Hi
Suppose we take the same recipe for bread which has: yeast + water, milk, honey, butter, flour, powdered milk, and a touch of salt …
= if you knead it once, just out of the bowl and onto a floured surface, then into a bread pan, allowed to rise then baked …. how does it differ from the loaf that is ….(next section here…)
= kneaded once, put into a bowl to rise double, kneaded again, shaped and allowed to rise in a loaf pan, and baked or ….
= kneaded three times in all, with risings, and then baked …
Q’s:
* what is the difference in texture?
* what is the difference in flavor?
Thank you very much!
Starting at the beginning. You knead bread dough to developr the gluten. Gluten allows the dough to stretch and contain the gas released by the action of the yeast. You develope the gluten with the first kneading. If you only knead once and then place in a bread pan, allow to rise the gas bubbles in the dough will be very large giving the bread a coarse texture. Kneading once, allowed to raise, punched down and reformed and allowed to raise in the pan will give the bread a smoother texture with smaller gas bubbles. This is the desired texture of most bread bakers. If you punch down twice and have a third rising you run the risk of the yeast having consumed all the sugar and not producing gas anymore. If say that doesn’t happen then the bubbles will be tiny and the bread will have a heavy consistency. Flavor is not affected to any extent by repeated kneading.
Related posts:
- Sunbeam 2350 Heritage Series MixMaster Stand Mixer – White
- Bowling techniques and tips!?
- good techniques for bowling?
- Techniques to get rid of paint fumes/fresh paint smell in a room?
- What farming techniques were developed to prevent soil erosion as a direct result of the ’30s dust bowl?