In Response to Rolling dough for pretzels or French baguette:
Recently, I've tried two new recipes, both boasting giving results in 30 minutes... and both were disasters. I am not sure what I was doing wrong but I couldn't get the consistency right (soft dough, not sticky but with pieces falling off). The hardest part though and my question here, I seemed to have real issues rolling the dough to make some kind of rope shape. I tried different surfaces, I tried rolling between my hands instead, my husband tried... Is there a tip to rolling dough that way? Recipes: Soft pretzels: http://sallysbakingaddiction.com/2012/12/25/30-minute-whole-wheat-pretzels/
French baguette: http://www.babble.com/best-recipes/crusty-baguettes-made-fresh-in-30-minutes/
My results: http://bakingexperiences.weebly.com
Any advice? Anne-Sophie
Posted by Anne-Sophie T
I have not had a lot of experience in shaping yeast dough.
My baguette's and other long breads do not look like the ones seen in the photos of the bake shops where there are rows upon rows of perfectly shaped breads.
I have not nor will I invest in one of the pans/slings that is used to help keep these breads in shape.
I figure if they taste good who really cares.
Now to your rolling "snakes" for the pretzels..
Have you tried rolling on a floured towel? Possibly one of the cloths used to make pie crusts would work if you have one of them.
The only other suggestion I have for you is use the on line chat for King Arthur Flour. That is where I get most of my yeast dough recipes and they are very helpful. http://www.kingarthurflour.com
From their book they suggest the following:
2 Cups water
1 Tb sugar
1 Tb or 1 packet active dry yeast
5 1/2 Cups flour
1 Tb salt
Pour water, hot from the tap into a bowl.
Add sugar and stir until it dissolves. As the water dissolves the sugar it warms the bowl and the water will cool.
Add the yeast.
Let the yeast mixture sit for 5 or 6 minutes.
Stir in 1 cup of flour then add the salt.
Continue to add the flour.
when the dough pulls away from the sides of the bowl it is ready to knead. you will not have added all the flour yet.
Turn the dough out onto a floured surface. knead and add in extra flour as needed.
The dough for the pretzels will be very soft.
After the kneading and allowing the dough to rise, double in bulk one time.
Knock it down and divide into 16 pieces.
Roll each piece into a 20 inch snake.
You may have to let the dough relax several times before the snakes are as long as you want them.
Once they are long enough tie them into shape.
After shaping cover and let them rest for 20 minutes.
Instructions continue with preparing the water and simmering then baking.
If you want me to complete the instructions let me know or you could go to the website.
Good luck and sorry I did not see this sooner.