• Concentrate, concentrate!

    From Graham@21:1/5 to All on Sun Nov 15 11:03:44 2020
    With all the restrictions and lousy weather, I decided to do some baking on Friday. I made 5 x 400g loaves of sourdough bread and 3 batches of sablés (vanilla, chocolate, and lemon). As the latter required refrigeration overnight, I decided to make some tangzhong bread buns on Saturday while batches of the cookies were baking.
    Iÿve made these bread buns several times and my sonÿs family loves them. However, this time, the dough behaved very differently and was much wetter
    than usual, coating the mixer-bowl walls. I added a bit more flour and kept
    the mixer running a bit longer than usual and eventually managed to make
    some decent looking buns.
    As I was cleaning up and putting things away, I realised I had used the
    CAKE FLOUR instead of the bread flour! No wonder the dough behaved
    differently.

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  • From Shadow@21:1/5 to Graham on Mon Nov 16 20:32:00 2020
    On Sun, 15 Nov 2020 11:03:44 -0700, Graham <g.stereo@shaw.ca> wrote:

    With all the restrictions and lousy weather, I decided to do some baking on >Friday. I made 5 x 400g loaves of sourdough bread and 3 batches of sablés >(vanilla, chocolate, and lemon). As the latter required refrigeration >overnight, I decided to make some tangzhong bread buns on Saturday while >batches of the cookies were baking.
    Iÿve made these bread buns several times and my sonÿs family loves them. >However, this time, the dough behaved very differently and was much wetter >than usual, coating the mixer-bowl walls. I added a bit more flour and kept >the mixer running a bit longer than usual and eventually managed to make
    some decent looking buns.
    As I was cleaning up and putting things away, I realised I had used the
    CAKE FLOUR instead of the bread flour! No wonder the dough behaved >differently.

    You're lucky. We can't get bread flour here in Brazil (unless
    you order a 50Kg sack directly from a Mill). So we have to use "all
    purpose".
    I'm currently trying them all, some have hardly any gluten at
    all, others make a semi decent Italian bread.
    Best I've got so far is 68% hydration. Some can't take more
    than 60%. Any more than that and you're trying to fold/shape soup.
    LOL
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

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    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Graham@21:1/5 to Shadow on Mon Nov 16 18:50:45 2020
    On Mon, 16 Nov 2020 20:32:00 -0300, Shadow wrote:

    On Sun, 15 Nov 2020 11:03:44 -0700, Graham <g.stereo@shaw.ca> wrote:

    With all the restrictions and lousy weather, I decided to do some baking on >>Friday. I made 5 x 400g loaves of sourdough bread and 3 batches of sablés >>(vanilla, chocolate, and lemon). As the latter required refrigeration >>overnight, I decided to make some tangzhong bread buns on Saturday while >>batches of the cookies were baking.
    Iÿve made these bread buns several times and my sonÿs family loves them. >>However, this time, the dough behaved very differently and was much wetter >>than usual, coating the mixer-bowl walls. I added a bit more flour and kept >>the mixer running a bit longer than usual and eventually managed to make >>some decent looking buns.
    As I was cleaning up and putting things away, I realised I had used the >>CAKE FLOUR instead of the bread flour! No wonder the dough behaved >>differently.

    You're lucky. We can't get bread flour here in Brazil (unless
    you order a 50Kg sack directly from a Mill). So we have to use "all
    purpose".
    I'm currently trying them all, some have hardly any gluten at
    all, others make a semi decent Italian bread.
    Best I've got so far is 68% hydration. Some can't take more
    than 60%. Any more than that and you're trying to fold/shape soup.
    LOL
    []'s

    Have you looked for gluten flour? that might solve your problems.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Shadow@21:1/5 to Graham on Thu Nov 19 14:54:49 2020
    On Mon, 16 Nov 2020 18:50:45 -0700, Graham <g.stereo@shaw.ca> wrote:

    On Mon, 16 Nov 2020 20:32:00 -0300, Shadow wrote:

    On Sun, 15 Nov 2020 11:03:44 -0700, Graham <g.stereo@shaw.ca> wrote:

    With all the restrictions and lousy weather, I decided to do some baking on >>>Friday. I made 5 x 400g loaves of sourdough bread and 3 batches of sablés >>>(vanilla, chocolate, and lemon). As the latter required refrigeration >>>overnight, I decided to make some tangzhong bread buns on Saturday while >>>batches of the cookies were baking.
    Iÿve made these bread buns several times and my sonÿs family loves them. >>>However, this time, the dough behaved very differently and was much wetter >>>than usual, coating the mixer-bowl walls. I added a bit more flour and kept >>>the mixer running a bit longer than usual and eventually managed to make >>>some decent looking buns.
    As I was cleaning up and putting things away, I realised I had used the >>>CAKE FLOUR instead of the bread flour! No wonder the dough behaved >>>differently.

    You're lucky. We can't get bread flour here in Brazil (unless
    you order a 50Kg sack directly from a Mill). So we have to use "all
    purpose".
    I'm currently trying them all, some have hardly any gluten at
    all, others make a semi decent Italian bread.
    Best I've got so far is 68% hydration. Some can't take more
    than 60%. Any more than that and you're trying to fold/shape soup.
    LOL
    []'s

    Have you looked for gluten flour? that might solve your problems.

    I might, if it existed here. Import taxes are prohibitive.
    As an example
    Supermarket flour: Under US$ 3.00 a 5 Kg bag(sometimes less
    than US$ 2.00 when it's on offer)
    Italian bread flour: US$ 25.00 a 5 Kg bag. Plus freight.
    So I pretend Italian bread flour doesn't even exist.
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Dick Adams@21:1/5 to Shadow on Thu Nov 19 17:49:44 2020
    On Thursday, November 19, 2020 at 12:55:53 PM UTC-5, Shadow wrote:
    On Mon, 16 Nov 2020 18:50:45 -0700, Graham <g.st...@shaw.ca> wrote:

    Have you looked for gluten flour? that might solve your problems.
    I might, if it existed here. Import taxes are prohibitive.
    As an example
    Supermarket flour: Under US$ 3.00 a 5 Kg bag(sometimes less
    than US$ 2.00 when it's on offer)
    Italian bread flour: US$ 25.00 a 5 Kg bag. Plus freight.
    So I pretend Italian bread flour doesn't even exist.

    Last time I bought bread flour (GM All Trumps) at Restaurant Depot near
    Boston, 50 lb cost less than $20. You need a business license or how to
    do a con. In the supermarket sometimes you can get King Arthur bread
    flour for like $1/lb. (1 Kg = 2.2 lb) Go figure.

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