Wondersoft
donbutts
recipe for myself which is probably inaccurate as proportions were guessed.
However it the first loaf that has ever reached the top view glass and and
a lovely colour. The texture was very fine with no large holes, soft and
fluffy almost to the point of being a fresh bun or perhaps like this Bao
bread described by Blanche and Twinky. Although I had added Linseed the
flavour was superb (for my taste) and it still beats me how this home
flavour is lost commercially when the same ingredients are probably used.
Keeping qualities are unknown as it didnt get much of a chance to stay
around but I used malt instead of sugar. However my aim was to produce a
soft white loaf as an alternative to the heavier bread I usually make and
this has been achieved without the extra skills suggested. Special thanks
to all . ......
Don ( from New Zealand.)
frel...@webtv.net
>
>From the long threads of "Bread Additives" I pieced together a bread machine
>recipe for myself which is probably inaccurate as proportions were guessed.
that's pretty cool! <Grin> of course you guessed the proportions! you're
creating the recipe, the same way famous chefs do! bread making has some theory,
but mostly it's an experimental science! <Grin> to my mind, what you're doing is
*real baking*, not just "following the instructions somebody else gave me and
without a clue as to why it works or doesn't."
>However it the first loaf that has ever reached the top view glass and and
>a lovely colour.
clearly your recipe is working!
>The texture was very fine with no large holes, soft and
>fluffy
i think you have discovered a talent within yourself, which is most excellent.
>flavour was superb (for my taste)
then i think you need to post this recipe as "Don's Amazing Hi-Rise Sandwich
Loaf." <grin>
>and it still beats me how this home flavour is lost commercially when the same >ingredients are probably used.
the *process* is all. i've read that many commercial sandwich loaves are still
made with this funky process whereby they mix the bread in a vacuum (i kid you
not) so that the bread rises in like 10 percent of the normal time and then they
whisk it through these tunnel ovens on conveyor belts. without proper rising and
proofing times, the bread never gets any real flavor, although the loaf volume
is enhanced.
and with all due respect to the (insert name of bland white commercial bread you
see advertised on TV) company, nobody is standing around the factory floor
attempting to perfect the recipe with loving-kindness and concern for their
family. also, it seems like you have a pretty good quality bread machine! <Grin>
>Keeping qualities are unknown as it didnt get much of a chance to stay
>around but I used malt instead of sugar.
what's interesting about the dimalt is that it contains enzymes that the yeast
like and so they work harder for you. also, the malt seems to taste sweeter than
regular sugar. this may contribute to the improved taste. did you use any potato
starch? if so, that would definitely have added at least a day or two to the
life of the bread.
congratulations,
fortune
Randy and Kathy
"donbutts" <donb...@xtra.co.nz> wrote in message
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donbutts
<frel...@webtv.net> wrote in message
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> that's pretty cool! <Grin> of course you guessed the proportions! you're
> creating the recipe, the same way famous chefs do! bread making has some
theory,
> but mostly it's an experimental science! <Grin> to my mind, what you're
doing is
> *real baking*, not just "following the instructions somebody else gave me
and
> without a clue as to why it works or doesn't."
I was advised by you folk what to put in.. but not how much.! except for
one.. and that was how much NOT to put in. Potato starch was used and
apportioned according to price. Mumble mumble. Now that's REAL baking
talent showing!
> then i think you need to post this recipe as "Don's Amazing Hi-Rise
Sandwich
> Loaf." <grin>
>
" Wondersoft".... perhaps is more suited to the bedding department ...or
something else.??
.
> the *process* is all. i've read that many commercial sandwich loaves are
still
> made with this funky process whereby they mix the bread in a vacuum (i kid
you
> not) so that the bread rises in like 10 percent of the normal time and
then they
> whisk it through these tunnel ovens on conveyor belts. without proper
rising and
> proofing times, the bread never gets any real flavor, although the loaf
volume
> is enhanced.
>
I've learnt something else.. nice post Fortune.........thanks.
Don
donbutts
loaf to sort things out and make sure results are
consistent..............Don
"Randy and Kathy" <schw...@technologist.com> wrote in message
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frel...@webtv.net
i know a lot of people don't understand this commerical bread process. there are
really 3 common ones: in the US, the so-called "do-maker" process, whereby the
bread doesn't "rise" at all; instead, it gets squirted straight into the baking
pans, goes through this partial vacuum chamber so it "proofs" in like 5 minutes,
and then hits the tunnel oven. and in england, the infamous "chorleywood
process." in australia etc. the "brimec" process, which is very similar. these
are all forms of the "no-time" process. <shudder> they probably have more new
and ever-"improved" processes every year...
here's a web page that talks about the history of all three of these
"technological innovations:"
http://www.austehc.unimelb.edu.au/tia/119.html
this irish bakery "irish pride" discusses how it uses the no-time chorleywood
process to make its wonderful bread:
http://www.irishpride.ie/bread_making_process.htm
these techniques require special flours; see the GEM and ALTO flours on this
page and the mentions of how good they are for the chorleywood process:
http://www.wrightsflour.co.uk/pages/trade/products/white.html
they also make special ultra-high speed mixers for these no-time process breads:
http://www.apv.invensys.com/content/foodanddrink/215e.htm
finally, here's a research study that lauds the use of the chorleywood process
in that it reduces the UK's need for imported hard wheat and has encouraged the
baking industry to use the softer wheat grown domestically. thus the chorleywood
process is good for the UK balance of trade and UK farmers. so eating the
chorleywood bread is patriotic! <grin>:
http://www.trc.montana.edu/publications/researchpapers/rdp3.htm
finally, here's a summary of a french government agricultural paper -- "The
evolution of consumption, technical change and structures of production in the
bread making sector" --
that compares the chorleywood process to the standard french process. it's hard
to tell from the small summary, but it probably comes down on the side of modern
industry:
http://www.inra.fr/Internet/Departements/ESR/publications/bibliographies/ecosciensoc/eng/k794uk.htm
reading this stuff is enough to make you want to join the "slow food" movement
even though i'm not political! <Grin>
http://www.slowfood.com/principles/
have fun,
fortune
donbutts
now where was I.. that's right stirring my 28 day raisin and passionfruit
wine! Thanks for your friendly help. Don
<frel...@webtv.net> wrote in message
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donbutts
whether there was soy oil present in that state. Thanks D
"donbutts" <donb...@xtra.co.nz> wrote in message
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