Win big in the All You Knead Is Bread raffle

Win big in the All You Knead Is Bread raffle

Posted on 27. Sep, 2012 by in Bread and conversation

All You Knead Is Bread is published on 11 October!  Lend us a hand and win great prizes...

1.  Win a great prize by helping raise the profile of the book world wide.  When you pre-order the book on Amazon (or have already done so), e mail me the amazon receipt and a randomly selected winner will get a personal masterclass using the book as the text.  Here is what I mean:

- we will do it by skype so it does not matter where you live
- we can do it in bite sized chunks when you want to/feel inspired to for a total of four hours
- we can work through recipes, knead things together, shape things together, bake things together
- you can ask me questions about the book - the recipes, the information, the travel sections and I can answer them as best I can

2.  Win another great prize by helping build awareness.  Complete some or all of the simple tasks below and three lucky winners will bag a bakery kit that includes recipes, scrapers, shower hats and some of my 1857 sourdough starter!

Don't think!  Just do!  Click here to order the book on amazon.  Click below to enter the raffle for the bread kit.

GOOD LUCK!

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2 Responses to “Win big in the All You Knead Is Bread raffle”

  1. Cecelia Loeb

    01. Aug, 2017

    I did not know all this about yeast , but I noticed nothing was mentioned about what better times to knead and make bread as for cold, hot and humid temperatures...I would love to become more educated in this process...

  2. virtuousbread

    02. Aug, 2017

    Dear Cecelia, thank you for writing in. That is an excellent question. I always knead my bread for about 10 minutes, whether by hand or machine. This is the time it takes to activate and stretch out the gluten the way I like it. If it's hot weather, I use ICE COLD water to keep the dough temperature down because I want a long rising time. So, it's not the kneading that you need to vary in hot weather, it's the temperature of the water (and even the flour) that you want to vary in order that the bread dough does not rise too quickly. Always aim for 60-90 minutes minimum for the first rise. in really hot weather you can knead the bread the night before and pop it in the fridge to rise slowly overnight.

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