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  1. Andiesenji, what wonderful suggestions. As I bake about 185-250 loaves in a day for the farmer's market, the longer mixing would stress out my mixer too much at 20 minutes per batch (not using a bread mixer--kinda pushin' it with the 20 qt. Hobart and spiral dough hook at 18 lbs. of dough); do you think a couple of stretch and folds, in addition to a 10 min. knead with the mixer would do the same? Thanks so much for your insights. I've been reading your posts with interest for quite some time now!
  2. Lisa, just adding about 2%, so hopefully no yeast kill-off. What amount of butter would you recommend?
  3. So bakers! Question for you: I'd like to add soft butter to my 81% whole wheat (19% bread flour) dough--it's just a little too "healthy", kinda grainy and maybe a tad dry, when baked (at 65% hydration). It has 4 tsps. of instant yeast in the batch, which measures about 15 lbs. of dough (just flours, water, yeast and salt). So how much more yeast should I add to compensate for the fat? Thinking of throwing in some honey too, just so I can call it "honey-butter wheat"--should sell well at the farmer's market! Here's a shot of the current lean version. Dense, but delicious!
  4. Sounds good! I had hoped to avoid some sticky hands by using a machine -- maybe Grandma's way is the best! Thanks for your reply.
  5. Dear bread baking experts: I recently had an experience with a "slack" starter batter, which I mix at 100% hydration, and ferment for 12 hours. The formula was 103 oz. flour and water, and 2tsps. instant yeast. I used tepid water, and left it at room temperature for about 12 hours, that being around 65-70 degrees. The next day, I noticed it had not risen very far, and fell quickly when I moved the vessel it was in. When I went to scoop some out for the first batch of bread, it seemed "slack" -- very sloppy and loose, with a bit of water seeping in at the bottom, as if it had over-risen and the gluten had broken. It didn't seem to have any elasticity, just watery sloppiness! The only thing I did differently was to mix this batch with a wire whip at medium speed about 2 minutes (I usually just use my bare hand to mix and incorporate all the water in the flour, and it usually has some lumps), which left the batter very smooth. Any thoughts?
  6. CatPoet, I must have that lovely corn loaf recipe a few posts up on this thread -- I've seen a couple of your photos now, and it looks irresistible! Do you form it in a fabric, or basket? The shape is so attractive, and I'd love to play around more with cornmeal, if that's what's in it. Do share!
  7. Greetings, all. I'm dreaming of new flavors for bread I sell at farmer's markets (see photo), and would love to offer a cheese-herb flavor; thinking a light wheat with rosemary and gorgonzola cheese. The trick will be to make it look good (maybe adding cheese on top after baking, to soften?) while making the flavor of the cheese prominent (distributing it somehow inside the loaf without pummelling it to death in the mixer, or having it lump all together after spreading it on an unformed loaf, then rolling up). Any experience with this? I also need to preserve the cleanliness of my baking stones -- would baking round loves on parchment shield grease?
  8. Greetings, bread bakers! I'm experimenting with topping my breads with rolled oats and seeds, with some successfully sticking (after a dip in water previous to the second rise), and lots falling off after baking. I'm wondering if another liquid like milk, or maybe a corn starch slurry would be a good idea? Here's a quick shot of some rye breads with oat bran, which stuck on pretty successfully, but being a smaller material, I think that had something to do with it. Any experiences to share? Thanks.
  9. So chefs, I'm looking for some solutions to upper and mid-back pain, having to do with lifting, and being tipped at the waist so much, baking. Any yoga moves come to mind? I recently read an article about Yotam Ottolenghi, and how he had typical "bending over the stove" back pain, which he solved with yoga stretches . . . but the article (in the New Yorker) didn't mention which stretches he practiced. Maybe some core-strengthening would help? Any personal experiences out there? Thanks in advance.
  10. Thank you! Is "IIRC" an acronym, like IMHO, or a baking term?!
  11. And unrelated, the recipe calls for sugar as well as a small amount of malt syrup -- wondering why that's in there. Wouldn't the sugar be sufficient?
  12. Greetings, bakers! I've been asked to bake dinner rolls for a wedding for 150 people. I'm thinking a nice buttery pain au lait recipe, with milk, egg and butter, but yikes! I have no idea how many rolls at what standard-type weight I would get from a recipe that yields 4 lbs. 4 oz. of dough per batch. Any thoughts? I'm thinking 2-3 oz. per roll, but I just pulled that number out of the air, or a portion of my body we won't mention. Your input gratefully acknowledged!
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