Bread making question
 

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.

What's a good method for kneading?

Bread making question
 

"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.
>
> What's a good method for kneading?
Just maybe my personal opinion but no. French bread isn't supposed to be
light; it has some 'tooth' or chewy sort of texture. Just right for
creating a po'boy or that sort of sandwich. If mine happen to rise so that
they have some fluffy insides, I pinch them out and save them for the
bluejays. Polly

Bread making question
 

"Cheryl" > wrote in message
.com...
> 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.
>
> What's a good method for kneading?

Push it forward, fold in half, repeat again and again.

Bread making question
 

On Apr 10, 9:15*pm, "Julie Bove" > wrote:
> "Cheryl" > wrote in message
>
> .com...
>
> > 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.
>
> > What's a good method for kneading?
>
> Push it forward, fold in half, repeat again and again.

I grab about a third and fold it over. Then I grab a third from
another side, rotating as I go.

Bread making question
 

"Cheryl" > wrote in message
.com...
> 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.
>

French bread is supposd to be quite chewy. It has a very pleasing mouth
bite. Soft is for Wunderbred.

> 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.

Push out with the heals of your hands, fold over itself, rotate 90 degrees
and repeat. When you think your arms are about to fall off simply go rest
and come back in 5-10 minutes. The bread will be easier to work with.
Bread baking is very forgiving. Keep adding flour and stop when the ball is
smooth and velvety and not easily absorbing flour. 10-15 minutes usually.

Also slash the loaves with a new razor blade. Looks nice. Use a squirt
bottle to inject water into the oven while the bread bakes. I usually
squirt some water in at start of baking and one more time during baking.

> What's a good method for kneading?

Well a Kitchenaid Pro 6 does a pretty darned good job.

Also, if you make bread often, reserve a piece of the dough and store in the
fridge. That will be your "starter" for he next loaf. This is he secret of
bakers worldwide. Over time the flavor becomes extraordinary and complex.

Paul

Bread making question
 

On Tue, 10 Apr 2012 23:33:23 -0400, 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.
>
> What's a good method for kneading?

Bet you forgot that YouTube has everything you need to know about
everything you wanted to know. I always forget too.

Epicurious -
http://www.youtube.com/watch?v=dWj8oHMPFm0

Peter Reinhart-
http://www.youtube.com/watch?v=1timJ...eature=related

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

Bread making question
 

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.

I'm no expert either- but did the directions say to freeze after the
'second raising'[i.e. 'proofing']? My instincts would have been to
either freeze after the first raising, or after baking.

>The first loaf turned
>out really good but not light. Is french bread supposed to be that way?

Yes, IMO. You want light, go for a different recipe. [and I've got
nothing for a suggestion as I like heavy.<g>]

> 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.

Seams? What recipe did you use?

>
>How exactly do you knead bread?

I use my Kitchenaid & a dough hook-- but if you're doing it by hand;
Worth 10,000 words-
http://www.youtube.com/watch?v=CNwbuD1pTtU


>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.

The doubling is what is important, not the time. Depending on the
flour, the yeast and the temp of the kitchen, the same recipe can take
30 minutes or 2 hours to double. [or triple if that is what the recipe
calls for] Eyeballing the dough is ok-- but I've got a marked
container that I find real educational when I check progress every 15
minutes or so.

>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.

>
>What's a good method for kneading?

Depends a little on the dough. The Peter Reinhardt video SF posted
the link to gives a good technique for 'stretch and fold' which is for
very gloppy dough. It wouldn't do anything for a dryer dough like
the one I posted, or the one in 'SF's epicurious video.

I use the dough hook in my Kitchenaid for almost all breads. Different
speeds and times for different doughs, but it works with little/no
effort. Experiment, experiment, experiment.

Often mistakes taste as good as successes, they just don't look as
good. [and I've never found a shortage of volunteers to eat either]

Jim

Bread making question
 

"Cheryl" > wrote in message
.com...
> 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.

If you want to freeze the dough it is better to do so after the first rise,
then when you want to use it, allow to make the second rise before you bake
it.


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.

Have you tried to use that
>
> 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.

> What's a good method for kneading?
>


--
http://www.shop.helpforheroes.org.uk/

Bread making question
 

On Apr 10, 10:33*pm, 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.
>
> What's a good method for kneading?

I bet you can find a "how-to" knead video at youtube.... I've been
using my mixer dough hook - I love French bread - be sure to get a
mister with water, and mist the loaves in the oven at the beginning of
the baking and maybe once during so the loaves will have a nice
crust. It isn't particularly light - my neighbor and I once ate a
whole loaf right out of the oven with a handy stick of real butter....
in France, we were always served unsalted butter and then sprinkled a
little salt on it. That was really good.

N.

Bread making question
 

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.

>
> What's a good method for kneading?

I do like the Peter Reinhart stretch and fold method that a link was
posted to.

marcella

Bread making question
 

On Tue, 10 Apr 2012 23:33:23 -0400, 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.
>
>What's a good method for kneading?

To get some really expert advice, go to alt.bread.recipes.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Bread making question
 

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

Bread making question
 

On Wed, 11 Apr 2012 11:30:16 -0400, The Cook >
wrote:

>On Tue, 10 Apr 2012 23:33:23 -0400, 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.
>>
>>What's a good method for kneading?
>
>To get some really expert advice, go to alt.bread.recipes.

That's be good advice, but it's so quiet over there these days. Sad,
but that is the truth.

Really, The Fresh Loaf is incredibly active and extremely helpful and
tolerant of newbies. Easily searched, too.

http://www.thefreshloaf.com/

Bread making question
 

"Marcella Peek" > wrote in message
...
> 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.

Kneading produces gluten. It turns the raw protein into long strands hence
the elasticity.

Paul

Bread making question
 

On Apr 10, 11:33*pm, 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.
>
> What's a good method for kneading?

Maybe not what you want to hear but......think about a bread machine.
I've had mine for over 20 years, used it thousands of times, and don't
ever want to knead. It has paid for itself many times over, not to
mention the decent. tasty, nutritious product.

Bread making question
 

"Kalmia" > wrote in message
...
> On Apr 10, 11:33 pm, 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.
>>
>> What's a good method for kneading?
>
> Maybe not what you want to hear but......think about a bread machine.
> I've had mine for over 20 years, used it thousands of times, and don't
> ever want to knead. It has paid for itself many times over, not to
> mention the decent. tasty, nutritious product.

I use a bread machine for kneading if I am busy, but I don't like to bake in
it. I like to do the second rise outside of the machine and I bake in the
oven.


--
http://www.shop.helpforheroes.org.uk/

Bread making question
 

On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
wrote:

>
>"Marcella Peek" > wrote in message
...
>> 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.
>
>Kneading produces gluten. It turns the raw protein into long strands hence
>the elasticity.
>
>Paul
>
The gluten strands can form without kneading. All that great no-knead
bread points you down that path.

Boron

Bread making question
 

"Boron Elgar" > wrote in message
...
> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Marcella Peek" > wrote in message
...
>>> 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.
>>
>>Kneading produces gluten. It turns the raw protein into long strands
>>hence
>>the elasticity.
>>
>>Paul
>>
> The gluten strands can form without kneading. All that great no-knead
> bread points you down that path.

I can see a war brewing. Pass.

Paul

Bread making question
 

On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>>"Marcella Peek" > wrote in message
...
>>>> 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.
>>>
>>>Kneading produces gluten. It turns the raw protein into long strands
>>>hence
>>>the elasticity.
>>>
>>>Paul
>>>
>> The gluten strands can form without kneading. All that great no-knead
>> bread points you down that path.
>
>I can see a war brewing. Pass.
>
>Paul
>
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.

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.

Janet US

Bread making question
 

On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>>"Marcella Peek" > wrote in message
...
>>>> 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.
>>>
>>>Kneading produces gluten. It turns the raw protein into long strands
>>>hence
>>>the elasticity.
>>>
>>>Paul
>>>
>> The gluten strands can form without kneading. All that great no-knead
>> bread points you down that path.
>
>I can see a war brewing. Pass.
>
>Paul
>
Try science and logic instead of BS:


http://www.seriouseats.com/2011/06/t...ead-dough.html
So how does the no-knead bread recipe, which, appropriately, has no
kneading involved produce the same effect? With the help of enzymes.
Flour naturally contains enzymes that break down long proteins into
shorter ones in a process called autolysis (auto meaning "self" and
lysis meaning "break down"). Bakers have known about this process for
years, and many incorporate an autolysis step into their recipes,
mixing together flour and water and allowing it to rest before adding
the remaining ingredients and kneading (salt can inhibit the action of
autolysis).

20110616-no-knead-dough-04.jpg

By breaking down the proteins into shorter pieces in this way, they
become much easier to untangle and re-align, greatly increasing the
efficiency of kneading.

The No-Knead Bread recipe simply takes this concept to the extreme. By
mixing together your ingredients and letting them sit around at room
temperature for a long, long time (at least 12 hours, and up to
24—remember, there's salt in the dough which inhibits autolysis, so
you need to compensate for this), the proteins are broken down so
much, that even the tiniest of mechanical actions can cause them to
align and link up.

Huh? But I thought this was no knead dough, not "tiniest amount of
kneading" dough.

Yes, indeed it is, and truth be told, there is some kneading going on,
but it's not being done by you, nor any other human or even by a
member of the kingdom Animalia, for that matter. It's the yeast..

Bread making question
 

"Janet Bostwick" > wrote in message
...
> On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>>"Marcella Peek" > wrote in message
...
>>>>> 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.
>>>>
>>>>Kneading produces gluten. It turns the raw protein into long strands
>>>>hence
>>>>the elasticity.
>>>>
>>>>Paul
>>>>
>>> The gluten strands can form without kneading. All that great no-knead
>>> bread points you down that path.
>>
>>I can see a war brewing. Pass.
>>
>>Paul
>>
> 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

Bread making question
 

"Boron Elgar" > wrote in message
...
> On Wed, 11 Apr 2012 15:46:14 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Wed, 11 Apr 2012 10:28:19 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>>"Marcella Peek" > wrote in message
...
>>>>> 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.
>>>>
>>>>Kneading produces gluten. It turns the raw protein into long strands
>>>>hence
>>>>the elasticity.
>>>>
>>>>Paul
>>>>
>>> The gluten strands can form without kneading. All that great no-knead
>>> bread points you down that path.
>>
>>I can see a war brewing. Pass.
>>
>>Paul
>>
> Try science and logic instead of BS:

Bingo!

Paul

Bread making question
 

On Wed, 11 Apr 2012 16:17:00 -0700, "Paul M. Cook" >
wrote:

>
>"Boron Elgar" > wrote in message

>>>>>
>>>> The gluten strands can form without kneading. All that great no-knead
>>>> bread points you down that path.
>>>
>>>I can see a war brewing. Pass.
>>>
>>>Paul
>>>
>> Try science and logic instead of BS:
>
>Bingo!
>
>Paul
>
Except, of course, you have snipped the science and logic that I
posted to indicate you are incorrect.

I suppose you get your green cheese direct from the moon, too,and
think flies spontaneously generate from your bullshit.




http://www.seriouseats.com/2011/06/t...ead-dough.html

So how does the no-knead bread recipe, which, appropriately, has no
kneading involved produce the same effect? With the help of enzymes.
Flour naturally contains enzymes that break down long proteins into
shorter ones in a process called autolysis (auto meaning "self" and
lysis meaning "break down"). Bakers have known about this process for
years, and many incorporate an autolysis step into their recipes,
mixing together flour and water and allowing it to rest before adding
the remaining ingredients and kneading (salt can inhibit the action of
autolysis).

By breaking down the proteins into shorter pieces in this way, they
become much easier to untangle and re-align, greatly increasing the
efficiency of kneading.

The No-Knead Bread recipe simply takes this concept to the extreme. By
mixing together your ingredients and letting them sit around at room
temperature for a long, long time (at least 12 hours, and up to
24—remember, there's salt in the dough which inhibits autolysis, so
you need to compensate for this), the proteins are broken down so
much, that even the tiniest of mechanical actions can cause them to
align and link up.

Huh? But I thought this was no knead dough, not "tiniest amount of
kneading" dough.

Yes, indeed it is, and truth be told, there is some kneading going on,
but it's not being done by you, nor any other human or even by a
member of the kingdom Animalia, for that matter. It's the yeast..

Bread making question
 

"Boron Elgar" > wrote in message
...
> On Wed, 11 Apr 2012 16:17:00 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Boron Elgar" > wrote in message
>
>>>>>>
>>>>> The gluten strands can form without kneading. All that great no-knead
>>>>> bread points you down that path.
>>>>
>>>>I can see a war brewing. Pass.
>>>>
>>>>Paul
>>>>
>>> Try science and logic instead of BS:
>>
>>Bingo!
>>
>>Paul
>>
> Except, of course, you have snipped the science and logic that I
> posted to indicate you are incorrect.

It's a conspiracy.

> I suppose you get your green cheese direct from the moon, too,and
> think flies spontaneously generate from your bullshit.

No doubt.

Paul

Bread making question
 

On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> 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.
Stretch and Fold is not what you refer to as kneading. It is a
different process entirely.
Janet US

Bread making question
 

"Janet Bostwick" > wrote in message
...
> On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> 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

Bread making question
 

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
...
>>>> 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

Bread making question
 

"Janet Bostwick" > wrote in message
...
> On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> 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.
> Stretch and Fold is not what you refer to as kneading. It is a
> different process entirely.

He has a closed mind ... ie... he knows it all!
--
http://www.shop.helpforheroes.org.uk/

Bread making question
 

"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.

I never said kneading was required, I said kneading produces gluten. Which
it does.

> Go on....provide proof that kneading is necessary.

Well if you know so much how about educating us all? You're just an
insufferable and argumentative jerk looking to start *another* war over a
f&^%$g protein. I can only imagine the suffering of those near you. I will
admit your brain is probably about the size of a strand of gluten so the two
of you have a lot in common.

Paul

Bread making question
 

"Ophelia" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> On Wed, 11 Apr 2012 16:16:37 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>>"Janet Bostwick" > wrote in message
...
>>>> 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.
>> Stretch and Fold is not what you refer to as kneading. It is a
>> different process entirely.
>
> He has a closed mind ... ie... he knows it all!

Since I asked her to explain I will surmise you are projecting.

Paul

Bread making question
 

On Thu, 12 Apr 2012 10:30:32 -0700, "Paul M. Cook" >
wrote:


>
>> Go on....provide proof that kneading is necessary.
>
>Well if you know so much how about educating us all?

I've done that, but you refuse to accept it. When two people tell you
you're drunk, go to bed.

>You're just an
>insufferable and argumentative jerk looking to start *another* war over a
>f&^%$g protein. I can only imagine the suffering of those near you.

Well, snooks, testosterone-laden men with testicles that drag on the
ground don't scare me. Never have.


>I will
>admit your brain is probably about the size of a strand of gluten so the two
>of you have a lot in common.
>

Where would you like to start comparing our brains, sweetie....back to
SAT scores, degrees, or jump to real life now with community
involvement, job titles and annual salary?

Boron

Bread making question
 

"Boron Elgar" > wrote in message
...
> On Thu, 12 Apr 2012 10:30:32 -0700, "Paul M. Cook" >
> wrote:
>
>
>>
>>> Go on....provide proof that kneading is necessary.
>>
>>Well if you know so much how about educating us all?
>
> I've done that, but you refuse to accept it. When two people tell you
> you're drunk, go to bed.

Wow, you're a cheap date I can tell.

>>You're just an
>>insufferable and argumentative jerk looking to start *another* war over a
>>f&^%$g protein. I can only imagine the suffering of those near you.
>
> Well, snooks, testosterone-laden men with testicles that drag on the
> ground don't scare me. Never have.

Ahhhh, OK that explains it. Sorry, not that kind of guy.

>>I will
>>admit your brain is probably about the size of a strand of gluten so the
>>two
>>of you have a lot in common.
>>
>
> Where would you like to start comparing our brains, sweetie....back to
> SAT scores, degrees, or jump to real life now with community
> involvement, job titles and annual salary?

Are those required to bake bread?

>
> Moron
>

Bread making question
 

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
...
>>>> 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
>
Stretch and Fold is generally for developing 80+percent hydration
dough -- the kind of dough that is so wet it is running for the edge
of the counter to get to the floor.
http://tinyurl.com/895lonw
or type Stretch and Fold into your computer search.
Janet US

Bread making question
 

"Janet Bostwick" > 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
>>
> Stretch and Fold is generally for developing 80+percent hydration
> dough -- the kind of dough that is so wet it is running for the edge
> of the counter to get to the floor.
> http://tinyurl.com/895lonw
> or type Stretch and Fold into your computer search.
> Janet US


Sure, I have done that before. Focaccia and bread sticks and soft pretzels
are all made that way. I never gave it a name I just kneaded it in the bowl
with my fingers rather than on a board. And I do use oil. With focaccia I
use a lot of olive oil.

Paul

Bread making question
 

On 4/11/2012 2:17 AM, Paul M. Cook wrote:

> Also, if you make bread often, reserve a piece of the dough and store in the
> fridge. That will be your "starter" for he next loaf. This is he secret of
> bakers worldwide. Over time the flavor becomes extraordinary and complex.

Thanks for the kneeding answer, and also for this. My mom asked me if
the recipe I used asked for a starter and I had no idea what she was
talking about. I did ask and she told me. And now you have too.

Bread making question
 

On 4/11/2012 7:53 AM, Jim Elbrecht wrote:

> I'm no expert either- but did the directions say to freeze after the
> 'second raising'[i.e. 'proofing']? My instincts would have been to
> either freeze after the first raising, or after baking.

It didn't have freezing tips. I thought about some of the "ready to
bake" breads and they don't normally say to let rise before baking, so I
went for after the second rise. I wanted it to be ready to bake, not
already cooked to freeze it.

Bread making question
 

On 4/11/2012 10:33 AM, Nancy2 wrote:

> I bet you can find a "how-to" knead video at youtube.... I've been
> using my mixer dough hook - I love French bread - be sure to get a
> mister with water, and mist the loaves in the oven at the beginning of
> the baking and maybe once during so the loaves will have a nice
> crust. It isn't particularly light - my neighbor and I once ate a
> whole loaf right out of the oven with a handy stick of real butter....
> in France, we were always served unsalted butter and then sprinkled a
> little salt on it. That was really good.

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.

Bread making question
 

On 4/11/2012 1:36 PM, Kalmia wrote:

> Maybe not what you want to hear but......think about a bread machine.
> I've had mine for over 20 years, used it thousands of times, and don't
> ever want to knead. It has paid for itself many times over, not to
> mention the decent. tasty, nutritious product.

I've thought about a bread machine and might buy one. I can eat too
much bread if it's fresh made, so by doing it the long way will
hopefully keep it down to just when I feel like spending a few hours. :)

Bread making question
 

On Apr 13, 5:25*pm, Cheryl > wrote:

> I've thought about a bread machine and might buy one. *I can eat too
> much bread if it's fresh made, so by doing it the long way will
> hopefully keep it down to just when I feel like spending a few hours. *:)


I went off wheat and found I really can't do that anymore. I used to
bake a lot. In fact my multigrain bread recipe was a crowing
achievement for me. I was so bummed when I found out I was
intolerant. But I have reaped the rewards of not eating wheat any
more.

I basically gave up breakmaking because gluten free breads SUCK. I
found a recipe on the site that
Boron referred to that looks like it might make an actual loaf of
bread. I am going to try that soon. I hear you
when you say you eat too much bread if it's fresh made. I could do
that in a heartbeat I loved it so much.

If you would like to try my recipe and tell me how it came out for
you, please do. I can live vicariously through you!!! :-)

http://hizzoners.com/recipes/breakfa...ti-grain-bread

Bread making question
 

On 4/12/2012 10:16 AM, Paul M. Cook wrote:
>
> Sure, I have done that before. Focaccia and bread sticks and soft pretzels
> are all made that way. I never gave it a name I just kneaded it in the bowl
> with my fingers rather than on a board. And I do use oil. With focaccia I
> use a lot of olive oil.
>
> Paul

I have been kneading in a bowl too. It's easier and less messy. You can
only use one hand but I only make small batches so it's do-able for me.
I don't use oil in my dough. Perhaps I should try and see how it turns out.