Any Home Bakers Here?

[N F C]

Everything looks great. My favorite corned beef recipe is from Paul Prudhomme's Seasoned America the New England Boiled Dinner. I double his spice number 1 and add it directly to the pot along with the seasoning packet from the brisket.

Okay folks I'm going to take another stab at the KA 100% whole wheat bread tomorrow. I didn't get the gluten yet. So here's my plan based upon your forensics.

Assumed problem: Didn't knead it enough and over proofed first rise.

New plan: going to knead a full 6 minutes in the kitchen aid. As the dough starts to break down and stick, I'll add bread flour to keep it together. After the six minutes, I'll give it two minutes of stretch and fold. I'll proof in the proofer for 1 hour exactly and then continue as the recipe suggests.

Does this plan make sense?

I'll be interested in hearing how it comes out Bob!

 

[rjohns39]

I am a little embarrassed to admit that I bought about 75 pounds of organic white flour I found on sale hoping to get me through a couple of years... pre-apocalyptic Coronavirus craziness.
I had to buy a large container to store some of it in... now just waiting for a good excuse to start using it!
But I wanted to see what you guys are stocking up on to get through this: who knows what is going on?

I'm probably way more over the top more than you My pantry and freezers are well stocked. I also have plenty of beans, rice, wheat, rye, oats, sugar, flour, etc... I store inside mylar bags that are vacuum sealed with O2 absorbers in them, stored in food grade buckets with omni lids. I buy in bulk at the best prices I can find and follow sales throughout the year. Only buying when the price is right and I need to re-stock.

 

[blackandtan]

My “apocalypse list”, in order of importance:
Horse meds
Carrots (to hide horse pills)
Chicken food
Dog food
Cat food
More yeast (didn’t really get)
More flour (only two tiny bags)
Extra milk (for the freezer)
Frozen vegetables

We have plenty of meat frozen, and eggs of course, and still lots of garden potatoes.

I also picked up a bunch of stuff, chemicals mostly, so I can keep working, though I suppose people probably thought I was hoarding at I rolled my cart around laden with 200lbs of bagged salt. Haha, I got a few strange looks so I started telling people that salt kills coronavirus. I’m an ass lol

 

[Aria]

I just took our regular shopping items and doubled the amount, that equals about a month's supply of food. Didn't really do anything out of the ordinary other than that.

Debby, I did that too. I did not do much more than that. Aria

 

[Aria]

My “apocalypse list”, in order of importance:
Horse meds
Carrots (to hide horse pills)
Chicken food
Dog food
Cat food
More yeast (didn’t really get)
More flour (only two tiny bags)
Extra milk (for the freezer)
Frozen vegetables

We have plenty of meat frozen, and eggs of course, and still lots of garden potatoes.

I also picked up a bunch of stuff, chemicals mostly, so I can keep working, though I suppose people probably thought I was hoarding at I rolled my cart around laden with 200lbs of bagged salt. Haha, I got a few strange looks so I started telling people that salt kills coronavirus. I’m an ass lol

Why so much SALT? Aria

 

[Aria]

Soup is done, husband won’t try it. He asked if it was like the canned stuff. I said yes but this is good.
View attachment 2051594

I DID NOT think there was another husband like mine. Aria

 

[ronott1]

Why so much SALT? Aria

Some places have very hard water and water softeners use a lot of salt so my guess is for a water softener?

 

[ronott1]

Everything looks great. My favorite corned beef recipe is from Paul Prudhomme's Seasoned America the New England Boiled Dinner. I double his spice number 1 and add it directly to the pot along with the seasoning packet from the brisket.

Okay folks I'm going to take another stab at the KA 100% whole wheat bread tomorrow. I didn't get the gluten yet. So here's my plan based upon your forensics.

Assumed problem: Didn't knead it enough and over proofed first rise.

New plan: going to knead a full 6 minutes in the kitchen aid. As the dough starts to break down and stick, I'll add bread flour to keep it together. After the six minutes, I'll give it two minutes of stretch and fold. I'll proof in the proofer for 1 hour exactly and then continue as the recipe suggests.

Does this plan make sense?

I would check the bread at one hour and use the poke test to see if it is proofed enough

 

[rjohns39]

I would check the bread at one hour and use the poke test to see if it is proofed enough

Poke test, push a finger in and if it returns about half way we're good?

 

[ronott1]

Poke test, push a finger in and if it returns about half way we're good?

That is what I do for proofing.

Sourdough is much harder to time since wild yeast is very un predictable