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Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny. If you are going to ferment the dough (more information on whether this set is necessary below), return ...
many brands available),liquid sorghum malt extract, andliquid wheat malt extract. I add5% to wheat dough and 10% to rye dough. I also use dark liquid rye malt extract when I bake 100% whole rye breads, although colorless types will work as well. If it's a white 100...
There are many, many recipes that tell you to treat the curds "like bread dough." Do this only if you'd like to make cheese with the texture of squeaky chewing gum; otherwise, simply lift the mass out of the whey with both hands and slowly draw the curds apart. There shouldn't be...
Add a little extra flour if you find the dough is too wet and sticky. Using a wooden spoon, bring the mixture together to form a dough. Shape into a rough oval and place in the loaf tin. Sprinkle with a little flour on top and bake in the oven for 35 minutes. Allow to coo...
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t work for me. 2 – 3 hours of bulk fermentation with a couple of folds, followed by 1.5 – 2 hours final ferment gives me the best results. Of course, the real difference is in the leaven preparation, and I remain in favour of well-fed stiff dough rather than liquid levain. Feed...
I usually buy a 50 lb bag of Caputo Blue for my pizza dough and I'm looking for some good bread recipes that would handle that flour well. I usually only use it for pizza but because I always have so much of it I don't want it to go to waste. Log in or register to post com...