Part I- Amy Scherber Demonstrates Mixing Wet Dough





The interactive transcript could not be loaded.


Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Mar 9, 2011

Old World traditional breads have full, complex flavors, and crusty, chewy textures - the kind that Amy's Bread in New York City is famous for. These breads are made from wet dough, often stickier than home bakers are used to. We encourage you to gain experience and become comfortable handling wet dough, as it yields delicious and professional results. Let Amy show you how easy it is! To get the best results, use the flour specified in each recipe, and refer to the chart in our cookbook (page 15). It is important to use the flour with the correct protein content to absorb the water, resulting in beautiful, supple dough.

The revised and updated Amy's Bread cookbook (February 2010) provides more than 50 recipes with detailed instructions on baking with wet dough and other tips to ensure picture-perfect bread. Our unique breads like Country Sourdough Boule, Potato Onion Dill Bread, and Picholine Olive Bread are included in this edition.

This is Part I of the demonstration - Mixing Wet Dough. Be sure to watch Part II - Shaping Wet Dough.


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...