NoKneadBread < Kitchen

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   * Posted by: Main.CatherineJohnson
   * LogDate: Nov 13, 2006 @ 20:15 
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Perhaps this dough is different, but the dough I've worked with should be baked before the surface bubbles.  Surface bubbles indicate over-proofed dough that will result in bread with large voids.  If you bake before the dough gets to that point, the texture will be more consistent.


But then I like chewy bread.

-- Main.DougSundseth - 14 Nov 2006


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Kneading is only necessary to develop the strands of gluten in the dough that makes bread chewy. Less kneading a more cake-like texture. I like to not knead my dough when making monkey-bread so it is more like a coffee cake.

Gluten is also the reason you should fold rather than mix pancake or brownie batters. The more the mixing the tougher the result.



-- Main.SeanPrice - 14 Nov 2006


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<B>Doug</B>

THANKS!

I've spent years trying to figure out how to create "large voids"!

-- Main.CatherineJohnson - 18 Nov 2006


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<I>Gluten is also the reason you should fold rather than mix pancake or brownie batters. The more the mixing the tougher the result.</I>

THANKS!!!

I've known this all my life - avoid "overmixing" - and I've never known why!

-- Main.CatherineJohnson - 19 Nov 2006


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