Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > I've found I like the crust better when the dough seems a trifle > sticky. I've found that I can usually pour a few tsp of olive oil on > it to make it easier to work with after I get it out of the bread > machine mixing pan and am working it out to fit the pizza pan. Paula - I agree, and also leave mine a bit sticky (though mine is all whole wheat, and I don't have a bread machine. Too much flour will dry it out. I usually set a bowl of water on the counter and dip my hands/fingers though, for working the dough, as I know I'll spray the top with oil when it's all stretched out, and I try to limit how much goes in. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Hi Amy, and thanks for the tip about the water instead of oil--I think I've just copied some of your recipes (If you're AJ) that have nutritional info and points on them. Are you doing Weight Watcher's, too? Do you add gluten to your all whole wheat flour? Seems like I remember having to do that when I didn't use specified bread flour. Thanks again, Paula On Fri, 17 Mar 2006 09:04:45 -0000 " Amy " <sandpiperhiker writes: > I've found I like the crust better when the dough seems a trifle > sticky. I've found that I can usually pour a few tsp of olive oil on > it to make it easier to work with after I get it out of the bread > machine mixing pan and am working it out to fit the pizza pan. Paula - I agree, and also leave mine a bit sticky (though mine is all whole wheat, and I don't have a bread machine. Too much flour will dry it out. I usually set a bowl of water on the counter and dip my hands/fingers though, for working the dough, as I know I'll spray the top with oil when it's all stretched out, and I try to limit how much goes in. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > Hi Amy, and thanks for the tip about the water instead of oil--I > think I've just copied some of your recipes (If you're AJ) that have > nutritional info and points on them. Nope, I'm not AJ! :-) > Are you doing Weight Watcher's, too? No... I'm one of those people who've never had a weight issue, god bless my genes and active lifestyle. But best of luck to you if you are! > Do you add gluten to your all whole wheat flour? Seems like I > remember having to do that when I didn't use specified bread flour. I do sometimes. It really helps the whole wheat to develop into a higher, more tender loaf, if you knead it enough. Quote Link to comment Share on other sites More sharing options...
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