elitecodex
Assistant Cook
- Joined
- Jul 15, 2008
- Messages
- 38
Hello everyone
I have taken a recent interest in making my own bread - and Im three loafs into it. Its fun and Im learning alot. The first one was a kind of a bust, second was good, third is rising as I type.
My question is on the initial step of making the bread. I combine the dry ingredients, add the warm water and use a wooden spatula to mix the ingredients.
My problem is that as the dough comes together, it gets very tough to mix via a spatula but way to sticky to do it by hand (I end up with a dough glove - even with flour/oil on my hands).
At what consistency should I start the kneading process? Should I wait until I practically have a ball formed or just until it sticks to itself? I feel that I add alot of flour to knead but it sticks (literally) to the surface to the point I have to quickly move it in circles to get it back together.
Any input would be great! Thanks for all the help, this site has been great to me!!
I have taken a recent interest in making my own bread - and Im three loafs into it. Its fun and Im learning alot. The first one was a kind of a bust, second was good, third is rising as I type.
My question is on the initial step of making the bread. I combine the dry ingredients, add the warm water and use a wooden spatula to mix the ingredients.
My problem is that as the dough comes together, it gets very tough to mix via a spatula but way to sticky to do it by hand (I end up with a dough glove - even with flour/oil on my hands).
At what consistency should I start the kneading process? Should I wait until I practically have a ball formed or just until it sticks to itself? I feel that I add alot of flour to knead but it sticks (literally) to the surface to the point I have to quickly move it in circles to get it back together.
Any input would be great! Thanks for all the help, this site has been great to me!!