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Technique For Working With Wet Doughs

Technique For Working With Wet Doughs — una receta comunitaria en Potlikkr.

Ingredientes

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Preparación (vista previa)

1. 1

   Let me first say how much I have enjoyed and learned in the past year that I have been lurking on the sidelines from you great bakers from all over the world. I have refrained from giving you all my two cents on many occasions but this time I cannot resist from giving you my time-saving and clean-up saving methods developed from years of experience. I am responding to Alexandra Mahoney's call for help regarding kneading with wet doughs. After making bread for decades, I am a big fan of the wet doughs and have Dan Leader's Bread Alone" and Suzanne Dunaway's "No Need to Knead" books to thank for it. I make a big focaccia that looks professional and rivals what is sold in the bakery cafe at the CIA (for those of you not in the know, it is the Culinary Institute of America - our country's best culinary school) in Hyde Park, NY. (Wow, I am tooting my own horn!) And I must share my simple method with you.

2. 2

   I first taught myself how to make bread in the 70's from reading cook books - the usual white dough stuff. Have continued all these years, including over ten years using my DAK bread machine, one of the first to hit this country in the late 80's from Japan. Made literally hundreds of loaves of French-Italian type breads using the manual cycle and a cheap $4 Ecko (sp?) non-stick double bread pan (that finally gave out and started sticking after years of use). Now I am back to hand mixing and my method is as follows: