The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough

mcs's picture

kneading and folding re edit - video

February 4, 2008 - 7:39pm -- mcs
Forums: 

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

Grey's picture

Stockpiling Dough for Holiday Get togethers

December 22, 2007 - 2:11pm -- Grey
Forums: 

Delicious Bread Hi all, I was wondering about doing some prep work for the holidays Christmas Eve and Day my family hosts the extended family for a dinner, I've been experimenting withbreadmaking for the last few months and have an italian bread recipe that I quite like, as well I'm getting pretty good at making french bread, but I've made a point of learning without time constraints, I bake when I have time and

aminet's picture

Sticky wet dough? or firm dough?

October 14, 2007 - 2:59pm -- aminet
Forums: 

I often hear, "wet dough is better" for lean breads like bagettes.

Is that also true for enriched breads as well?

It's realy hard to tell what the dough needs or what it should feel like, especially when using egg because it acts as a leaven as well as liquid.

I am wondering what would be the difference be, if there is any, between high %hydration dough and lower %hydration.

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