Hi,
Just a light anecdote to brighten your day and perhaps provide some "assistance". :-)
I perform all my breadmaking by hand - partly because I don't have a mixer and partly because the meditative aspects of breadmaking are half the reason I bake bread.
Tonight, as I mixed Hamelmann's Oatmeal Bread by hand (big hunk of dough, that!) ALONE in the kitchen (sigh!), my mind began to wander as I hit the rhythmic stage of kneading.
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.
-Mark
http://TheBackHomeBakery.com
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?
With all the recent discussion on making baguettes, I thought some of you might be interested in a recent posting about baguettes on my brand-spankin'-new bread blog:
- SteveB
Hi,
I am considering buying a Magimix 5150 food processor for a multitude of other purposes. However, I see on the website that they claim it has a capacity of 1.3 kg bread dough.
I generally like to knead by hand -- this kind of therapy is one of the reasons I bake bread -- but thought it might be useful to use the Magimix for mixing wetter dough or for starting the mixing/kneading process (then finishing off by hand).
Anyone have experience using the Magimix for this purpose? Is this realistic? Or am I deluding myself? ;-)
Thanks,
MommaT
Hello, I'm new here (I registered just to post this question!) and I'm
in need of a portable, sturdy and easily cleaned work surface for
kneading doughs.
I've been trying to price large wooden cutting boards but I'm not sure
how large of a work surface I'll really need to knead a loaf or two of
bread, or even if this is the right tool for the job.
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.
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?
Hey everybody. This is the same kneading and folding video as before, but with Spanish subtitles for the commentary, thanks to fellow FreshLoafian, Joe Martello. I have an Italian and German version in the works, and am looking for someone to transcribe it in French. If you're interested, I can send you the English version in Word, then you can put the matching French sentences underneath the English. Thanks.
-Mark
http://TheBackHomeBakery.com
It is possible the Fresh Loaf Book could benefit from a survey of kneading techniques. This survey was prompted by my baking of a whole wheat recipe from P. Reinhart’s BBA where the dough broke down using the technique he suggested. While the possible kneading styles are infinite, below are 7 different choices to vote for in how it is that you knead bread.
By voting we can tell if there is a consensus as to how people knead their dough.
