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On kneading

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I’ve been experimenting with kneading approaches and after a couple of loaves made with this way of kneading, I can safely say, this makes better bread than before, and I am happy now. This only applies to firm or moderately loose doughs, that benefit from strengthening. For rye doughs (rye > 90%) one just has to make sure the hydration is high enough to get a good aeration.

1. Knead in short intervals, briefly, for about 30 minutes (à la Dan Lepard).
2. Knead the dough by hand for about 7-10 minutes vigorously, stretching it quite forcefully and slapping it on the counter.

Conclusion: I just sucked at kneading, so more attention to it helped my bread.


Written by theinversecook

7 December 2008 at 03:46

Posted in Bao, Bread, Brot, food, Musings, pain, pane, people

5 Responses

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  1. Leider verstehe ich nicht genau, wie du das meinst. (Ich kan doch auf deutsch reagieren, oder?) Knetet man Weizenteige am besten entweder auf der ersten oder auf der zweiten Weise? Und Roggenmehle gar nicht kneten??


    8 December 2008 at 23:42

  2. @ vuursteentjeJe mehr Roggenmehl verwendet wird, desto weniger muss geknetet werden, da Roggenmehl kaum Kleber entwickelt. 100%ige Roggenteige mischt man nur, sofern sie nicht Schrote enthalten, die noch Zeit brauchen, um während des Knetens zu quellen.

    Ich knete jetzt Weizen- und Weizenmischbrote so: Zuerst 30 Minuten mit kurzen “Knetattacken”, danach noch richtig aggresiv per Hand 7-10 Minuten. Gutes Kneten muss sich nicht unbedingt in der Anzahl oder Größe der Löcher in der Krume zeigen. Meiner Erfahrung nach haben zu kurz geknetete Teige zwar eine gute Lockerung, sind aber dennoch schwerer, was sich darauf zurückführe, dass noch nicht genug Wasser durch das Mehl gebunden wurde. Außerdem trocknen sie schneller aus.


    8 December 2008 at 23:52

  3. Number 2 sounds a lot like Bertinet’s method. It’s how I usually knead medium to low hydration dough and it works like a charm each time.


    9 December 2008 at 20:48

  4. I´ve tried Bertinet approach and it works, to my surprise, also with quite hydrated dough.


    10 December 2008 at 19:55

  5. qJude: I think so If Bertinet is the originator of slapping the dough and folding it while kneading, then yes. Although I would like to see him do it with an 80% rye dough. :-)

    In my case, it was the combination of the two approaches.

    1. 30 minutes soak’n rest
    2. 10 minutes knead’n fold

    that made the difference, I think.

    @massimo: Bertinet seems to swear by his metrhod for home-bakers. I have also seen his way of hand-mixing in a TV docu about Kugelhopf in Alsace. I think Bertinet also uses it for his sweet dough, which surprised me because I thought the stretching and folding would toughen the dough,


    11 December 2008 at 16:22

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