So...first post.
I've baked a number of breads before, but decided to do a little research and try making baguettes (just to be tough on myself). Anyways, I was following the Bouabsa recipe (or at least I think I was following it). But I'm pretty sure I overmixed it. Being a newbie, I was expecting the stickyness to eventually go away leaving me with a smooth and elastic dough. However, as I now understand, the stickyness should never go away.
Hi,
I can't seem to find much information on dough developers or dough improvers. I searched, but didnt' find information on differences or usage. Any links are always appreciated.
Thanks in advance.
I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are: what are the best ways to freeze dough? What point of the proofing stage is best to freeze dough? How long can it be frozen and still rise? Any precautions needed?
Ideas?
Thanks.
I finally decided to break free of my bread machine and hand make my bread for the first time. I really never liked the look of the loaves that came out a bread machine and felt more of a reward for doing it all by hand. I did use the same machine recipe (3 cups of Flour, salt, sugar, yeast, shortning, water)
(Yes, well, it's difficult to make an attractive photo of a lump of raw dough in a floury bowl of water :) ).
Does anyone actually use the method of seeing if your dough floats to check if it's ready for baking?
I first read about this in Whitley's book, where he quotes an ancient Russian book that says you simply put the whole doughball in water and once it comes to the surface you can pop in the oven.
I work in a pizza place and we mix a batch of dough for 14.5 minutes. We mix the dough for 7 minutes and then let it rest for 5 minutes; then we mix it for 7.5 minutes. Is there any reason why we cannot just mix the dough for the entire time? I have asked why we do it this way and have yet to get an answer.
thank you for your input!
Hi everyone,
This is my first post to the site. I am having a HUGE problem with rolling out my croissant dough. I'll give you some background info on it:
1) Last night I made the dough (similar to the CIA's recipe), let it proof until it doubled on the counter, and put it in the fridge for about 18 hours. Last night I also prepared the butter slab to be locked in.
Maybe I'm doing something totally faux pas, but I never oil the bowl for rising. I mix and knead in the dlx mixing bowl, I remove the hook or the scraper and roller, and then I shape it a bit so I can when it has doubled, and then I put the DLX bowl lid over top. When it's doubled, I just grab the mass, and only a tiny bit sticks, I scrape that up, add it to the rest and then fold it a few times for shaping or the second rise, whichever it needs.
