Ann T's wet dough tutorial

16 years ago

Hello all,

I've been a daily lurker for four years and enjoy the heck out of this forum! I feel as though I'm part of a big happy family, even without me posting.

I've bookmarked a number of recipes, thinking they would be there when needed....not so. I get an error message. Included was Ann T's (who I so much admire)wet dough tutorial! I'm in the midst of teaching myself artisan bread making and would love to have that recipe included in the FAQ's.

I think Tricia's bread lessons are just the best and I think together with Ann's pictorial, I just might "get it" :)

I also have a bread question. When I make the no knead method my bread turns out quite nicely. Yet when I add my sourdough starter I cannot get a second rise from it. Why would that be? And once I even added yeast to no avail.

My starter is fairly new, a baby at two and a half weeks old. Fed sometimes twice a day. Tons of bubbling, doubling within 3 hours, flavor is phenomenal, nice and sour, but I am having a hard time getting it to lift past a ciabatta type, and the first two times not at all.

I've always considered myself a good cook and a so-so baker...I wanna be a baker too!

:)

deborah

Comments (4)

ann_t
16 years ago
Deborah, here is the tutorial for the Italian Bread

Italian Bread Pictorial

And the French Bread

French Bread Pictorial
msafirstein
16 years ago
Deborah, how long are you letting the bread rise for the 1st and 2nd rise?

There are many No-knead bread recipes and my recipe suggests letting the dough rise for at least 18 hours for the first rise and 2-3 for the 2nd. You can let the bread rise longer on the 2nd rise as long as you have it lightly covered with plastic wrap so it does not dry out.

What size pot are you using to bake it?

My No-knead sd bread does not rise like my white bread does. I usually get about a 4" loaf. I did make some No-knead sd English Muffins and they were excellent and I'm making more on Sunday!

Michelle
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Nancy, I am using a two burner griddle. But thanks for posting the link to the griddle pan! According to Ann and Jim, my pan is right, I just have to get the technique down, and the mixture right. Ann, thanks so much for your phone call today!!! I feel a little more confident undertaking making them again. Thanks for the link to City Chef as well.I went and ordered a cast iron one, so I am going to wait til it arrives before I try making them again, so as not to waste any more of my mix. (By the way, where do you buy your instant Masa Harina Mix? The only place I have found it is Gourmet Warehouse, but maybe I am not looking in the right place). It was so kind of you to phone and give me a personnel tutorial, thank you so very much!! Jim, the first time I made them was from a recipe from on line and was not an instant mix. I am not sure of the flour I used but it was whatever was called for in the recipe. The second time, I used the masa. Ann mentioned as did you, to use hot flour. I had just used cold as the instructions on the masa mix didn't specify. That could have been part of my problem. Also according to Ann, I should be using sturdier plastic so I am going to give that a try as well. Also I wasn't using the two heat method, so I am hoping all this will make a differance. Thanks for the tips! I will report back once my press comes. Shelley S.
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Thanks you all I knew the bread baking gurus here would help find the answer. The recipe I am using is almost exactly like Anns except no potato. So how big of a potato do I use? I have read and reread Tricias tutorial in the FAQ so many times I have most of it memorized. I think I have the basics down and am getting a good loaf of bread almost every time. DH would eat hamburgers every night if he had his way. The problem is I cant get good H buns here in the valley so I have to buy them in Bakersfield and freeze them. Not only do they take up to much space in the freezer they have just about tripled in price and they arent that great to begin with. Terri the whole wheat recipe sounds good. Ill give it a try next week as soon as my hand rests a bit. All the bread making is hurting my right hand for some reason. I have a Zo mini on my wish list at Amazon and think its time to place the order. I think it should be big enough for the 2 of us and I dont plan to bake in it just let it do the hard work for me. Thanks again Claudia
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deborah_ps
Original Author
16 years ago
Ann, Thank you thank you thank you! Everyone of your meals and instructions inspire me like nobodys business and I always look forward to peeking at your evening meals.

Michelle, today is proofing day, so my fingers are crossed. I've used my 4 1/2 qt. and 2 1/2 dutch ovens. I'm thinking that I wasn't keeping my starter dry enough while feeding. Yesterday I really loaded up on the flour and it tripled! I would like to try the english muffins also. My electric griddle has hot spots that I need to be careful of. Do you form them freehand?
Thank you for the help :)
Deborah
msafirstein
16 years ago
I tried English Muffin rings but I prefer the free form method. ;)

I just roll the dough into little balls, about 12 balls per No-knead dough recipe. Then pat the balls down a bit and let them rise for about 2-3 hours covered lightly with plastic wrap. Then I use my large spatula to scoop up each muffin and place it on my pre-heated griddle.

LucyNY also makes sd EMs and she tried baking them in the oven with a 2-baking stone method. The EMs turned out very nice and she just posted pictures today too.

Michelle

Here is a link that might be useful: Lucy's Baked English Muffins

Ann T's wet dough tutorial

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ann_t

msafirstein

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Ann T's wet dough tutorial

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ann_t

msafirstein

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deborah_ps
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