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Old 03-10-2007, 08:37 PM   #631
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[COLOR=red]I had also baked "burger" rolls a few days ago. Also using the Carbalose #4.[/COLOR]

[COLOR=#ff0000]I didn't have very many options for "bowls". So I have a variety of sizes. [/COLOR]
[COLOR=#ff0000]I do think that I could get 7 or 8 of the size in the middle front. I wish I had about that many bowls (they are a ceramic ramkin) that size. I liked that size the best.[/COLOR]
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Old 03-10-2007, 08:55 PM   #632
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Thats a nice looking loaf Billie. I am convinced that wetness is due to climate or elevation. No matter how good of a recipe you have....bread making has an element of you have to know the feel of your dough. I know myself, I know as soon as the dough feels right.....and how do you explain that in a recipe.
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Old 03-10-2007, 09:14 PM   #633
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[COLOR=red]This loaf really mushroomed over the top of the pan. I was really surprised. I usually have a hard time even getting them to rise. The last one I made (or maybe it was those rolls) took 2 hours to rise, and still didn't get near that rise.[/COLOR]
[COLOR=#ff0000]Yes, climate & elevation do definitely make a difference. What is odd is that it isn't at all humid here. But the elevation is very high. I'm over 6000 feet. [/COLOR]
[COLOR=#ff0000]I've never been good a baking yeast breads. Which is why I'm even more thankful to you for this recipe. It is working very well for me.[/COLOR]
[COLOR=#ff0000]I just didn't like having to add that much WPI. The last loaf had been pretty sticky. So I decided to cut back on the liquid. That worked out well for me. As you said, you just have to get a feel for it. I'm not really that great at that, but I'm learning (I hope). [/COLOR]
[COLOR=#ff0000]Oh, I forgot to say that I added 1/4 cup of wheat bran to the dough. I like a little bran in my bread. Again, that worked well.[/COLOR]

[COLOR=#ff0000]Thank you for this recipe Kevin (as well as all the others you've posted)!!!! [/COLOR]
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Old 03-12-2007, 06:59 AM   #634
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Quote:
Originally Posted by Kevinpa View Post
Thats a nice looking loaf Billie. I am convinced that wetness is due to climate or elevation. No matter how good of a recipe you have....bread making has an element of you have to know the feel of your dough. I know myself, I know as soon as the dough feels right.....and how do you explain that in a recipe.
You're right on that one. When I made the carbalose #4 it was slightly dry and I didn't need to add any additional WPI at all. I even had to used it very sparingly for flouring my work surface and rolling pin (I was making pizza with it).

I'm only slightly above sea level and it was a very dry day.

Last edited by LoveMyGSDs; 03-12-2007 at 07:01 AM..
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Old 03-12-2007, 02:17 PM   #635
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Originally Posted by SAGlaze View Post
You're right on that one. When I made the carbalose #4 it was slightly dry and I didn't need to add any additional WPI at all. I even had to used it very sparingly for flouring my work surface and rolling pin (I was making pizza with it).

I'm only slightly above sea level and it was a very dry day.
[COLOR=red]That is so strange. You are in a humid climate, and I am in a very dry climate. You would think that you would have the wet dough, and me the dry. [/COLOR]
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Old 03-12-2007, 07:43 PM   #636
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Interesting...I'm in a very humid climate, lower altitude, and I have to add very little wpi. My dough is very dry, as well.
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Old 03-13-2007, 07:22 AM   #637
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[COLOR=red]That is so strange. You are in a humid climate, and I am in a very dry climate. You would think that you would have the wet dough, and me the dry. [/COLOR]
Well, it's only humid here in the summer. I made the dough in February on a day where the humidity was only 20%. I'm sure elivation has a big effect as well.
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Old 03-13-2007, 07:23 AM   #638
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Interesting...I'm in a very humid climate, lower altitude, and I have to add very little wpi. My dough is very dry, as well.
Huh.....weird....
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Old 03-13-2007, 08:24 AM   #639
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Kevin: Maybe this was answered and I missed it, but, you use 1/8 t. Splenda from a Splenda Quick Pack in your Carbalose 4 bread. How much is that in regular Splenda?
Thanks, Kevin.
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Old 03-13-2007, 08:26 AM   #640
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That would be 1/8 cup as the packs have 1 c sweetening, and about 1 tsp volume.
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Old 03-13-2007, 09:11 AM   #641
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Thanks, Bette.
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Old 03-18-2007, 03:09 PM   #642
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Sunday Evening Veggy Pizza

1/3 of the dough from Carbalose #4 all milk.(entire crust 10 carbs)
zucchini, yellow peppers, amd black olives.




Last edited by Kevinpa; 03-18-2007 at 03:16 PM..
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Old 03-18-2007, 03:30 PM   #643
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Ok. I got all the ingredients for Carbalose #4 except for not/starch. I substituted guar gum instead and made hamburger buns on a muffin top pan. They were beautiful. Here's a picture of the cheeseburger I made with it:



Here's my report card:

Texture: A
Appearance: A
Yeast Rise: A
Taste: B+

Though I prefer a softer bun, this is 100% the texture of real bread. This is not (yet) the kind of bread you'd want to slather with butter and eat as an epi roll, but it's close. The splenda cut the carbalose taste, but the wpi taste was still a little strong for me. This is about 90% perfect, so I'm not complaining. But I'm thinking through some ideas as to how to perfect it.

I'm wondering if substituting some almond flour for some of the wpi would work. I'm new to baking so I'm kind of at a loss.

Last edited by stephdray; 03-18-2007 at 03:35 PM..
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Old 03-18-2007, 03:40 PM   #644
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Thats a nice looking bun steph.
BTW if you sub in almond flour it will improve the taste but lessen the rise.

Last edited by Kevinpa; 03-18-2007 at 03:42 PM..
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Old 03-18-2007, 03:56 PM   #645
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Thats a nice looking bun steph.
Thank you thank you thank you, Kevinpa! I didn't even know I was capable of baking bread before I started reading your recipe threads. My first attempt was Carbalose #1 and it went horribly awry. I accidentally switched the wpi 8000 with the wpi 5000 and the rolls came out like rocks. (However, they are going to make good breadcrumbs, I think.)

But due to all your hard work, I was persistent, and I was absolutely thrilled to see these buns come out of the oven.

Quote:
BTW if you sub in almond flour it will improve the taste but lessen the rise.
Yeah, that's a good point. If I wanted to lean more on carbalose and less on wpi would that have the same effect? Also, is there a thread anywhere that explains what the qualities of wpi 5000 vs. wpi 8000 really do?

You've got me totally interested in the chemistry of these recipes now.

Anyway, thank you for a fantastic cheeseburger!
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Old 03-18-2007, 04:03 PM   #646
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Also, is there a thread anywhere that explains what the qualities of wpi 5000 vs. wpi 8000 really do?
The nutshell answer to your question is:
WPI 8000 (wheat protein isolate 8000) is mainly used to give breads chewiness and structure. It's similar to wheat gluten flour but has more protein and much less carbs. WPI 5000(wheat protein isolate 5000)-is mainly used to give breads more stretchiness to help rising.
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Old 03-20-2007, 06:41 AM   #647
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Kevin, this may be a nonsensical question, but what effect does "stretchiness" have on texture APART from adding volume? (If any.)
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Old 03-20-2007, 06:51 AM   #648
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Kevin, this may be a nonsensical question, but what effect does "stretchiness" have on texture APART from adding volume? (If any.)
Its main effect is on the rise of the bread. In my experiments I have taken this basic recipe and adjusted the wpi 5000 up and down and the one constant thing that changes is the amount the dough rises. Keep in mind that too much is just as bad as not enough and is directly related to the amount of moisture in the dough. Thus the reason for the adjustment of the wpi 5000 during the kneed.
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Old 03-20-2007, 07:43 AM   #649
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I make the #4 version and have had great results. I do not have to use the extra 3/4 cups of WPI 5000. I have a very inexpensive bread maker that has a dough setting. Once the dough is done I take it out and put in a muffin top pan. This dough is so easy to work with - never sticky or rubbery (by rubbery I mean it will streatch and not spring back). Love the rolls. Will use for garlic bread, hamburger buns and even slice them in to thirds or fourths and toast them in the toaster oven and eat them with cream cheese and a touch of raspberry s/f jam.

I don't bother with warming the milk or spring water. Just add all of the wet ingredients and then start adding the dry.

After having such great results with this I thought I would try the cinnamon buns. Did the same recipe, but added 1 teaspoon of almond flavoring to the dough. This got rid of any Carbaloose taste. I was able to roll the dough out without even putting anything down (carbaloose or WPI)! It just was a great dough to work with. I tried making it with the frosting, but it was quite messy. The next time I brushed melted butter on the rolled out dough and then sprinkled a cinnamon/brown sugar/malitol (I know, but it doesn't bother us) mixture. This made 12 very large size rolls. I let them rise for about a half hour and then baked them. Once they were out, I frosted with the frosting mixture. They not only looked great they were fantastic.

Thanks so much Kevin for all your help and suggestions.
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Old 03-20-2007, 03:13 PM   #650
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Chris - I make mine the same as you, bread machine, dough cycle then take it out, but I add in the extra 3/4 cup of WPI 5000. I don't add in a little at a time, just put the whole thing in at the beginning. I get a great rise. I've never tried it without the extra. When I make a loaf of bread it's 5" - 6" tall; not sure how tall the rolls are, probably 2" - 3". I may try the basic recipe with no extra 5000 one of these days, but this is one great recipe. Thanks Kevin!
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Old 03-20-2007, 08:15 PM   #651
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??? for those using their bread machine, what is the time on your dough setting? mine says 120 minutes, that seems way to long for kneading dough. I let it knead for about 15 minutes. How long is everybody kneading their dough in the bread machine?

Also, when I made this last time the 3/4 extra 5000 was too much so I think I'll leave it out next time too.
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Old 03-21-2007, 06:02 AM   #652
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My bread maching time for the dough setting is 1hr and 35 minutes. This time is not just for the kneading, but also for rising. I will usually take it out once the kneading is done and it has set a bit.
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Old 03-21-2007, 07:49 AM   #653
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My dough setting is 1 hour 30 mins. for the knead and first rise. I take it out after the 30 min. knead time.
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Old 03-21-2007, 08:00 AM   #654
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Thanks guys, I put the dough part on last night with nothing in it. It kneaded for 15 minutes and then stopped and started smelling like it was heating up, so that must be the rise time left over. I will set a timer for just the 15 minutes next time I use it.
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Old 03-21-2007, 08:55 AM   #655
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Mine takes almost 20 minutes to mix/knead so I set a timer to remind me. It's very old and may be a little slower than the newer ones.
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Old 03-22-2007, 08:01 PM   #656
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Carbalose #4

Hey Kevin,

First off- thank you for the recipes.

Today I made the Carbalose #4 dough-- I used the one that was tweaked on message 421. I also wanted to try to make the cinnamon rolls, pretzels, buns, and the stomboli. I made ALL of them out of the #4 and they all were great! I had to sub resistant corn starch for the wheat resistant starch- and they all turned out excellent!
Cinnamon roll- I did not have the erythritol and not/sugar-- so I sub'd diabeticsweet for both- and I grinded it to a powder. The frosting was awesome! The rolls were perfect.
Hamburger Buns- awesome! I made them in the bowls like you did. Next time i will use a muffin top pan to see how they do.
Stomboli- It looks perfect- nice and golden brown. This went in my husband lunch!
Pretzels- I think they were just like the high carb ones I use to make. They were chewy and tasted wonderful.
I am going to order the things that I sub’d today and make them the way you made them only because I am curious now to see “if” they can get any better—I just don’t see how they could- everything was REALLY, REALLY good. I will continue to use the one dough recipe for all of them- like I said- they all were VERY good- no weird taste and they all tasted like the high carb version.

Thanks again!!

Melanie
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Old 03-22-2007, 08:24 PM   #657
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I used the one that was tweaked on message 421.
Thanks Melanie, I am glad you enjoyed them. That tweak of the recipe is my favorite and the one I use all the time now also.
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Old 03-23-2007, 06:13 AM   #658
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Has anyone tried bagels?
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Old 03-23-2007, 06:18 AM   #659
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Has anyone tried bagels?
I decided that the pretzel were close enough to a bagel that I would use them....just not twisted....
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Old 03-23-2007, 10:09 PM   #660
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HELP!

Kevin and all the other gifted bakers,
I was wondering if you could help with a recipe tweak! I have been making your carbalose recipe #4 which is the best LC bread recipe I've tasted. However, I just found out that I am pregnant and all of the sudden, I am really sensitive to the taste/smell of the low carb flours. I am going to be following an OWL type of diet, so adding in a few extra carbs will be fine. What flour sub recommendations do you think might make this recipe a little less "low carby" tasting . I am NOT a baker at all so I have no idea where to start. Any help would be greatly appreciated. Thanks everybody.
Kay

Last edited by ollie; 03-23-2007 at 10:11 PM..
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