Raising dough
Apr. 23rd, 2020 05:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
offcntrWhile the rest of the internet is obsessing about bread baking, I'm raising dough my usual way. By making coffee cups for the bakery.
I started by figuring out how much clay to use. One pound was a little small, one-and-a-quarter way too big. I finally settled on 1 lb. 1 oz., weighed out on my digital kitchen scale. With a 25 lb. bag of clay, plus a little bit left over from yesterday, I threw 24 reasonably consistent mugs.
I left them uncovered all afternoon, and by evening, was able to take the rubber stamp, pounced with corn-starch, and impress them all. Flipped them over on their rim for overnight, and by morning, they were firm enough to smooth and mark with my stamp, on the opposite side. I covered them with plastic while I pulled and set up handles, then assembled them and set aside to dry.
When they're bisqued, I'll dip them in my white/speckle glaze, then paint a bird or animal pattern on the side opposite the logo. I'll probably do a bunch of different patterns, and put them in my next glaze firing.
And then I'll be rolling in the dough.
I started by figuring out how much clay to use. One pound was a little small, one-and-a-quarter way too big. I finally settled on 1 lb. 1 oz., weighed out on my digital kitchen scale. With a 25 lb. bag of clay, plus a little bit left over from yesterday, I threw 24 reasonably consistent mugs.
I left them uncovered all afternoon, and by evening, was able to take the rubber stamp, pounced with corn-starch, and impress them all. Flipped them over on their rim for overnight, and by morning, they were firm enough to smooth and mark with my stamp, on the opposite side. I covered them with plastic while I pulled and set up handles, then assembled them and set aside to dry.
When they're bisqued, I'll dip them in my white/speckle glaze, then paint a bird or animal pattern on the side opposite the logo. I'll probably do a bunch of different patterns, and put them in my next glaze firing.
And then I'll be rolling in the dough.