Livingston
Assistant Cook
I'm posting a series of questions using a CR recipe I use as the basis. I bake a lot of these at the holidays for gifts and am fairly successful. However, I'm not sure I understand when one batch is great and another is OK so have lots of detail questions hoping to improve the results and to teach me about baking these types of doughs. Along with technique I will also end up starting threads on ingredients.
KNEADING: I use a KA mixer with a dough hook for most of the kneading and finish with a minute or two by hand adding the final flour and to get the consistency right.
How does kneading effect the final product? Can you over or under knead? Will kneading have an effect on the rising (volume)? Any other things about kneading that are important for this type of dough?
Thanks
Livingston
KNEADING: I use a KA mixer with a dough hook for most of the kneading and finish with a minute or two by hand adding the final flour and to get the consistency right.
How does kneading effect the final product? Can you over or under knead? Will kneading have an effect on the rising (volume)? Any other things about kneading that are important for this type of dough?
Thanks
Livingston