Ok, I've been reading ever so studiously about bread baking. I mean I need to know the basics, it's the foundation to great bread. I'm a little confused though between hand mixing and machine mixing and the importance of one over the other.
so I got lucky with a very well kept 30-quart Hobart I bought on Craigslist a couple of months ago. Runs great, I basolutely love it.
Good day, all.
I'd like to get some of your personal experiences - successes and failures - using the in-container folding method (in place of traditional mxing/kneading) that is featured, amongst other places, in Tartine Bread.
I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.
We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked.
First post from a long-time lurker -- apologies for the length. I'm a regular baker, and I've baked some bread most weeks for the past decade or so. I also dabble and experiment a lot.
For those who are unable to attend a professionally-taught bread baking class, the next best thing, an excellent discussion of the three major dough mixing techniques by Lionel Vatinet, can be found here (you may have to sign on to the Modern Baking website, but signing on is free and the article is well worth it).
When I knew nothing about bread baking and just did the no-knead bread it worked beautifully every time. Now I am developing more serious interest in making bread and nothing is working whatsoever.
I am trying to make Jason’s Ciabatta http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread. I don’t have a bread mixer but I wanted to make Jason’s recipe anyway, by hand, as some people say it can be done.