The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


roxbakes's picture

HELP with 36h dough! Toss or keep?!

December 23, 2010 - 12:15pm -- roxbakes


Please help, ASAP! :) This is the 3rd day of no knead formula and don't know if the dough has gone bad or not, it definitely smells beery and had bubbles throughout with a darker coating on top. The formula was:

8 Cups of Whole Wheat

6 cups of white artisan bread flour

1 cup of flax meal

1 cup of almond meal

10 cups water

2 tsp yeast

2 tbsp salt.

I tried to fold few times the dough, to incorporate some more flout, but it's really sticky vs. elastic, when pulled, there is not much strength in the gluten.

Jaydot's picture

Floating dough check

December 4, 2010 - 3:17am -- Jaydot

(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.

bcsverige's picture

Resting the dough between mixing times

December 1, 2010 - 12:46am -- bcsverige

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!

freshbaker86's picture

feeding dough?

November 29, 2010 - 8:46am -- freshbaker86



Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.

cor's picture

need help rolling croissant dough

November 15, 2010 - 9:27pm -- cor

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.

berryblondeboys's picture

Why does bread need to go into an oiled bowl to rise?

October 21, 2010 - 5:18am -- berryblondeboys

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.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Two questions about dealing with dough

October 11, 2010 - 4:48pm -- Paul Paul Paul ...

I have a double whammy here.


Alright so I've been making bread lately (along with everyone else in the forum), and I've been having a few problems, about scoring bread, and refrigerating bread. First, about the scoring, i use our biggest knife, and spray it with pam, but it still get a lackluster score in the bread and ends up deflating it. Any help?

SteveB's picture

Lionel Vatinet on Dough Mixing

October 8, 2010 - 2:06pm -- SteveB

For those who are unable to attend a professionally-taught bread baking class, the next best thing, an excellent discussion of the three major dough mixing techniques by Lionel Vatinet, can be found here (you may have to sign on to the Modern Baking website, but signing on is free and the article is well worth it).



AnnaInMD's picture

Rise your dough in the microwave

October 7, 2010 - 4:26am -- AnnaInMD

A quick proof hint for the microwave as seen in a magazine:

Yeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.


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