I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do ...
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough? For instance, ...
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (for example, using 250g of flour or approximately 2 cups) of ...
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-knead dough? If it makes a difference ...
Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)