[Sca-cooks] Bread machine revisited
Radei Drchevich
radei at moscowmail.com
Tue Jan 10 13:11:05 PST 2006
that was my question in the first place.
I DO NOT HAVE A BREAD MACHINE. I have a cookbook of recipes for a bread
machine, and I am trying to interpret to a non-bread machine technique.
joy
radei
----- Original Message -----
From: "marilyn traber 011221"
To: "Cooks within the SCA"
Subject: Re: [Sca-cooks] Bread machine revisited
Date: Tue, 10 Jan 2006 08:01:36 -0500
> Nope. Never used a bread machine.
>
> The whole wheat bread recipe is a little heavy on sugar and yeast
> (to insure a good rise and to hide any defects with sweetness
> perchance).
>
> As for the pizza dough, I'd say the Dough Cycle is the process of
> mixing the dough with maybe a few minutes for a brief rise. I
> tend to give pizza dough between 15 and 30 minutes before shaping
> and baking. If I want to improve the flavor of the crust, I try
> to plan ahead and make a sponge about 24 hours in advance.
>
> Bear
OK, Bear, lets pretend there isn't a bread machine ;-) What factors
increase
or reduce the density of a loaf, amount of flour being the same?
Phlip
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