tag:blogger.com,1999:blog-2150369530381343686.post3516013266173620298..comments2024-03-27T02:22:24.458-07:00Comments on Chef Tess Bakeresse: Overnight Started BreadChef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2150369530381343686.post-31210109421077202812017-07-31T04:52:12.052-07:002017-07-31T04:52:12.052-07:00I made this bread yesterday, and though my husband...I made this bread yesterday, and though my husband laughed as I was swishing around the sponge from the night before with my bare hands, he wasn't laughing anymore when he ate the finished product. This is the most tender and moist bread I have ever had. YOu would never believe that it is whole wheat!!emmershttps://www.blogger.com/profile/06249813639330023660noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-10732196020711308092011-08-31T12:38:24.314-07:002011-08-31T12:38:24.314-07:00Even I get lazy sometimes...but it sure helps to h...Even I get lazy sometimes...but it sure helps to have good friends along to remind us that it's worth the effort! Keep it up darling!Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-82138549667885938762011-08-31T12:37:00.005-07:002011-08-31T12:37:00.005-07:00Thanks, that's what I thought, but I wanted to...Thanks, that's what I thought, but I wanted to make sure :)<br />I am enjoying your site, I have been having problems with my bread not rising properly lately and it has been really helpful to read your articles about bread making. I have been making our families bread (from fresh ground hard wheat) for over 5 years now and I think, based on what I have read here, that I just started to get a little lazy with my proofing and molding techniques.Audreyhttps://www.blogger.com/profile/08651629359187029593noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-46728171671244032722011-08-31T10:14:16.056-07:002011-08-31T10:14:16.056-07:00Audrey, use 1/3 cup powdered milk instead of the p...Audrey, use 1/3 cup powdered milk instead of the potato. Xo. Great question!Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-1967108525036150622011-08-31T08:48:28.863-07:002011-08-31T08:48:28.863-07:00You said that you altered the recipe to use the po...You said that you altered the recipe to use the potato flakes instead of milk. How would I change this to use powdered milk with it instead of potato flakes? Thanks :)Audreyhttps://www.blogger.com/profile/08651629359187029593noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-52063796817445684572011-02-28T21:33:41.214-08:002011-02-28T21:33:41.214-08:00Amen! Thank you! I think you accurately put into w...Amen! Thank you! I think you accurately put into words what I've been trying to get at all along. Yes...bread is a science...but it is also most definitely an art. In a professional bakery where larger scale production is necessary, the scale method is always the most accurate. However, for students, I'm much more concerned with them getting a feeling for how the dough should look and feel.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-23267308199789157002011-02-28T21:02:32.295-08:002011-02-28T21:02:32.295-08:00I think that it is silly that someone would call y...I think that it is silly that someone would call you out for not using a scale. You don't really need to measure flour for bread dough, let alone with a scale. I always just dump or scoop in bits of flour as needed, with breif resting periods during the kneading process. This resting gives the dough time to pull together. As a result, the dough often requires much less flour than one might imagine. This in turn, will make for a nicer more supple dough. I think it is important to pay attention to your dough as you work, and adjust when required. You never make exactly the same bread twice, but that is the beauty of it. Many people make the mistake of trying to force a given amount of flour into a dough because the recipe calls for it. The resulting bread is often a disappontment. When it comes to making bread, I think that the way the dough is handled, matters much more than perscision. Good bread takes time and care. There is no way around it. I am glad that you showed the correct method for measuring flour however, as it is vital for cookies, cakes, and such things. I use this method often, when a scale is not on hand. To be honest, I have had very few failues, and even fewer complaints about the end product.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-35960551242439778592011-01-28T15:43:26.373-08:002011-01-28T15:43:26.373-08:00Use the dough hook yes. As for the half white/whea...Use the dough hook yes. As for the half white/wheat I would have to change the recipe a bit for that. I recommended using my 5 day bread recipe for such a bread.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-53069524093811820602011-01-28T15:24:03.362-08:002011-01-28T15:24:03.362-08:00You don't say which beater attachment to use t...You don't say which beater attachment to use to mix the dough. The dough hook? or the flat regular beater? Also, what if you want a lighter bread that's at least half white flour? Any changes? <br />thanksLinda Winklerhttps://www.blogger.com/profile/04340678999357083362noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-52116440364149021872010-04-17T02:14:54.296-07:002010-04-17T02:14:54.296-07:00Ciao Chef Tess!
I really think, that every person...Ciao Chef Tess!<br /><br />I really think, that every person can learn from your wonderful Blog!<br />Many compliments!<br />I'll watch sometimes...<br /><br />Have a great Week End!ivanahttps://www.blogger.com/profile/02642303416027595110noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-88343469901676686332010-01-31T12:41:22.756-08:002010-01-31T12:41:22.756-08:00Questions:
1. The whole wheat bread flour you...Questions: <br /><br />1. The whole wheat bread flour you're calling for is just whole wheat flour, right? Because I know there is whole wheat "bread" flour. Make sense?<br /><br />2. What if I don't have potato flakes or mashed potatoes, can I use something else? Like milk or even powdered milk?Oliviahttps://www.blogger.com/profile/06277403711827385095noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-26682638984651974242010-01-17T08:41:55.348-08:002010-01-17T08:41:55.348-08:00Emma, Very good question I'm so glad you asked...Emma, Very good question I'm so glad you asked. I don't think my abilities as a professional baker are in question in any way. I originally wrote this blog for a basic reference to very beginner bakers, as the great majority of them I found had never seen or heard of a kitchen scale and didn't have one on hand it became necessary for me to lay my pride aside a bit and make this more accessible to the masses. I'm not in any way trying to make it an inaccessible art only available to the very elite bakers who happen to have a baking scale, but to the regular cooks who may be learning for the first time. Most of the people I teach are also on very tight incomes and in such a situation I don't think it very gentle to require something like a scale just to learn. I do have years of practice as a professional baker and though scaling is a wonderfully accurate way to bake bread, for the intents and purposes of this blog, I am trying to keep it very basic and help my students also learn to recognize they don't have to be a professional to bake bread.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-37486430733538893972010-01-16T16:17:44.194-08:002010-01-16T16:17:44.194-08:00If you're really a professional baker, why don...If you're really a professional baker, why don't you use a scale for measuring flour? It gives much more accurate results.Emmahttps://www.blogger.com/profile/10938519825757972580noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-52235457911268901872009-09-09T13:38:56.228-07:002009-09-09T13:38:56.228-07:00Niki, Yes, you can use mashed potato. I wouldn...Niki, Yes, you can use mashed potato. I wouldn't use raw. Great question! If you do use homemade mashed, just be sure to make them pretty thick.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-6148371806950728212009-09-09T07:39:07.214-07:002009-09-09T07:39:07.214-07:00I went to buy potato flakes and there were lots of...I went to buy potato flakes and there were lots of extra ingredients listed on the box that I didn't want to add to my bread... can you substitute grated raw potato or mashed potatoes?Unknownhttps://www.blogger.com/profile/05011499442677743723noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-84886612761866747702009-02-09T16:35:00.000-08:002009-02-09T16:35:00.000-08:00So cool to have a comment from so far away! I miss...So cool to have a comment from so far away! I miss you guys! I am almost 100% certain that the recipe she used was the one called 5 day bread dough (the one my mom developed) except she used 100% whole wheat, which is what I do and love it. I will post a link to it on Dalan's page.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-30011796623581841112009-02-09T16:06:00.000-08:002009-02-09T16:06:00.000-08:00That looks good! What I really want though, is th...That looks good! What I really want though, is the recipe Grandma Wanberg used to make her wheat bread. No one had it after she died and I still think about it often.<BR/>(I'm your cousin Dalan's wife by the way...)Heffalumphttps://www.blogger.com/profile/13166154112206680302noreply@blogger.com