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Old 02-18-2020, 10:05 AM   #1
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Kneading

How do you know if youíve kneaded your dough enough? Will it not rise? And can I get it out of the bowl where itís suppose to be rising and knead it some more. Itís kind of like a brioche.

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Old 02-18-2020, 10:32 AM   #2
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The fough when kneaded properly will be very elastic. If it is not kneaded enough, the dough will rise, but fall diring the baking as their eon't be enough gluten development to keep the trapped gasses from escaping. If hand kneading you must work the dough for abot ten minutes. A machine will knead the dough in just a couple minutes. Adding vital wheat gluten will also help the bread structure. If you add mashed potato to the bread dough, you will have a softer and finer crumb. Morw gluten will hive you a more hearty bread with larger wholes. The crust thickness is determined by the oven moisture. If you wet the crust top with a sprinkling of water, and place a little pan of water in the oven while the bread bakes, you will get a crusty bread. A drier oven will give you a more delicate crust.

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Old 02-18-2020, 10:43 AM   #3
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But No knead bread dough rises just fine.
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Old 02-18-2020, 01:10 PM   #4
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But No knead bread dough rises just fine.
It gets the same kind of gluten development during the long, slow rise in the fridge.
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Old 02-18-2020, 03:51 PM   #5
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GG, you nailed that one. The complete hydration offered by the slow rise, the richer yeast flavor, and gluten development in no Knead bread makes it a winner. You just have to let it sit in the fridge overnight before puting into the bred pan for the 2nd rise.

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Old 02-18-2020, 11:17 PM   #6
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GG, you nailed that one. The complete hydration offered by the slow rise, the richer yeast flavor, and gluten development in no Knead bread makes it a winner. You just have to let it sit in the fridge overnight before puting into the bred pan for the 2nd rise.

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Thanks, Chief. I usually make it into rolls, breadsticks and boules. So good
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