So far, I've been relying on reading and recipies (more or less) to slog my way through the sourdough learning curve. But, here's a question I don't remember seeing addressed.
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.
would you use for a personal size pizza? or stromboli? I have a pound of dough, but don't want to make a large pizza. I could guess but then I'd be wasting time. Easier to ask.
Well I just found out about this site and can't believe how much information is here and I can't wait until later tonight after I tuck the kids into bed so I can wander around and check everything out!!!
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?
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.
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.