On August 10th, 2009, Mommy0fTwins said:

   Here in Texas I …
   Here in Texas I only bloom in 8 oz of warm water because it can get very humid or very dry here and that affects my bread dough tremendously. It took a lot of “trial and error” for me to discover what the bread should look like when I have added enough water. Maybe you could put pictures or video on what bread should and should not look(when you have added too much water or too little). Just an idea that may help others.

3. 3 On August 10th, 2009, ChefToddMohr said:

   joe-
   Sure, blame …
   joe-
   Sure, blame the mixer. Mixers have feelings too, it’s not her fault. If your dough is super stiff, it sounds like you LET the mixer overmix it. I can’t tell you a specific amount of time, usually about 10 minutes or so, but stop the mixer every few minutes and examine the dough. It should be soft but elastic.

4. 4 On August 10th, 2009, joeflash1063 said:

   one other thing..
   i …
   one other thing..
   i happen to have a 20 quart mixer that i think might be over kneading the dough.. it was super stiff, but to the point that i could get it to stretch out to shape it. what do you think? thanks for answering so fast.. oh obsessions…

5. 5 On August 10th, 2009, joeflash1063 said:

   chef todd you are …
   chef todd you are awesome! couple of more questions (because i am slightly obsessed) i am looking to make bagels. so my only other ingredient would be malt syrup (which acts like sugar) do i omit the sugar and add syrup if so how much. i have read all types of things on bagels the AR seems to be different in every recipe i read, some by a large margin.

6. 6 On August 10th, 2009, ChefToddMohr said:

   joeflash-
   Yes, you …
   joeflash-
   Yes, you can multiply this recipe as many times as you’d like with one exception, the salt. Salt will inhibit yeast. In your multiplyer, I’d only do about 1/2 the salt. Then, it’s up to your eyes, not the recipe to see it’s wet or dryness. Watch the dough in the mixer, and add flour or water in very small increments until it’s a plyable, smooth dough. Not wet, not sticky, not crumbly, just right like Goldilocks.

7. 7 On August 10th, 2009, joeflash1063 said:

   does anyone know if …
   does anyone know if i want more out of this recipe can i just multiply everything by 3 or do i need to make adjustments as i multiply? i tried it times3 but it seems a little dryer than it should, but its too soon to tell. my window ripped sooner than chef tods

8. 8 On August 10th, 2009, ChefToddMohr said:

   Keg-
   I’ll get …
   Keg-
   I’ll get working on that one. I’ll get back to baking items in the spring. I’ll include the Hawaiian bread, as it’s one of my favorites with egg and ham.
   Thanks for the suggestion.

9. 9 On August 10th, 2009, keg265 said:

   do you have a …
   do you have a recipe for hawaiian sweet bread? a video perhaps?

10. 10 On August 10th, 2009, samuils said:

    LMAO chewing, …
    LMAO chewing, swallowing, ru gonna show those steps?

11. 11 On August 10th, 2009, ChefToddMohr said:

    guerilla-
    I think …
    guerilla-
    I think it was one of the chef/instructors that discovered the salt. The culprit was never caught. He’s still on the “culinary most wanted”.

12. 12 On August 10th, 2009, guerillagardenkong said:

    In the culinary …
    In the culinary school story, who was the detective that discovered the salt in the flour?

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