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For a layman who is trying to bake bread, the processes of mixing the dough are only mixing all the ingredients together and get a dough. But mixing dough has more scientific importance in bread making which is directly responsible for the quality of bread produced, i.e the final output. So the process of mixing the dough in breadmaking has its own importance, which cannot be overlooked at since it will definitely affect the final output as bread.

Purposes Of Mixing Dough Are:

I did another bake of FWSY Overnight White again today, with a couple of differences. One was caused by scheduling difficulties, the other by absent-mindedness! But at least they show that I feel I now have enough experience as a baker to make changes and still feel confident of the results!

2017 Dabrownman’s Blog Index

2017

1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns

1/6/2017 - New Year’s Pizza a Few Days Late

1/13/2107 - 100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

Ever since I started baking sourdough bread, I knew that San Francisco sourdough would be my favorite recipe, especially after reading the glowing reviews Dsnyder and Codruta (codrudepaine) have given it. Having tried it a few times now, I reckon it's presentable enough for the tough judges on the Internet, so there goes my first post on TFL. :)

First sour dough made with out using a baking container. Not as much oven spring. wood burning oven runs around 500. When it cools I'll see what the crumbs like. It's the cranberry pecan loaf from breadtopia

Olive Oil bread--with a sourdough twist. Inspired by "Bourke Street Bakery: the ultimate baking companion" published by "Murdoch Books; year unknown, but very recently.

Loaf 1, cold proof for 11h.

Loaf 2, cold proof for 13h:

Lucy was trying to get back to her bread roots with lots of add ins.  This is also the 5th year since we started sprouting our own grains and adding them into breads.  Originally we sprouted them and added them into the mix when the stretch and folds began and then later started drying them and grinding them into flour too.

made this Yesterday with recipe from King Arthur's sour dough classes. Used mixing technique from Breadwerxs . The crumb is wonderful,and the flavor also.

   I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge.  I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and  oat bran.  For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.