Talk to me about bread

[ailbhe]

So why kneading? If I knead more will it rise better? If I prove it, knead it again, prove it again, will it rise better? What's going on? How does it work? And is there a way to make Linnea do it?

Comments

[buzzy-bee.livejournal.com]

This is why I have a bread machine (even though I often don't bake in it, just mix and knead and prove and knead and prove).

I physically cannot knead bread well enough to make decent bread. Its about making the gluten more stretchy so more air gets caught in it so it rises better. Or something.

[micheinnz.livejournal.com]

Yes, kneading will help it rise better. If you prove it, give it a quick knead and prove it again it will have a better texture -- I'm not sure if it improves the rise.

it works by lengthening and strengthening the protein strands in the bread, which in turn trap the carbon dioxide given off by the yeast. The carbon dioxide forms bubbles, which cause the dough to rise.

As for how to get Linnea to do it, maybe emphasising how much fun it is? (And if she won't, you can use the kneading time to get your frustrations out -- dough is remarkably forgiving.)

[ailbhe]

Can't afford to replace the bread machine's paddle this month. Got binned while I was ill. Bah.

[ruthi.livejournal.com]

Throw the dough against a hard surface, pick up, throw (or drop) again.
See if Linnea can throw as hard.
(It is violent and loud and non-destructive. If the dough doesn't fall on a too-hairy surface, that's a bonus. It all gets baked to a high temperature anyway, no?)

[ailbhe]

Yes! Linnea can throw it at the breadboard on the floor. We had a go at punching, but her little fists just vanish.

Hm. I wonder would having her tug it out in long strips for me to punch help? I'm not really sure what constitutes kneading other than punch, fold, punch, fold, anyway.

[ruthi.livejournal.com]

Kneading constitutes of stretch-hit -stretch-hit.
The folding usually consists of stretching and putting it in a lump to punch, yes?
I expect Linnea can help with grabbing dough and pulling, then making into a lump and throwing it down for the punching bit. If she doesn't get board. Bread bored. Sorry about that one.

If you're using the oven, maybe smaller bread rolls would be the way to go, so she can make them?

Yay, child labour. Hah.

[kiya]

I can't speak to anything more coherent, but I noticed at one point when I was kneading some dough that the texture went through a dramatic shift to a much more coherent and elastic state.

I think it has to do with elasticity, as a result.

[ruthi.livejournal.com]

And finally, an comment that might be useful:
A link to a repost of Mark Bittman's No-Knead Slow Rise Bread from the New York Times: http://jonquil.livejournal.com/512441.html

[nitoda]

All you ever wanted to know and more about bread and yeast cookery: http://www.amazon.co.uk/English-Bread-Yeast-Cookery-Library/dp/0140299742

There *are* recipes for bread that don't require kneading, but kneading and slower rising times give a better texture, flavour and keeping quality to the bread. Overnight rising is great if it can be arranged. If dough rises too much, you can still punch it down and get it to rise again just enough if you have the patience. I used to cook all our own bread when I was at the stage of life you are at. Admittedly I had a living in grandma and grandad which helped a lot. :-)

[oldbloke.livejournal.com]

You knead dough to get the underneath of your fingernails nice and clean.
I thought everybody knew that!

[thealmondtree.livejournal.com]

But isn't that what you make pastry for?

[oldbloke.livejournal.com]

um.... did i mention i'm no good at cookery?

[merryhouse.livejournal.com]

what machine do you have?

[ailbhe]

A Morphy Richards Fastbake thingie. We've already replaced the paddle oncet.