Quote:
Originally Posted by Tom52
I have taken up baking the last couple of years, sort of as a hobby, (examples below). I seem to do O.K. on basic white bread. Where I have problems is with heavier type breads like rye or pumpernickel, they seem really heavy and dense. Being a guy I do not have a lot of experience with this, so, any suggestions are appreciated.
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Far from a baker. I did make rye bread. Mixing the dough was beyond the power of available tools. I resorted to, DON'T TELL ANYONE, using my drill press at low speed.
Being a guy? Most bakers are guys. Surely none of the ladies would use a drill press to mix dough-it does work and is like that show tool time.