Lean Doughs

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Normal topic Yeast measurements
by CJ » Fri, 2011-11-25 11:21
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Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
Normal topic types of flour brands
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by Milan
Wed, 2015-11-11 23:11
Normal topic Some of my breads after listening to the bread series
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Mon, 2016-03-21 13:38
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11
by Nina
Wed, 2015-11-11 23:11
Normal topic Seeking consistent bread results.
by Surfinjo » Mon, 2016-08-08 07:52
3
by Surfinjo
Sat, 2016-08-13 08:19
Normal topic Scoring bread before baking
by lkassianik » Sun, 2012-08-05 18:25
5
by jacob burton
Sun, 2015-12-20 19:52
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by Pete » Mon, 2015-06-08 01:48
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by jacob burton
Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
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by Anonymous » Tue, 2012-09-04 18:45
11
by esavitzky
Wed, 2015-11-11 23:11
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by QC » Thu, 2014-12-11 14:04
6
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Wed, 2015-11-11 23:11
Normal topic No Knead White
by esavitzky » Tue, 2011-12-27 10:07
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Wed, 2015-11-11 23:11
Normal topic No Knead Rye
by esavitzky » Sun, 2012-01-29 21:03
14
by jcbaum
Wed, 2015-11-11 23:11
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by esavitzky » Sat, 2012-01-21 19:12
9
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Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
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Sun, 2016-03-06 17:13
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by Marco099
Wed, 2015-11-11 23:11
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by redeemed763 » Fri, 2015-02-13 17:54
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Wed, 2015-11-11 23:11
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by lrsshadow
Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
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by bobku » Wed, 2015-07-22 03:16
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by tomtomp
Tue, 2016-05-31 11:25
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by strikingtwice » Sat, 2011-12-10 22:32
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by philswife
Mon, 2016-06-13 13:43
Normal topic Hydration question
by Shepherd » Thu, 2014-01-02 14:27
8
by jacob burton
Wed, 2015-11-11 23:11
Normal topic How to make bread dough ahead of time?
by labradors » Sun, 2016-02-14 13:55
12
by jacob burton
Fri, 2016-02-26 09:43
Normal topic Gluten-free bread recipes?
by strikingtwice » Wed, 2013-01-09 15:42
5
by labradors
Wed, 2015-11-11 23:11
Normal topic Freezing Lahey's No Knead cooked loaves
by strikingtwice » Mon, 2013-09-30 20:00
3
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Wed, 2015-11-11 23:11
Normal topic Focaccia - Question on Kneading instead of Using Electric Mixer
by Anonymous » Wed, 2013-05-08 06:34
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Wed, 2015-11-11 23:11
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5
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Wed, 2015-11-11 23:11
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Wed, 2015-11-11 23:11
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by Ulrich Verstraete » Fri, 2016-03-18 05:01
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by Surfinjo
Wed, 2016-08-10 06:48
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by Anonymous » Mon, 2013-10-14 10:31
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by Wartface
Wed, 2015-11-11 23:11
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by bobku » Sat, 2015-08-29 07:10
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by bobku
Wed, 2015-11-11 23:11
Normal topic Converting volume to weight and other questions
by strikingtwice » Thu, 2013-02-21 10:24
2
by labradors
Wed, 2015-11-11 23:11
Hot topic Ciabatta bread... (Page: 1, 2)
by Wartface » Sun, 2015-02-22 23:23
89
by Wartface
Wed, 2015-11-11 23:11
Normal topic Calling all breadheads!
by Nina » Wed, 2014-08-27 12:25
19
by Nina
Wed, 2015-11-11 23:11
Normal topic Bulk rise, overnight in fridge
by Surfinjo » Wed, 2016-09-14 06:28
0
by Surfinjo
Wed, 2016-09-14 06:29
Normal topic Bulk Fermentation
by bobku » Wed, 2015-11-04 04:36
4
by Dave Mott
Mon, 2015-11-30 19:11
Normal topic Bubbly crust
by Anonymous » Mon, 2012-09-24 16:53
8
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Brick bread oven
by chefme757 » Sun, 2012-06-17 20:24
3
by BrianShaw
Wed, 2015-11-11 23:11
Normal topic Bread Storage Thread
by strikingtwice » Sun, 2011-08-28 08:01
2
by Nina
Wed, 2015-11-11 23:11
Normal topic Bread sizes for loaf pan
by strikingtwice » Tue, 2013-07-09 08:29
7
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Bread Calculator
by strikingtwice » Mon, 2011-12-05 18:02
3
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Wed, 2015-11-11 23:11
Normal topic Been spending some time on King Arthur's website
by strikingtwice » Wed, 2011-09-28 20:46
6
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Baking Time And Temperature
by leo » Tue, 2015-01-27 19:55
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Wed, 2015-11-11 23:11
Normal topic Baking soda Bath
by CJ » Fri, 2011-12-16 15:22
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Wed, 2015-11-11 23:11
Normal topic Bakers Percentage
by agbakery » Tue, 2015-06-16 07:11
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Wed, 2015-11-11 23:11
Normal topic Baguettes....
by Wartface » Fri, 2015-04-24 21:07
17
by jacob burton
Wed, 2016-03-09 10:26
Normal topic Baguette w/poolish
by imastudent » Sun, 2013-02-24 10:05
1
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Baguette - pan versus baking stone
by Anonymous » Tue, 2012-09-04 17:38
3
by Milan
Wed, 2015-11-11 23:11
Normal topic Bagels and Pretzels
by bobku » Wed, 2015-05-20 11:28
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by Ed_f
Wed, 2015-11-11 23:11
Normal topic Bagels
by bobku » Fri, 2015-05-08 05:47
11
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Autolyse and Preferments
by bobku » Tue, 2015-10-06 04:57
11
by bobku
Wed, 2015-11-11 23:11
Normal topic Any ideas for wheat-free bread?
by labradors » Sat, 2016-01-23 06:34
2
by labradors
Sat, 2016-01-23 11:30
Normal topic active v instant yeast
by wamoomaw » Fri, 2013-05-10 13:08
4
by jacob burton
Wed, 2015-11-11 23:11
Normal topic 1st attempt at Lahey's No-Knead as a Loaf
by strikingtwice » Thu, 2011-09-01 13:51
4
by strikingtwice
Wed, 2015-11-11 23:11
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Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 0

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 0

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 2

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1