Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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how wrong is my kneading technique? (lemmy.sdf.org)

submitted 2 months ago by [email protected] to c/[email protected]

13 comments fedilink hide all child comments

I just started baking bread a few months ago and after starting with overnight no-knead boules, I decided I also wanted to make sandwich bread. So I looked up some recipes and made them a bunch of times and got to where I can make a pretty good loaf of sandwich bread.

The thing is, I was feeling pretty overwhelmed when I started with the sandwich bread recipes, which need to be kneaded as the total rise time is under 3 hours. So I didn't look up any technique, and I knead by just picking up the ball of dough and kneading it with my fingers sort of like how a cat makes biscuits. Typically I do this for 10 minutes.

I saw a video later with a very different kneading technique. But mine seems to produce a bread that holds together fairly well and has reasonably uniform bubbles throughout, though a little denser at the bottom than the top.

Thoughts? Am I a heretic who should renounce my wildcat ways, or is this fine?

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[–] [email protected] 2 points 2 months ago* (last edited 2 months ago) (1 children)

If it works for you do it your way.

That being said, a no-knead (with a couple of folds) is my default sandwich loaf:

https://lemm.ee/post/55837047

It works fine with all sorts of variations:

3 hours or so on the countertop instead of overnight works great.

100% white flour, drop the water to 75%, but really do at least 20% whole wheat for the flavor.

50% whole wheat go with 80% H2O.

Any kind of whole grain works, oat meal (soak the flakes, or cook the steel cut), cooked rice, etc, or leave it out entirely I'm not the boss of you.

Add a little neutral oil and it will be a little softer and maybe keep better.

[–] [email protected] 1 points 1 month ago

Thanks, I may try your recipe!