On Wed, 11 Apr 2012 08:10:05 -0700, Marcella Peek
> wrote:

>In article >,
> Cheryl > wrote:
>
>> I've never mastered the art of bread making but have been trying some
>> lately since getting my new oven. I made some crusty french bread the
>> other day and the recipe I used made two big loaves so one is in the
>> freezer after the second raising but is uncooked. The first loaf turned
>> out really good but not light. Is french bread supposed to be that way?
>> Very little in the way of holes but there were some in the seams. I
>> used a method that said to pinch all of the seams including the ends.
>>
>> How exactly do you knead bread? My ball didn't turn out smooth like the
>> picture before I let it rise for an hour, actually a bit more, but it
>> more than doubled. I let it rise another half hour after forming the
>> loaves. I guess french bread will be different since there is no oil or
>> eggs.
>
>Kneading organizes the gluten. The more you knead the tighter the crumb
>and the less likely you will have the large irregular holes of french
>bread.

This is not true, evidenced particularly by Carol Field's Cocodrillo,
which spends 17 minutes in the mixer and comes out holier than a
Cardinal's convocation at the Vatican.

The presence of a large-hole interior is more affected by hydration
than kneading, although screw-ups on mixing, kneading or stretch &
fold, proofing, shaping or general handling of the dough can ruin any
loaf. Each type of loaf you make can vary in any and all of these
steps, too. The flours used can influence it, too. You'd be hard
pressed to get a holey interior with a heavy rye bread, you betcha.

If you want a bread with a large holey interior, find a recipe and
technique that promises it.

>> What's a good method for kneading?
>
>I do like the Peter Reinhart stretch and fold method that a link was
>posted to.
>

I do very little kneading. Once the dough goes through an autolyse,
and the rest of the ingredients are added in until mixed, I only do
stretch and fold. No machine or hand kneading is needed.

The initial mix I do in the Electrolux is primarily because I deal
with 8-9lbs of dough at a time. Too unwieldy on the table or in a
bowl.

Smaller amounts can be done by hand if one has the hand strength to
combine ingredients. And the mixer is necessary for specialty breads
such as the cocodrillo.

http://www.flickr.com/photos/2564880...7625306552655/

http://www.flickr.com/photos/2564880...7615764795916/

and, this one, although the photo link no longer works.

http://www.foodbanter.com/sourdough/...h-day-1-a.html

Boron