LOL! No, I just gave it two REALLY BIG SLAMS on the counter to break the gluten....Then needed it like you are supposed to for about 8-10 minutes.... After I learned from a Pro a few secrets about bread making, and those two things are critical...I always have good luck with homemade breads now...
Joyce (teacher) told us to put about 1 tsp into the yeast and 115-117 degree temp water and let stand while you gather and add the other ingredients....
Water temp for the yeast is supposed to be a bit hotter than body temp...
If the recipe calls for something you don't have, either improvise, or just add more flour or liquid, depending on the ingredients you don't have....
I don't scald anything any more. Just dump what the recipe says into the bowl that are the liquids, add the yeast mix, and then add the dry ingredients. Mix, put on floured pastry cloth, mix in needed flour while doing the quarter turn kneading process...
Let rise like it says, punch, form into rolls or bread, let rise again and bake....
Joyce charged $10 for the 4 hour lesson, plus gave us lunch, which was the very best bargain I've ever had!!! |
