The Importance of Kneading Bread-Dough

[Audeo]

Well, before we get shut down here, let me add a codicil of sorts.

I pulled open my favorite bread cookbook and turned to the recipe I have made so often, I don't even need the recipe anymore. (Ref. Sister {Patricia} Schubert's Secret Bread Recipes; pp118, "Sister's Special Yeast Bread) Obviously, I should rely less on ego and crack open the books once in a while. Because there it is, the blatant fact that I haven't been following directions. You mix up the dough, stirring vigorously until the mixture is blended, then add the remaining flour stirring vigorously until the stufff pulls away from the sides of the bowl. Rise.

Then!

"Punch dough down. Turn dough out onto a lightly-floured surface, and knead slowly and gently 4-5 TIMES." Note the word "times" and not "minutes".

By the by, the recipe calls for 1/2 cup of shortening, yet I use canola oil. This certainly fits Goodweed's ratio of 1/4 cup of oil per loaf.

A humbling moment, indeed.

I'm expecting today's loaves to come out "so tender, it is best cut into thick slices" just as Sister suggests.

[kadesma]

goodweed,
I've been reading this thread and was wondering if anyone has made the rustic, long slow rise type of bread? I've done it twice now and we love the texture and flavor of the bread. I'd have passed on this type of thing as it does take some time, but, DH bought me an oven insert that I just love, and I wanted to try all types of breads and things. It makes for really crispy crusts and wonderful foccaccia. Anyway, I was curious if anyone had tried out this way of making bread.
kadesma

[subfuscpersona]

Originally Posted by kadesma

goodweed,
I've been reading this thread and was wondering if anyone has made the rustic, long slow rise type of bread? I've done it twice now and we love the texture and flavor of the bread. I'd have passed on this type of thing as it does take some time, but, DH bought me an oven insert that I just love, and I wanted to try all types of breads and things. It makes for really crispy crusts and wonderful foccaccia. Anyway, I was curious if anyone had tried out this way of making bread.
kadesma

I favor a long rise for most breads - many cookbook and 'net recipes call for too much yeast and too short a rising period. When you think about it, the slow rise methods doesn't involve any more "work" time for the baker. Have you read Reinart's Bread Baker's Apprentice?

What's the "oven insert" you mention?

[kadesma]

Originally Posted by subfuscpersona

I favor a long rise for most breads - many cookbook and 'net recipes call for too much yeast and too short a rising period. When you think about it, the slow rise methods doesn't involve any more "work" time for the baker. Have you read Reinart's Bread Baker's Apprentice?

What's the "oven insert" you mention?

Hi sub, :)
Yes I have the book, it came with my insert..The insert is a Hearth Kit that fits into my oven..It's like a pizza stone and goes accross the bottom and up both sides of the oven, has a rack and temp reader.. You preheat the oven and when you put in your bread you spray the sides with water and you get fantastic bread, it's so crusty outside and wonderful inside..Even reg. homemade sandwich bread gets a nice golden brown crust this way...I'd rather give up my Quisenart than my Hearth Kit :)
kadesma

[Catseye]

Originally Posted by "kadesma

The insert is a Hearth Kit that fits into my oven..It's like a pizza stone and goes accross the bottom and up both sides of the oven, has a rack and temp reader.. You preheat the oven and when you put in your bread you spray the sides with water and you get fantastic bread, it's so crusty outside and wonderful inside..Even reg. homemade sandwich bread gets a nice golden brown crust this way...I'd rather give up my Quisenart than my Hearth Kit :)
kadesma

I totally want this. Go here for a pic and a FAQ and so on:
http://www.pleasanthillgrain.com/hea..._hearthkit.asp


Cats, who has been very very good this year, and hopes Santy Claus sees this post. :)