[tiptoes in after a long absence]
Hi, I'm back at Zazz after a long hiatus. I've retired (YAY) and have started to get back into bread baking. I've done well with basic white bread from James Beard (better with bread flour than AP, we think), and a whole wheat bread that we used to make in NYC 35 years or so ago.
I've just made my first stab at rye bread, using a recipe from Michael Ruhlman. The oven temps seemed CRAAAAZZZYYY to me (start at 450° for 30 minutes, reduce to 375° for 15 to 30 minutes until internal temp is 200°) and I wound up with a brick.
Do you have a special section for the "help, I'm just getting started" folks, or should I just start a new thread when I bump my nose against something I'm having questions about?
Kneading — how much is enough? Can you overknead by hand? How much "spring" is meant when dough is supposed to "spring back?"
In short, I'm stumbling in just like someone who has never done bread before in her life, with no bread machine, but I do have a Kitchen Aid mixer that helps with kneading. I'll probably wear y'all out with questions, but I know what great guidance and advice can be found here!