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Old 01-22-2007, 09:33 AM   #241
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Quote:
Originally Posted by jackieba View Post
Kevin, how long did you leave the dough in the fridge (I assume a few hours since this was all in one day)?
Yes, I made the 1st pizza for lunch and made the 2nd after half time of the first playoff game...I'm guessing 5 to 5 1/2 hours.
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Old 01-22-2007, 12:12 PM   #242
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Kevin,
I don't have Carbquik, just carbalose. If I made your basic white bread dough( which I love), chilled it for five+hours, let it rise for 45, and then rolled it out and baked it, is there any reason that also wouldn't make a perfectly good pizza?
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Old 01-22-2007, 01:09 PM   #243
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Ira, the dough I used for the pizza has been tweaked from the original carbquik recipe youmay want to compare them 1st but I see no major reason why it should not work.....if you try it let us know how it turns out please.
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Old 01-23-2007, 05:39 AM   #244
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Kevin
Thank you so much!!!

My down falls are always periodic and irresitable yearnings for a good burger on a bun and pastrami pizza which you have now solved with this thread!!!

I used to make homemade pizza all the time and, in fact, I just gave away my pizza pans a couple of years ago...about 8 of them. Can any one say pizza party, lol!!!

I tried making pizza with the carbalose version but it was too soft and without substance, more like toppings on sponge. I was so disappointed!!!

This sounds much better!!!

Life, and staying on plan have become much easier now.

Time to replace those pizza pans...well to buy at least a couple.

Now if you could just develop a lc popcorn, lol!!!

Re, the refrigerated dough being better, I always made my pizza dough the day before and refrigerated it overnight.

An explanation:

Quote:
...PROOFING THE DOUGH
One of the things we learned early on in our efforts to transfer commercial baking techniques into home kitchens, was the importance of proofing and developing the dough. When you follow our "best results" instructions and leave the doughball in the fridge to rise overnight, you are proofing the dough. Over the 24-48 hours it will develop and the end result is a dough with a distinctive character, texture, and elasticity. Any time you speed this process up, there is a compromise in flavor, texture, and visual appeal. The shortest proofing time that will qualify for great is 5-6 hours. The best crust, which will brown evenly and leave you sitting in awed silence at your achievement, is made by proofing from 1-2 days. Past five days, you're on your own.

It does take some getting used to the fact that yeast doughs will rise in the refrigerator, but it's what we do with about 2000 pounds of dough a week at our restaurants and there is no substitute or shortcut that can achieve similar results. This technique will work great with any yeast risen dough and moves a major step to the day before!

Last edited by Zuleikaa; 01-23-2007 at 05:50 AM..
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Old 01-23-2007, 07:50 AM   #245
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Kevin,
I meant to ask before--did the pizza crust turn out crispy or more bready?
I'm hoping to try this within the next week.
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Old 01-23-2007, 08:14 AM   #246
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Originally Posted by jackieba View Post
Kevin,
I meant to ask before--did the pizza crust turn out crispy or more bready?
I'm hoping to try this within the next week.
It had a very nice crust to it Jackie but because of the thickness I made it the crust was more like a pan pizza. I do believe had I made it thinner it would have been closer to a thin and crispy pizza. The dough as I made it was very pliable and the membrain can stretch pretty thin without breaking so making a thinner crust should not be difficult.
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Old 01-23-2007, 09:55 AM   #247
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I took the dinner roll recipe and subbed carbalose for carbquik and made a loaf of it.
Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet.


* 1/2 cup bottled spring water
* 1/2 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 Carbalose
* 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.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.





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Old 01-23-2007, 06:47 PM   #248
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Looks great Kevin! What do we need to do to make this thread a sticky? Anyone know?
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Old 01-23-2007, 07:01 PM   #249
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kevin, was this bread crunchier than the rest? the outer layer kind of looks like a hard crust, like an italian bread maybe? yummy!!!!!!!!!!!
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Old 01-23-2007, 07:08 PM   #250
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kevin, was this bread crunchier than the rest? the outer layer kind of looks like a hard crust, like an italian bread maybe? yummy!!!!!!!!!!!
Not quite that hard but close. I made garlic bread with it for dinner tonight and it was so good.
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Old 01-24-2007, 02:51 AM   #251
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What can I sub?

Kevin

Right now I only have Splenda grandular. Can I sub this for the 1 Tbsp. not/Sugar and 1/8 Tsp. Splenda quick pack? I also have xanthan gum...could that replace the not/Sugar? I am so anxious to make this bread!

Thanks,
Marla PA
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Old 01-24-2007, 04:21 AM   #252
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Originally Posted by babydollsea View Post
Kevin

Right now I only have Splenda grandular. Can I sub this for the 1 Tbsp. not/Sugar and 1/8 Tsp. Splenda quick pack? I also have xanthan gum...could that replace the not/Sugar? I am so anxious to make this bread!

Thanks,
Marla PA
Marla, the granular splenda would add some carbs but not a huge amount so the 1/8 tsp splenda quick pack could be subbed by 2 Tablespoons of granular. Also it will not be exactly the same but 2 tsp. of xanthan gum would be a sub for the 1 tablespoon of not/Sugar. It will make a slight difference in the final texture though.
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Old 01-24-2007, 09:52 AM   #253
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I'll be making that pizza soon. I thought Scott123's NY Pizza was great..this seems like a very similar but a simpler approach. I will leave the dough in the refrigerator for 5+ hours (maybe 1-2 days) and also use a very well warmed up hot oven. Mmmm, it's too early to salivate.
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Old 01-25-2007, 07:38 PM   #254
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: kevin, sorry to be a pain in the a**, but could you tell me what you do when the dough is still too sticky after you have added all the ingredients? w/reg flour, you just add more flour till you have the texture just right. what ratio do you use when so many diff flours are used? 1/4 cup of each? i can't figure out if i should just add more 70, carbquik/carbaloos, or all of them..help! thank you

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Old 01-25-2007, 07:59 PM   #255
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: kevin, sorry to be a pain in the a**, but could you tell me what you do when the dough is still too sticky after you have added all the ingredients? w/reg flour, you just add more flour till you have the texture just right. what ratio do you use when so many diff flours are used? 1/4 cup of each? i can't figure out if i should just add more 70, carbquik/carbaloos, or all of them..help! thank you
Bella Just add wheat protein isolate 5000 and it will turn out fine. This is a very forgiving recipe and once you have added all the major parts wpi 5000 can be added until you get the right texture .
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Old 01-25-2007, 10:52 PM   #256
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thanks, kevin
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Old 01-26-2007, 04:15 AM   #257
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Originally Posted by Kevinpa View Post
[COLOR="DarkOrange"] * weights[/COLOR]

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000 ([COLOR="DarkOrange"]21 g.[/COLOR].)
* 1 3/8 cup Carbalose ( [COLOR="DarkOrange"]167 g.[/COLOR] )
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000 ( [COLOR="DarkOrange"]62 g. + 36 g.[/COLOR] )
* 1/8 cup Resistant Wheat Starch 70 ( [COLOR="DarkOrange"]16 g.[/COLOR] )
* 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.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.
[COLOR="Red"]Updated to include weights.[/COLOR]
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Old 01-26-2007, 06:31 AM   #258
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Thanks for the update with weights Kevin.
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Old 01-26-2007, 01:51 PM   #259
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My pizza pans just came in!!! They are 14 inch; before I had 14 and 16 inch pizza pans.

Man when I think about the baking pans I've given away and now have rebought, lol!!!

I will make the dough tomorrow to have Sunday.

I hope it's wonderful!!!
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Old 01-26-2007, 03:57 PM   #260
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[COLOR="Red"]Updated to include weights.[/COLOR]
Kevin, is the weight for the wpi 5000 correct, or does it just weigh a lot less than carbalose?
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Old 01-26-2007, 04:01 PM   #261
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Kevin, is the weight for the wpi 5000 correct, or does it just weigh a lot less than carbalose?
Yes,WPI 5000 is very light. It only weighs about 28 g. per 1/2 cup.

WPI 8000 on the other hand is about 3 times heavier.
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Old 01-26-2007, 04:08 PM   #262
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Thank you so much, Kevin! I'm so new at all this and have so much to learn. I greatly appreciate your patience.
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Old 01-26-2007, 04:52 PM   #263
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Kevin,

I made this recipe last night - VERY good! Thanks for your hard work!
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Old 01-26-2007, 06:44 PM   #264
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I wish i didn't still have almost a whole loaf of bread plus hamburger and sub rolls already made... geez, Kevin, that last loaf you made looks wonderful! Not that all the others haven't!
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Old 01-27-2007, 04:39 PM   #265
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I have read this thread over and over and over! Which is the best w/Carbalose and which is the best w/Carbquick? I don't want to taste the Vital Wheat Gluten (Yuck!) so think it has to be one with very little of WPI8000. I made the Oat Bread, and the Vital Wheat Gluten flavor is awful. I may try it again, with tweaks, but wanted to try it as written first.
Thanks,
Bette
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Old 01-27-2007, 04:51 PM   #266
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IMO #223 is the best Carbquik and #247 is the best Carbalose.
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Old 01-27-2007, 05:04 PM   #267
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Thanks Kevin. I will get to making both of these, so I can see which I like best. I also got some Sour Dough Starter re-hydrated today, to try that in the next little while.
Bette
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Old 01-27-2007, 08:42 PM   #268
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ok, of all the items i'v boughten over the years, my 17 yr old bread maker is about the only thing ive kept up with ...lol, even my new vaccuum cleaner is missing stuff.

I havent used this machine in about 10 yrs, and low and behold my directions are still in it and it works!

i mixed and kneaded my dough on dough setting but took it out instead of letting it rise in there..i let it rise in the bread pan (i was afraid if it rose in there i'd deflate it putting it in the pan..)

i hope it turns out great. My carbquick is about 1 1/2 yrs old, but couldnt find an expiration date...so we'll see...brand new box, just a bit old..lol



wouldnt it freak us all out if they stopped making this stuff......did i just jinx us eeeeeeeeeeeek.
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Old 01-27-2007, 08:49 PM   #269
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kevin or anyone...i have one question...

my bread maker says to add all the wet stuff first..but i didnt know what to do with the fast acting yeast as the package said mix with warm water..

so i added the yeast on top of the warm water and stirred just a second.

was that right? Its been 20 minutes and its not rising at all..i have it in a warm oven with the door open and a towel on top..

im not a good cook..hehehehe
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Old 01-27-2007, 08:51 PM   #270
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Quote:
Originally Posted by Bfranke View Post
I have read this thread over and over and over! Which is the best w/Carbalose and which is the best w/Carbquick? I don't want to taste the Vital Wheat Gluten (Yuck!) so think it has to be one with very little of WPI8000. I made the Oat Bread, and the Vital Wheat Gluten flavor is awful. I may try it again, with tweaks, but wanted to try it as written first.
Thanks,
Bette

well i hope its the first one of the carbquick loafs, cuz thats what i just started making!
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