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.

Same Ciabatta video, different music. Let's just say all musicians aren't crazy about having their music in baking videos. OOps.
-Mark

Hey Loafians,

This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.

-Mark

http://youtube.com/watch?v=7MVHDdDtuRc

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

This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.

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

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.

Hi there... don't really know which topic to put this under... hope anyone out there could help....

Here's a thought that might be helpful to us greenhorns, and perhaps give a bit of a hand to our beloved friend, the incredibly hardworking Floyd: