Hi to all. Taaa Daaa. I think that I achieved something closer to perfection in breadmaking. Since I began breadmaking 2 months ago I've kneaded my dough for about 10 minutes. The final loaf appeared saging, low profile. Yesterday I kneaded the dough for 15 minutes total, in addition to two 4 minute rest periods. The final loaf rose higher than ever before, with a pronounced dome-shape profile. It held its upright shape more prominently.
My previous experience with doughmaking shows that the shorter kneading time left the gluten underdeveloped. It yielded a "weaker" structure hence a flatter loaf. Comments, anyone? :D
My previous experience with doughmaking shows that the shorter kneading time left the gluten underdeveloped. It yielded a "weaker" structure hence a flatter loaf. Comments, anyone? :D
Best,
-T
She also wrote THE BREAD BIBLE, BREAD FOR BREAKFAST and THE BREADLOVERS BREAD MACHINE COOKBOOK.
