Tuesday, December 13, 2011

Shaping Dough

Lately, I don't have the time or the will to write serious posts to this blog. But I hate the idea of just letting lie fallow. So, I'm going to try to post short items that may be interesting and, I hope, useful. Here is a short video of me shaping bread dough before it's last proof/ rise before baking. The dough is made from starter that built for two days. I've been making bread like this for a long time and it's never the same from one week to another. This dough is made from Hi-gluten bread flour, Graham flour, flax seed and raisins. It took three days to construct and bake. Note that after I shape the dough, I scrape out the bowl and put the leftovers into my starter jar which I keep in the fridge.


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1 comment:

Natalie Sztern said...

Bob, I am feeling the exact same way...I have to find my voice again and my appetite - but bread; who doesn't love bread? My son was working for a well known Baker here called Wawell and the chef used to let him knead the dough (he was in the accounting end) which he thought was such an extremely sensual feeling: he loved the kneading of the soft dough...this is a son who has no interest in the cooking side of things yet would go early to work if they had bread to knead he loved it so much.