I'm ripping my hair out over here!
I produce all of the bread for a busy resturant in Northern WI. I work completely by myself and maintain very high production levels... or in laymans terms: I work my ass off every day! And much to my chagrin, the final product is completely mishandled.
Howdy,
I made Alabuba's "Lunch Lady Rolls" from http://www.thefreshloaf.com/node/19661/lunch-lady-rolls and I'm positive I messed something up because they came out of the oven looking like biscuits. They were tender and had good flavor, but no structure to speak of. The crumb reminds me of a muffin, small and tight.
I was kneading by hand, measuring my ingredients by weight, and best I can come up with is maybe I didn't knead the dough enough?
Greetings all,
So this is my second attempt using what I guess is called French Fold? I found it from the video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough which this site linked to me.
Anyways, both times I've tried it, it has stayed sticky all the way through, up to 30 minutes of kneading! Not sticky like it looks at the beginning of the video, but still sticking to my hands/table. Could it just be a hydration issue or am I doing something wrong?
This keeps happening to me, but nobody else has mentioned it. I haven't mentioned it, either, so that doesn't mean much. And it happened again last night.
I have a KitchenAid Classic, 4.5 quart bowl.
When I finished kneading some bread dough, I had trouble removing the bowl. The kneading action tightens the bowl, and I spent ten minutes trying to remove it. I even wrote myself a note before I began this time about which way to turn the bowl to get it off later.
