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Storrmmee Storrmmee is offline
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Default Bread making question

and besides if you can't describe the difference between the two you
obviously don't know it all... i am a relative newcomer to breadbaking and
even I know that... thanks to people like janet and boron, Lee
"Boron Elgar" > wrote in message
...
> On Wed, 11 Apr 2012 21:01:57 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>>"Janet Bostwick" > wrote in message
m...
>>>>> On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
>>>>> wrote:
>>>>>
>>>>snip
>>>>> No need for a war. It is an absolute fact that gluten does develop
>>>>> without kneading. That is the basis of all no-knead breads. That is
>>>>> one of the purposes of autolyse. It is why Stretch and Fold works.
>>>>
>>>>Kneeding is stretching and folding. I've baked bread since I was 12
>>>>ands
>>>>that's how I do it. Stretch, fold, rotate repeat.
>>>>
>>>>> I'm not advocating that everyone give up kneading. Just pointing out
>>>>> that there are ways to use various properties of the dough to your
>>>>> advantage.
>>>>
>>>>Sure. Overkneaded bread has a whole different texture. Some breads I
>>>>underknead such as pizza dough.
>>>>
>>>>Paul
>>>>
>>> Just because you have been making bread since you were 12 doesn't mean
>>> that you can't learn some more about the subject.

>>
>>Doesn't mean I can. I could write a book on bread baking. Hmmm .....
>>
>>> Stretch and Fold is not what you refer to as kneading. It is a
>>> different process entirely.

>>
>>OK, so how is it different? Better yet, how is it entirely different?
>>
>>Paul
>>

>
> If you could write a book on bread baking, surely you already know
> this information about stretch and fold techniques.
>
> So far, two people have told you that your are incorrect about
> kneading being required and the science behind that refutation has
> been presented to you. That you are too stubborn or stupid to
> comprehend it is not the fault of anyone but you.
>
> Go on....provide proof that kneading is necessary.
>
> Boron