The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Here we go

SkiniGuinea's picture
SkiniGuinea

Here we go

I've made two loaves of bread so far in my amateur baking and they turned out decent. The second was considerably better than the first. However, I still don't have a feel for proper dough texture and the entire kneading procedure. My dough gets tough and sticky. I'm going to have to experiment. Adding only flour and kneading for a while, adding only oil. A mix and whatever. Perhaps I push too hard and thats why it tears. Who knows.