Knead help with this darn BREAD!!!!

[MEAN CHEF]

Judy-Jude wrote:

Donna M. wrote:
You gals who are getting loaves like bricks--try using less flour in your dough. Many beginning bread bakers add too much flour to their dough. Your dough should be slightly sticky. Add just enough flour to be able to handle the dough and shape it on a floured board.

Donna, I had success baking when I was taught to add the flour gradually too. Sometimes it takes less flour or sometimes it takes more.

Yes yes Yes yes Yes yes Yes yes.

[BigFatMomma]

I guess you can always add....As for taking away....I get it!

[Chef/Baker Kimberly]

Hey Momma...

I agree with Chipfo...but, the 3 keys to good bread are the following:
1. scale your flour and set aside at least 1/4 of flour before sifting your salt into the flour. Your salt should only be put in the flour in order to lessen its interaction with your yeast mixture. As you know, salt kills yeast, head on!
2. Use only bread flour for no fail bread.
3. Bake at a high temp no lower than 375 and no higher than 450 depending on type of bread.


Other good tips are: of course, use fresh yeast if available, makes scaling soooo much better, otherwise use dry (cool) yeast and make sure your H2O isn't warmer than 98 degrees when mixing with your yeast. Another boost enabler is putting in a small amount of sugar (1 or 2 oz) or honey (.5 oz). Glucose gives great rise to cheap yeast. Oh yea, and don't forget to lightly whisk your yeast mixture before pouring it into the well of your bowl of flour.

I am completing my full B&P course at LeCordonBleu and keeping a 4.0. My Bread Chef taught me very well, thank you. anything else, just email me.

have a great weekend.

[Judy-Jude]

Welcome to Zaar Chef/baker Kimberly.

(Quote) I am completing my full B&P course at LeCordonBleu and keeping a 4.0. My Bread Chef taught me very well, thank you. (Quote)

A friend of mine graduated from the LeCordonBleu in Dover, New Hampshire. Had many meals prepared by all of the students, all great food.

[Heather Sullivan]

Judy-Jude wrote:
Welcome to Zaar Chef/baker Kimberly.

(Quote) I am completing my full B&P course at LeCordonBleu and keeping a 4.0. My Bread Chef taught me very well, thank you. (Quote)

A friend of mine graduated from the LeCordonBleu in Dover, New Hampshire. Had many meals prepared by all of the students, all great food.

I grew up in Dover and I've never heard of any cordon bleu place! Must be new or something ...
edit: nevermind I see it's part of macintosh college...

[Judy-Jude]

Heather Sullivan wrote:

Judy-Jude wrote:
Welcome to Zaar Chef/baker Kimberly.

(Quote) I am completing my full B&P course at LeCordonBleu and keeping a 4.0. My Bread Chef taught me very well, thank you. (Quote)

A friend of mine graduated from the LeCordonBleu in Dover, New Hampshire. Had many meals prepared by all of the students, all great food.

I grew up in Dover and I've never heard of any cordon bleu place! Must be new or something ...
edit: nevermind I see it's part of macintosh college...

Well Heather, I guess you have been gone for some time. My friend graduated from there 3 years ago.
Here is some information for you.

Culinary Academy
23 Cataract Ave.
Dover, NH 03820

http://chef2chef.net/culinary-institute/gbl-new-hampshire-culinary-institute-cooking-school.htm

McIntosh College is the only regionally accredited college in the United States to offer a Le Cordon Bleu™ culinary program. Through its Atlantic Culinary Academy®, McIntosh College allows students to earn an Associates Degree in Culinary Arts in as little as 18 months. In addition, graduates of the program also earn the coveted Le Cordon Bleu™ diploma! Have you been thinking about going to a culinary school but you didn't want to travel across the world to get the very best education and training available? Then look no further…Atlantic Culinary Academy® is your ticket to success! Want to learn more?

[Heather Sullivan]

I'll be honest, we at Dover High School thought extremely low things about Macintosh College... And I thought even lower of them after they spammed me with college info when I wrote on their little card to not do so.

[Chef/Baker Kimberly]

Thinking, it's my time to step into this banter...*
Le Cordon Bleu has a total of at least 20 schools nationwide now at accredited community colleges and culinary institutes of america offering LCB's module. Our school in Minnesota is under the direction of LCB International. In fact, the Master Chef over the B&P program is a renowned chef out of England who has done several cakes for the royal family and the Queen Mum's 100th b-day cake. So, yes, Heather, think about it, but take your time and I would suggest you get into the business first and see if it is something that you would like to venture into. Too many young students in my class that were either forced or bored and their "rich" parents could afford the $38 K tuition. Thus, ending up with half/a** work effort and grades. Shame on them I say, but take your time Heather. I'm glad to see a young person enjoying the art of making others happy through their labor coming of fruition.

Have a great Sunday ladies.

[Heather Sullivan]

Chef/Baker Kimberly wrote:
Thinking, it's my time to step into this banter...*
Le Cordon Bleu has a total of at least 20 schools nationwide now at accredited community colleges and culinary institutes of america offering LCB's module. Our school in Minnesota is under the direction of LCB International. In fact, the Master Chef over the B&P program is a renowned chef out of England who has done several cakes for the royal family and the Queen Mum's 100th b-day cake. So, yes, Heather, think about it, but take your time and I would suggest you get into the business first and see if it is something that you would like to venture into. Too many young students in my class that were either forced or bored and their "rich" parents could afford the $38 K tuition. Thus, ending up with half/a** work effort and grades. Shame on them I say, but take your time Heather. I'm glad to see a young person enjoying the art of making others happy through their labor coming of fruition.

Have a great Sunday ladies.

I actually have no want or desire to get into the catering or food services trade, thanks. I just hadn't heard that Macintosh College (the college literally down the road from the high school I graduated from) did that level of quality course since all they told us was "travel industry" and various other things I'm completely not interested in.