The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


lungalux's picture


May 9, 2008 - 3:53pm -- lungalux

i noticed a pretty significant change when i kneaded a baguette dough prior to the first fermentation. all of a sudden it became pretty hard to knead, almost tough. is that something i should "knead through" in the hopes it will break down and get malleable again or did i knead too much?




jswching's picture

Dough -Simple Contempory Bread by Richard Bertinet

March 23, 2008 - 7:21am -- jswching

This is my first bread book and I find his way of making the dough is really easier and make the bread softer by giving more air to it comparing to the conventional way of kneading. It is less tiring too.

I have just started baking bread for over 2 weeks and now addicted to it that I am almost baking every other day. I even baked in the chalet after a day of skiing.

Happy Baking! 


AnnieT's picture

New (to me) cookbook

February 22, 2008 - 7:47pm -- AnnieT

Today I found the book "Dough" by Richard Bertinet in my local library, and I have never seen it mentioned on TFL and wonder if any member knows it? He gives the recipes for five basic doughs and ways to use them, and he makes all of his doughs by hand. There are good pictures AND a DVD, and his aim is to persuade people that bread making can be simple - and rewarding. From the photographs it looks as though he uses the French fold - I'm off to watch the DVD to see how he does it, A.

mcs's picture

kneading and folding re edit - video

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

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.


Grey's picture

Stockpiling Dough for Holiday Get togethers

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

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

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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