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Does anyone have any advice on how to knead super sticky doughs? I made challah last weekend and it turned out pretty poorly (dense, uneven areas of texture within the loaf, chewy in a bad way), probably because I didn't knead it enough. But what can you do to keep kneading when half the loaf comes off stuck to your hands or smeared on the counter when you do one knead? I didn't have a bench scraper, so I used a health insurance ID card instead 
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May 11, 2013 23:53
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| # ¿ Apr 27, 2024 13:35 |
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WhoIsYou posted:When you're working with wet dough, you can start it by mixing either with a spatula or by hand in the bowl. Then turn it onto the counter and begin stretching and folding it as shown in this video. If you start with cold water and extend the bulk fermentation time to 2.5-3 hours, you can do the same stretch and fold a couple more times every hour or so to give the dough more strength. You'll definitely want to pick up a bowl scraper (<$1) or a bench scraper ($5-$10) to help work the dough. Bread flour next time for sure. The recipes I was working with said it didn't matter but I guess that my kneading has been subpar at best and I'm not developing any kind of spring!! The next challah I bake will be beautiful and I'll post a nice picture here for everyone to see. I've only ever made bread machine bread before which is hardly even work. Thanks to everyone for their advice 
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May 14, 2013 04:16
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  not bad for a second attempt!! tastes kinda dry and the crumb is a little denser than I would like, but it was a dream to knead. next time I will be daring and follow the larger amount of water to get it nice and soft. King Arthur never fails me  thanks to everyone who gave kneading tips!
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May 21, 2013 06:23
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Any trip reports / holistic thoughts on Rose Levy Beranbaum? Her Bread Bible has given me some gems (flaxseed loaf, royal Irish soda bread, English muffins), some mediocre (raisin walnut bread, butter-dipped dinner rolls) and one catastrophe (the focaccia soup that baked up into a sick greasy flatbread). Both by reputation and by the occasional killer results I get, I would trust her over most other sources, and yet there are some real dogs in those pages.
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Mar 16, 2020 23:14
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Huxley posted:It took me 3 tries to really nail the King Arthur sandwich recipe (dead yeast, then pan too big, then perfection), and now it's all anyone in the house wants for breakfast, except I'm running out of instant yeast. I make bread pan loaves out of 90% of the doughs I make and overall, it works great. Specifically, Jim Lahey's no-knead recipe turns out 
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Mar 17, 2020 21:07
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| # ¿ Apr 27, 2024 13:35 |
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Rocko Bonaparte posted:Haha I've been making rolled biscuits! But yeah, they're coming out like very homogenous drop biscuits. I know exactly the distinction in biscuit texture you're referring to, and I prefer the layered/vertical style too. How else can I get the even split crucial for a stable foundation for the fried egg sandwich jfc I've been baking with my typical biscuit recipe, but using Stella Parks' pastry method to get the texture I want. She basically cubes the butter (1:1 butter:flour by weight iirc) and roughly flattens the cubes between her fingers in the flour to rub it in, but only smashes each cube once. Then she does 1 book fold like making puff pastry, rolls it out lightly just to adhere the layers, and cuts the biscuits straight out of the tall-rear end pastry stack. It always seems like the butter pieces will be way too large but it turns out perfectly. toplitzin, that loaf looks like an angelic cloud
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Mar 24, 2020 07:16
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