At 02:13 AM 3/3/01 -0800, you wrote:
>From: "Alexandra Mahoney" <alexmotown@prodigy.net>
>Subject: kneading surface
>Date: Sun, 25 Feb 2001 22:35:22 -0800
>
>I'm making bread by hand these days and am having real trouble kneading
>"without adding any extra flour," as Maggie Glezer recommends and as
>artisan-style doughs generally require. Using a bench knife is a nice
>idea, but I still end up with sticky hands, no real fold-over in the dough,
>and no kneading rhythm.
Too-wet dough sounds like the underlying problem, despite whatever recipe
you're following. A few variables:
Using electronic scales (grams) to measure ingredients may help, they're
far more accurate than volume measurements (plus it's easier, cleaner and
requires less tools).
Also, applying percentages to the water-to-flour ratio helps in the
understanding, and ability to easily modify a given recipe (60-68% is a
general range, flour taken as 100%.)
But, absolute measurements vary... depends on seasonal humidity and where
you live. Maggie's baking environment may not be the same as yours.
Another angle: flour's absorption of water. Maggie's flour may be different
than what you're using (it varies even within a given brand):
flour with a slightly lower protein level requires less water to arrive at
a given dough-consistency.
Why not simply back off on the percentage of water? Two percentage points
shift is a good starting point.
> I am wondering what types of kneading surfaces people
> have to help in this regard.
> ... I thought I might just order TWO non-stick bench knives from King
> Arthur and see if I could make up my own technique. . . .
Sticky dough is basically going to stick to almost anything, particularly
if you're not using flour, olive oil, etc., as a release agent.
A good bench knife is a major aid in handling wet dough (or any dough for
that matter). I find the that Oxo brand with a soft large black handle
(with stainless blade) is very comfortable to use, a non-stick model isn't
necessary, but may be a slight aid.
And if one blade doesn't do the trick... two won't be any better.
- Ed Okie