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Old 04-26-2007, 05:23 AM   #691
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My bread sometimes collapses a little after baking. I know how to fix that. I don't know how to fix a fall during baking except perhaps changing ingredient ratios.
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Old 04-26-2007, 05:27 AM   #692
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My bread sometimes collapses a little after baking. I know how to fix that. I don't know how to fix a fall during baking except perhaps changing ingredient ratios.
Yes, if it falls the next loaf I make I will experiment until I find out what is causing it. I am crossing my fingers it was a fluke and doesn't happen again since I liked the texture and taste.
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Old 04-26-2007, 07:42 PM   #693
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Kevin,
My breadmachine book says that you should have a full tsp of salt. Not enough salt will cause it to fall. Another thing is says is to decrease the amount of liquids a tablespoon at a time. When I had trouble with my loaf falling, this helped.

Good luck,
Bev
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Old 04-26-2007, 08:01 PM   #694
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Kevin,
My breadmachine book says that you should have a full tsp of salt. Not enough salt will cause it to fall. Another thing is says is to decrease the amount of liquids a tablespoon at a time. When I had trouble with my loaf falling, this helped.

Good luck,
Bev
I think you are on the right track Bev, but I think it is the increased fiber from the oat fiber that is messing with the balance of liquid in this bread. I think my first attempt will be to go back to the resistant wheat starch which reacts like a fiber but really is not and thus will not effect the balance of liquids in this bread.
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Old 04-26-2007, 08:55 PM   #695
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[COLOR=red]I made the oat bread today. I pinched of the small ball, and made the mini loaf again (did't do cinnamon "sugar" this time). [/COLOR]
[COLOR=#ff0000]Mine fell too. The mini actually fell before I got it in the oven.[/COLOR]
[COLOR=#ff0000]Doesn't look so pretty, but the taste is very good! [/COLOR]
[COLOR=#ff0000]I always have to cut back on the liquid (if I forget, I have to add a LOT of WPI). I cut back this time, but it was still pretty sticky when I made the loaves.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I added wheat bran and flaxmeal last time I made the Carbalose #4, and it still rose great. Still a very good bread.[/COLOR]
[COLOR=#ff0000]I didn't add anything this time. Made it like there recipe, except for cutting back on the liquid. (abt 2 Tbsp less)[/COLOR]
Attached Images
File Type: jpg Kevins oat brread1 (211 x 158).jpg (7.7 KB, 21 views)
File Type: jpg Kevins oat bread2 (211 x 158).jpg (11.0 KB, 20 views)
File Type: jpg Kevins oat bread 3 (211 x 158).jpg (10.8 KB, 19 views)
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Old 05-03-2007, 09:01 AM   #696
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Old 05-06-2007, 11:38 AM   #697
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Rolls
* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 5/8 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 75
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast
I was running low on low carb bread crumbs so I made carbquik rolls using the above ingredients this morning for the purpose of making the crumbs.

I'm not sure if I ever shared this before but this recipe is 30 carbs total and yeilds 5 cups of bread crumbs. At 6 carb a cup that is a carb bargin to be able to have bread crumb to put in recipes again.





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Old 05-06-2007, 11:46 AM   #698
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[COLOR=red]Kevin, those sure do look good. And you made them all into crumbs???[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]Have you done anymore oat bread experiments? [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I have such wonderful results with your Carbalose #4 that I'll probably just go back to that, but was wondering about the oat bread.[/COLOR]
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Old 05-06-2007, 11:53 AM   #699
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[COLOR=red]Kevin, those sure do look good. And you made them all into crumbs???[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]Have you done anymore oat bread experiments? [/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I have such wonderful results with your Carbalose #4 that I'll probably just go back to that, but was wondering about the oat bread.[/COLOR]
No not yet. I told myself when I bought the oat flour that I would only make 1 loaf of oat bread a month. I think I have 2 more weeks yet......

and yes I made the whole batch into crumbs.

Last edited by Kevinpa; 05-06-2007 at 11:55 AM..
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Old 05-06-2007, 01:05 PM   #700
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[COLOR=red]OK, just wondered.[/COLOR]
[COLOR=#ff0000]I think I need to very much limit the oat bread too at this point!!![/COLOR]

[COLOR=#ff0000]I've never (even before LC) used bread crumbs a lot. I probably have a year or more's supply just from bread "goofs". [/COLOR]

[COLOR=#ff0000] for all the great reicpes you give us Kevin!!!!![/COLOR]
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Old 05-06-2007, 01:24 PM   #701
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[COLOR=#ff0000]I've never (even before LC) used bread crumbs a lot. I probably have a year or more's supply just from bread "goofs". [/COLOR]
Two of the staples in this house is baked breaded cod loin and baked breaded chicken so I need my lc bread crumbs.....lol

Last edited by Kevinpa; 05-06-2007 at 01:25 PM..
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Old 05-10-2007, 03:58 PM   #702
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Spinach, Ricotta, Ham, Hard Salami, Bacon Calzone

8 servings 4 carbs each

* 1 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/8 cup oat flour
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.

Put dough in an oiled 2 quart glass bowl cover and refridgerate for 4 hours.


6 oz bag fresh baby spinach
3 small green onions(sliced thin)
2 cloves garlic diced
1 cup ricotta cheese
1 1/2 cup four blend italian cheeses
2 T. grated parmesan cheese
6 slices hard salami(chopped)
3 slices ham(chopped)
4 slices bacon(chopped)

preheat over to 450 degrees

In skillet sauté spinach, onion, and garlic until wilted then set aside.
In a mixing bowl combine vegetables, cheese, and meat and set aside.

Take half the dough and roll out into a rectangle shape.
Place filling in the middle then fold dough over and pinch off ends and side.
Vent and baste top with olive oil.
Bake 25 min or until golden brown and bubbly.
Rotate halfway through baking.

Enjoy! this was wonderful.
























Last edited by Kevinpa; 05-10-2007 at 03:59 PM..
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Old 05-10-2007, 04:15 PM   #703
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Wow that looks great, Kevin!
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Old 05-10-2007, 09:58 PM   #704
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Old 05-11-2007, 12:46 AM   #705
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BTW, I finally decided to test the (freezability <-- a word I made up)of this dough. I took the other half of the dough from the recipe for this calzone and froze and vacuum sealed it. Sometime next week I will thaw it and make a pizza with it to see how it performs. BTW the word got out that I was making Calzone and I got all kinds of unexpected guests last night. Now my Calzone is all gone.
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Old 05-11-2007, 05:12 AM   #706
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What can I say? You have a rep!!

Thanks, Kevin, for helping us all out.

Bev

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Old 05-11-2007, 04:39 PM   #707
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I've frozen KevinPa dough before, and it worked out beautifully.
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Old 05-11-2007, 05:04 PM   #708
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Kevin - I know you've chilled the dough for several hours before making pizza crust but have you ever chilled the dough and made a loaf of bread? This may have been answered somewhere in this thread, I'm just too lazy to go back and read the whole thing right now.

I made the Carbalose #4 a few weeks ago and it came out fabulously, it rose 5"-6" tall and was the best tasting low carb bread I've ever made, but I made another loaf last weekend and it didn't rise good at all. I think I may have kneaded it too much I'm not sure. I was thinking of making another loaf this weekend and was thinking about chilling, rising and baking - what do you think?
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Old 05-11-2007, 05:53 PM   #709
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no I have never used that technique with bread since I have no way to cover it once its in the bread pan.
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Old 05-11-2007, 08:30 PM   #710
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No way to cover it? I don't understand - can't you just cover with plastic wrap?

I was thinking of just wrapping the dough in plastic wrap and chilling it, then when I took it out, put in the bread pan to rise 45 mins. or so at room temperature. Am I going about this all wrong? You're thinking just putting in the bread pan and letting it rise in the fridge then cooking straight from the fridge?
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Old 05-11-2007, 08:58 PM   #711
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No way to cover it? I don't understand - can't you just cover with plastic wrap?

I was thinking of just wrapping the dough in plastic wrap and chilling it, then when I took it out, put in the bread pan to rise 45 mins. or so at room temperature. Am I going about this all wrong? You're thinking just putting in the bread pan and letting it rise in the fridge then cooking straight from the fridge?
Tweak, when I am making my lc breads (i am not talking pizza or crusts just bread) I follow these rules and procedure.

Mix it.
Knead it.
Divide it. (if needed)
Rise it.
Bake it.

I don't play with it after the divide stage.
Covering it with plastic wrap can efect the rise and I have done it in the past but I have discontinued the practice.
Also not covering it exposes it to the moistures of the fridge which will also effect the rise.

I checked after you made the suggestion and the following 2 quart glass measure that I use to rise my crust dough is also oven safe. I may try baking a round loaf as you see below to test your theory. The nice thing about this container is the dough has room to triple without touching the lid which seals quite tight.

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Old 05-12-2007, 07:15 AM   #712
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I'll start out by saying I really like this bread! Taste and texture are right on.

Simple White Bread w/Oat by weight 4 hour refrigerator rise

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
19 gram wheat protein isolate 8000 (1/8 cup)
111 gram carbalose (1 cup)
47 gram Oat flour (3/8 cup)
64 gram wheat protein isolate 5000 (1 1/8 cup)
16 gram Resistant Wheat Starch 75 (1/8 cup)
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
42 gram wheat protein isolate 5000 (3/4 cup)



1 Combine all the dry ingredient in a glass mixing bowl except 42 grams of wheat protein isolate 5000.
2 Then put the wet ingredients in an electric mixing bowl.
3 With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
4 Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 42 grams of wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
5 Then form dough and place in a lighly greased covered 2 quart bakeware dish.
6 Let rise for 4 hours in the fridge.
7 Preheat oven to 350 degrees.
8 Bake 35 to 45 mins or until golden brown.


Servings: 16

Nutrition
-------------------------------------
Calories: 97.83
Calories From Fat: 31.27
Total Fat: 3.80g
Saturated Fat: 1.30g
Cholesterol: 31.50mg
Sodium: 180.70mg
Potassium: 17.67mg
Total Carbohydrates: 7.51mg
Fiber: 3.53g
Net Carbohydrates 3.98g
Protein: 10.69g










Last edited by Kevinpa; 05-12-2007 at 07:23 AM..
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Old 05-12-2007, 07:50 AM   #713
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Looks good. Thanks Kevin (and thanks for putting the weights on there).
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Old 05-12-2007, 03:25 PM   #714
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Thanks for the experiment Kevin. I have the same 2 qt. Pampered Chef Measuring Cup/Bowl that you used. Can't wait to try this now!

The texture of your bread looks just like the other loaf I made that I just loved and was trying to duplicate last weekend. I also didn't realize that covering with plastic wrap could affect the rise. For years of bread and roll baking I've coverered with plastic wrap and just left sitting on the back of the stove to rise with great success. I will keep it in mind though.

Last edited by Tweaker Geek; 05-12-2007 at 03:33 PM..
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Old 05-14-2007, 04:09 AM   #715
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Simple White Bread w/Oat by weight 4 hour refrigerator rise
This is definitely my new favorite recipe for lc bread. The taste and texture are well worth the extra fraction of a carb the small amount oat flour adds.
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Old 05-14-2007, 05:00 AM   #716
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I'll start out by saying I really like this bread! Taste and texture are right on.

Simple White Bread w/Oat by weight 4 hour refrigerator rise

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
19 gram wheat protein isolate 8000 (1/8 cup)
111 gram carbalose (1 cup)
47 gram Oat flour (3/8 cup)
64 gram wheat protein isolate 5000 (1 1/8 cup)
16 gram Resistant Wheat Starch 75 (1/8 cup)
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
42 gram wheat protein isolate 5000 (3/4 cup)



1 Combine all the dry ingredient in a glass mixing bowl except 42 grams of wheat protein isolate 5000.
2 Then put the wet ingredients in an electric mixing bowl.
3 With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
4 Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 42 grams of wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
5 Then form dough and place in a lighly greased covered 2 quart bakeware dish.
6 Let rise for 4 hours in the fridge.
7 Preheat oven to 350 degrees.
8 Bake 35 to 45 mins or until golden brown.


Servings: 16

Nutrition
-------------------------------------
Calories: 97.83
Calories From Fat: 31.27
Total Fat: 3.80g
Saturated Fat: 1.30g
Cholesterol: 31.50mg
Sodium: 180.70mg
Potassium: 17.67mg
Total Carbohydrates: 7.51mg
Fiber: 3.53g
Net Carbohydrates 3.98g
Protein: 10.69g









I assume you covered this with plastic wrap to let it rise?

I've ben wanting to try one of these and I think this is the one I will try first. I need to get myself a 2 qt glass baking dish first, though.
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Old 05-14-2007, 05:11 AM   #717
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No yummy, this pampered chef 2 quart measure has a lid that I used to cover it in the fridge.
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Old 05-14-2007, 11:50 AM   #718
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Kevin,
Would you say the improved texture is mostly due to the four hour refrigeration?
It sure makes a difference in pizza.
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Old 05-14-2007, 12:12 PM   #719
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Kevin,
Would you say the improved texture is mostly due to the four hour refrigeration?
It sure makes a difference in pizza.
I guess mostly would be right but some is due to the oat flour too. I will say that the improved taste though is mostly due to the oat flour.
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Old 05-14-2007, 02:13 PM   #720
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kevin, here comes another "duh" question, sorry! can we just use reg old fashioned oats by quaker, ground up into a flour? and, if so, is that measurement before ground up or after? i also have oat bran and oat fiber....any suggestions? thanks so much. i LOVE MY BREAD, i am always on the lookout for lc bread... you have been a godsend my friend! keep up the good work! i can't wait to try this. your #4 recipe makes great crackers, by the way.

Last edited by That Girl; 05-14-2007 at 02:15 PM..
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