Slack Dough

…candidates in the past month or so. And it’s definitely a “practice makes perfect” scenario. Eventually, you…

…the all-purpose flour. Stir everything together to make a rough dough. Then start to knead (using a stand…

…and fall. Your goal is a soft dough. Beat everything until well-combined. Knead the dough, by hand…

…Your goal is a soft dough. Beat everything until well-combined. Knead the dough, by hand or…

…my hands, the finished loaf doesn't rise nearly as well. The folding adds needed structure, particularly in this…

…combination of crunch and chew. Baguettes, which stirato resembles, are made from a dough that's soft and…

…It's a bit too slack, so I add 2 tablespoons all-purpose flour, then beat everything for about 3 minutes…

…the dough — by hand, mixer, or in a bread machine set on the dough cycle — until it's smooth. It…

…dough into four pieces. If you have a scale, each piece should be about 14 ounces. Round the pieces into…

…more slack to work with when rolled out. [caption id="attachment_158964" align="aligncenter" width="1600"…

…people I chat with on the hotline that yeast dough is a living, breathing thing, and it’s your job as the…

…form a smooth, supple dough. It’ll be very slack at first; for this reason, I suggest kneading in…

…easy to stir up, and what's not to like about a steaming-hot-from-the-oven roll? And then I decided, well, how…

…equals one set). If the dough feels excessively slack or wet at the end of this set, perform an…

…the dough into a uniform, taut ball. Using a bench knife, transfer the dough to a proofing basket,…

…goal is a soft dough. Beat until well-combined. Knead the dough (by hand or mixer) for about 5…

…row, left), then went back to the dough hook. The end result? A fairly stiff but relatively smooth

…wet dough. Don't add more flour, it's fine. Really! Look at the gluten development now. I know the

…dough into a 9” x 9” square pan lined with greased parchment. You can skip the parchment and just grease…

…let the dough rise for 2 hours in a fairly warm spot; 75°F to 80°F is perfect. If you don't have anywhere…

…The dough should jiggle when the bowl is shaken; it should look active. These are good signs the dough…