Home Bread-Bakers v006.n078.8

high gloss?,recipe,biblio,etc

Angela Fox <bford12@indiana.edu>
Tue, 27 Feb 1996 19:10:00 -0500 (EST)

I will begin with a question.  I have had a repeated problem (not 
consistent, but has happened more than once).  Using a 
bread machine, if my dough starts out really wet and I proceed to add 
flour a tablespoon at a time until the dough looks right, on a few 
occasions it never quite looks or ends up right.  The problem is the dough 
starts looking very shiny or very high-gloss - the consistency is really 
strange - very rubbery and no matter how much extra flour I add (to a 
point i stop) the dough does not seem to improve - once I kept adding 
flour and the resulting bread was like concrete even though the dough 
never got dry and crumbly.  I realize this sounds like over-kneading 
but this happened today before the end of the regular kneading on the 
standard cycle.

I was wondering if it might be due to some of the ingredients in the 
recipe.  The recipe I used today was "Honey Mustard Bread" from the bread 
machine cookbook "Electric Bread".  First of all I should have gone with 
my intuition that the recipe contained too much liquid for the amount of 
flour called for - 3 cups flour (1 ww, 2 white bread flour), 3/4 cup 
water, 1/2 cup veggie broth, 1/4 cup honey, 2 1/2 T wet mustard, 1 t 
"salt, 3 t yeast.  I don't know why I didn't start out with less liquid, I 
just wanted to see what following the recipe would yield.  I ended up 
adding 1/2 cup + 1 1/2 T extra white bread flour to this dough.  It still 
collapsed when baked which I feel was a result of the dough being too wet 

(I have this false notion that if it is printed in the cookbook it must 
be sacred and it must work no matter what - or at least come close.  This 
is my second disappointment from Electric Bread - btw don't forget to 
send in info for the digest bibliography everyone!)

Does honey in that amount (1/4 cup) affect the consistency of dough?  Maybe 
that is where the high gloss comes from?  Is it the experience of most people 
that is more difficult to correct an overly wet dough than it is to 
correct a dry dough?

Response to Crystalle regarding making bread by hand the old-fashioned way:

I could relate so well to her beautifully told story about the fear of 
killing yeast.  I have envied anyone who could bake a loaf of bread 
successfully by hand all my life.  My few attempts resulted in yeast 
disasters going back to my clover leaf rolls in 4-H as a child.  I have 
always considered myself a decent cook and have made quick breads galore 
trying to compensate for the inability to make a yeast loaf.  Recently I 
have gone crazy with my bread machine baking (since obtained in 
December).  I feel like the machine has taught me so much and held my 
hand as Crystalle puts it, and now I am having thoughts of trying a loaf the 
old-fashioned way too Crystalle.

I have been taking so much from this list and have not shared much.  Here 
is one of my favorite recipes:

Cranberry Orange Bread or Bagels (for the Bread Machine)

This is my very favorite bread.  We have a local bakery that makes this 
bread and I was addicted to it before I discovered a bread machine.

1 1/4 C orange juice
2 T orange juice concentrate
2 T fructose
1 t salt
3 C whole wheat flour fresh ground (reduce liquid about 2 tablespoons 
to start with if it is not fresh ground - I think fresh ground is drier)
2 T Vital Wheat Gluten
2 1/4 t yeast (I use SAF)
2 T chopped orange peel (I lightly peel one orange and chop up the peel)
3/4 C dried cranberries  (added near the end of kneading)

I prefer to bake this as a round loaf in my oven.  I brush the loaf with 
egg white glaze - mix orange juice with the egg white if you think of 
it.  I bake it at 350 for about 25-30 minutes.  Of course you can let the 
bread machine bake it.

I use this same recipe to make bagels.  Follow your favorite bagel 
routine.  THis dough is stiff enough for bagels using my fresh ground 
whole wheat flour, but reduce the orange juice about 2 T to start with if 
you are using purchased whole wheat flour.  You could also do a 
combination of flours and start with the lesser amount of liquid.

Next post I will share my favorite Swedish Rye recipe