Danish Dough Whisk

Danish Dough Whisk - Amazon

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To say that this Danish Dough Whisk makes whisking easy would be an understatement. It is perfect for all your cooking and baking needs - especially breads.

• Professionals Choice - A secret weapon that expert bakers use to produce PERFECT dough each time
• No Mess! - Easy to clean. Sponge, soap and water. Way easier to clean then a traditional wire dough whisk
• The Danish Dough Whisk is exactly what you need for PERFECT pizza, pastry, bread, and pasta dough
• Exceptional Product - Food grade stainless steel construction with an easy to grip sturdy wooden handle.
• 100% Satisfaction Guarantee on all of our products

I used this whisk to make five minute bread, my favorite bread to make because it's easy recipe and there's so much potential! I'll include the recipe below the fold, enjoy!

This whisk is AMAZING! I was surprised at how durable this whisk is, it's more substantial than I thought. The wood handle is thick and sturdy, well attached to the metal wires of the whisk.

 

My favorite part about this whisk is how easy it was to clean! There's no more fuss with trying to get dough or cake batter out of a regular whisk or getting gunk off a wooden spoon. I wasn’t sure how well this would scrape the sides and bottom of my bowl, but it worked like a charm. This can easily be used for anything that needs to be mixed - I might even use it to make brownies and cakes next! This would make a great gift for anyone that likes to cook or bake.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Five Minutes a Day for Fresh-Baked Bread

The Secret: Keep Dough Refrigerated. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it.
I was trained as a scientist, not as a chef. That helped in developing a new process for homemade bread, but I never could have brought the recipes to this level without the rigorous standards of a professional — my co-author Zoë is a Culinary Institute of America-trained pastry chef. Over several years, we found how to subtract the various steps that make the classic technique so time-consuming, and identified a few that couldn’t be omitted. Then Zoë worked some pastry chef magic. She figured out that we could use stored dough for desserts, too. It all came down to one fortuitous discovery: Pre-mixed, pre-risen, high-moisture dough keeps well in the refrigerator.

Mixing and Storing the Dough

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
5. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.
6. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.
7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Tips to Amaze Your Friends

The “6-3-3-13” rule. To store enough for eight loaves, remember 6-3-3-13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. It’ll amaze your friends when you do this in their homes without a recipe!