Comments on: Come Get Your Hands in a Bucket of Dough! http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/ Eat dessert first Sun, 19 May 2013 23:53:04 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: zoe http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-5479 zoe Mon, 17 Aug 2009 12:38:23 +0000 http://zoebakes.com/?p=589#comment-5479 Hi Jo,

Here is a post I did about whole grain breads on our website http://www.artisanbreadinfive.com, you will find lots of information on that site about the book. If you ever have questions Jeff and I answer there 24/7! :)

http://www.artisanbreadinfive.com/?p=142

Thanks, Zoë

]]> By: Jo Klammer http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-5443 Jo Klammer Mon, 10 Aug 2009 03:02:19 +0000 http://zoebakes.com/?p=589#comment-5443 Zoe:

Love your book…and, love all the bread. Please help me with the 100% whole wheat bread. We coarsely ground our wheat for the recipe…and, the bread was great tasting…but, very little rise. Why>? Did we grind it too coarse? Is that the trouble. I know my yeast is good. I’d love some help with this

]]> By: zoe http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-822 zoe Wed, 04 Jun 2008 00:57:06 +0000 http://zoebakes.com/?p=589#comment-822 Hi Rebecca,

Try the shaping and see if that does it, otherwise it must be the dough is slack and wants to spread. A wet dough will produce the best crumb, but it is hard to keep it from spreading.

let me know how it goes!

Zoë

]]> By: Rebecca http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-821 Rebecca Wed, 04 Jun 2008 00:28:43 +0000 http://zoebakes.com/?p=589#comment-821 Thank you, Zoe! I didn’t know you had another blog!! Cool! Another one to add to my daily checklist!

I’ve been letting the baguette rise approx. 20 minutes. I will defintely try your method of shaping it next time. I’ve just been trying to stretch and roll it so far, so mabye that’s part of the problem. The air bubbles have been amazing though! Yum!

]]> By: zoe http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-820 zoe Tue, 03 Jun 2008 23:49:30 +0000 http://zoebakes.com/?p=589#comment-820 Hi Rebecca,

I’m sorry you can’t join us it will be a wonderful evening!

How long are you letting your dough rise before baking? It may be that the dough is over proofed, but you would have to let it rise for over an hour for that to happen.

Your dough may also be a touch wet to keep its shape. In which case the baguette pans may be a great solution.

Here is a post I did on forming the baguette that may be helpful.
http://www.artisanbreadinfive.com/?p=191

Thanks, Zoë

]]> By: Rebecca http://zoebakes.com/2008/06/03/come-get-your-hands-in-a-bucket-of-dough/#comment-819 Rebecca Tue, 03 Jun 2008 22:47:14 +0000 http://zoebakes.com/?p=589#comment-819 Zoe – I so wish I could attend this!

I was just coming here to look for something anyway! It would be a perfect question to get answered at the class, but since I can’t come, maybe you could answer it here. I’ve been working on making a baguette for the last day or so. I’m on my 3rd one, and for some reason they keep flattening out. I have them about 2″ wide when I set it to rest, but by the time it is baked, it’s closer to 4″. My guess is that if I want to keep it from flattening, I’m going to need to get a baguette pan? They look good, and taste great, but they just don’t look quite right! Any suggestions?

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