The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Cheshire CAT's picture

Urgent Gift for my Mum! - Need advice choosing between 2 types of Danish Dough Whisk

December 16, 2012 - 6:25am -- Cheshire CAT

Hiya, I'm looking to urgently a Danish Dough Whisk for my Mum's birthday. 

I'm in the UK, & so buying choice are limited (prices are generally way over the top). 

However, I've found these 2 whisks - but can't decide between them! 

This type: (the standard, more commonly available variant)


Feet1st's picture

My sad dough

December 2, 2012 - 9:05pm -- Feet1st

Hi there,  I have dreams of baking beautiful breads, twists, rolls and buns... but I have sad dough.  HELP!  I started with putting my yeast (not expired) in a clean bowl with warm water (not too hot, not too cool) for 1/2 hr.  It starts to froth and I add my other ingredients.  I go to kneed and after 5-8 minutes it looks like this?  Where's my spring?  Where's my elastic master piece?  Please help this beginner get her basics right.  This particular recipe was 3 teasp yeast, 1 cup + 2 tblsp water, tblsp sugar, teasp salt, 3 cups of flour.

MNBäcker's picture

Bench Res Covers?

November 29, 2012 - 1:27pm -- MNBäcker

Hi, All.

Quick question: what do you use when you need to let your dough rest on the bench for a while? I've used floursack towels, but don't like how they dry out the dough. I will scale and round my loaves, then let them rest for 10-20 minutes. During that time, it would really be best if they're covered, but I don't want to have to deal with plastic sheets (they'd have to be food-safe, anyway).

Is there a better fabric available that would keep the dough moist, not stick and be easy to handle and store?

Thanks in advance,


ChrisinMO's picture

Best stand mixer in $200-300 range

November 26, 2012 - 4:49pm -- ChrisinMO

Hi, I have been reading and learning since joining a few months ago. Now I have a question for you folks:

My wife's father has offered to buy her a stand mixer in the $200-300 price range. I realize that this is pretty low on the scale, especially if we're talking about kneading much dough. Still, she wants to know what is the best value, in you opinions, within those limits. If you can please explain your reasoning, it would help us. Thanks very much for your help.

By the way, he insists on buying new and probably online as he doesn't get around much anymore.

Stephanie Brim's picture
Stephanie Brim

The last few weeks have sucked TREMENDOUSLY around here. Good bread is how I cope. In order to stop the current round of chaos that was the wind down for bedtime last night, I offered to the kids that we should mix up dough.

400g flour

2 pinches of yeast

8g salt

300g water

I wanted a wet, tasty dough that would be ready in time for dinner the next day. I woke up today and at 3 or so punched it down and shaped it. A couple hours later I put it in the oven. Half an hour at 425 later, this is what I pulled out of the oven:

The loaves are almost round. ROUND. Can't believe it.

Basic things can make you so happy.

TastefulLee's picture


September 24, 2012 - 6:04am -- TastefulLee

Kitchenaid HOBART (i.e. it can actually handle dough kneading) Mixer in excellent condition. Comes with bowl shield, paddle & whisk attachments, and dough hook, plus 5 quart stainless steel mixing bowl. Photos are available upon request.

Beautiful off white color with very few blemishes. Simply stated it’s a workhorse.  Lack of counter space near an outlet and a recent lumbar disc herniation make it necessary for me to say goodbye to this reliable and favored member of my appliance family.

Stephanie Brim's picture
Stephanie Brim

No proofing basket? No problem. Heh.


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