for me at least violent kneading is always unnecessary-mix everything together, leave for 15 minutes, mix again, leave again then give a final mix. That is always enough.
Ah, I was assuming an electric mixer!I'd completely agree, with a normal dough. For brioche though, absent an electric mixer, I don't see how else one properly incorporates all the eggs and butter? Otherwise I'd be worried about ending up with something resembling a boarding house omelette or The Blob.
Mr P,Still chugging along with mine. Been learning how to use the steam oven to its best effect.
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One of the most nteresting things that’s come out of it is that the vast majority of the rise occurs within the first fifteen minutes of baking. The third shot (actually the second in this series -somehow the order has been jumbled) is at twenty minutes into a 70 minute bake. I’ve settled recently upon 210C at 30% humidity, but with injections of steam just prior to baking and then for the first fifteen or twenty minutes whilst the loaf is still expanding. Followed by a reduction to 180C after about 50 minutes.
One of the other interesting things is to see the precipitous drop in oven temperature immediately after an injection of steam. This is only following the physics, but still dramatic. Temperature will drop to around 150-160C and even with my powerful ovens will take around two minutes to build back up to 210C.
I like the idea of a dedicated pasta thread. I’ve been making ravioli with varying proportions of ‘Nduja in the filling.Same here Simon only bought commercial bread once in a year(pissed after the pub desperate for sausage sandwiches).
this years challenge for me is perfect pasta. Striving to recreate the Gordon Ramsay Raviolo !
actually making butternut squash ravioli today. Probably not enough people to start a pasta thread !?
Easy to clean Ray. All you do is screw in a ridiculously expensive cartridge, turn the dial to clean and wait five hours. You get the benefit of a free show that looks like James Hunt in the rain at Suzuka if you so desire. Empty water trays (mine couldn’t be plumbed in unfortunately) and offer a quick prayer of thanks to Lord Gagg for protecting your fingernails and lungs.Mr P,
Are you sure you are not flashing off how clean your oven is?
Incredible colour on that crust.
Gives me something to aspire to once I have fathomed out how to use the Sage 400c Pizzaiolo Debbi got me for Christmas.
I thought I had over-salted the Kamut, although I used the same amount as I do normally. But my family informs me that Kamut has a naturally slightly salty taste anyway.100 % sprouted Kamut; 80 % hydration again. (Both times I started at 75% but felt it needed a little more after initially mixing in.)
Toast made from the Einkorn was wonderful. I will try this loaf in the morning.)
You’re on a roll. Let’s build a cellar and bake like a champion at the same time.I thought I had over-salted the Kamut, although I used the same amount as I do normally. But my family informs me that Kamut has a naturally slightly salty taste anyway.
The Kamut is nicer as bread, the Einkorn as toast. Tomorrow, wholemeal Red Fife.
This brand of flour seems excellent. When mixed, the dough for the Einkorn and Kamut had lovely (and distinctively different) colours.
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