Word: doughed
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...Levy Beranbaum, author of The Bread Bible (Norton, 640 pages) and the host of a new public-television program on baking. Artisanal breads "don't need to be made all in one go," she says. "A lot of people don't realize that bread is actually better if the dough is allowed to sit overnight in the refrigerator and then baked when you come home, or the following day." Beranbaum recommends using a scale for measurement by weight rather than volume, which, she says, will ensure a more consistent result. She believes in taking some of the work...
...author of A Baker's Book of Techniques and Recipes (Wiley; 432 pages). "If we look at breads as individuals rather than as this generic 'Oh, it's all bread,' then we start to gradually learn their characteristics. We can then gear our efforts toward getting the correct dough for each style of bread...
...year, has already reworked a sourdough recipe to match his tastes. "I like my sourdough fairly strong and chewy, with a fairly sour acidic taste, so I add wheat gluten to the flour," says Wiggin, who bakes about once a week. It takes him two days to prepare the dough, but the payoff, he says, is a sense of exultation when the bread comes out of the oven...
...Alone bakery in Boiceville, N.Y., sees this response in his students at the Institute of Culinary Education, in New York City. "I get a lot of men--doctors and professionals--who use artisanal baking as way of relaxing and doing simple, satisfying work." There's pleasure in "touching the dough, doing something real...
...proudly as professionals. Men recall mothers with plenty of spunk who were up at dawn to pack lunches for school or hang wash with clothespins pulled from an apron's bottomless pocket. Grandmas figure prominently. The tales of their ease and intimacy while they sewed together or rolled out dough remind the viewer that sometimes a grandmother with a bosom might be preferable to one with biceps...