The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business. -Mark

Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + starter. That should make about 6 or 7 loaves, I guess.

My problem is that my KA can hardly handle the 1-1/2# batches I'm presently making. Other than drop another $500 on a new mixing appliance, my only option is to go manual. Which I've never really done before, except to finish up what the mixer already mostly accomplished.

So, how do I do this? I took a look recently at the Julia Child video site -- the video about making baguettes -- where the chef (can't remember her name) says you throw and turn the dough 800(!!) times. At 5+ pounds, that's a lot of throwing! (Kinda like tossing 2 tons of 5# rocks.) Besides, my wife would probably kill me after all that banging of dough on the counter. And I can't say I'd blame her.

Anyone out there hand knead this size dough? What's the technique? How long should I expect the process to take? If it makes a difference, I'm working with naturally leavened dough.

ClimbHi

i noticed a pretty significant change when i kneaded a baguette dough prior to the first fermentation. all of a sudden it became pretty hard to knead, almost tough. is that something i should "knead through" in the hopes it will break down and get malleable again or did i knead too much?

Looking for someone to hold my hand and show me how to make bread dough that doesn't collapse in the oven, or bread machine, supposedly from too much liquid; or fails to rise, supposedly from too little liquid.

This is my first bread book and I find his way of making the dough is really easier and make the bread softer by giving more air to it comparing to the conventional way of kneading. It is less tiring too.

I have just started baking bread for over 2 weeks and now addicted to it that I am almost baking every other day. I even baked in the chalet after a day of skiing.

Happy Baking! 

Janet

Today I found the book "Dough" by Richard Bertinet in my local library, and I have never seen it mentioned on TFL and wonder if any member knows it? He gives the recipes for five basic doughs and ways to use them, and he makes all of his doughs by hand. There are good pictures AND a DVD, and his aim is to persuade people that bread making can be simple - and rewarding. From the photographs it looks as though he uses the French fold - I'm off to watch the DVD to see how he does it, A.

Same Ciabatta video, different music. Let's just say all musicians aren't crazy about having their music in baking videos. OOps.
-Mark

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

Hey there everyone,

This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.

-Mark

This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.