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Wonder Bread, Dipole's method


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#1 Dipole

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Posted 06 July 2018 - 11:52 AM

While I have an outstanding request to cure a pastrami here in LifeStyles,

I will start off with a loaf of bread.

It will not be nearly as interesting as a 3 way,

for which I unfortunately know nothing about except the pictures,

I have been making bread for 40 years now.

 

I use the rapid rise method and the kneading technique outlined in the bread chapter of "Better Housekeeping Cookbook".  The technique uses an electric hand mixer to do the initial knead.  That is, only put half the flour into the bowl and mix for 10 minutes.  Then add the rest of the flour and knead by hand on a board.  I changed things around a bit with the kitchenaid mixer.

 

I add most of the flour to the initial knead.  I am looking for a consistency that is not stiff enough to form a ball on the hook.  I like the dough to have a big footprint on the bowl and plenty of dough on the hook to produce plenty of shear for a good knead.  Run the machine like this and after a short while webs with start to pull.  This is the sign that the gluten is linking up.  Adding an egg to the mix increases the glutin's ability to knead up into a good dough.  Fat will soften the mouth feel of the bread, French bread uses a little fat, Italian bread has no fat.  Too much fat will interfere with the gluten and prevent the knead from working.  Adding egg allows for a higher fat content without screwing up the knead.

 

Consistency needs to be learned, adjustment is done by adding flour to stiffen the knead, or water to loosen it.  After the initial knead starts pulling lots of webs, slow the machine and add all of the remaining flour(hold a couple tablespoons for the kneading board).  Now knead at low speed until the dough is a nice ball on the hook.  A good dough will hang onto the dough hook for a long time after tilting the mixer's head back.

 

Dipole's recipe abreviations:

 

t - teaspoon    T - tablespoon    c - cup   temperatures in Fahrenheit

 

I got a request to make a fluffy white bread.  So here it is.

 

 

Equipment:

 

1       4.5qt KitchenAid Stand Mixer(original tilt head version)

1       Dough Hook Attachment

1       Spatula

1       Rolling Board
1       Rolling Pin
1       French Bread Baking Tray(homemade)
1       Gas Oven with tray on the bottom for water/steam
1       Carving Knife
1       Wire Rack
 

Ingredients:

 

3c      Bread Flour

2.25t  Fast Acting Yeast(1pkg)

1t       Brown Sugar

1t       Pure salt(non-iodized)

1/4c   Sour Cream

 

0.75c Water, warm to touch

1        Egg, still cold

 

1T      Olive oil

          Pam oil spray for the baking sheet

1t       White Sesame Seeds, raw

 

Directions:

 

1. Warm the oven by turning on the light, 80ish degrees.

2. In the kitchenaid mixing bowl place the yeast, sugar, 2.5 cups of flour, salt, and sour cream.

3. Place the bowl into the machine and mix at speed 2 for a little bit.

4. Turn off and add the egg and water.

5. Knead at speed 2.  Use the spatula to get the flour to drop into the liquid if the mixing is slow.

After 5 to 10 minutes, lots of webs should be forming.  Add all but 2T of the flour and finishing kneading at low speed until the dough is smooth and elastic.  The bowl will be fairly cleaned up with almost all of the dough clinging to the hook.

IMG_20180704_091013.jpg

6. Add some olive oil to lubricate the bowl.  Turn off the machine.  Using oily hands, clean the dough off the hook.  Get oil all over the inside of the bowl and the dough.  Flip the dough if needed.  Cover the bowl with a cloth.

IMG_20180704_093106.jpg

7.  Place in a warm oven, raise the dough for 30 minutes.

IMG_20180704_093219.jpg  IMG_20180704_100420.jpg

8.  Remove from oven.  Punch down the dough, swirl around in the bowl to wipe up all the oil.  Fold the dough by hand to mix the oil in a little.

9. Knead the dough by hand on a board using the remaining flour.  This will mix in the oil, pop most of the big bubbles, and stiffen the dough up.

IMG_20180704_100940.jpg

10.  Roll the dough out into 10" wide by 15" rectangle.

IMG_20180704_101132.jpg

11.  Rub the surface with sloppy wet hands until the dough gets a pasty.

IMG_20180704_101255.jpg

12.  Roll the dough up.  Pull the roll tight as you roll it up.  The pastiness and pulling is to meant to try to keep large voids from forming in the finish loaf.  Tuck and pinch the ends to make them smooth and round.

IMG_20180704_101430.jpg  IMG_20180704_101451.jpg

13.  Place the dough on a greased cooking sheet.  Using sloppy wet hands, get the top of the loaf nice and sticky.  Sprinkle the loaf with sesame seeds.

IMG_20180704_101551.jpg  IMG_20180704_101721.jpg

14.  Raise the loaf in the oven for 10 minutes.

IMG_20180704_102901.jpg

15.  Remove the loaf from the oven, and score the loaf with a wet knife. (Sushi style)

IMG_20180704_102913.jpg  IMG_20180704_103024.jpg

16.  Raise in the oven for another 15 minutes.  This is a long second raising for Wonder Bread texture.

IMG_20180704_105638.jpg

17.  Remove the raised loaf from the oven.  Heat the oven to 375 degrees.

18.  After 10 minutes, place the loaf in the oven.  Throw a few ice cubes into the oven.  Bake for 40 minutes.  Add a few move cubes of ice half way through the bake.

IMG_20180704_111918.jpg  IMG_20180704_105740.jpg

19.  Remove for the oven.  Cool the loaf on a wire rack.

IMG_20180704_111932.jpg   IMG_20180704_114542.jpg  IMG_20180704_114700.jpg

 

After cooling you can now play football.

IMG_20180704_120240.jpg

 

The double raising produces a finer bubble in the bread.

IMG_20180704_120353.jpg

 

Please note that the sour cream adds milk solids to the bread and fat too.  The fat content of this bread is high enough to require an egg.


Edited by Dipole, 06 July 2018 - 12:07 PM.

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#2 PsyBearknot

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Posted 06 July 2018 - 01:19 PM

Bread is life
I can smell the oven
Absolutely beautiful and great write up D

Parking the caboose in the rocker for this one
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#3 Dipole

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Posted 06 July 2018 - 02:33 PM

Thanks PsyBearknot, I hope I can answer all questions.  I would love suggestions, I am still learning.

 

I generally use a mix of bread and all purpose flour. 

It works great for a straight up French Bread.

 

I started to make bread when I went off to school in my junior year.

My mother could not make bread, but her mother ate what she made.

It smelled so good when Grandma baked bread.

She was into whole wheat breads.

(it evacuates more expeditiously.)

My father, a skilled Danish trained machinist, didn't know shit about baking.

His father owned and ran a bakery in Copenhagen, Denmark.

My Far Far died before I was born, 1957,

so I never tasted his Weinerbrod, (the "o" should be more of an "uer")

The upshot, figured I better teach myself to make bread.

I started with the French bread recipe in "The Goodhouse Keeping Cookbook",

signed my my very own mother too!

 

That recipe makes 2 loaves of French bread.

 

7.25c  All purpose flour

2pkg   Active Dry Yeast

2.5c    Water, warm

1T       Sugar

1T       Shortening

1T       Salt

 

The last 1/4c of flour is reserved for the rolling board.

 

I find and extra large egg will functionally displace 0.2c of water.

A 1/4c of sour cream should have 1.5t of fat.

One cup of milk has 0.9c of water.

If no egg is being used, a little lemon juice will help with the knead.

 

I should also point out that my recipes have more water in them than standard recipes.

The mixer works better at making softer, stickier doughs.

Kneading the second flour addition by hand will require more flour.

My wrists are not up to the task anymore.

 

My current standard is:

 

2.5c    Bread Flour

1c 2T  All Purpose Flour

1.4c    Water

2 1/4t  Rapid Rise Dry Yeast

1t        Brown sugar

1t        Pure salt

1t        Lard

1t        Lemon Juice

 

This works well with my mixer. 

The ol' 2 loaf recipe is too much for my machine. 

I need one of the bigger ones for that.

 

I have a spreadsheet with a generalized French bread recipe.


Edited by Dipole, 06 July 2018 - 02:36 PM.

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#4 Dipole

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Posted 06 July 2018 - 02:49 PM

I zipped up my spreadsheet.

Actually 2 spreadsheets.

The original is an OpenCalc .ods file

the second I saved-as a copy in Excel .xls format, I hope

If you run Mac, you are on your own.

 

The spreadsheet is rather basic.

The first sheet shows a recipe.

The other sheets are calculated variations of other sheets...

Have fun, try not to break it.

Attached Files


Edited by Dipole, 06 July 2018 - 02:50 PM.

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#5 onediadem

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Posted 06 July 2018 - 10:37 PM

While I know nothing about wonder bread, the funniest kid thing I have ever seen involved wonder bread. 



#6 Dipole

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Posted 07 July 2018 - 11:21 AM

Wonder Bread is an extremely light bread.

It is mostly air, truly amazing.

 

If the gluten can be worked up into a fine web,

the bread will raise to a great extent

without a catastrophic deflating incident.

Bread flour has a high content, so its possible to do.

 

My attempt was light, but not as light as the commercial product.

It is similar to trying to make a high volume American like beer.

It is so light in flavor, as an old brewer,

it is amazing that it can be done.

It is difficult to make "tasteless swill"

that doesn't have off flavors.

 

My attempt is much more enjoyable to eat.

Brewing light beer is a waste of time.


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#7 Dipole

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Posted 16 July 2018 - 09:55 PM

Back to more important things...

 

I think I need to flip White Widow over to flower.

This is what she looks like before spending the night in the garage.

White Widow 1 16JUL18 Full Veg (1).jpg  White Widow 1 16JUL18 Full Veg (2).jpg

 

The trunk measures 0.71"dia average.

 

The plan is to put her in the garage 76 more times.

And to think my doctor doesn't think I get enough exercise...

 






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