If you have it overnight with starter it will develop more because of the movement in the dough due to the fermentation process including especially gas buildups. Simple. I particularly associate this phenomenon with loaves that are baked from the fridge (without warming up), as I think that the oven spring is so great that the loaves won’t constrain themselves to the slashes that I make. It have absolutely no kneading, & not much proving. Thank you, @thejamesj, When you ask your husband to take a picture of you, Cara found a boyfriend in the backyard. hundreds of loaves a day. I appreciate you posting the results of your experiment. thanks for posting. Protein development can be achieved either by mechanical, chemical or physical (fermentation) means or a combination of either. If you mix dough and let it sit overnight without even one stretch and fold, there will be gluten development as the strands gradually interweave. Stretch the dough out with one hand, and it should stretch out thin enough that you can start to see light through the dough (without breaking). To determine the effect of the type (and duration) of kneading on the crumb of a simple white sourdough. Kneading is only necessary in order to save time since gluten strands develop naturally given a few hours time to do so. The point being that it is much larger than the 10-20 loaves that can be hand mixed at a time. All of the doughs had a proof of about 4 hours (plus a couple of hours in the fridge), were shaped, and then left outside on the balconey (overnight min temp 7 degrees) for about 9 hours. (Click on thumbnails to see a larger version). Scraped out the dough, kneaded for 10 seconds. In this case I added the minimum extra flour, and for loaf one this changed the overall hydration from 69% to 68%. It is worth mentioning that the rapid expansion of pita breads or any flat bread baked in a very hot environment has a lot more to do with moisture being converted to steam where the dough in contact with extreme heat seals, forming a skin like a football bladder which blows up as the steam is generated. If you keep mixing another paltry 10 minutes, you have the same gluten development as an overnight session. The less time it takes, the less cost and more profit per loaf. I rarely knead much nowadays. The classes I’d arranged from March through to September this year had to be cancelled because of the COVID-19 pandemic, but I’m delighted to… Read More. I was taught to do 3 kneads of about 30 sec each, every 10 min for 30 min, then stretch/fold every 40 min 3 times. There is no need to add extra flour while kneading. If pressed (and perhaps I am biased) I thought that the texture of loaf 1 was perhaps superior to the 6 and 12 minute kneaded loaves. This transfers to the crust as smoother and more reflective and the break will exhibit very fine strands with very little sign of breakage or severe tearing. He's not impress, Happy #gotchaday , Dozer the (soon to be) Three Le, One half of one of my masks. Even one stretch and fold accelerates this hugely simply by manually creating a network of long strands. Log in, In which Dozer the Three Legged is polite and does, #lessonplanning bores Dozer the Three Legged. If its strong enough, you shouldn't have to feed it everyday read more, Hi Francesco, You really need to look at the temperature of the water. , I'd say we're getting a bit of rain... (The sky is, Two of my favorite things in one bottle. Would I have better results if I used a more traditional method of kneading? events and classes, Latest. Share: Facebook 0. In your post you say 'traditionally' about kneading. kisses, email grabber. The protein change is known in the science world as disulphide - sulphydril interchange which can be web searched if interested. There is no need to add extra flour while kneading. I think the doughs were also reduced to 6 hour fermentation. I also made baguettes 3 different ways according to Professional Bread & Pastry book. Covered and left for ten minutes. Rallying around Proof Bread to keep city from shutting them down. This is Jack Lang’s picture of a dough that has been developed to this stage. Dust the clean worktop with flour. (Looking at last week’s experiment there was little difference between the 66% and 69% loaves, so I would not expect that to have substantially affected the end loaf) One interesting aside. Externally, the dough is said to be ’shiny’ or ’smooth’. Yum. So my theory is this: the main value in kneading is to accelerate gluten development in order to save the time it would take naturally overnight and with a couple of stretches to get it off to a good start. http://emailextractor14.com/?page_id=98">email. Turn down the heat and you basically turn a pita into a naan. Scraped the dough onto a very lightly floured surface and kneaded for just 10 seconds. You are mixing up 400 loaves in one batch because you have your lovely $100,000 mixer the size of a Honda Civic. I can tell you the dough maker was the happiest man when an old Brown & Kidd dough mixer arrived along with removable bowls to which fermentation rings and covers were fitted after mixing. i think this experiment done here is very healthy. I can remember as a kid in the late 1950's watching the bakers mix all their dough by hand in 4 large wooden troughs about 3 - 4 metres in length. The dough maker, oven stoker would then go home and return several hours later to deliver the bread in an old Bedford van with no driver or passenger doors. I have gone a while without cleaning my container especially when it's sleeping in the fridge and have never seen... read more, It's probably a bit late now but if anyone comes across this, the liquid on top of the sarter is just hooch.

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