The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wet dough

sadears's picture

Dinner rolls with wet dough

November 11, 2012 - 6:48pm -- sadears

I have carpal tunnel syndrome which precludes me from kneading bread like most people. I use a very wet dough when I bake bread. Last year I tried to make dinner rolls. They turned out ok, but I ended up adding a bunch of flour to firm up the dough to get them to stay put on the cookie sheet. Any ideas how to manage this without adding all that flour? Or maybe a way to knead it without causing me pain?

Juergen's picture

Handling wet dough - a possible new technique ?

April 14, 2012 - 2:48am -- Juergen

Lately I've been doing a lot of reading on how to best handle wet dough (dough with roughly 70% or more hydration that is). While brushing my teeth this morning, I suddenly thought about something I haven't read about anywhere as of so far. 

When making a wet dough (let's say a dough at 76%), would it be a good idea to first make the dough at a manageable hydration level (let's say 63%), knead it for a couples of minutes, let it rest for a couple of minutes and then add the final water to get to 76% ? 

honeymustard's picture
honeymustard

I have known for a while now that I would have to face my fear of wet doughs. Yes, fear. Absolute fear.

I am very good at breads that are relatively dry, and the only doughs that I've worked with that are wet weren't nearly as wet as the recipe I found here - Floydm's Daily Bread.

To be honest, I had a vague idea - at best - at what I was doing. I made a whole wheat poolish, and the rest of the flour was organic spelt. For good measure and texture, I added 1/4 cup flax seeds. I baked on a stone as directed.

Spelt & Flax Bread

For having so little idea about what I was doing, I feel pretty fantastic about the results. The rise was reasonably good, and the texture was perfect. I would hope for a slightly better crumb next time. But I'm not going to be picky after my first try.

Also, I wanted a harder crust, but I think that has to do with a) my stone and b) a better method of steaming.

jennyloh's picture
jennyloh

A week ago,  I bought my first rye and whole wheat flour, they were imported from Germany.  I could not understand a word on the description,  but I was determined to try my hand on these flour.  Here I am trying my first rye and whole wheat bread.  Honestly,  I have no idea what it is suppose to look like or taste like,  as I'm not a fan of rye bread usually,  I'm a white loaf freak.  Surprisingly,  this recipe is easy, and the taste is really good.  I still need to work on my shaping and proofing timing though.  

It;s a wet dough to work with,  I'm now aching all over from the kneading,  3 different types of kneading just to get dough ready.  Wish I have a machine to help me with.  I'm still waiting for my birthday present...

 

 

The taste is pretty good though,  seems like the poolish had helped with this outcome.  Is it suppose to look like that?  Unfortunately,  Barry's artisan did have any pictures of the dough he made, and I found many rye and whole wheat that are more dense.  Am I getting this right?

 

Jenny

Recipe Here:

Jenny's Blog on Poolish Rye and Whole Wheat Bread

 

 

katyajini's picture

Jason’s Ciabatta Please Help!

November 13, 2009 - 10:23am -- katyajini

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.

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