[Northkeep] bread question

Susan catmafia at swbell.net
Wed Nov 27 13:49:18 PST 2002

I am attempting the honey bread today.  I was going to ask Lynn off list,
but figured I'm not the only one with little bread experience and others
might want the assistance too.

Here is the section I have the question about,
Work in enough of the flour so that the dough can be
handled (usually about 4 1/2 to 5 cups depending on the humidity level), but
remember that the oats and honey will make this a
very sticky dough.(The dough is EXTREMELY sticky.) Turn out onto a lightly
floured surface. (Or you can still use the mixer, just on the lowest speed.
If you decide to hand kneed, as I usually do, rub your hands VERY well with
oil -- I use olive oil-- before you stick them in the dough.) Knead for a
minute or two. Cover and let rest 10 minutes.
Knead until dough is elastic but still rather sticky, adding flour as
needed; don't add too much flour at a time. (Add in just enough to easily
work in the flour into the dough.)

The combination of sticky dough, flour and olive oil...  The olive oil is
on your hands to keep them from sticking to the dough, correct?  How do you
slowly add the flour under it to keep it from sticking and yet maintain the
stickiness of the dougg?  I think I got the balence ok, but figure there
are secrets to doing this that would make it easier.

Other question for the raising section, what are the best ways to
accomplish this other than having it real warm in the house?  My oven is on
a wall by it's self, so there is nothing near it if I turn it on and at a
height that is somewhat inconvienient to set something in front of.

Thanks Lynn and any other bread experts,


More information about the Northkeep mailing list