In this video you will see how to incorporate oil and other additives to a dough that has recently been made. There is the technique where all actions are confined to a plastic tub, and open on the bench there is detailed photography of the rolling action.Continue Reading
In the vast range of individual British breads there is a round bun called the Devonshire split. Its name alone suggests it was a bun more popular in past times, because today we tend to say Devon, not Devonshire.
As buns and rolls go, they are smallish, with a weight of only 50-60 gm, and with a diameter of about 80 mm. Their texture is that of very light, white bread, with a crust colour more golden brown than mahogany brown. One hundred years ago the alternative name of Chudleighs was popular, but whether there is any real connection with that small market town in Devon is unknown.Continue Reading
The previous videos have shown you how to divide a dough, fold each piece neatly before laying them to rest, then how to make a tight cob.
Welcome to the 1st PANARY mini-series of hand-skills training videos: “Making the round shape, both loose and tight”
Throughout this first series you will watch me performing professional actions, as well as actions designed to suit the student or amateur. The first series features three videos that share the related tasks of:
- creating the round shape for putting the dough away for its rest before final shaping
- moulding it into tight rounds as finished cobs that are ready for final proof