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?
i made this using peter reinhardt crust and crumb.
got some great holes and really nice crust. still having some issues with scoring a wet dough. any help for that?
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% ?
I want to learn more about S&F. I like the method. The dough feels good.
I've looked at other threads but not found the answers to two questions:
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.
