This section is currently a work in progress, please check back for changes.
A section on technique probably should be further broken down into separate topics, with a fuller discussion of each topic, rather than trying to bundle everything into one long subject.
So let’s start with some headlines.
I won’t be talking about machine-mixed bread as I tend to work my dough by hand, rather than with the Kenwood I’ve got. Personal preference is one good reason for this, but also because it was Dan Lepard‘s book, The Handmade Loaf, that introduced me to the wonders of minimal dough working. I also find that it helps to know what’s going on with your dough if you’re physically handling it at regular intervals: you can just learn so much more than if you stick everything in a mixer and assume that the machine knows what’s going on and how you want the bread to end up.
I’ll use the Kenwood for some cakes and the K-beater attachment has its uses, but for much of what I’m baking, I use what God gave me.
1. Hand Kneading Technique
2. Surface Tension and Shaping
4. Cultivating Natural Yeast
5. Sourdough Flavour