Wednesday, 10 May 2006
click on image to see larger view of risen dough
And speaking of making bread…
I made sandwich bread again yesterday. And just as I was about to tip the risen dough onto the board for the final shaping, I decided to grab the camera first.
Over and over, recipe after recipe, I see a note to place kneaded dough into an oiled bowl before rising. (Some recipes horrify me even more by suggesting to spray the bowl with Pam…*shudder* ) But really, it just isn’t necessary to oil the bowl. Here, as you can see, the dough has pulled away cleanly from the sides of the bowl.
Granted, the sandwich bread recipe does have oil in it. So you might think that that is what makes the dough fall cleanly away.
But even when there is zero oil in the dough (as in most French-style breads) the risen dough acts exactly the same way. So, next time you are making bread, do yourself a favour and don’t bother oiling the rising bowl.