pigskins
Cook
Tried making a nice round loaf of Italian bread. I used a dough recipe from the book that came with my bread maker. And the end of the 70 minute cycle it had me put the dough in a greased bowl and let it rest for 25 minutes, then it said to punch it down and then form a round ball, then let that rise for 30 minutes before baking.
At the end of the 25 minute rest I had a good amount of dough, so I tried kneading (I'm new at this!). I flattened it out then started folding the dough onto itself, then a quarter turn, fold, repeat numerous times. The ball never really got super smooth like I've seen, so I kept kneading. After awhile though the dough ball looked like the surface of the moon! Well, no craters per se, but definitely not smooth. It looked more like a brain. I baked it anyway for about 30 minutes at 400 and it tastes great (LOOOOOVE fresh baked bread!) but just did not have that traditional look.
Do I just need more practice or did I screw up somewhere?
At the end of the 25 minute rest I had a good amount of dough, so I tried kneading (I'm new at this!). I flattened it out then started folding the dough onto itself, then a quarter turn, fold, repeat numerous times. The ball never really got super smooth like I've seen, so I kept kneading. After awhile though the dough ball looked like the surface of the moon! Well, no craters per se, but definitely not smooth. It looked more like a brain. I baked it anyway for about 30 minutes at 400 and it tastes great (LOOOOOVE fresh baked bread!) but just did not have that traditional look.
Do I just need more practice or did I screw up somewhere?