The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ques2008's picture

forming dough into balls

March 31, 2009 - 12:31pm -- ques2008


Can anyone offer advice on how to roll dough into perfect balls?  I know it seems like a petty question as it's obvious, a no-brainer;  but every time I try to roll my dough into balls, they leave much to be desired. Either the balls have creases, lines, dents, and so when they get baked, they show these creases.  I'd really like to learn how to make perfect balls.  Anyone?  I find it hard especially when I have to make 3 small balls in a muffin cup so they come out like a bubble.

sharsilber's picture

Traveling with dough

November 19, 2008 - 9:45am -- sharsilber

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

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.




ClimbHi's picture

Kneading by Hand

June 6, 2008 - 10:27am -- ClimbHi

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


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

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

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.


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