food processor dough making

So, I got a cuisinart DLC-7P. I think that it's big enough to make a good size loaf. I got my original instructions in here. Though my processor was small Now I believe that I have a food processor that will handle the job but I can't find ny how-to

Reply to
martha
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Does it have a plastic dough blade? If so, put the flour and salt in it and briefly pulse to mix. Proof the yeast in a small amount of warm water with a pinch of sugar. After about 10 minutes, it will be frothing nicely so add it to the flour and pulse a few times to mix. Then, with the machine running, add the cold water in a steady stream until the dough pulls away from the side of the bowl. Continue for 1 minute. If it sticks to the side, you can always add a bit more flour (1 Tbsp at a time). It's always better to have a more moist dough though.

The quantities depend on the capacity of your processor. I have the Professional 14 version that supposedly has a capacity of ~3lbs (~1.5kg) of dough but, from experience, I never go over ~2lbs (900g - 1kg).

A typical recipe might be:

3 cups of AP flour (if you are in the northern US or Canada, otherwise use a "Best for Bread" type) 2 tsp instant yeast (or one package) 1/3 cup warm water for proofing the yeast with a pinch of sugar. 1.25 tsp salt 1 cup of cold water

If you weigh your ingredients (and I STRONGLY recommend that you do) the following works:

500g flour (as above) 1.5tsp salt 2tsp instant yeast 320 mls water Use some of the water and a pinch of sugar to proof the yeast. One is supposed to add the instant dried yeast directly to the flour but I think dissolving it first is best.

The above are for basic white breads. For variation, use about 50% whole wheat flour and up to about 10% rye flour but always keep at least 40% of white in the mix. HTH Graham

Reply to
graham

I'm with you Plumb! It shouldn't be harder than the bread machine. It could be that Some people have machines that bog down. It could be that being "bread wizards" they can't make it too simple. I did "proof" the yeast. It didn't bother me. I'd already done it... Before I read your piece. We'll see how this one turns out...

Reply to
martha

I just put everything (one-loaf recipes are all I've attempted in my 14-cup Cuisinart) in the work bowl with the metal blade, put the lid on and run the motor until the ingredients form a ball of dough. I never proof the yeast, and I never trickle the liquid ingredients in. I just dump and whiz, and I've never had any problems or complaints regarding my finished product.

Reply to
Plumb Loco Records

I imagine if the dump and whiz are soon followed by a flush, you'll be hearing about it. Or maybe you're a bachelor...

-- Larry

Reply to
pltrgyst

I was only trying to help. Silly me!!! Graham

Reply to
graham

Reply to
martha

Sorry! Feeling a bit thin-skinned today:-) The thump test isn't always reliable. What temperature did you bake with?

450F is usually required, at least to start, and some crank up the oven to max! If it was a bit rubbery, perhaps it was a bit underbaked. With moister doughs, it's often best to start out high and then after about 30 minutes (depending on the size of the loaf, turning the temp down to ~400 or even a bit less to thoroughly cook the crumb. Instead of the thump test, get one of those probe thermometers (they're not expensive) and check the interior temp when you think the loaf is done. Depending on the loaf, an internal temp of 200F to 205F is about right. If you haven't seen it, get "The Bread Baker's Apprentice" by Paul Reinhart from your local library. It's a superb book and each recipe has the internal temp range given. For everyday (and fancier) recipes, I highly recommend "Bread" by Treuille & Ferrigno. I checked Amazon.com but they say it's out of print but it recently became available through the Canadian branch Amazon.ca It's available in a paperback edition now (I saw it the other day in a local bookstore) and it's not expensive. Best wishes Graham
Reply to
graham

I have the 14 cup cuisinart but can;t get good results with the dough setting. We only use freshly ground wholemeal flour but find that the processor does not knead properly. Maybe we are doing something wrong.

I actually bought the cuisinart instead of a kitchenaid because of the dough setting, thinking it'd be easier than hand kneading.

i find that the motor often stalls especially when using pulse and the speed does not seem to adjust like it is supposed to.

Has anyone else had success with 100% wholemeal breads?

Dale.

Reply to
gordogasputras

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