I feel like a totally novice with enriched doughs. I have made briocche and tsoureki(a greek enrichened dough fragrant with mastic and mahleb) successfully but I have a terrible time hand mixing the doughs!
http://www.wildyeastblog.com/2007/12/07/panettone/
I'm trying to make a panettone but have failed twice and those enriched dougs are expensive to make(eggs, butter, sugar) at least for a uni student...
I develop the gluten, then add the butter and it's a bit ok and when I add the sugar it gets too messy to knead by hand(and I just use my hands). Ok I have just tried two times but I haven't got any moral left...I'll try croissant tomorrow with a dough
100% flour
50% water
7,5% sugar
2% salt
10% sourdough
and then fold the butter in...hope the cold weather helps me, I always had problem with lamination...
Any advice on hand mixing/kneading enriched doughs like panettone? Anyone doing it succesfully that can give me a good workflow? Have tried the slap and fold technique, only folding technique...
I undestand how sugar, extracting water can degrade gluten and how butter coats gluten but can't make it work. I'm pretty desperate :)
Replies
I feel for you. I have 10kg of misbehaving enriched dough in the proofer now that is meant to be for a slow food banquet at a music festival.
Without a mecanical mixer it would not have been misbehaving but just a mess - which in the past has been delt with by standing it in the fridge for a couple of hours, incorporating enough dough to make it workable giving it a slow proof and baking it.
Sorry I don't have a technical solution for you on this. If all else fails mix in four and cheat yeast and bake it will still be full of fatty goodness.
Yeast a little cheat with yeast would help a bit... I'll try using the fridge more with the butter in it and everything...hope helps a bit, maybe cut down a bit on the sugar...
I can't afford a proper dough mixer and I'd like to be able to do it by hand, I guess I'll find a way...
I was so frustrated with that dough that I haven't tried it again, I needed something a bit easier and I think it's the right time to get some croissants the way they are meant to be(huge bubbles, light and amazing... :) )
I'm a bit stuck with the croissant too. Because it's a 50% hydration it's difficult to knead too, to develope the gluten fully so I'll try to hold back the yeast and add it after the gluten is fully developed...then I'll let it start fermenting and I'll laminate the dough...hope it works!!!