|
|
Post by feather on Nov 5, 2021 14:31:09 GMT -6
DS told me he was out of bread. He's all grown up....so I acknowledged that.
DS: Could I make bread, if you give me your recipe, then I could do that maybe. Me: Okay let me write it out. DS: Okay I'll be back in a few minutes and make buns. Me: Sure I'll help if you want.
Wrote out an approximate recipe for WW oatmeal bread.
He mixed the dough, and it was with the kitchen aid mixer. So I told him of the finer points. IF the dough starts to fly off the bottom of the dough hook, it is going too fast. If the dough is climbing the dough hook, this is good. If it is cleaning the bottom of the bowl, it is just right. If it climbs over the top of the dough hook it is going too fast.
If the dough climbs the hook then settles back into the bottom, add a little more flour. How much flour? Just keep adding 1/4 cups, slowly. Let it rise in the bowl, two short amounts of time 30 and 25 minutes.
He did so good! No big messes, everything methodically done. I make more mistakes every other time when I make it.
Rolling out the dough he wanted buns, then wanted raisin cinnamon bread, so we made both. 1/3rd of the dough for the bread, 2/3rds of the dough for the buns. Three pans. We cleaned as we went. I'd show him a bun, he would make a bun, he did well from the first one. Picked it up like he'd done it 50 times before!
We made the cinnamon raisin bread, I started the roll but he did the rest, even pinching the seam.
Not ONCE did dough stick to the floured bread board, so clean up was easy.
It was fun for both of us. They aren't out of the oven yet but it was a bread making lesson day, and more fun that baking alone.
|
|
|
|
Post by feather on Nov 5, 2021 16:49:29 GMT -6
Success, he has 16 buns, and one roll of cinnamon raisin sugar oatmeal ww bread. Baked for 35 minutes and 50 minutes, turned out just right. He put them away, we got ready for my project, tonight, oatmeal cookies for mr feather, who is trapping at the moment. DS is very happy he made bread.
|
|
|
|
Post by shin on Nov 6, 2021 4:15:52 GMT -6
He sounds like a natural talent. It took me forever to learn how to make bread. I never got the dough right somehow. Too wet, too dry, overinflated and collapsed, I was running out of ways to fail till I got the feel for what a proper dough feels like.  Well I didn't have anyone to show me, that is my excuse! |
|
|
|
Post by midtnmama on Nov 6, 2021 6:32:50 GMT -6
I've been baking since I could stand on a chair but I still have flops.
He must be a natural. How fun for you to be able to teach him. I love teaching my children and grandchildren.
|
|
|
|
Post by feather on Nov 6, 2021 11:30:45 GMT -6
shin, midtnmama, I'm afraid now there is no way his next experience with bread will be as good. It was like all the stars aligned and God was watching over us. I've been praying for him for many reasons and then this opportunity came up, and it was just amazing. I'm hoping he'll give me a hand in the future, not for me, but so he can see, it doesn't always go as well as yesterday, you know? And that's okay too. It's still delicious and filling. I'm going to make bread, this afternoon or tomorrow, for mr feather and I. I'll see if he can help me with the fun part. Where the buns are formed, and then the bread dough sticks to the board, and it's just not perfect. And it won't be perfect because I don't pay as close attention as he did yesterday. Last night he said to me. That he didn't realize it would take so long, the entire process. It was a lot of hours involved. I told him that there are ways we can 'rush' it but I wanted him to just see it when taking the time. Like for the WW flour to absorb water takes longer than say white flour, so we did it in steps. He saw that when the dough had the last addition of flour, when touching it, it still had a small amount of 'stickiness'. It left a little dough on clean fingers when touched. Then we let it rise in the bowl for 25 minutes, turned on the mixer to knock out the bubbles, then touched the dough and it was not sticky enough to leave any dough on your clean fingers. It wasn't sticky because the WW flour had absorbed the moisture. shin, I've learned some things on my own, but loved having someone teach me. There was so much more I could understand when I had someone there with experience to explain things. Like my cousin/aunt from australia, when she visited, she was originally from poland and she taught me how to make perogies. That is more fun than getting a recipe and trying to learn without that support.
|
|
