Comment thread for Hints for Making Bread by Chookie

[judydawn]

Chookie will add to her list of hints for breadmaking as questions arise, so here you go guys, comments and questions here please.

[faffa_70]

Thanks Chookie and JD  

You have given so much valuable bread advice chookie over the time, it will be a wonderful tool for EVERYONE (even those of us who bake bread all the time) to have all your hints and tips in the one place.  

[fundj&e]

great thread JD thanks 

[Cuilidh]

OK, one question that has always puzzled me is, why do you knead some breads once, yet others twice?  What difference does it make?  I always thought you had to do two kneads.

Also, can you "over knead", i.e. get so carried away with the therapeutic activity of squishing and squeezing all your frustrations out on the dough that you ruin the loaf?

Sorry, more than one question there but at least they are along the same lines!

[achookwoman]

I will try and address all questions but there are a lot of different opinions about making bread.   I am not a scientist,  and can only tell what I have experienced and read.

[cookie1]

This thread is a brilliant idea. As you know I love making bread and learn so many new things from Chookie and others.
This will have to be Chookie's Bread Corner.

[courton]

I have just bought Lauke multigrain soy and linseed bread flour and i would like advice on how to convert it to TMX please. The packet suggests

600g Laucke Multigrain Soy & Linseed Bread Mix
5g Yeast
370ml Water
6g Butter, Oil or Margarine (optional)

Is the yeast enough? How many mins in the TMX for kneading? If I want it as bread rolls, how many mins in the oven?

Would really appreciate your advice Chookie.

[achookwoman]

Courton,  I think Judy might be able to help here.  I would probably use 3 teaspoon of dry yeast. 15/20 mins in the oven.

[judydawn]

I just use your no fuss roll recipe Chookie - substitute the flour, sometimes adding half Vitasoy flour and 1/2 normal white bread flour.

[courton]

So just follow the no fuss recipe for kneading times as well?

[fundj&e]

Chookie does the water  amount sound right ?

when making whole meal bread i use 400g of flour and 300mls of water

[judydawn]

I think the multigrain soy & linseed is different to the 10kg bag of Phytosoy Bread Mix I bought.  Mine says 500g Phytosoy bread mix, 5g yeast, 350ml water and 30g chia seeds but I just use Chookies directions and quantities for the no fuss.  Chookie would probably do something different to me though as she knows what she is doing    I've been making baguettes with it - cooking at 200^oC for 20- 25 minutes.

[dede]

Does whole meal and seeded flours absorb extra water so therefore more water is needed in the dough?

[achookwoman]

Does whole meal and seeded flours absorb extra water so therefore more water is needed in the dough?

Yes.  How much more depends on the flour.  You have to get used to what if feels like when you are kneading it.  This is one of the disadvantages of the TMX,  for when you knead by hand you get a good feel for the dough.  Better to have the dough a bit wet,  rather than too dry as it is easier to add more flour.

Uni,  sounds just a little too much.  i would probably use 250/275 mls.

[dede]

I have noticed some doughs being quiet rubbery feeling when I do the final knead by hand when shaping the dough, and others feel real nice and squish (if you know what I mean)