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JoPeck
Member
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Posted: Thu Apr 26th, 2007 07:41 pm |
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Does anybody have any suggestions: I'm grinding the grain (mostly hard red winter wheat) and making the bread according to the recipe..I'm getting BETTER at it, not letting it rise so long, BUT when I slice it, it is almost crumbly...doesn't hold together well..does that make sense? What am I doing wrong??
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KSherrill
Moderator
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Posted: Thu Apr 26th, 2007 09:14 pm |
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What recipe are you using?
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JoPeck
Member
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Posted: Thu Apr 26th, 2007 09:36 pm |
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3 eggs, warmed prior to use
1.5 C hot water
1 C milk
1/3 C oil
1/2 C honey
5 tsp yeast
let proof; add 4 C hard red or white flour, then add 1/3 C lecithin, 1 TBSP salt, 1/3 C flax seed
then add remaining almost 3 C flour; set timer for 45 min (and let knead for 12 min); then reknead for 4 min and let rise another 35 min; then turn it out on floured surface and shape in loaves, let rise until double; bake at 375???
I had first started using the recipe in the BB red cookbook that came with my mill; then watched the video that came with the Electrolux mixer??? and started using that recipe
I was having it rise FAR longer than is listed above, because I thought it was to become double?? I'm fairly new at this so please understand if this is a STUPID question 
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KSherrill
Moderator
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Posted: Thu Apr 26th, 2007 09:38 pm |
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You've heard it before...no question is stupid!
My first thought is that you are using too many eggs and too much flour. And skip the milk. I use milk in my pizza dough, but not bread.
Here is my recipe:
4 1/2 C freshly milled flour (I use a combination of white, red and spelt)
1 tsp. gluten
1/4 C lecithin
2 tsp. salt
1 TBSP yeast
1/4 C flaxseed (ground separately in tribest or coffee grinder)
1 1/2 C hot water
1/3 C olive oil
1/3 C honey
1 egg
My kneading times may be a little off, as I cheat and let my wonderful Zojiroshi (bread machine) do my kneading for me. Then I take it out, shape the dough into loaves, and let it rise for the second time, then bake it in my oven.
Here is my routine:
-Heat water
-Pour in oil and honey
-Make sure that mixture is not too hot (so the egg doesn't cook!)
-Add egg & mix
-Add two cups of flour on top
-Salt, lecithin, gluten
-Add two more cups of flour
-Add ground flax
-Add remaining 1/2 C flour
-Make a little well w/finger and add yeast
-Mix together & knead for 5-10 minutes, allow to rest a couple of times. Knead until your dough is elastic and holds together, but is not tough, dry or cold.
-Cover and let rise about 50 minutes in a warm (but not hot!) place. The microwave is usually good for this, but don't turn it on.
-When it's ready, spread a little oil on your rolling pin (just to keep the dough from sticking), dump out the dough on a flat surface (I love my glass cutting board), and roll out your dough in a big rectangle a little less than 1/2" thick. Using a scraper to release any dough stuck to the counter/board, roll up the dough like a rug. Pinch in the seams and ends, fold lightly in half to find the halfway point, and cut with the scraper or a knife. This is all done very quickly so that the dough doesn't cool too much.
-Press each half into a loaf (I always warm mine a bit first), and tuck all around the edges of the pan with fingertips. This part is hard to describe and follows no official bread shaping rules. But it makes my loaves pretty and not lopsided, so it's "tried and true" as far as I'm concerned.
-Let rise 50-55 minutes.
Bake @ 350 on middle rack for 18-22 minutes, depending on your oven.
Last edited on Fri Apr 27th, 2007 01:15 am by KSherrill
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JoPeck
Member
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Posted: Thu Apr 26th, 2007 10:28 pm |
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GOD BLESS YOU!
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KSherrill
Moderator
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Posted: Fri Apr 27th, 2007 05:22 pm |
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Let me know how it turns out. 
Last edited on Fri Apr 27th, 2007 05:23 pm by KSherrill
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JoPeck
Member
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Posted: Fri Apr 27th, 2007 09:52 pm |
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| I have made two of the most BEAUTIFUL and TASTY loaves of wheat bread ever!! HOORAY THANK YOU K Sherrill!!!!
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KSherrill
Moderator
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Posted: Sun Apr 29th, 2007 09:15 pm |
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Wonderful!
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JoPeck
Member
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Posted: Fri May 4th, 2007 01:21 pm |
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OK WONDERWOMAN! I've had such great success with your last recipe, got another question....
I tried making pizza crust from the recipe in the red BB recipe booklet that came my nutrimill....mine came out soggy...droopy?? ha all these technical terms evade me
I'm trying to get thin and crispy, whole wheat crust. Is that doable???
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KSherrill
Moderator
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Posted: Mon May 7th, 2007 04:02 pm |
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Wonderful whole grain pizza crust is totally doable. We had a family tradition of Friday night pizza even before I started making "real bread." So the pressure was on to come up with a pizza at least as delicious as the takeout my family was used to.
The following recipe is the result of much tweaking and experimenting. It also contains tons of detail, as there is a trick to shaping the crust that is rather difficult to describe, but easy to do.
Whole Grain Pizza
COMBINE WET INGREDIENTS:
1 1/4 C hot water
1/2 C milk
3 TBSP light olive oil
2 TBSP honey
COMBINE DRY INGREDIENTS:
1 TBSP lecithin
2 tsp yeast
2 tsp salt
1 tsp gluten
4 1/2 C freshly milled Hard White wheat flour
Then pour the wet ingredients onto the dry and knead with a spatula. I usually mix mine by hand in a large bowl. Using a hearty spatula, knead by folding the dough over itself toward the center while turning the bowl. Do this about 3-5 minutes or until the dough is elastic. (You can use a mixer if you like, I just find it's easy this way and dirties less dishes.) Cover and let rise 20-30 minutes in a warm place.
When the dough is ready... Rub a little olive oil on your rolling pin. On a large, flat surface (I use a big glass cutting board), roll out the dough to around 1/4" thick or maybe less (depending on how thick you like your crust--remember, it will rise a bit when cooking). Take your pizza stone, flip it over so that the cooking surface is toward the dough. Use it as a template to cut a circle with a pizza cutter. Set the stone aside and sprinkle it with cornmeal. Take excess dough cut from the edges and put it back in the bowl to keep warm (I use this dough to make 2 baguettes or 6 dinner rolls). Using your scraper, transfer your circle of dough to the stone, sticky-side up. Roll out the dough a little more to desired thickness, maintaining round shape. Roll up and seal the edges of the crust to desired size. (Be careful not to let the cornmeal come in contact with the part of the dough you are rolling over to make the edges of your crust. They won't seal if it touches the cornmeal.)
Stuffed Crust: Put a generous amount of shredded motz cheese and roll the edges around it, sealing it well with a fork (and water, if you really want a tight seal) after transferring to your pizza pan. You can also use cheese sticks, but this is not as cost-effective (I'm cheap!). Poke holes in the bottom of the crust with a fork.
Crisp or Chewy Crust: Let sit for 10 minutes. Bake at 425 for 10-15 minutes on next rack up from the middle. Take out and let cool. Add toppings (see below). **If you like a very crisp crust, roll your dough out thinner once it's on your pizza stone. The thinner, the crispier. For a thinner edge crust, do not roll over the edges of the crust. Just roll out the dough with a pastry roller from the center outward and leave about an inch around the edges when topping.
Softer Crust: Skip the pre-baking step and add your toppings (see below).
Toppings: Brush light olive oil on the edges and top of crust before spreading sauce. Add toppings as you like. I always add a little Parmesan cheese to the pizza after all the other toppings are on. If your crust got brown during the pre-bake, put tin foil around the edges of the crust to prevent them from getting too dark the second time in the oven. Bake at 425 for 10-15 minutes until bubbly, then I flip on the broiler for a few minutes (and watch it like a hawk) so it gets those yummy "brown spots" that my daughter insists upon. Let sit for at least 5 minutes before slicing. Dig in!
Last edited on Mon May 7th, 2007 04:33 pm by KSherrill
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