The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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DoughBoyFresh's picture
DoughBoyFresh

Welcome to Dough Boy Fresh's Fresh Bread Blog!

I've recently started baking bread, and I've got my fourth or fifth loaf in the oven as I write. The following are some of my bread's. I've included a pie because the crust turned out very well. If I don't say so myself.

This here is my first loaf ever. It had some problems needless to say. But hey, I'm gettin better.

 

This is my second loaf. I actually used some old wine yeast in this one. It wasn't as sour as I would have liked, but that starter has potential. I put some garlic in it. Look at that crumb, and tell me you don't like it. Only main flaw was underproofing.

This is that pie I promised. It was lemon meringue. I used all butta baby in the crust and it turned out great. The water in the meringue condensed a bit though.

 

Well, that's it for now. I'll post my newest loaves as I get around to it.

ibor's picture

Braiding bread dough. Where the heavy work lies

February 10, 2012 - 2:56am -- ibor

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.

sadears's picture

Odd smell

October 19, 2011 - 7:07pm -- sadears
Forums: 

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

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