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Old 03-01-2007, 07:35 AM   #601
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I forgot--I made the first pizza with Carbalose as my preference and did make it real thin. So there shouldn't be any difference to me then. Thanks.
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Old 03-01-2007, 07:44 AM   #602
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Quote:
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I forgot--I made the first pizza with Carbalose as my preference and did make it real thin. So there shouldn't be any difference to me then. Thanks.
When you made yours Jackie......did you rise it in the fridge?
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Old 03-01-2007, 07:49 AM   #603
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Yes I did (left it overnight) and I was surprised that it did double in size.
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Old 03-01-2007, 08:56 AM   #604
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Just chiming in on the bread machine issue. I made Kevin's bread in my bread machine the 1st time all the way through. His recipe seems to be flexibile enough that the two rises a machine doesnt hurt this bread and I got a very good rise in the dough. I set the machine for a 1.5 loaf, but it rose almost to the very top, so almost the size of a 2 lb loaf.
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Old 03-01-2007, 09:04 AM   #605
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Originally Posted by hirezmary View Post
Just chiming in on the bread machine issue. I made Kevin's bread in my bread machine the 1st time all the way through. His recipe seems to be flexibile enough that the two rises a machine doesnt hurt this bread and I got a very good rise in the dough. I set the machine for a 1.5 loaf, but it rose almost to the very top, so almost the size of a 2 lb loaf.
I may try that next time. Would you recommend setting it for a 2 lb loaf?
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Old 03-01-2007, 09:16 AM   #606
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[COLOR=red]I think it may depend on the brand, (and possibly the shape of pan) of bread machine you use.[/COLOR]
[COLOR=#ff0000]I have made it all the way thru in my bread machine, and the second rise didn't do well. I came up with a very short, very dense bread. After that, I only kneaded it in the bread machine, took it out, formed the loaf, let it rise (this was the 1st and only rise), and baked in a pan in the over. It did very well.[/COLOR]
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Old 03-02-2007, 09:01 AM   #607
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Stacie, I would recommend 1.5 setting. I got a good rise from it, but the ingredients amount equate to about a 1.5 loaf, so a higher setting might overcook your bread if you are doing the whole cycle in the machine. If you are only using it for rise time, than setting it longer would work well.
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Old 03-02-2007, 09:06 AM   #608
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Stacie, I would recommend 1.5 setting. I got a good rise from it, but the ingredients amount equate to about a 1.5 loaf, so a higher setting might overcook your bread if you are doing the whole cycle in the machine. If you are only using it for rise time, than setting it longer would work well.
I was thinking of experimenting and doing the whole cycle.
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Old 03-02-2007, 12:58 PM   #609
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If your yeast is good then, the 1.5 setting should do the trick. Do you usually proof your yeast? I also add it and the sugar to the warm water and wait 5 mins for it to bubble up just in case I got a bad batch of yeast. Then I know I should get a good rise from it. Good luck!!
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Old 03-02-2007, 03:43 PM   #610
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I found ovenproof bowls that work like Kevinpa's bowls for hamburger buns. . .in the $ section of Target, 2 cereal bowls for $2.50. . .so that's a bargain, IMHO!

I think I need to go back and get some more!

The plates, called side plates, are a good size for portion control.

And the colors are pastels. . .lovely!

Yes, this does have to do with simple white bread, doncha think???

Janie
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Old 03-03-2007, 03:43 PM   #611
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Pizza observation/question

I've been making pizza about once a week and have been quite happy with them using a hybrid recipe of Kevin's # 1 and #4, but when they're fresh out of the oven there is just a tiny bit of the rubberiness very common in low carb baked goods.
However, when I reheat the pizza the next day, the rubberiness is gone and the pizza is perfect.
Can anyone tell me why or what's going on?
Or is it that I am my own worst critic and merely hallucinating the rubberiness?
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Old 03-03-2007, 06:38 PM   #612
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In ALL the LC baking I've done, "new" ingredients and old, the one common denominator seems to be they're all the better, tasting and texture wise, if rested at least overnight or for 24 hours.

I haven't really run into any exceptions; the difference might be small with some recipes, but really, they're all better.

Maybe it's this same thing.

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Old 03-03-2007, 08:38 PM   #613
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anybody else try the pretzel recipe? i just made them w/toasted sesame seeds on top. they came out very good. i had one this morning after i left them out on the counter overnite, w/garlic cream cheese on it. tasted like a bagel. next time i am going to add some jalapeno peppers in the dough and brush some butter on the outside. also, cinnamon, butter, and gran splenda on the outside sounds good to me too!
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Old 03-03-2007, 08:52 PM   #614
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i had one this morning after i left them out on the counter overnite, w/garlic cream cheese on it. tasted like a bagel.
I thought the same thing Bella. I toasted mine with cream cheese and that is when I really thought it was like a bagel. I was going to try my hand at some bagels with this dough using this method soon.
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Old 03-04-2007, 05:51 AM   #615
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Quote:
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I thought the same thing Bella. I toasted mine with cream cheese and that is when I really thought it was like a bagel. I was going to try my hand at some bagels with this dough using this method soon.
Sounds like a winner, Kevin--bagels that is. (I use to have bagels, now I have corgis and a mutt. . .hehehe, sorry, couldn't resist!)

Though it is redundant, thanks again for all the work, trouble, expense you go to.
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Old 03-04-2007, 06:12 AM   #616
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Bagels--that would be wonderful. We're not big on pretzels so I haven't tried it yet.
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Old 03-04-2007, 10:00 AM   #617
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Yes, mag the hot soda water is what gives it the chewy texture (high or low carb). I used a pie plate and dipped the pretzel then flipped it over then put it back on the cookie sheet and applied the egg wash and salt.
?, do you put the risen pretzel on the pie plate and dip plate and all in the soda water, or just slide pretzel off the plate into the soda water ? I have never made pretzels before. Also, how long do you dunk it in the soda water? Those look great BTW
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Old 03-04-2007, 10:34 AM   #618
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?, do you put the risen pretzel on the pie plate and dip plate and all in the soda water, or just slide pretzel off the plate into the soda water ? I have never made pretzels before. Also, how long do you dunk it in the soda water? Those look great BTW
First of all, I would not call them risen. This dough doubles in the fridge during the first 3 hours so when you divide the dough into 12 pieces you loose that initial rise. After forming the pretzels and letting them rest(during this rest you will see very little rise) you pick them up by 2 corners and set them in the soda water for like a quick count of 2.....then flip them for another quik count of 2....then pick them up by the corners again and put back on the cookie sheet.

This is a pretty stiff dough so you won't need to be gentle with them.

They will rise while baking to about double their size.

HTH
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Old 03-04-2007, 02:49 PM   #619
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First of all, I would not call them risen. This dough doubles in the fridge during the first 3 hours so when you divide the dough into 12 pieces you loose that initial rise. After forming the pretzels and letting them rest(during this rest you will see very little rise) you pick them up by 2 corners and set them in the soda water for like a quick count of 2.....then flip them for another quik count of 2....then pick them up by the corners again and put back on the cookie sheet.

This is a pretty stiff dough so you won't need to be gentle with them.

They will rise while baking to about double their size.

HTH
Thanks for the help, what was the pie plate for then? just curious is all
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Old 03-04-2007, 03:22 PM   #620
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Thanks for the help, what was the pie plate for then? just curious is all
it has the soda water in it.
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Old 03-04-2007, 08:01 PM   #621
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I thought the same thing Bella. I toasted mine with cream cheese and that is when I really thought it was like a bagel. I was going to try my hand at some bagels with this dough using this method soon.
yeah, i think i am going to have portion control w/the bagel thing. they really do have the consistency of a bagel. good stuff. now i need some lox!
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Old 03-05-2007, 10:15 AM   #622
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ok, more info update on the bagels. i came across a recipe book called "more bread machine magic". the bagel recipes in there all say you should add diastatic malt powder or barley malt syrup. thats what gives bagels that good taste. bob's red mill is listed in the back of the book as having that powder. i have no idea how much, if any, additional carbs adding that would have, but i am going on the web site now to check it out. you add it to the recipe as well as the water, to boil the bagels for 30 seconds. i made another batch today, half jalepeno and the other half w/cheddar cheese added. raising now, will let you know how they come out...i also have plain dough raising so i can add cinn, gran splenda and butter on them straight out of the oven..Yummm!
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Old 03-05-2007, 10:22 AM   #623
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ok, i am baaaack!!! forget the diastatic malt theory. bobs redmill lists it at 20 carbs, net 17 for a 1/4 cup..... i think i will take a pass. these are fine just the way the are... good recipe, thanks.
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Old 03-05-2007, 11:59 AM   #624
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Hi Kevin. Question for you. I made rolls with your carbalose version. The only thing I want to tweak a little is to reduce the chewiness a bit. It's a bit more than I like. Is the CQ version more that direction or would I reduce some WPI or something like that? thanks
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Old 03-05-2007, 12:18 PM   #625
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Hi Kevin. Question for you. I made rolls with your carbalose version. The only thing I want to tweak a little is to reduce the chewiness a bit. It's a bit more than I like. Is the CQ version more that direction or would I reduce some WPI or something like that? thanks
Which carbalose version did you use Mary?

And dd you make it exactly as stated...if not what did you sub?


Simple White Bread 1_carbalose
or
Simple White Bun 1_carbalose
or
Simple White Bread 4_carbalose

Last edited by Kevinpa; 03-05-2007 at 12:19 PM..
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Old 03-05-2007, 12:20 PM   #626
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Hi Kevin. It was this one:
Simple White Bread 4_carbalose
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Old 03-05-2007, 12:28 PM   #627
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Hi Kevin. It was this one:
Simple White Bread 4_carbalose

ok then you may want to try the carbquik version. Remember you will not get the same rise from the carbquik bread. Also since you are doing this in a bread machine I believe you are in uncharted territory. I do not think I remember anybody saying they did the carbquik version that way.
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Old 03-05-2007, 12:30 PM   #628
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I'll try your CQ version, but I'll just use the bread machine for the mix/knead and bake in the oven, per your suggestions. Thanks again for your help!
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Old 03-05-2007, 05:19 PM   #629
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I made the Carbquik version in my bread machine--but just mix/knead (this was for the bread though, not rolls). We like Carbalose #1 best though for bread and buns.

Last edited by jackieba; 03-05-2007 at 05:21 PM..
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Old 03-10-2007, 08:31 PM   #630
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[COLOR=red]I made the Carbalose #4 again day before yesterday. I couldn't believe how it rose. [/COLOR]
[COLOR=#ff0000]I have learned to make it with my Sunbeam stand mixer. It has the dough hooks. I had never know how to use them before.[/COLOR]
[COLOR=#ff0000]I did make a couple of changes. I've been having trouble with the dough being way too wet, and having to add a lot of extra WPI. I know that Kevin said he had the liquids down exact, but I decided to cut back on them this time. That really helped, but I think I still added more than 3/4 cup of WPI. (But it may have been pretty close.)[/COLOR]
[COLOR=#ff0000]I also added 1 tsp of inulin.[/COLOR]
[COLOR=#ff0000]It was a warmer day, and my room was probably warmer (tho I did still use my proofing box on top of my pellet stove again.)[/COLOR]

[COLOR=#ff0000]Here are my pics.[/COLOR]

[COLOR=#ff0000]The first is after rise, before baking. It rose to nearly 5 1/5" tall. Mushroomed over the top of the pan. Just could not get a pic that would to justice to the rise.[/COLOR]
Attached Images
File Type: jpg kevins bread 3 9 07a (160 x 120).jpg (5.6 KB, 35 views)
File Type: jpg kevins bread 3 9 07b (160 x 120).jpg (7.1 KB, 26 views)
File Type: jpg Kevins bread 3 9 07d (211 x 158).jpg (9.8 KB, 24 views)
File Type: jpg kevins bread 3 9 07e (211 x 158).jpg (10.0 KB, 37 views)
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