Why is my bread dense? | |
Anonymous Coward User ID: 2780958 United States 05/17/2021 01:05 PM Report Abusive Post Report Copyright Violation | I use organic flour now ... it is heavier but it doesn't have GMOs - so I just deal with it ... by adding a little baking powder Quoting: Shadow Dance Non-gmo is good.. I'm not being facetious. What do you do about the millions of man-generated and encoded frequencies running through your cells 24/7? you are supposed to have "man encoded" frequencies.. its call your body and your mind does the encoding.. this internet bullshit is internet bullshit. I'm talking about the 180 million us houses with personal wifi. The 7000 disclosed satellites. The 5 billion cell phones. Antennas. Microwaves. Etc. Why not eat protein-boosted cow meat if you're going to carry around a portable microwave in your pocket next to your balls. Why get rid of your cell phone when there are 100,000 within your range 24/7 running 24/7 Seems counter intuitive this is all bullshit beloved... every bit of it. Christ Jesus would not have seeded Wifi and all of that... he is returned and its part of the Millennial reign stuff. and what is changing DNA is your MIND.. but they don't teach that... do they.. and the Photon Belt... and the other thing that has been changing DNA is preparing people for evacuation so they ride this beam.. if you must be picked .. say during a quake... and put back safe and sound... You ones are being corrupted with CRAP on this one. |
Anonymous Coward (OP) User ID: 80314528 United States 05/17/2021 01:05 PM Report Abusive Post Report Copyright Violation | ... Quoting: Anonymous Coward 29680514 posts a question about cooking bread in a conspiracy site and gets all uppity when someone makes a joke. you are dense! 1) a joke is funny 2) this is a community and instead of insulting everyone who responded helpfully, and just because you dont have any actual friends, doesn't make glp a bad place to acquire a multitude of skills and information. Jokes can get you killed And apparently, so can your shity ass bread. But glp has some of the most level headed people left in this world. As a society, a general rule is to avoid enticing childish morons who turn every inquiry into a joke about breasts. Especially one made on the basis that the words look similar. Some of us made it past the 7th grade. |
BBQ BOY™
User ID: 72493816 United States 05/17/2021 01:08 PM Report Abusive Post Report Copyright Violation | The temperature in your Kitchen might be affecting the proofing stage. Above 75 is too warm, below 65 is too cold. "Never underestimate the pain of a person. In all honesty, everyone is struggling. Just some people are better at hiding it than others." Everyone has to work out their own salvation. Life can only be understood backwards, but it must be lived forwards. |
Anonymous Coward (OP) User ID: 80314528 United States 05/17/2021 01:09 PM Report Abusive Post Report Copyright Violation | |
mikke(L)
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Anonymous Coward User ID: 71729047 United States 05/17/2021 01:15 PM Report Abusive Post Report Copyright Violation | Sifting dry ingredients. Water is warm, not hot. Quoting: Elegcho 80314528 Ratio: Flour 100% Water 60% Salt 2% Yeast 1% Weigh all ingredients in grams. Sometimes enriched with 6% butter or 3% sugar. Sweeten the milk/water for yeast. Prooj yeast. It's alive and blossoms nicely. Knead til smooth and not sticky but bounces back to the touch. First proof 1.5 hours, doubles in size. Punch dough lightly before shaping and second proof. Uncovered second proof for 10 minutes Bake at 375 until internal temperature is 195. Why does one bun or loaf weigh as much as 2 should? It's decent flavor but so dense and heavy. I want fluffy and light.. Tips? Hey OP - I used to have this problem too. Here's what helped me: Use less flour. - I know its hard getting that feel, but I like mine to be a tad sticky. It puffs up nicer! Try letting it rise a bit longer that second go around. 10 minutes doesn't sound like enough. I let mine go until its close to the size I want. It only puffs up a tad more when you bake. Also how warm of an area are you leaving your bread in to rise? If its cool, it takes longer. If my house is cool I like to preheat my oven and turn it off quick - so the inside of the oven is around 70-80 degrees. Then set it in there to rise. Good luck! Good luck |
Anonymous Coward User ID: 80367045 United States 05/17/2021 01:18 PM Report Abusive Post Report Copyright Violation | This is my recipe for 2 loaves of Italian crusty bread. The day before put apx 1 cup of type 00 flour + 1/2 teaspoon of yeast in a small bowl. add water to make it a thick pancake dough like consistency. stir lightly then cover and refrigerate. Forget about it until you are ready to bake the next day. Say Grace before you start. I use a Kitchen Aid mixer but you can do this by hand. Add the refrigerated yeast mixture into a nice size bowl sprinkle 2 1/2 teaspoons of yeast on top. measure 2 cups cool water add 1 teaspoon salt to the water. Stir. Add it to the bowl next add 1/4 cup of semolina flour (This gives it the crunchy crust) begin stirring adding the flour slowly as you have been doing until your dough forms Let rise in an oiled bowl. Make sure you cut a cross in the top to let the yeast breath When risen, shape into loaves then let it do a second rise when risen the second time score the top then put in 375 oven for about 45 minutes. You will know when it's dough by knocking on top of loaf- if you hear a hollow sound it is done. (Don't ever stick a thermometer in it) Make sure you use 00 flour, not bread flour 00 flour. |
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Half Past Midnight
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