Author Topic: Comment thread for Hints for Making Bread by Chookie  (Read 47436 times)

Offline judydawn

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Comment thread for Hints for Making Bread by Chookie
« on: April 16, 2012, 02:03:25 pm »
Chookie will add to her list of hints for breadmaking as questions arise, so here you go guys, comments and questions here please.
« Last Edit: April 28, 2012, 10:05:02 am by judydawn »
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline faffa_70

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #1 on: April 16, 2012, 03:19:56 pm »
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.  :-* :-* :-*
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline fundj&e

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #2 on: April 16, 2012, 07:08:03 pm »
great thread JD thanks  :-*
i don't need a recipe i'm italian

Offline Cuilidh

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #3 on: April 16, 2012, 09:27:49 pm »
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!
Marina from Melbourne and Guildford
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Offline achookwoman

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #4 on: April 16, 2012, 11:15:18 pm »
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.

Offline cookie1

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #5 on: April 17, 2012, 01:48:57 am »
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. :-*
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Offline courton

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #6 on: April 22, 2012, 05:23:45 am »
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. :) :)

Offline achookwoman

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #7 on: April 22, 2012, 06:25:22 am »
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.

Offline judydawn

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #8 on: April 22, 2012, 06:42:15 am »
I just use your no fuss roll recipe Chookie - substitute the flour, sometimes adding half Vitasoy flour and 1/2 normal white bread flour.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline courton

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #9 on: April 22, 2012, 07:13:14 am »
So just follow the no fuss recipe for kneading times as well?

Offline fundj&e

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #10 on: April 22, 2012, 07:48:25 am »
Chookie does the water  amount sound right ?

when making whole meal bread i use 400g of flour and 300mls of water
i don't need a recipe i'm italian

Offline judydawn

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #11 on: April 22, 2012, 08:00:11 am »
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  :D :D  I've been making baguettes with it - cooking at 200oC for 20- 25 minutes.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline dede

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #12 on: April 22, 2012, 08:03:56 am »
Does whole meal and seeded flours absorb extra water so therefore more water is needed in the dough?
Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.

Offline achookwoman

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #13 on: April 22, 2012, 12:20:09 pm »
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.

Offline dede

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Re: Comment thread for Hints for Making Bread by Chookie
« Reply #14 on: April 22, 2012, 12:58:13 pm »
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) ;D
Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.