Date: Sun, 3 Aug 2008 05:47:29 GMT -------------- BEGIN bread-bakers.v108.n028 -------------- 001 - "Mary Fisher" Subject: Re: breating speed Date: Sat, 26 Jul 2008 09:16:47 +0100 From: "Mary Fisher" Subject: Re: hard rolls recipe Date: Sun, 20 Jul 2008 10:34:27 +0100 Thanks for this but: what does 'c' mean? What does 'beat at high' (or medium) mean? TIA Mary Editor's note: 'c' is the abbreviation for 'cup'. 1 cup = 8 fluid oz or about 237 ml. The beating instructions are for an electric mixer. I don't know what the equivalent hand mixing instructions would be. Thanks for that but my Kenwood Major mixer has a range of numbers, from 1 - 6 (Min - Max), it's not rated as low, medium and high ... Mary [[Editor's note: For high, I would try 5 or 6 and for medium, speeds 3 or 4. Some experimentation will be necessary to find the best settings for your mixer.]] --------------- MESSAGE bread-bakers.v108.n028.2 --------------- From: Haack Carolyn Subject: hand beating on medium or high Date: Sat, 26 Jul 2008 06:50:07 -0700 (PDT) The hard-roll recipe which is written with instructions for beating with an electric mixer ... if you have no mixer, certainly the traditional 120 stirring strokes with a wooden spoon or sturdy whisk would be a good place to start. You can see the flour mixture smooth right out as the gluten develops in the liquid environment. Scrape down the sides after 60 strokes, you won't have to count through the polysyllabic seventies! --------------- MESSAGE bread-bakers.v108.n028.3 --------------- From: Pan Subject: Bread Loaf Size - Pan Date: Sat, 26 Jul 2008 11:07:19 -0700 (PDT) Hi, For those of you who bake pan loaf bread I would like to survey your pan sizes and how much dough you place in the pan. The size of the pans I am using are 9" x 5". The sides are NOT perpendicular to the bottom but rather angle out slightly from the bottom to the top. The volume of the pan (to the top edge) is 64 oz (measured with water). To get a nice sandwich style loaf size how much dough should I place in the pan? If the dough rise is 1 1/2 to 2 times I am thinking I would use 32-36 oz of dough. However, this seems like a lot of dough for one pan loaf. Is this in line with what other home bakers are using? Thanks for the insight. Tom --------------- END bread-bakers.v108.n028 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved