Comments on: Cooking Coarse 81-Yeast Breads pt.1 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/ Fine Cooking Recipe Sat, 19 May 2012 16:51:23 +0000 http://wordpress.org/?v=2.7 hourly 1 By: ihoppy http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3422 ihoppy Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3422 <b>Chef Todd, I have ...</b> <br> Chef Todd, I have two questions: 1. How do I make a softer bread? 2. How do I make a stickier, more glutenous bread? 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?

]]> By: Mommy0fTwins http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3423 Mommy0fTwins Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3423 <b>Here in Texas I ...</b> <br> 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. 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.

]]> By: ChefToddMohr http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3424 ChefToddMohr Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3424 <b>joe- Sure, blame ...</b> <br> 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. 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.

]]> By: joeflash1063 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3425 joeflash1063 Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3425 <b>one other thing.. i ...</b> <br> 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... 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…

]]> By: joeflash1063 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3426 joeflash1063 Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3426 <b>chef todd you are ...</b> <br> 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. 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.

]]> By: ChefToddMohr http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3427 ChefToddMohr Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3427 <b>joeflash- Yes, you ...</b> <br> 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. 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.

]]> By: joeflash1063 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3428 joeflash1063 Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3428 <b>does anyone know if ...</b> <br> 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 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

]]> By: ChefToddMohr http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3429 ChefToddMohr Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3429 <b>Keg- I'll get ...</b> <br> 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. 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.

]]> By: keg265 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3430 keg265 Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3430 <b>do you have a ...</b> <br> do you have a recipe for hawaiian sweet bread? a video perhaps? do you have a …
do you have a recipe for hawaiian sweet bread? a video perhaps?

]]> By: samuils http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/comment-page-1/#comment-3431 samuils Mon, 10 Aug 2009 19:05:14 +0000 http://www.finecookingrecipe.com/421/cooking-coarse-81-yeast-breads-pt1/#comment-3431 <b>LMAO chewing, ...</b> <br> LMAO chewing, swallowing, ru gonna show those steps? LMAO chewing, …
LMAO chewing, swallowing, ru gonna show those steps?

]]>