The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

dough

sharsilber's picture

Traveling with dough

November 19, 2008 - 9:45am -- sharsilber
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OK - Crazy question, but I know that I will get some great feedback so here goes. I will be traveling by plane to Miami Beach, Florida from Baltimore, Maryland on Christmas day (Hooray!). I would love to bake my challah for my family and friends down there on Friday, but I dont want to mess up my host's kitchen and/or bring all my little helpful tools. I was thinking that I could bake the bread at home on Tuesday and carry it on the plane (though that would be bulky) OR - is there a way to make the dough, freeze it and then take it with me?

mcs's picture

the latest video from The Back Home

August 29, 2008 - 7:10pm -- mcs
Forums: 

The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business.

-Mark
http://TheBackHomeBakery.com

 

 

ClimbHi's picture

Kneading by Hand

June 6, 2008 - 10:27am -- ClimbHi
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Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + starter. That should make about 6 or 7 loaves, I guess.

lungalux's picture

kneading

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

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?

 

 

 

AnnieT's picture

New (to me) cookbook

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

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
Forums: 

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

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