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Artisan bread in 5 mins a day vs kneading method

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Artisan bread in 5 mins a day vs kneading method

zakappel | Feb 2, 2014 07:28 AM

The attached photo was my first ever attempt at baking bread. I never seem to have much trouble in the kitchen; basically things always come out ok, even when they aren't right. I turned those rolls into sandwiches for work that week, and my only complaint was they were extremely dense and heavy. i found myself peeling off extra pieces of the roll as i was eating the sandwich. So my next step was going online and reading about baking to try and figure out what caused this, and i found threads like this: http://chowhound.chow.com/topics/510101 . I barely kneaded my bread at all; the dough hook i ordered for my mixer hadn't come yet and i was being lazy. (The yeast was fine, it bubbled up just right.) I also used whole wheat flour which is supposedly denser than white flour or bread flour, and the rising time was an hour. Anyway, i came to the conclusion that i didnt knead my dough enough, which seems like the hard part, and probably the reason more people don't bake their own bread, its a headache. Then i found this:

http://www.food.com/recipe/5-minute-a...

Artisan bread in 5 minutes a day without kneading. (i know its an entire book, i was just looking for one of the recipes from the book to post as an example.) And here is my question, If kneading dough is such a common thing, and is just part of how bread has been made for centuries, what is going on where they not only say you dont have to knead the dough, but they are telling you not to. The only thing that differed from their recipe, and my first attempt was a pan full of water in the oven and a baking stone. What is the bread science or logic behind them saying you don't need to knead? Thanks all.

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