Top 10 Questions In My New Baker Head
I predict a variety of replies for this one, but I would rather have the following questions answered by you fine folks than from random Google results:
1. When recipe calls for adding salt to the soaker seed mix, doesn't the salt get absorbed more into the seeds and then not leaving enough to be incorprated into the dough?
2. What is the best surface type to work with slack doughs for less sticking? Wood bench? Granite? Etc.
3. When adding in the mix-ins such as seeds, fruits, nuts, etc., at what point is too early or too late to add them in?
4. What would cause more harm/issues to a dough when kneading/handling - using oil on hands/surface, or using flour on hands/surface?
5. Does the method of leaving the oven door ajar with the bread in oven for a short time after baking to dry out the crust work for all types of crusty breads? Is there a time that it is NOT recommended?
6. Other than preserving, why are there soooo many ingredients in some store bought breads other than flour, water, salt, yeast?? Most of those breads don't even last longer than home baked breads when left on kitchen counter.
7. For those who have read them, if there was one, and only one bread book to purchase, which would it be and why?
8. Can a non-professional really honestly tell the difference between say a King Arthur Bread Flour (or Robin Hood Bread Flour here in Canada) from those high end 'boutique' flours you see in specialty/health stores?
9.What breads are regarded, typically, the most difficult to make and why?
10. Should I seek professional help if I am dreaming of mixing, kneading, baking, and eating bread? :)