Tom Stanton wrote:

> That is WAY too much kneading in your dough. The trouble with dough kneading
> machines (KAs and otherwise) is that they always add energy (heat) to the
> dough. Essentially rainsing the dough temperature by adding friction. This
> additional heat can break down your gluten proteins (essentially tearing the
> bread's muscles). The rule I learned was 4min on speed 1 to incorporate all
> ingredients, then 4min on speed 3 to stretch out the gluten. 10min will just
> overwork your gluten and could potentially hurt your rises and crumb
> production in the oven.

True, but the best way to deal with this is to measure the final
dough temperature. That way you know you're not overheating the
dough regardless of how your mixing it and what equipment you're
using.

--
Reg email: RegForte (at) (that free MS email service) (dot) com