I've started making bread by hand. What part does kneading play in the process?!


Question: I've started making bread by hand!. What part does kneading play in the process!?
i!.e!. Once it's all mixed up why do you have to knead for so long!. What is the outcome of the kneading!?
also I'm quite pleased with the results of my own efforts so far!. What are the advantages and disadvantages of bread making machinesWww@FoodAQ@Com


Answers:
One of the most important things that takes place during the knead process is the development of gluten!. As the flour that makes up the dough is moistened and stirred, the gluten begins to form and also gains in strength as the dough is subjecting to the kneading process!. Gluten can be thought of as the binding agent within the dough, allowing the loaf to take on a cohesive texture that will allow the substance to not fall apart during baking!. The presence of the gluten also sets the stage for another good reason to knead bread dough when making fresh bread at home!.

Keep making your bread by hand I have never liked the machine it takes all the fun out of bakingWww@FoodAQ@Com

kneading the dough will stretch out the gluton in the flour to make it elastic and you can,t make bread without it!.

You must need for a minimum of 10 minutes to make bread!. This will seem like a long time but it is good exercise and the more you do it the better the bread!.

I don't think my bread machine does it well enough so I only use it for pizza dough, which it does fine!.

Recipe for pizza dough
4 cups white flour (plain)
1 and a half cups warm water
teaspoon salt
teaspoon sugar
tablespoon olive oil
tablespoon dried oregano
1 packet dried yeast (hovis is best)

Put in machine and use dough setting

or by hand:-
mix together and knead(10 mins!)
leave in warm place for 1 hour
knead and roll into 3 12inch pizza basesWww@FoodAQ@Com

The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough!. If the dough is not kneaded enough, it will not be able to hold the tiny pockets of air (CO2) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf!.Www@FoodAQ@Com

Kneading the bread and letting it rise, then kneading it and letting it rise - lets the bread become more lighter and not so dense or heavy!.

I have yet to taste a good bread out of a bread machine - they always come out so heavy and blocky!. I like homemade free formed bread - it screams comfort and love!.Www@FoodAQ@Com

It does a couple of things!. First, it distributes the carbon dioxide more evenly through the dough (meaning a more even texture on your bread)!.

More importantly, kneading encourages the formation of gluten, which gives bread its stability and chewiness!.Www@FoodAQ@Com

Kneading is important because it incorporates air into the dough so that it rises nicely and you wind up with a nice light bread, as opposed to a rock you could use as a bowling ball!. lol!. I've never used a bread machine so I can't help you there!.Www@FoodAQ@Com

the kneading represents the genuine Therapy in making bread!. The rest is merely measuring, stirring, waiting and baking!.
The reason I make my own bread is entirely in the kneading process!.Www@FoodAQ@Com

The kneading of the dough is for the development of the gluten!. Kneading time depends on certain factors, like say you have a sticky dough and also what strength you use to kneed the flour!.Www@FoodAQ@Com

Kneading helps the dough to rise, the advantages of the bread machine it does it all for you!.Www@FoodAQ@Com

It causes the proteins in the flour to form gluten!.Www@FoodAQ@Com

Kneading helps get rid of air bubbles which will cause large holes in your bread!.Www@FoodAQ@Com

kneading puts air into the dough so that it can rise!.Www@FoodAQ@Com

kneading gets air into the doe helping it to rise!.Www@FoodAQ@Com

u nedd to knead it for it to rise!.Www@FoodAQ@Com





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