Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are Carroway seeds.
[img]http://sourdough.com.au/gallery/d/4394-1/new_Mix+001.jpg[/img]
[img]http://sourdough.com.au/gallery/d/4396-1/new_Mix+002.jpg[/img]
No cheating here, if you do it right then this is how you end up ready for the bulk ferment stage.
[img]http://sourdough.com.au/gallery/d/4398-1/new_Mix+003.jpg[/img]
No that's not a beer gut, it's a bread gut................OK maybe a bit of beer.
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Replies
[quote="Bill44"]
No that's not a beer gut, it's a bread gut................OK maybe a bit of beer.
[/quote]
ROFL!!! Now, it's your fault if you scare people into avoiding bread. IT IS a BEER belly.
Thanks for the pix...showing the 10-prong mixer work its magic! Voila!
Buuuuuurrrrrp
Yikes! That is all bought and payed for as I used to say in the Army! Although at my tender age I am riding my bike back and forth to work to shed any evidence of my youthful indulgences in German Bier!
Ta,
Jeremy
Nice tangerine orange counter! I bet that keeps you awake while you use your ten prong mixer while sipping beer!
Teresa
Bill do you use any/much oil on your fingers..
I knead for at least 8-10 min
Normbake
I only use a small amount of flour when I'm kneading the lower hydration doughs. I use oil when I do Dan Lepards short knead method on higher hydration dough.
Bill ... once again, your photos are valuable for newbies to understand that DOUGH IS STICKY!
But that it gets better!
Are you sure that's not BEER BREAD???
[quote="SourYumMum"]
Are you sure that's not BEER BREAD???
[/quote]
No Carol, the beer came after the kneading.