Saging Bread Loaf

4,452
104
Joined Aug 4, 2000
Hi to all. Taaa Daaa. I think that I achieved something closer to perfection in breadmaking. Since I began breadmaking 2 months ago I've kneaded my dough for about 10 minutes. The final loaf appeared saging, low profile. Yesterday I kneaded the dough for 15 minutes total, in addition to two 4 minute rest periods. The final loaf rose higher than ever before, with a pronounced dome-shape profile. It held its upright shape more prominently.

My previous experience with doughmaking shows that the shorter kneading time left the gluten underdeveloped. It yielded a "weaker" structure hence a flatter loaf. Comments, anyone? :D
 
379
10
Joined Mar 13, 2001
Congragulations on your progress. You must feel wonderful!

You are absolutely right. You were "underkneading" your dough. Go by "look and feel" not by "time".

I also thought the following excerpt from The Pleasures of Whole Grain Breads, by Beth Hensperger, [emoji]169[/emoji] October 1999 may help.

You will find the whole excerpt on www.amazon.com. She also wrote THE BREAD BIBLE, BREAD FOR BREAKFAST and THE BREADLOVERS BREAD MACHINE COOKBOOK.

[ April 03, 2001: Message edited by: pooh ]
 

Latest posts

Top Bottom