LC Pita Bread Experiment - Page 10

Kevinpa · 11-30-2008, 03:29 PM

Quote:

Originally Posted by Cats for Texas

Kevin: probably a stupid question, but occurred to me when I saw someone had subbed beer for "spring water". Do you mean carbonated-type water vs. flat water when you say "spring".

No, I mean flat water. 90% of the time I use bottled water if I have it since I read awhile back that depending on where you live and how much chemicals they use tap water can affect your bread.

I only time I used carbinated water is in sweet bread.

retroworx · 12-01-2008, 09:05 AM

Quote:

Originally Posted by Kevinpa

I only time I used carbinated water is in sweet bread.

Now that's a tease:

Kevin, why carbonated in sweet bread? Is it flavored?

Thanks!

Kevinpa · 12-01-2008, 09:15 AM

Quote:

Originally Posted by retroworx

Now that's a tease:

Kevin, why carbonated in sweet bread? Is it flavored?

Thanks!

Yes, I subbed carbonated citrus water for orange juice in this:

http://www.lowcarbfriends.com/bbs/lo...ffee-cake.html

retroworx · 12-01-2008, 11:37 AM

Quote:

Originally Posted by Kevinpa

Yes, I subbed carbonated citrus water for orange juice in this:

http://www.lowcarbfriends.com/bbs/lo...ffee-cake.html

Ah, thought that's what it must be. Thanks!

coconutmilk · 02-06-2009, 12:05 AM

I'm using the joseph's but I think I have everything I need to try these out for myself. Thanks KevinP

majomor · 02-27-2009, 12:16 AM

I have a question for Lisabilin .......I live in a high altitude area in Western Canada and I finally used the Active Dry Yeast in the Cabalose version and I got a pretty good rise.
My Question is, do you turn off your bread machine after the mix to let it sit for 20 min like Kevin does, then turn the machine back on to knead (twice...total approx 30-40mins) then form rolls and let rise in draft free oven.....then turn on oven to 400 until rolls are golden?

Kevinpa · 03-10-2009, 11:55 AM

I needed a loaf of bread today and although I have not been very adventurous in the kitchen since I got out of the hospital last year, today seemed like as good a day as any to get back into it.

Since I like this recipe the best for taste and I have never been able to get it to work in a loaf form without falling after coming out of the oven, it seemed like a logical place for me to start again.

I started with a few adjustments(to my mix and recipe) base on some comments from people that use my flour mix and this recipe and had what I will call a large step in the right direction. I acheived a loaf that didn't fall with the same or possibly better taste twice in a row but I still have a few small issues(mainly crust) with the finished loaf that I plan on working through.

When I get a consistantly reproducible loaf that I am satified with I will post the recipe here with photos.

jlatislaw · 03-10-2009, 12:55 PM

Quote:

Originally Posted by Kevinpa

When I get a consistantly reproducible loaf that I am satified with I will post the recipe here with photos.

Would you believe that within in the last hour I got all the ingredients out of the freezer to make this bread?

Guess I'll just wait for your "new" directions. Now to put everything away

retroworx · 03-10-2009, 03:29 PM

Quote:

Originally Posted by Kevinpa

I have not been very adventurous in the kitchen since I got out of the hospital last year, today seemed like as good a day as any to get back into it.

Hi Kevin:

I figured it was that cute little one in your avatar that was keeping you out of the kitchen.

Looking forward to your pita bread tweaks.

CreekWatcher · 03-11-2009, 12:21 PM

Quote:

Originally Posted by Kevinpa

I needed a loaf of bread today and although I have not been very adventurous in the kitchen since I got out of the hospital last year, today seemed like as good a day as any to get back into it.

Since I like this recipe the best for taste and I have never been able to get it to work in a loaf form without falling after coming out of the oven, it seemed like a logical place for me to start again.

I started with a few adjustments(to my mix and recipe) base on some comments from people that use my flour mix and this recipe and had what I will call a large step in the right direction. I acheived a loaf that didn't fall with the same or possibly better taste twice in a row but I still have a few small issues(mainly crust) with the finished loaf that I plan on working through.

When I get a consistantly reproducible loaf that I am satified with I will post the recipe here with photos.

Here here! We'll be waiting

libbysmom · 03-11-2009, 04:32 PM

I am ready! I just got my netrition order today!

Kevinpa · 03-24-2009, 05:02 AM

One or two more test loaves and I am going to call this tried and true.

mac24312 · 03-24-2009, 05:50 AM

LOOKS Great Kevin~~Hurry up will ya!!! LOL

HUGS!

CreekWatcher · 03-24-2009, 06:20 AM

Thanks in advance, once again, Kevin

Jennifer Eloff · 03-24-2009, 09:56 AM

Looks amazing, Kevin! I think your breads sound super and will be trying at least one of them one of these days soon. Your pita's look authentic. I have a pita-type recipe (naah - I'm just calling it that) that I'm going to post soon as I promised I would, but it is not like the real thing - still tasty though.

That little baby photo always brings a smile to my face when I see it. Soooo adorable and such a beautiful baby! A grandchild?

Kevinpa · 03-24-2009, 10:09 AM

Quote:

Originally Posted by Jennifer Eloff

That little baby photo always brings a smile to my face when I see it. Soooo adorable and such a beautiful baby! A grandchild?

Yes my first grandbaby and the light of my life. Not that I'm partial, but she is the most pleasent baby I think I have ever met. Always smiling and almost never cries.

Jennifer Eloff · 03-24-2009, 10:18 AM

Aaaaw, I can truly say I feel a little bit envious. I really look forward to the day when I hold my first grandchild in my "granny" arms. How incredibly blessed you are!

libbysmom · 03-24-2009, 04:56 PM

Hurry Kevin, hurry!

Leigh

zomzom · 06-27-2009, 02:44 PM

Just a quick question for those of you who have made the rolls (either the Carbalose or Carbquik ones) - did you bake them at 400 for 10-12 minutes or did you go for a lower temp, ie, 350 for 20-25 minutes? I am in the process of making the dough in my bread machine right now ... will be taking it out when the kneading is finished.

Thanks in advance for any responses.

Kevinpa · 06-27-2009, 04:12 PM

I never tried it but my past experience says 25 min is too long even at 350 for a bun.

zomzom · 06-27-2009, 04:16 PM

Quote:

Originally Posted by Kevinpa

I never tried it but my past experience says 25 min is too long even at 350 for a bun.

Thanks Kevin. Just started baking them at 350 ... will keep an eye on them. Do you think I should go higher, say 375, for 15 mins?

skyespirit · 06-28-2009, 07:11 AM

Kevin, just a quick question...on your stand mixer, what speed are you mixing and kneeding? Just want to get it all right before I start!! LOL

Hugs,
Maryjane

Kevinpa · 06-28-2009, 07:50 AM

Quote:

Originally Posted by skyespirit

Kevin, just a quick question...on your stand mixer, what speed are you mixing and kneeding? Just want to get it all right before I start!! LOL

Hugs,
Maryjane

I use the #2 setting....but if the the dough starts out too wet I will start on #3 until dough starts to cling to the hook.

skyespirit · 06-28-2009, 04:48 PM

THanks!!! Got too many animals in today to get a chance to make them but I am planning now for tomorrow!

Perdita · 10-03-2009, 01:15 PM

I just wanted to say I tried the recipe at the top of this thread today. I'm very inexperienced with bread doughs in general, and I had to sub VWG for the WPI 8k, but by following the instructions I was still able to make some rolls that tasted amazing with butter.

They came out a little too small to be workable as hamburger buns, I may divide the recipe into 6 portions next time. Which brings me to another question: the original recipe seems to imply that the packet of yeast (I used a pretty generic 'instant' yeast packet) is supposed to go in with the dry goods. Is this correct, or was I supposed to let it sit in warm water and sugar for a while?

Also--and again I am very new to working with yeast doughs---I let it mix with paddle on medium low speed for about 1-2 minutes, then 10 on setting #2 on my kitchenaid stand mixer with dough hook. When I turned the dough out, it stuck to EVERYTHING. I had dusted the counter with...well, it might have been RWS or WPI, can't remember what I grabbed now...I still had to scrape it up with a dough scraper. Is this about right, or is it a sign I should have added more of something?

Bottom line, though, is that they were delicious and I felt like I was eating a dinner roll at a nice steakhouse. I'm looking forward to trying this again and having some burgers.

(For those of you who do a lot of lowcarb baking, do you find it triggers overeating or halts weight loss?)

Edited to add: One more question.

About halfway through this thread, people start discussing letting the dough rest for 20 mins before kneading. I don't see that in the top post and I didn't do it. Is this something that should be done for the main pita/bun technique, or is this a tweak of something later in the thread? I can't seem to find where the '20 minute rest' originates.

jill72 · 10-03-2009, 01:34 PM

Perdita - My dough is never sticky, but I knead longer than 10 minutes (always a minimum of 15) but not sure if that makes a difference. I think you could just add a bit more of the baking mix.

I make something with his mix at least once a week (usually more) and haven't gained yet. The only time I've had the 'overeating' problem is when I make the chocolate chip cookies. I definitely need a Bette Ford Clinic program for those.

Perdita · 10-03-2009, 01:38 PM

Thanks, Jill. The dough seriously stuck to everything--I ended up dusting my hands with more of the actual cake/cookie mix to be able to work with it. I did measure carefully, FWIW, but I was using volumetric measurements, not weight. Is there a listing somewhere for doing the mix by weight instead? I am still far from being 'intuitive' with dough so the more info I can get the better.

(Re: cookies--I make a mean high-carb chocolate chip cookie from scratch, that's part of how I originally hit my lifetime high of 225lbs. I have a package of the sensato chocolate chips staring at me from my netrition cart. Maybe I should put that off till the holidays.

)

jill72 · 10-03-2009, 01:46 PM

I haven't seen the recipe posted by weight. I fill my measuring cup to the line then always use a tablespoon measure to remove one tablespoon of water. I add the olive oil and mix that before adding the flour mix. I've never had to dust either my counter top or my hands to handle the dough and it always pulls away from the dough hooks cleanly. My best guess is you had a bit too much liquid or just a bit less flour than needed.

Those cookies may just be my downfall

Kevinpa · 10-03-2009, 02:43 PM

Sticky dough note*

Recently I broke my most favorite measuring cup.

The next time I made bread or buns I used a different measuring cup and my dough was very sticky. At this point in any bread making process you need to add small amounts of flour until the dough has the right feel(which you learn with experience). The next few attempts I adjusted the water amount down in small increments until I had the new measuring cup nailed.

My conclusion is all measuring cups are not created equal and if you have sticky dough adjust your amount of liquid gradually until it feels right, then make that the measure you always use.

Perdita · 10-03-2009, 05:10 PM

Thanks for the tips. My guess is too much water, especially given that I tend to 'under-pack' dry ingredients in the measuring cup when I'm not going by weight. Do you guys tend to pack in the fluffier ingredients (carbalose seems like it has a lot of air in it), or pack loosely and level with a knife?

10-03-2009, 01:15 PM	#295
Perdita Senior LCF Member Join Date: Feb 2008 Posts: 259 Gallery: Perdita Stats: 215/150/150 WOE: LC/IF	I just wanted to say I tried the recipe at the top of this thread today. I'm very inexperienced with bread doughs in general, and I had to sub VWG for the WPI 8k, but by following the instructions I was still able to make some rolls that tasted amazing with butter. They came out a little too small to be workable as hamburger buns, I may divide the recipe into 6 portions next time. Which brings me to another question: the original recipe seems to imply that the packet of yeast (I used a pretty generic 'instant' yeast packet) is supposed to go in with the dry goods. Is this correct, or was I supposed to let it sit in warm water and sugar for a while? Also--and again I am very new to working with yeast doughs---I let it mix with paddle on medium low speed for about 1-2 minutes, then 10 on setting #2 on my kitchenaid stand mixer with dough hook. When I turned the dough out, it stuck to EVERYTHING. I had dusted the counter with...well, it might have been RWS or WPI, can't remember what I grabbed now...I still had to scrape it up with a dough scraper. Is this about right, or is it a sign I should have added more of something? Bottom line, though, is that they were delicious and I felt like I was eating a dinner roll at a nice steakhouse. I'm looking forward to trying this again and having some burgers. (For those of you who do a lot of lowcarb baking, do you find it triggers overeating or halts weight loss?) Edited to add: One more question. About halfway through this thread, people start discussing letting the dough rest for 20 mins before kneading. I don't see that in the top post and I didn't do it. Is this something that should be done for the main pita/bun technique, or is this a tweak of something later in the thread? I can't seem to find where the '20 minute rest' originates. Last edited by Perdita; 10-03-2009 at 01:30 PM..

10-03-2009, 01:38 PM	#297
Perdita Senior LCF Member Join Date: Feb 2008 Posts: 259 Gallery: Perdita Stats: 215/150/150 WOE: LC/IF	Thanks, Jill. The dough seriously stuck to everything--I ended up dusting my hands with more of the actual cake/cookie mix to be able to work with it. I did measure carefully, FWIW, but I was using volumetric measurements, not weight. Is there a listing somewhere for doing the mix by weight instead? I am still far from being 'intuitive' with dough so the more info I can get the better. (Re: cookies--I make a mean high-carb chocolate chip cookie from scratch, that's part of how I originally hit my lifetime high of 225lbs. I have a package of the sensato chocolate chips staring at me from my netrition cart. Maybe I should put that off till the holidays. ) Last edited by Perdita; 10-03-2009 at 01:39 PM..

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02-06-2009, 12:05 AM	#275
coconutmilk Senior LCF Member Join Date: Aug 2008 Location: Tx Posts: 163 Gallery: coconutmilk WOE: Atkins Start Date: May 2007	I'm using the joseph's but I think I have everything I need to try these out for myself. Thanks KevinP

02-27-2009, 12:16 AM	#276
majomor Senior LCF Member Join Date: Jul 2007 Posts: 98 Gallery: majomor	I have a question for Lisabilin .......I live in a high altitude area in Western Canada and I finally used the Active Dry Yeast in the Cabalose version and I got a pretty good rise. My Question is, do you turn off your bread machine after the mix to let it sit for 20 min like Kevin does, then turn the machine back on to knead (twice...total approx 30-40mins) then form rolls and let rise in draft free oven.....then turn on oven to 400 until rolls are golden?

03-10-2009, 11:55 AM	#277
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I needed a loaf of bread today and although I have not been very adventurous in the kitchen since I got out of the hospital last year, today seemed like as good a day as any to get back into it. Since I like this recipe the best for taste and I have never been able to get it to work in a loaf form without falling after coming out of the oven, it seemed like a logical place for me to start again. I started with a few adjustments(to my mix and recipe) base on some comments from people that use my flour mix and this recipe and had what I will call a large step in the right direction. I acheived a loaf that didn't fall with the same or possibly better taste twice in a row but I still have a few small issues(mainly crust) with the finished loaf that I plan on working through. When I get a consistantly reproducible loaf that I am satified with I will post the recipe here with photos.

03-11-2009, 04:32 PM	#281
libbysmom Senior LCF Member Join Date: Jun 2001 Location: Columbus, Ohio Posts: 181 Gallery: libbysmom Stats: 226/217/140 WOE: Atkins Start Date: Restart 1/25/09	I am ready! I just got my netrition order today!

03-24-2009, 05:50 AM	#283
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	LOOKS Great Kevin~~Hurry up will ya!!! LOL HUGS!

03-24-2009, 06:20 AM	#284
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	Thanks in advance, once again, Kevin

03-24-2009, 09:56 AM	#285
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Looks amazing, Kevin! I think your breads sound super and will be trying at least one of them one of these days soon. Your pita's look authentic. I have a pita-type recipe (naah - I'm just calling it that) that I'm going to post soon as I promised I would, but it is not like the real thing - still tasty though. That little baby photo always brings a smile to my face when I see it. Soooo adorable and such a beautiful baby! A grandchild?

03-24-2009, 10:18 AM	#287
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Aaaaw, I can truly say I feel a little bit envious. I really look forward to the day when I hold my first grandchild in my "granny" arms. How incredibly blessed you are!

03-24-2009, 04:56 PM	#288
libbysmom Senior LCF Member Join Date: Jun 2001 Location: Columbus, Ohio Posts: 181 Gallery: libbysmom Stats: 226/217/140 WOE: Atkins Start Date: Restart 1/25/09	Hurry Kevin, hurry! Leigh

06-27-2009, 02:44 PM	#289
zomzom Senior LCF Member Join Date: Jan 2008 Posts: 100 Gallery: zomzom	Just a quick question for those of you who have made the rolls (either the Carbalose or Carbquik ones) - did you bake them at 400 for 10-12 minutes or did you go for a lower temp, ie, 350 for 20-25 minutes? I am in the process of making the dough in my bread machine right now ... will be taking it out when the kneading is finished. Thanks in advance for any responses.

06-27-2009, 04:12 PM	#290
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I never tried it but my past experience says 25 min is too long even at 350 for a bun.

06-28-2009, 07:11 AM	#292
skyespirit Junior LCF Member Join Date: Nov 2005 Location: Harrisville, PA Posts: 16 Gallery: skyespirit Stats: 204/158/135 WOE: Atkins Start Date: July 2005	Kevin, just a quick question...on your stand mixer, what speed are you mixing and kneeding? Just want to get it all right before I start!! LOL Hugs, Maryjane

06-28-2009, 04:48 PM	#294
skyespirit Junior LCF Member Join Date: Nov 2005 Location: Harrisville, PA Posts: 16 Gallery: skyespirit Stats: 204/158/135 WOE: Atkins Start Date: July 2005	THanks!!! Got too many animals in today to get a chance to make them but I am planning now for tomorrow!

10-03-2009, 01:34 PM	#296
jill72 Senior LCF Member Join Date: Nov 2008 Posts: 423 Gallery: jill72 Stats: 162/125/120's WOE: Atkins Start Date: 10/31/08	Perdita - My dough is never sticky, but I knead longer than 10 minutes (always a minimum of 15) but not sure if that makes a difference. I think you could just add a bit more of the baking mix. I make something with his mix at least once a week (usually more) and haven't gained yet. The only time I've had the 'overeating' problem is when I make the chocolate chip cookies. I definitely need a Bette Ford Clinic program for those.

10-03-2009, 01:46 PM	#298
jill72 Senior LCF Member Join Date: Nov 2008 Posts: 423 Gallery: jill72 Stats: 162/125/120's WOE: Atkins Start Date: 10/31/08	I haven't seen the recipe posted by weight. I fill my measuring cup to the line then always use a tablespoon measure to remove one tablespoon of water. I add the olive oil and mix that before adding the flour mix. I've never had to dust either my counter top or my hands to handle the dough and it always pulls away from the dough hooks cleanly. My best guess is you had a bit too much liquid or just a bit less flour than needed. Those cookies may just be my downfall

10-03-2009, 02:43 PM	#299
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Sticky dough note* Recently I broke my most favorite measuring cup. The next time I made bread or buns I used a different measuring cup and my dough was very sticky. At this point in any bread making process you need to add small amounts of flour until the dough has the right feel(which you learn with experience). The next few attempts I adjusted the water amount down in small increments until I had the new measuring cup nailed. My conclusion is all measuring cups are not created equal and if you have sticky dough adjust your amount of liquid gradually until it feels right, then make that the measure you always use.

10-03-2009, 05:10 PM	#300
Perdita Senior LCF Member Join Date: Feb 2008 Posts: 259 Gallery: Perdita Stats: 215/150/150 WOE: LC/IF	Thanks for the tips. My guess is too much water, especially given that I tend to 'under-pack' dry ingredients in the measuring cup when I'm not going by weight. Do you guys tend to pack in the fluffier ingredients (carbalose seems like it has a lot of air in it), or pack loosely and level with a knife?