Hello to all and thanks for reading. While enjoying some rolls I had made recently, a friend mentioned that if I had "stippled" them before baking they woyld develop a nicer appearance and crust.
I replied that I might try that next time without mentioning that I had no idea what she was talking about, which is often the case when I am talking to women. After some research I have found stippling mentioned a good number of times, but no info on how to do it properly. One baker wrote that one should use an ice pick and pierce the dough a number of times before baking. Seems like a vicious sort of thing to do, but if it makes bread taste better, I'm willing to try. So, does one stab the dough before the second rise, or just before it goes into the oven? How far apart should the punctures be? How deep into the dough should the punctures go? Any advice greatly appreciated. Regards, Howard ------------------------ Yahoo! Groups Sponsor --------------------~--> Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/6pRQfA/fOaOAA/yQLSAA/mvhylB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
