The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough

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voyager_663rd's picture

Watery (like batter) Spelt dough

August 31, 2012 - 9:37am -- voyager_663rd
Forums: 

I've been trying to find a spelt recipe that prior to baking, the dough looks like dough and not glutinous batter.

I found this one (amts are halved from original recipe):

6 C spelt flour

3 C water

1/3 C oil

1/3 C honey

1T Saf yeast

1T salt

Using Universal plus mixer, after having added all those ingredients, I still had to add another cup and a half of white flour (no more ground spelt at that point) and it was still like very glutinous batter.  I used a ladle and spatula to get it into the loaf pans.

 

jklarsen's picture

My perfect bread - Thank you Fresh Loafers

August 5, 2012 - 3:43am -- jklarsen

Hello,


I have been on an search for "my" version of the perfect bread for the last 1 1/2 years,
and i am very happy to say that i finally reached my goal.

Much research and try'n error has been tried, but! - this would not have happened without the help of all you wonderful people, so thank you very much!

You can see my bread here - http://www.griseriet.dk/?p=3938 

Thanks again!



shames's picture

Newbie poolish question

August 3, 2012 - 10:06pm -- shames

Hello everyone I'm a newbie like literally my first time attempting baking bread and I'm trying to make baguettes.

I see most recipes call for a poolish of equal amounts water to flour and a bit of yeast.  When I combine the ingredients it often turns into a loose dough rather then the thick batter that the pictures often suggest it should look like.  It has been pretty humid where I'm from the last few days so could this change things?  Should I just add more water to make it look like the picture and alter the water amount for the dough portion?

claudiarana's picture

My hand kneaded recipe didnt came out good in my new spiral dough mixer.

July 22, 2012 - 3:31pm -- claudiarana

Hi there, im trying to get stared as a professional baker, so, after a year of doing everything by hand, i finally bought a spiral dough mixer, but something went wrong.

I was so excited and tried to make 6 batches of this recipe:

Sandwich bread

  • 319 gr white bread flour
  • 213 gr wheat flour
  • 18 gr dry milk
  • 1 egg
  • 250 ml water
  • 10 gr salt
  • 74 gr sugar
  • 5 gr dry yeast
  • 85 gr butter

And 85gr of flax seed hidratated with 85 of water.

abrogard's picture

How To Make A Dough Mixer/Kneader ?

July 21, 2012 - 7:37pm -- abrogard

We are working with batches of dough that fill a 20 litre bowl.  About 5.3 US gallons I think.  

That is as much as we can handle: mix up, knead.  It gets very stiff, pretty hard work.

So we'd like a machine but commercial machines this size cost thousands of dollars, it seems: http://www.foodequipment.com.au/downloads/pricelist/W_201205_R-PRICE_FED_AUNZ_v11mR3a_A4.pdf

boshek's picture

Advice on wetness, shapelessness, guminess and self-critiquing

June 29, 2012 - 5:01pm -- boshek
Forums: 

Hi fellow Fresh Loafers. I've been sponging info off this wonderful site for some time now and been baking my own bread for about 6 months. Recently I've had some trouble with my doughs (although to be fair these questions have always niggled at the back of my mind) and despite more and more reading, I seem to be getting worse and worse results. So finally I decided to post and ask for some advice.

Chaze215's picture

Dough math

June 25, 2012 - 6:45pm -- Chaze215
Forums: 

I have used the following recipe for pizza/strombolis/calzones etc...

4 cups bread flour, 1 3/4 cups water, 2 1/4 tsp yeast, 1 1/2 tsp salt and 2 tbl olive oil.

So I tried to convert those measurements into grams as best as I could and come up with a formula. Is this correct?

4 cups (520 grams), 1 3/4 cups water (432 grams), 2 1/4 tsp yeast (10 grams), salt (9 grams) So.....

Bread flour 100%, water 83%, yeast 2% and salt 1.7%

Breadhead's picture

Spiking dough - whats the point?

June 13, 2012 - 6:19pm -- Breadhead

What is the point of using both a wild yeast starter AND a commercial yeast in the same dough? If the commercial yeast is the primary means of fermenting and raising the bread, what is the benefit of the wild yeast starter addition? The same benefit as using any other pre-ferment? Any benefits specific to the wild yeast culture? 

MikeRook's picture

WANTED: Magic Mills Assistent (Electrolux DLX) Mixer

June 8, 2012 - 12:34pm -- MikeRook
Forums: 

I am looking to buy a used Magic Mills Assistent mixer.  I have been doing a lot of reasearch on different mixers for dough and everything I have read leads me to believe that this mixer is the best including reliability.  Anyone selling one?  Let me know on this post or you can also email me at mikewildt @ gmail.com .  Thanks!

-Mike

Breadhead's picture

Retarding dough for multiple days

June 7, 2012 - 10:02pm -- Breadhead
Forums: 

Hi all -

So lately I've added an extra day onto my overnight dough retardation so that my sourdough loaves can develop more sour flavor. Worked fine. I'm wondering If I can push the envelope even further and retard the formed loaves for more time possibly 3 or 4 days. I know the dough still rises a bit in the fridge, although very slowly, but over the course of 3 days this could become significant and collapse the loaf. Does anyone know if this should actually be of concern? Is there anything else I should be worried about when retarding dough for this long?

 

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