The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

food processor dough

tordoc's picture

New Member Delurking - Samples included and looking to perfect food processor baguettes...

January 22, 2011 - 9:56pm -- tordoc


About me and bread making:  I'm at this for about 2 years.  Started with Cook's Illustrated Almost no Knead (beer yumm...), did a bit of Lahey, and a lot of Artisan Bread in 5 Minutes a Day  (Master, Peasant, Rye, Brioche and Challah both of which make amazing babka).  I've done some pretzels, bagels, and lots of pizza to please the kids and have done Pain ancienne a la Reinhart numerous times.  Love BBA and American Pie.  I've used a stand mixer, dough whisk, and bare hands with some  very good results.


cgmeyer2's picture

Clay Pot Breads

February 20, 2010 - 2:46pm -- cgmeyer2

i have recently made 2 breads using a clay pot baker (romertopt). i was inspired by mini oven's post about green earth clay bread bakers.

the first loaf was processed in my welbilt bread maker on the dough cycle.

the 2nd loaf was processed using my food proceesor for the initial mixing/kneading & then following the directions for floydm's 'your first loaf - a primer...'

fladad's picture

Food Processor dough

July 10, 2008 - 12:30pm -- fladad

Does any one use a food processor to make their dough?  I have a recicpe for rye bread(doesn't say to use a food processor) that wants you to MIX, BEAT VERY HARD FOR 3 MIN., And KNEAD FOR 8-10 MIN.  Can the food processor do all this?   I guess I want to know if you can make all doughs using a food processor or just some recipes or do you have to adapt the recipe when using the processor?  I bought a pretty good 14 cup Cuisinart that should be strong enough but not sure when to use it for doughs.  Any one have any ideas?

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