a kneading and folding video
This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.
This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.
Hi all, I was wondering about doing some prep work for the holidays Christmas Eve and Day my family hosts the extended family for a dinner, I've been experimenting withbreadmaking for the last few months and have an italian bread recipe that I quite like, as well I'm getting pretty good at making french bread, but I've made a point of learning without time constraints, I bake when I have time and
I often hear, "wet dough is better" for lean breads like bagettes.
Is that also true for enriched breads as well?
It's realy hard to tell what the dough needs or what it should feel like, especially when using egg because it acts as a leaven as well as liquid.
I am wondering what would be the difference be, if there is any, between high %hydration dough and lower %hydration.
Hi there... don't really know which topic to put this under... hope anyone out there could help....
Here's a thought that might be helpful to us greenhorns, and perhaps give a bit of a hand to our beloved friend, the incredibly hardworking Floyd: