Comments on: Pain ordinaire http://foodpluspolitics.com/2009/01/07/pain-ordinaire/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4275 ellaella Fri, 09 Jan 2009 15:52:53 +0000 http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4275 <strong>Hi, Muse!</strong> - Well, that's a loaded question. But first, no I never think less of people who use bread machines. I know they do a fabulous job at kneading. Baking, that's another story. I had a friend in NY who had a top of the line Zojirushi (about $350) and I always knew when I walked in her apartment if she was baking in the machine or the oven. Two totally different smells - the machine bread smelled only of yeast, sort of like toasted yeast, for want of a better description. The finished product was very different too. The oven bread was always superior. So I'd recommend using your dough cycle and if you want multiple rises try this trick: when it beeps at the end of the dough cycle (or however it lets you know) don't turn off the machine, set a timer and just leave it there for another hour. Then punch down the dough and let it rise in the machine another hour. After that, turn off the machine, remove the dough, shape it and let rise for half an hour or so while the oven preheats. I'm pretty sure this is small enough for any dough cycle but I don't know if it's small enough to be baked in all machines. I honestly don't know if cake yeast can be used in a machine. Your manual or the machine maker's website should be able to give you a definitive answer, which I'd love to know. I'm guessing it would fine on the dough cycle, but that's only a guess. <em>See what you've started?</em> I will happily take the rap if anyone gets into bread making because of anything I've posted. :) Next step: seeing a shot of your <em>pain ordinaire</em> on your blog! Hi, Muse! – Well, that’s a loaded question. But first, no I never think less of people who use bread machines. I know they do a fabulous job at kneading. Baking, that’s another story. I had a friend in NY who had a top of the line Zojirushi (about $350) and I always knew when I walked in her apartment if she was baking in the machine or the oven. Two totally different smells – the machine bread smelled only of yeast, sort of like toasted yeast, for want of a better description. The finished product was very different too. The oven bread was always superior.

So I’d recommend using your dough cycle and if you want multiple rises try this trick: when it beeps at the end of the dough cycle (or however it lets you know) don’t turn off the machine, set a timer and just leave it there for another hour. Then punch down the dough and let it rise in the machine another hour. After that, turn off the machine, remove the dough, shape it and let rise for half an hour or so while the oven preheats.

I’m pretty sure this is small enough for any dough cycle but I don’t know if it’s small enough to be baked in all machines.

I honestly don’t know if cake yeast can be used in a machine. Your manual or the machine maker’s website should be able to give you a definitive answer, which I’d love to know. I’m guessing it would fine on the dough cycle, but that’s only a guess.

See what you’ve started? I will happily take the rap if anyone gets into bread making because of anything I’ve posted. :) Next step: seeing a shot of your pain ordinaire on your blog!

]]> By: ellaella http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4274 ellaella Fri, 09 Jan 2009 15:31:47 +0000 http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4274 <strong>Nate - </strong> The real secret is an oven, preferably brick-lined, that can approach temperatures near 600 degrees and, most important, has steam injected at the push of a button. Using sponges/starters and slow rises help too. See the baguette post linked to above and this one: http://foodpluspolitics.com/2007/06/09/about-bread-baking/ When I want a crust that shatters, I buy from a bakery. <strong>PS to Nate </strong>- I recall I wrote about autolyse and some artisan techniques in the braided semolina post: http://foodpluspolitics.com/2007/10/01/braided-semolina-bread/ Nate – The real secret is an oven, preferably brick-lined, that can approach temperatures near 600 degrees and, most important, has steam injected at the push of a button. Using sponges/starters and slow rises help too. See the baguette post linked to above and this one:

http://foodpluspolitics.com/2007/06/09/about-bread-baking/

When I want a crust that shatters, I buy from a bakery.

PS to Nate - I recall I wrote about autolyse and some artisan techniques in the braided semolina post:

http://foodpluspolitics.com/2007/10/01/braided-semolina-bread/

]]> By: MusEditions http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4272 MusEditions Fri, 09 Jan 2009 07:41:08 +0000 http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4272 Can I make this in a bread machine? It does, sort of, 1 1/2 rises, I think. (I was given one as a gift a long time ago. I used to use it a lot. Now I'm looking for excuses. I like it because I just throw all the ingredients in there, push a button, and walk away!) It is cheating to use a bread machine? Will you think less of me? Can I use cake yeast in a bread machine? (I've only used packets, but your yeast post intrigued me.) See what you've started? :D <em>MusEditions's last blog post..<a href='http://museditions.wordpress.com/2009/01/08/thinking-makes-you-fat-srsly/' rel="nofollow">Thinking makes you fat, srsly!</a></em> Can I make this in a bread machine? It does, sort of, 1 1/2 rises, I think. (I was given one as a gift a long time ago. I used to use it a lot. Now I’m looking for excuses. I like it because I just throw all the ingredients in there, push a button, and walk away!) It is cheating to use a bread machine? Will you think less of me? Can I use cake yeast in a bread machine? (I’ve only used packets, but your yeast post intrigued me.) See what you’ve started? :D

MusEditions’s last blog post..Thinking makes you fat, srsly!

]]> By: Nate http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4269 Nate Thu, 08 Jan 2009 18:25:37 +0000 http://foodpluspolitics.com/2009/01/07/pain-ordinaire/#comment-4269 What is the secret to a really thin, crackly crust? <em>Nate's last blog post..<a href='http://feeds.feedburner.com/~r/HouseOfAnnie/~3/506011753/oxtail-braised-in-red-wine.html' rel="nofollow">Oxtail Braised in Red Wine</a></em> What is the secret to a really thin, crackly crust?

Nate’s last blog post..Oxtail Braised in Red Wine

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