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I know you are not suppose to bump posts - but am really interested in getting some advise/feedback on this subject.
Sandee
Sandee,
I was hoping that someone with a lot more expertise than I would come along and help you. That being said, I am going to give my thoughts and observations based on my experiences with baking for the past 30 years or so. Perhaps, if I say something in error someone else will come along and correct me! (Please!)
Sometimes when your bread turns out dense, like you described your cinnamon buns, it can be due to the yeast not being activated well (liquid is too cool) or because it was killed. (Due to the liquid being too hot.) What I do to determine that my yeast as been activated and will do the job, is to make a "sponge" and let it sit for 10 minutes or half and hour. I will mix the liquid, yeast, sugar or honey, and the oil and let the yeast dissolve and start to bubble a bit (maybe 5-10 minutes) Then I take a cup or two of flour and mix it in too. Then I set it in a warm spot to "proof". This mixture is real wet and lumpy-ish, like a batter. When I check it after a bit, it will be full of bubbles and rising, indicating the yeast is activated and will do the job I need it to.
Then I add the salt by sprinkling it over and mixing it into the very wet mixture and then I add the rest of the dry ingredients. That way you will not have to wait until you have a failed loaf to see that the yeast wasn't right. Also, if the yeast is not activated you can quickly mix 2.5 tsps of dry yeast into a bit of warm water and a pinch or so of sugar and let it activate until it is bubbly and add it to the above mixture and you can save your loaf.
Okay. The other possibility is that you are adding too much flour. This is easy to do, with both white flour and especially when you are using whole wheat flour. Whole wheat flour tends to be a bit wet or sticky even when all the flour it needs has been added. Remember the previous conversation where it was suggested to use a scale as opposed to strictly using traditional measuring cups.
I have never used the dough hook attachment on my KitchenAid, because I really enjoy kneading bread by hand. Over the years I have learned to tell when the dough is right just by the feel. I think your hands and arms would fall off before you could over knead bread dough manually. I do think it is possible to over knead it with the dough hook. So I would just try what you said about stopping after the dough pulls away from the sides of the bowl and see if that helps.
I don't know if this will help you at all. If anything I have said isn't clear let me know and I'll try to get it out more clearly.
If I haven't answered all of your questions let me know that too!
In no time at all you will be laughing at how difficult this all seemed, as you munch away on all of your lovely baked goods!
Deb
I know you are not suppose to bump posts - but am really interested in getting some advise/feedback on this subject.
Sandee
Sandee,
I was hoping that someone with a lot more expertise than I would come along and help you. That being said, I am going to give my thoughts and observations based on my experiences with baking for the past 30 years or so. Perhaps, if I say something in error someone else will come along and correct me! (Please!)
Sometimes when your bread turns out dense, like you described your cinnamon buns, it can be due to the yeast not being activated well (liquid is too cool) or because it was killed. (Due to the liquid being too hot.) What I do to determine that my yeast as been activated and will do the job, is to make a "sponge" and let it sit for 10 minutes or half and hour. I will mix the liquid, yeast, sugar or honey, and the oil and let the yeast dissolve and start to bubble a bit (maybe 5-10 minutes) Then I take a cup or two of flour and mix it in too. Then I set it in a warm spot to "proof". This mixture is real wet and lumpy-ish, like a batter. When I check it after a bit, it will be full of bubbles and rising, indicating the yeast is activated and will do the job I need it to.
Then I add the salt by sprinkling it over and mixing it into the very wet mixture and then I add the rest of the dry ingredients. That way you will not have to wait until you have a failed loaf to see that the yeast wasn't right. Also, if the yeast is not activated you can quickly mix 2.5 tsps of dry yeast into a bit of warm water and a pinch or so of sugar and let it activate until it is bubbly and add it to the above mixture and you can save your loaf.
Okay. The other possibility is that you are adding too much flour. This is easy to do, with both white flour and especially when you are using whole wheat flour. Whole wheat flour tends to be a bit wet or sticky even when all the flour it needs has been added. Remember the previous conversation where it was suggested to use a scale as opposed to strictly using traditional measuring cups.
I have never used the dough hook attachment on my KitchenAid, because I really enjoy kneading bread by hand. Over the years I have learned to tell when the dough is right just by the feel. I think your hands and arms would fall off before you could over knead bread dough manually. I do think it is possible to over knead it with the dough hook. So I would just try what you said about stopping after the dough pulls away from the sides of the bowl and see if that helps.
I don't know if this will help you at all. If anything I have said isn't clear let me know and I'll try to get it out more clearly.
If I haven't answered all of your questions let me know that too!
In no time at all you will be laughing at how difficult this all seemed, as you munch away on all of your lovely baked goods!
Deb
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