Re: OT: "I'm Worried About Graham". 🙏

dsi1 wrote:

On Sun, 10 Nov 2024 22:03:26 +0000, Carol wrote:
 

jmcquown wrote:
 

On 11/9/2024 4:29 PM, songbird wrote:

Graham wrote:
...

oven spring. I bake the bread in 2 batches. The bread will pass
the "thump the botttom" test long before the bread is cooked -
You Have Been Warned!

 
 maybe some year i would try this, but sounds like a real
challenge.  :)
 
 
 songbird

 
Graham is a true baker.  He doesn't futz around with mixes that go
into a bread machine.
 
Jill

 
I don't think anyone here does that unless David does?  I've not
seen him mention that so assume he's just measuring things but he
lets the machine finish it.  No harm in that but limiting on shape.

 
Why speculate on what I do? That's just so silly. I don't measure out
ingredients for bread. The only critical ingredient is the liquid. I
add water/milk to get the proper hydration. Any baker worth his salt
is going to make adjustments for the conditions at the time. You
can't just specify a measurement that's going to be right at all
times - or can you?

David, I said you likely do not use a pre-mix where you just open a box
then add liquid. IE: Real baking. You seem to do a true bake, just that
you seem to use the machine to do the rest.  That's ok.  I just prefer
to shape it after dough mode.  My first years, I used the machine to
bake as well.

https://postimg.cc/8FYL2TjD

That's one in dough mode with slivered Gouda added.  Freeform. Uses a
buttermilk base.

https://postimg.cc/WFQ6ksvS

Those are Pita breads but still working on the recipe as they haven't
got the right hole yet. Shaped after dough mode.  Part of the problem
is hydration so working to inch that up.  Uses a french dough, similar
(but not the same) to Graham's picture recently posted.