Home Bread-Bakers v103.n047.1

Lisa - The "feel" of bread dough.

Sun, 26 Oct 2003 06:50:10 EST

>and I had to write because I have never felt a dough that felt so good in 
>my hands. It was breathtaking... so soft, pliable, and yet strong!

I make many high-hydration doughs and, when I send a recipe to a 
correspondent I often recieve a reply a few days later rhapsodising over 
the incredible tactile pleasure from handling the very soft yet very 
elastic and perfectly manageable dough. It is all but impossible to convey 
in words the "feel" of bread dough especially the apparently contradictory 
qualities of elasticity, strength and softness produced by high hydration 
and stretching and folding. In truth it must be experienced to be believed.