ye olde bread blogge

bread, coffee and tidbits

The basis of minimal and “no” kneading

with 4 comments

In the Google books preview of the German book “Handbuch Backwaren Technologie” (a +1000 page whopper) there is an image that caught my interest.


Source: Google

The subtitle says:

“Spontaneous forming of gluten structures during hydration of a wheat flour particle on water surface”

Me thinks it is the spontaneous (not instant though) bonding ability of this proteine that makes less or “no” kneading of bread dough effective. The article does not say anything about strengthening gluten networks, as far as I can tell.

Written by theinversecook

8 June 2009 at 19:01

4 Responses

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  1. Jaaaa, aber wie sieht so eine Struktur aus, wenn geknetet wurde? Sagt es wirklich soviel aus, wenn von einer spontanen Bildung von Kleberproteinstrukturen die Rede ist? Von welcher Qualität ist diese Struktur? Was bewirkt sie bei Teigen?

    Schnuppschnuess

    9 June 2009 at 01:41

    • Ja, diese Struktuer ist ein dehnbarer Begriff :-)

      Die Qualität kann ja bekanntlich durch Kneten weiterentwickelt werden, darüber ist, wie angenerkt, nichts gesagt, bzw. ich habe die Stelle noch nicht gefunden.

      theinversecook

      9 June 2009 at 15:50

  2. This is an amazing photo that speaks to my curiousity about how no kneading bread can work when I have been joyously kneading each batch about 10 minutes for as many years. Thanks.
    I recently started blogging about what I am doing and learning on a small piece of land in the Midwest United States. I was writing about bread today and included your blog, which I will be following closely from now on.
    After living near Germany in the Netherlands, I developed a great love and respect for German bread and I’m looking forward to learning more from you.
    Denise Thornton
    http://digginginthedriftless.wordpress.com/

    denisedthornton

    19 June 2009 at 18:01

    • Thank you, Denise,
      great looking blog. Keep it up and bake more breads, if you find the time.

      It seems that hydration of flour just takes time, which makes the development of gluten possible. I too sometimes prefer to handle the dough instead of letting it alone. Maybe I still have that idea about putting physical energy into it if you want to get something out of it in my head.

      theinversecook

      21 June 2009 at 17:26


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