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Technique For Working With Wet Doughs #2

Technique For Working With Wet Doughs #2 — una ricetta della community su Potlikkr.

Ingredienti

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Preparazione (anteprima)

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   I wanted to address the difficulty in general of kneading wet, "artisan" doughs such as Maggie Glezer's recipes. Many bread baking gurus suggest that these doughs be made in a mixer because of the difficulty of working with such sticky doughs. I sometimes just like to do it by hand anyway. I have made the ciabatta and baguettes from Maggie's book (they are super!) by hand using the following method. I mix and knead the dough right in my large mixing bowl. I keep one hand "clean" and use it to turn the bowl. I use my "wet" hand along with a plastic, flexible bench knife/pot scraper to turn and fold the gloppy mess. Eventually, there is definitely a difference in the look and consistency of the dough that signals its development. It will not look like a less wet dough (smooth and with a definite form), but nonetheless it will bake up fine. You can't avoid at least one sticky hand and you won't be able to work with a real rhythm, but that is the nature of the beast. The bowl gives you some control so that the dough doesn't spread all over. To get rid of that sticky hand, try a baker's trick: rub some extra flour between both hands over a sink. The gooey stuff will absorb the flour and rub off your hands in a jiff. Please try this, before investing in more products.

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