My Baking Mantra
Flour is nothing...
until mixed with water.
Dough is nothing...
until leaven and salt are added.
Bread is nothing...
until someone enjoys it.
Jim
Flour is nothing...
until mixed with water.
Dough is nothing...
until leaven and salt are added.
Bread is nothing...
until someone enjoys it.
Jim
Hi,
I posted this on another thread earlier but not sure if anyone would see my question there. I'm also trying out this recipe
I have years of experience in bread making but what still stumps me is the heavy work of rolling out the ropes needed in braiding. While doing this I lighten the effort by rotating the ropes to let the gluten relax, but it still takes me 50 minutes of exertion to form four 12 in ropes.
Do professionals have an easier way of doing this (without special machinery) or I just have to take my hat off to them? I do it any way.
I made some French bread dough and it was rising. It had a smell like fingernail polish remover. I tossed it and am starting from scratch. What might have caused it? And how do I prevent it?
Thanks.
Steph
This is my first atempt at making Pain Au Chocolat or any type of pastry for that matter. I made a typical laminated dough required for this kind of treat which wasn't as hard as I thought but I see it can be tricky if the dough is not kept cold.