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Foodies Fayre, Dining, Food and Recipe Discussion
Bread Making Newbie
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<blockquote data-quote="PaulR" data-source="post: 983009" data-attributes="member: 176256"><p>Here in France by law you can only use flour, yeast and water (and salt I think). Nothing else otherwise it can't be called bread. So no oil. I put a couple of teaspoons of sugar in that wouldn't be allowed commercially.</p><p></p><p>The flour I buy here is quite literally the same as the local bakers use. There's one <em>boulangerie</em> in the village which produces absolutely wonderful bread. Light, good production of air holes, delicious and the same flour as I have from the same mill.</p><p></p><p>I think that the flour hook is the problem. The commercial mixers that I've seen on TV have two internal arms that pull the dough around stretching it back and forth. How is a single dough hook supposed to work? It can't work against anything except the weight of the dough. And that mostly gets hauled around with the hook. It seems that any stretching is internal to the glob of dough and doesn't get shared around enough. We used to have a bread making machine and although the paddles were quite small there were at least two of them to work the dough.</p><p></p><p>I'll probably make another one before we go home. I'll reduce the amount of water in the mix.</p></blockquote><p></p>
[QUOTE="PaulR, post: 983009, member: 176256"] Here in France by law you can only use flour, yeast and water (and salt I think). Nothing else otherwise it can't be called bread. So no oil. I put a couple of teaspoons of sugar in that wouldn't be allowed commercially. The flour I buy here is quite literally the same as the local bakers use. There's one [I]boulangerie[/I] in the village which produces absolutely wonderful bread. Light, good production of air holes, delicious and the same flour as I have from the same mill. I think that the flour hook is the problem. The commercial mixers that I've seen on TV have two internal arms that pull the dough around stretching it back and forth. How is a single dough hook supposed to work? It can't work against anything except the weight of the dough. And that mostly gets hauled around with the hook. It seems that any stretching is internal to the glob of dough and doesn't get shared around enough. We used to have a bread making machine and although the paddles were quite small there were at least two of them to work the dough. I'll probably make another one before we go home. I'll reduce the amount of water in the mix. [/QUOTE]
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