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3
votes
1answer
107 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
4
votes
4answers
668 views

Kneading dough by hand

I don't have a bread machine or a mixer. Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
0
votes
1answer
61 views

What are some pros/cons of restarting a bread machine mid-cycle?

The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
3
votes
1answer
50 views

Can Thermomix(-style) appliances knead dough well?

I make italian-style pizza, by kneading the dough in a bread machine. The machine does a very good job (it works it for around 45 minutes), much better than I could do with my hands, and using a pizza ...
7
votes
1answer
172 views

Long-rising/no-knead enriched breads?

As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understanding as derived from Jim Lahey's recipe, (...
1
vote
2answers
102 views

Kneading difficulties with rye flour

My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is loathed by some folks). Dough tends to ...
5
votes
1answer
352 views

What does it mean when you feel bubbles pop when kneading bread dough?

Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I have looked it says it is important to have ...
-1
votes
1answer
230 views

Rubbery Naan bread

i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water. ...
2
votes
4answers
614 views

Bread baking: dough has little holes after first rise

I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. ...
3
votes
1answer
5k views

When kneading bread dough, how sticky is 'too sticky'?

I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, these two instructions combine to make me an ...
8
votes
4answers
830 views

Avoiding injuries from kneading

I've been working on my pain au levain and after a couple 15-20 minute kneadings, I have some pain in my wrist flexors. I'm using Bread Alone as my guide and Mr. Leader mentions off-handedly the ...
1
vote
4answers
327 views

To knead or not to knead, that is the question [closed]

I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours. The bread maker claimed that no-knead bread tastes better ...
9
votes
2answers
860 views

Tiny beads/flecks of uncooked dough all through my bread

I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've tried to work on my technique to produce ...
2
votes
1answer
720 views

When and how much flour do I add when mixing dough?

I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
4
votes
1answer
588 views

Should enriched doughs pass the windowpane test?

I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk for hydration and over a stick of ...
1
vote
1answer
137 views

Why isn't my dough doubling?

Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects: Kneading-I don't have a stand mixer and mixing everything by hand, and perhaps I'm not kneading well ...
1
vote
1answer
813 views

Why is my fresh pasta tough?

I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two basic recipes: 500g soft wheat flour 5 ...
3
votes
1answer
8k views

Kneading Bread After Rising

Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
11
votes
3answers
4k views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
3
votes
2answers
1k views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
6
votes
3answers
9k views

Working with sticky dough for pizza making

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 ...
4
votes
2answers
2k views

Can dough be knead with a rolling pin?

Can dough be kneaded with a rolling pin instead of by hand? If not, what are the mechanic differences that make it so? How is the process of repeatedly flattening and stretching the dough different ...
1
vote
1answer
5k views

What happens when you knead bread dough?

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.)
2
votes
2answers
2k views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
8
votes
5answers
4k views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
6
votes
2answers
3k views

When should I knead with oil and when with flour?

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 ...
4
votes
2answers
7k views

Kneading and rolling fondant icing without air bubbles

I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was absolutely clean with no scratches and ...
3
votes
1answer
648 views

Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) ...
4
votes
3answers
5k views

Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?

I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added ...
7
votes
3answers
61k views

Dough Too Wet - what to do?

I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
4
votes
1answer
459 views

Why punch down knead free bread?

on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't ...
14
votes
2answers
26k views

Are there any negative effects to kneading bread dough longer?

Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the beautiful gluten networks that create bread ...
10
votes
4answers
5k views

How can I prevent dough from wrapping around a dough hook? [duplicate]

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 ...
6
votes
2answers
2k views

How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
7
votes
2answers
4k views

Windowpane test - Why does my dough fail it, and what is it good for?

I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, one thing I've noticed is that my dough ...
29
votes
2answers
84k views

What are the impacts of common pizza dough errors?

I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough. What impact do each of the ...
4
votes
1answer
1k views

What is the rule of thumb for mixing doughs?

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, ...
7
votes
2answers
12k views

Possible to over-knead dough?

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 I'...
4
votes
3answers
5k views

Converting kneading times from machine kneading to hand kneading

I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in ...
6
votes
2answers
2k views

No-Knead Bread: How long should I raise the dough in different tempratures?

The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21 ...
12
votes
3answers
1k views

Do bakeries generally knead dough for bread by hand or use a machine?

Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
7
votes
4answers
37k views

My hand mixer came with dough hooks, can I knead dough with it?

I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I thought dough was too heavy for a hand ...
43
votes
11answers
170k views

Why let dough rise twice?

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 this?...
9
votes
1answer
4k views

Kneading before or after rising?

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 ...
10
votes
4answers
35k views

Why does dough break when kneading, and how to prevent/ameliorate it?

I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and ...