I did another couple of loaves of the K.A. VT. Honey Oats bread yesterday. The taste is fine, but I noticed they were heavy. Today I cut into one and had a couple of slices.I add butter, toast them and spread a blueberry jam. They were dense as well as heavy. Again, tasted great. So I googled it as the only thing I did different is reduce the time in the stand mixer. It calls for 5 to 7 minitues. I did 5. Last time it was 7. I do put the timer on. I believe I got my answer. This shows a few items that could cause this. Pretty sure the 1st one is my issue. Let a rookie learn.
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Sep 2019
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- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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This is a very tasty bread. I made it recently. In addition to increased kneading, I'd also recommend that you make sure you have the temperature right when you add the yeast and flour. If it's too hot, you can kill the yeast. I'm pretty sure that the last time I made it, I let the initial mix cool to about 105 and added the yeast to let it proof for 5 or 10 minutes before adding the flour. Let the mix get good and bubbly before adding flour to confirm that your yeast is alive and taking off.
Also, on most KA recipes where whole wheat flour is used, they often suggest adding ascorbic acid (Vitamin C powder, an eighth teaspoon or so) or a tablespoon of their whole grain bread improver, which is mostly just vital wheat gluten. Adding one of these would probably get you a much lighter loaf.
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- Jun 2019
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- Bobcaygeon, Ontario
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My gear:
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So, as a diabetic who is not on the Keto diet for a number of scientific reasons, but who is trying to cut his carbs, I have to say that I hate all of these bread threads. I applaud you all but hate you all at the same time. 🤗
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Club Member
- Apr 2016
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- Near Richmond VA
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Weber Performer Deluxe
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Here are two things that should help improve your bread.
The first is the windowpane test.
The second is the finger poke test.
You should use both until you can recognize your dough is OK without using them. And it may help to go to youtube ans search for videos that show how these tests are done.
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