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Qahtan...A bread question please.

post #1 of 10
8/23/07 at 11:59am
Thread Starter 
I'm still working on that whole-wheat recipe. I've had to make some adjustments that are going to increase the size of the loaf.

What I would like to know is by weight how much dough should I put in a pan just like this one. Calphalon Loaf Pan - Cooking.com

I know it is called a one-pound loaf pan but does that mean that you are supposed to put one pound of dough?
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post #2 of 10
8/23/07 at 12:25pm

Bread tins

Sorry I did not answer before but Gerry and I were checking home made
liquors, including tasters.
Most of my loaves I put 20 ounces in, unless it's a Pullman loaf then I use
30 ounces. Freeform any size that it comes out....
my dough after shapeing it to go int pan come about 1/2 way up tin....

qahtan
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post #3 of 10
8/23/07 at 12:41pm
Thread Starter 
Thank you, I really appreciate the help.

I think I may have gotten the recipe down this time. The dough feels really good; I'm keeping my fingers crossed.
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post #4 of 10
8/23/07 at 12:43pm

bread tins,,,,

For a change I made white bread today.......qahtan
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post #5 of 10
8/23/07 at 3:03pm
Thread Starter 
My bread just came out of the oven and while it's better than the last loaf it's just not quite there yet.

It's a good thing my guys will eat up all my mistakes.
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post #6 of 10
8/23/07 at 5:04pm

Your bread

Tell me why you think it wasn't quite what you wanted. maybe we can sort it out... qahtan
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post #7 of 10
8/24/07 at 1:01am
Thread Starter 
The texture is off; I’m not really sure how to describe it.

The last loaf fell but I thought that was because it was too wet. That was part of the problem but the texture is off. Instead of having a smooth elastic texture it seems a little crumbly. It has a good flavor I’m just not satisfied with the texture.

The nonfat dry milk that I’m using is 1/3 cup for 1 cup of water, since I’m using 2 cups of water I added 2/3 cup of the powdered milk to make 2 cups of milk. Do you think it could be that?

This is what I used:

2 cups hot tap water
1/4-cup shortening
1 teaspoons salt
1/4 cup of honey
2/3-cup powdered milk
1/4-cup potato flakes

4 cups all-purpose flour
1 cup whole wheat flour
2 heaping tablespoons of VWG
2-1/2 teaspoons of yeast

Put ingredients into bread machine in the order listed; select the dough cycle and turn on the machine.

Shape and bake at 350° for 35 minutes.
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post #8 of 10
8/24/07 at 9:58am

bread...

Hi, I thought I would be able to help you but looking at your recipe I am afraid I can't, as you have several things I don't use so I don't know how they act. sorry. qahtan


2 cups hot tap water===== warm, never hot
1/4-cup shortening ===== butter
1 teaspoons salt
1/4 cup of honey ===== never use it
2/3-cup powdered milk ===== rarely use it
1/4-cup potato flakes ===== never use them

4 cups all-purpose flour
1 cup whole wheat flour
2 heaping tablespoons of VWG ??????
2-1/2 teaspoons of yeast
Plus I never make bread in the machine.:-(((((
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post #9 of 10
8/24/07 at 11:08am
My 2 cents... don't use tap water. Tap water is different everywhere you go. Mine is particularly hard and particularly awful to taste. I know it reacts differently than bottled spring water in recipes.

I don't use a bread machine either, nor shortening, nor potato flakes.

Cook's Illustrated did have a nice recipe for whole wheat bread fairly recently and I bet Qahtan has a really good one.
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post #10 of 10
8/24/07 at 12:48pm
Thread Starter 
Thanks for the help, I decided to drag out my book "The Bread Bakers Apprentice", I thought I remembered a recipe in there for a light wheat, straight dough, bread; I was right… I’m sure it will be good; all the recipes in that book that I’ve tried so far have been wonderful.
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