The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mixing techniques

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Pioneer Foodie's picture

No-Knead French?

June 16, 2012 - 7:37am -- Pioneer Foodie
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When I worked at a bakery we mixed everything in a big spiral mixer, and everything mixed until it would pass a window pane test (even whole wheat). But when it came to the fermenting (first bulk rise) sourdough got a strech and fold every hour for 3 hours while French dough (poolish) did not. This, combined with the great videos I've seen here with French peasant bakers mixing levain-based bread by hand gave me cause to think about no-knead bread.

subfuscpersona's picture

Experiments with Autolyse

December 6, 2011 - 12:09pm -- subfuscpersona

A heads up to all bakers who use an autolyse in their bread baking -

Teresa Greenway (a home bread baker of consummate skill who has been sharing her knowledge on her blog  - http://www.northwestsourdough.com/discover/ - for many years) has posted two entries exploring the effect of an autolyse (the technique of mixing water and flour from your bread recipe and allowing it to rest for a period of time in order to develop the gluten in the bread dough).

phxdog's picture

Go Wet Young Man

August 9, 2010 - 7:31am -- phxdog
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Over the weekend I decided to crack open my new copy of Peter Reinhart's "The Bread Baker's Apprentice" and branch out from my year-long self imposed focus on perfecting a few selected artisan bread recipes. I really wanted to try a few high hydration recipes to get more comfortable with them. Rich Man's Brioche looked and sounded pretty exotic, so off I went to buy the truckload of butter called for in the recipe.

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