dough
First attempt at making Baguette with Poolish didn't come out too well...
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Hi all, I found this site not long ago and it’s been nigh on invaluable after I recently got into baking. The tips and recipes have all really inspired me, and I have been happily experimenting away with different flours and types of bread for the last couple of months. I tried to test my abilities and learn some new skills over the weekend by using making a French Baguette using a poolish, and it failed and I’m really not too sure why, I was wondering if you ladies and gents had any suggestions as to where I went wrong?
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Micro Spiral Mixer SP5
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****Update 4/15/13****
Both Items from this post have sold already
****Update 4/9/13****
Dan has already picked up the grain mill but the mixer is still avaiable.
**************
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Can anyone help me with a question about making dough in a Panasonic, please?
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I've always baked a wee bit of bread- one fail safe recipe, basically- but I was away with friends at New Year and they made wonderful bread, so I've bought a couple of books and have got stuck in.
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Stretchiness of dough after first rise?
Croissants needs help !
There friends,
Since few days, my croissant and pains au chocolat are looking so bad..... Look like heavy and dense without sheet layers. I can't
understand what happens. Have a look at the end of this post, you will understand perfectly !
There is my recipe and method :
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High-Hydration Dough and No Big Holes
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My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none.
A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation".
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Oil in Bowl and Dough Still Sticks
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Hello all. I'm new here but have been lurking for ages and must say that I'm impressed that so many give so much help to others and the professionalism displayed. I hope I've posted this in the correct place.
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Dough bubbles
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Okay, I have been having "problems" when I make bread enriched with dairy. I get these huge air bubbles as the dough rises and during proofing. I just pop them before putting them in the oven. Wondering why though.
Also, my Lauren's Kitchen Featherpuff the other day bubbled like usual. When I took it out of the oven, the crust was puffy. After it cooled, though, it was not puffy, just a titch wrinkly, and the bread was wonderful.
So what's up with all the bubbles?
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Dough- freeze or refrigerate for baking later?
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I've only made bread straight through. I have 2 questions about prepping dough and baking it later:
1) What are the stages for baking bread during a work week? Is there a way to break it down to do what ever needs to be done in the morning and at night? I just got a KA pro 600 and am thinking of trying to make bread during the work week as I want to get my practice in.
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