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Cooking & Baking

kentauros

(29,414 posts)

3. I was going to recommend the same amount of time for the kneading

Reply to csziggy (Original post)

Thu Feb 5, 2015, 08:36 PM

Feb 2015

as Warpy suggested, though I only know that length of time for hand-kneading. If it translates the same to a mixer, then ten minutes should do it.

Also, oil will shorten the gluten strands, which could be a contributor to crumbly bread. Either add less oil or add more gluten.

There might also be too much liquid in the recipe. Right now it's 1.5 cups water to 3 cups flour and 1 cup cereal, plus 1/3 cup honey. That's almost a 1:2 ratio of liquid to flour+cereal. How wet does the dough feel after mixing and before kneading?

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DU bread makers - I need advice on my bread [View all] csziggy Feb 2015 OP

Commerical breads hold together (and make your teeth squeak) Warpy Feb 2015 #1

I guess I'm doing OK since my bread holds together pretty good csziggy Feb 2015 #5

Try doing the windowpane test Major Nikon Feb 2015 #2

That's what I look for when the dough is mixing - the "stringing" is more of a windowpane csziggy Feb 2015 #4

If you bake frequently, it's cheaper to get the yeast in 1 or 2 pound bags and freeze most of it. winter is coming Feb 2015 #25

I was going to recommend the same amount of time for the kneading kentauros Feb 2015 #3

Maybe it's the oil! I used to use butter but was trying to be "healthier" csziggy Feb 2015 #6

Any kind of fat shortens gluten strands. kentauros Feb 2015 #13

I'll try it without the fat csziggy Feb 2015 #14

You're welcome! kentauros Feb 2015 #15

Yes, the dry milk would make a difference. winter is coming Feb 2015 #27

Absolute best bread recipe I've found is the easiest by far - no knead NRaleighLiberal Feb 2015 #7

I'll have to see if I can adapt that to my mixer and my long bread pan csziggy Feb 2015 #8

yes, it is more of a crusty slab dipped in olive oil type of bread NRaleighLiberal Feb 2015 #11

I read a lot of the discussion here about the no-knead bread csziggy Feb 2015 #12

Oh - did you spill chucker catch you? "all purple flour"? csziggy Feb 2015 #9

it's what I get for DUing while watching 4 weddings and funeral! NRaleighLiberal Feb 2015 #10

NRaleighLiberal, my sister is going to start making this bread, but it japple Feb 2015 #16

no need for a stone. we use a covered Le Creuset pot NRaleighLiberal Feb 2015 #17

How fresh are your ingredients? Nac Mac Feegle Feb 2015 #18

Now they are very fresh - when I started back making bread they were old csziggy Feb 2015 #19

That's good Nac Mac Feegle Feb 2015 #20

I get either King Arthur or General Mills flours csziggy Feb 2015 #21

I know you don't knead by hand any more, so you might not be as aware of the moisture winter is coming Feb 2015 #26

I always have to adjust the water amount or flour to get the right consistency, anyway csziggy Feb 2015 #28

I'm just going to chime in and say in recent years SheilaT Feb 2015 #22

I'm getting good action from the yeast - the dough rises nicely and the bread has a good texture csziggy Feb 2015 #23

Back home again, Here's a couple formulas Nac Mac Feegle Feb 2015 #24