Comments on: Why Worry About Water (Nifty Calculator Included) http://www.wildyeastblog.com/2007/07/05/water/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 17 Mar 2010 23:28:40 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: 1st recipe! « Kosher Kitschen http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-12900 1st recipe! « Kosher Kitschen Wed, 27 Jan 2010 01:10:27 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-12900 [...] dough temperature: [...] [...] dough temperature: [...]

]]> By: Panettone | Hefe und mehr http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-5760 Panettone | Hefe und mehr Wed, 10 Dec 2008 15:12:57 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-5760 [...] [...] [...] [...]

]]> By: Meagan’s Breadblog » Blog Archive » Melon Pan http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-2809 Meagan’s Breadblog » Blog Archive » Melon Pan Wed, 05 Mar 2008 17:49:31 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-2809 [...] Desired dough temperature: 80F [...] [...] Desired dough temperature: 80F [...]

]]> By: Susan http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-1667 Susan Fri, 14 Dec 2007 15:43:18 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-1667 Jerry, I would recommend mixing on speed 2 for as long as it takes to develop the gluten to the level you want. I don't recommend exact mixing times because there are so many variables involved. Your bread has a fairly low hydration (62%) so I am assuming you are going for something like a sandwich-type bread with a pretty even crumb, so you will want the gluten to be rather well developed. My post on gluten development has more information on this: http://www.wildyeastblog.com/2007/07/07/gluten/ Jerry, I would recommend mixing on speed 2 for as long as it takes to develop the gluten to the level you want. I don’t recommend exact mixing times because there are so many variables involved. Your bread has a fairly low hydration (62%) so I am assuming you are going for something like a sandwich-type bread with a pretty even crumb, so you will want the gluten to be rather well developed. My post on gluten development has more information on this:
http://www.wildyeastblog.com/2007/07/07/gluten/

]]> By: Jerry C Iacono http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-1664 Jerry C Iacono Fri, 14 Dec 2007 05:11:25 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-1664 I have an Artisan Kitchenaid mixer with whom I, on a routine basis, mix 930 grams of flour with 577 grams of water(straight dough mix). Currently I use water at 65*F, with a room temp. of 69*F and flour temp. of 69*F, and instant yeast. What would be your recommendation as to mixer speed, and time ( after the initial minute and 20 minutes rest per below) ? I normally mix all the ingredients for about a minute and, then, let the dough rest for 20 minutes before mixing. I have an Artisan Kitchenaid mixer with whom I, on a routine basis, mix 930 grams of flour with 577 grams of water(straight dough mix). Currently I use water at 65*F, with a room temp. of 69*F and flour temp. of 69*F, and instant yeast. What would be your recommendation as to mixer speed, and time ( after the initial minute and 20 minutes rest per below) ? I normally mix all the ingredients for about a minute and, then, let the dough rest for 20 minutes before mixing.

]]> By: Susan http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-34 Susan Wed, 11 Jul 2007 05:58:23 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-34 Elizabeth, I guess "rigorous" is putting it politely :) I think you're accomplishing the same thing I am, with a lot less work! Elizabeth, I guess “rigorous” is putting it politely :) I think you’re accomplishing the same thing I am, with a lot less work!

]]> By: ejm http://www.wildyeastblog.com/2007/07/05/water/comment-page-1/#comment-28 ejm Tue, 10 Jul 2007 16:36:35 +0000 http://www.wildyeastblog.com/2007/07/05/water/#comment-28 I'm not quite as rigorous about measuring the temperature of ingredients as you are but I have blundered onto using baby bottle warm water in the winter (when our kitchen is around 15C, which means that the flour is about that temperature too) and cool water in the summer when the kitchen can be anywhere between 20C and 27C. However, I <i>am</i> adamant about using our instant read meat thermometer to make sure that the inner temperature of baked bread is at least 210F. (I used to be casual about that too and used the "knocking on the bottom of the bread to hear if it sounded hollow" method. But that method just doesn't cut it for slack dough bread...) -Elizabeth P.S. I mix and knead bread by hand (don't own a mixer and broke our food processor the one time that I foolishly thought I'd try using it to help mix slack dough - $40 later and I NEVER use the food processor for anything but pesto now.) I’m not quite as rigorous about measuring the temperature of ingredients as you are but I have blundered onto using baby bottle warm water in the winter (when our kitchen is around 15C, which means that the flour is about that temperature too) and cool water in the summer when the kitchen can be anywhere between 20C and 27C.

However, I am adamant about using our instant read meat thermometer to make sure that the inner temperature of baked bread is at least 210F. (I used to be casual about that too and used the “knocking on the bottom of the bread to hear if it sounded hollow” method. But that method just doesn’t cut it for slack dough bread…)

-Elizabeth

P.S. I mix and knead bread by hand (don’t own a mixer and broke our food processor the one time that I foolishly thought I’d try using it to help mix slack dough – $40 later and I NEVER use the food processor for anything but pesto now.)

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