The Danish Dough Hook

This is the best tool I have ever used to make bread dough. I find it better than a dough hook on a sturdy mixer. I will show you the most basic bread dough process, and from there you can flavor your dough in any way you can imagine.

Many years ago I took my then 8 year old son to a breadmaking class at the Silo.

Backstory: Also known as Hunt Hill Farm, The Silo was a culinary shop, a cooking school, an art gallery, and a performance space, in New Milford, CT. It's founders were Ruth and Skitch Henderson. I staged a student art show in their gallery a few years ago.

The class was taught by Michael Jubinski, the ambassador and bread making expert from King Aurthur Flour. My eyes widened at 3 things: the flawless way he showed us how to proof yeast; the clever way his grandmother taught him to knead dough; and the revelation of the Danish Dough Hook.

Michael used a big, vintage, wooden bread bowl to mix his dough, which was more like a hollowed out canoe. When he mixed everything with the dough hook and it all came together, he simply punched it in the bowl, over and over. Little punches, dusting it with flour when needed, instead of pulling it onto a board to knead. It was easier for a small child to knead dough with his grandmother if he didn't have to haul it out onto a board. It is so much easier to take a ball of dough out of the bowl than a sticky wet jellyfish.

Proof your yeast this way for any kind of bread you intend to make. This method will even revive 'dead' yeast: 1/2 cup of luke warm water, sprinkled with 1 packet of yeast, 1 TBS sugar, 1TBS flour. Whisk to consistency of thin pancake batter. Wait 10 Min. or so for the froth to begin. Add to recipe.

Now, the Danish Dough Hook.

It is a marvel. Wire is sparse to avoid clogging, but the tight swirl in the center pulls the ingredients together. The Hook gets the mixing done in no time at all.

Now the dough: while the yeast is proofing, combine 2.5 cups warm water, 2 generous pinches of salt, 2 TBS olive oil, and any herbs you may like.

When the yeast has proofed, add the foamy mixture to the water. Start adding flour until dough forms. You can knead it by repetitive punching or pulling it out and knead in the tradtitional way. Dust with flour as necessary, washing your hands in flour. My mother always tested her kneaded dough by comparing it to the firmness of the mound of the palm of her hand.

Cover your dough in the bowl with a towel and put it in a warm place to rise. Punch it down after the first rise, and let it rise again. Punch it down, form into loaves, and bake. 365 until golden and it sounds hollow when you knock on it. You can bake it on parchment paper.

One last thing: you can flavor your bread dough in anyway you can imagine by adding to the water. Substitute orange juice for some of the water, or add freshly sliced garlic to the water with fresh oregano. The options are limitless.