dough films magic

Dough films magic

After the bread maker has kneaded my dough I use an oil film to work the dough.   I use two silicon work surfaces side by side. One surface has oil smeared across it and the other is left oil free.  I tip the bread maker pan over the smeared surface until the dough lump has moved onto the surface then with oiled fingers roll the lump  until it is covered in oil.  When I need to manipulate the dough, as when kendal rolling, I lift the dough onto the oil free surface.  I need some friction between the dough and the work surface to carry out the rolling techniques and this compromise works well.  I can lock one end of my stick of dough to the work surface by squashing it flat against the surface then I stretch and roll from the other end.  The important point is that the locked end transfers itself effortlessly from being locked onto the silicon surface to being locked onto the rolled dough surface as it is rolled over.  I do remember thinking it was magic the first time I saw it happen!  I have not seen it done anywhere else.  It is a very powerful way of joining doughs as well as letting me make an even stronger dough than using the kendal roll.  Now there are two rolls the ‘kendal roll’ and the ‘shaking roll’. The worked dough is lifted back onto the oiled surface for rising, in time it will stick if it is left on the clear surface.

The consequence of the  new rolling technique is a reduction of the rise time to one hour and the production of even more upright ‘round’ loaves and as usual my bread is baked on an ordinary tray in an ordinary oven.

I have also developed an ‘overnight’ loaf.  It gives that extra flavour.  More the point it opens my technique to sourdough enthusiasts like so many of you.  I will write on that next.