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.
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
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.
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.
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