|
therattle posted:In a mixer with a dough hook So that's what that weird useless hook thing is for!  I never made bread before because it just looks so complicated and I'm just so lazy to knead. My KitchenAid was the best gift ever, and if you're telling me that I can use it to MAKE my bread for me, well then, I've got something to try this weekend! Thanks!
|
#
¿
Oct 10, 2012 17:29
|
|
|
|
| # ¿ Apr 23, 2024 07:14 |
|
|
For some reason, I had bread flour on hand, yippee! I open the bag and it had little tiny brown bugs in it. How about no.
|
|
#
¿
Oct 12, 2012 02:41
|
|
|
Pookah posted:I joined the first time challah bakers club yesterday. Wanna eat dat bread. Can you give us/me the recipe? Now I want to try to make it!
|
|
#
¿
Nov 3, 2012 17:55
|
|
|
Pookah posted:Certainly! I HAVE ALL OF THESE INGREDIENTS. I WILL BE BACK IN 3-4 HOURS. 
|
|
#
¿
Nov 3, 2012 18:59
|
|
|
Er... is the dough supposed to crumble apart and look like pulled chicken? I'm trying to do the "knead" step and it's just going all over the place. Help?
|
|
#
¿
Nov 3, 2012 19:32
|
|
|
Pookah posted:How long did you beat it for? I left mine in for about half a hour in total just getting hammered by the bread hook and adding the second 4.5 cup of flour in by about 2 tablespoonfuls at a time. It sounds to (my total noob to yeast bread) ears that maybe it hasn't been mixed for long enough to get the gluten all stretchy? 10 minutes, and I added the flour in by cupfuls. I'll throw it back in the bowl and beat it some more.
|
|
#
¿
Nov 3, 2012 19:37
|
|
|
therattle posted:Machine kneading shouldn't take more than 3 minutes or so. Be careful of over-kneading. When you stretch the dough at the beginning and at the end you should be able to discern the difference and the gluten. I'd add the flour pretty quickly so that it all receives a roughly similar kneading time. Are you using a dough hook? Yes. However, I never got a dough, it just immediately went to pulled-chicken crumbles. Beating it for another half hour juuuust barely let me squish it hardcore into small loaf-shaped lumps that looks like brains. It looks like bread (and brains), it smells like bread, might as well bake it and see what comes out. I'm fully expecting it to just explode and make a mess in the oven, but who knows.
|
|
#
¿
Nov 3, 2012 22:35
|
|
|
therattle posted:Hm. I wonder if there wasn't enough liquid to properly bind it all. Let us know how it turns out! I followed the recipe, although I could have screwed up copying it down. I doubt it, though. Anyway, it's out of the oven and... well, it's edible. Dense as hell and crumbles if you even so much as pick it up wrong, but it's edible with a fork... I think I'll try easier recipes next time. :/
|
|
#
¿
Nov 3, 2012 23:08
|
|
|
|
| # ¿ Apr 23, 2024 07:14 |
|
|
mediaphage posted:You almost certainly didn't have enough water. Is important to remember that unless you weigh everything (and sometimes even then), you can't be certain how much flour you have in a cup, or how wet that flour is. How much water you need can vary between flours and between locations. So... most recipes are given in cups, not by weight. How do you convert?
|
|
#
¿
Nov 4, 2012 01:09
|
|