On Sat, 14 Apr 2012 12:49:08 -0600, Janet Bostwick
> wrote:

> On Sat, 14 Apr 2012 09:35:10 -0700, sf > wrote:
>
> >On Fri, 13 Apr 2012 20:16:11 -0400, Cheryl >
> >wrote:
> >
> >> I forgot the water part of the baking technique! The recipe I used said
> >> to use the kitchen aid dough hook, which I did, then it said to knead it
> >> by hand. I'll have to try letting the dough hook do all the kneading
> >> next time.
> >
> >I hope you have the fancy Kitchen Aid. I have the cheap one and it
> >doesn't like to knead for the 7-10 minutes it takes for bread dough.
> >The housing gets very, very warm. I wouldn't call it hot, but it
> >shouldn't heat up like that either.
>
> You can cut the machine kneading short by using a process called
> 'autolyse.' Mix the wet and dry ingredients until you have a rough,
> shaggy mass. Cover the mixer with plastic (a waste basket bag will
> do) and leave the mass alone for 10-15 minutes. (technically,
> autolyse leaves out the salt until the end, but no matter here). Come
> back to the mixer bowl at the end of the rest period and turn the
> mixer on to speed two. It should come together almost immediately. I
> knead at most 5 minutes. If you do true autolyse, toss the salt in
> when you begin to knead after rest. The dough will tighten
> significantly as salt tightens gluten.
> Janet US

Thanks, Janet. I've never heard that term before.

--
Food is an important part of a balanced diet.