Kneading is really important for bread.
Knead less not good, knead too much also not good.
Of course, temperature also important.
I just would like to bake and eat tasty bread,
I have no much knowledge about baking yet.
(I should study about it more, of course)
Well, I just test by myself to know the kneading difference.
It's better than desktop / text book study.
I will do test and research on my pace then.
for kneading test, I refer to 'Pain De Mie' recipe,
used 'Camellia' bread flour (from U.S or Canada, about 12% protein)
took same Proofing time and baking time, used pound cake mould.
long kneading weight lighter = lost more water
Bread top in photo is knead for more than 30 mins,
bottom is knead for 10 - 15 mins.
for the long kneading bread, when I stop kneading, it felt pretty heavy kind of feeling. Quite bouncy but it's something like Bagel kind of dough I felt.
For the 'oven spring', normal kneading is slightly better.
(really only a small difference)
But the long kneading one is more like 'bread' looks.
Sliced, inside look like this.
Inside is seems like I am not good in kneading or so...=( ???
After baking, both are look so different.
Long kneading bread look like bigger more but seems like dough never well expanded.
Once I eat, there is no taste at all. quite chewy but it's not like tasty, just not nicely chewy.
I can easily feel sick of eating if the bread is like this...haha
Still normal kneading tasted better. have the taste.
Now I understood what people say knead too much is no taste,
dough never be 'α'.
Cannot anyhow knead and knead...
Knead less not good, knead too much also not good.
Of course, temperature also important.
I just would like to bake and eat tasty bread,
I have no much knowledge about baking yet.
(I should study about it more, of course)
Well, I just test by myself to know the kneading difference.
It's better than desktop / text book study.
I will do test and research on my pace then.
for kneading test, I refer to 'Pain De Mie' recipe,
used 'Camellia' bread flour (from U.S or Canada, about 12% protein)
took same Proofing time and baking time, used pound cake mould.
long kneading weight lighter = lost more water
Bread top in photo is knead for more than 30 mins,
bottom is knead for 10 - 15 mins.
for the long kneading bread, when I stop kneading, it felt pretty heavy kind of feeling. Quite bouncy but it's something like Bagel kind of dough I felt.
For the 'oven spring', normal kneading is slightly better.
(really only a small difference)
But the long kneading one is more like 'bread' looks.
Sliced, inside look like this.
Inside is seems like I am not good in kneading or so...=( ???
After baking, both are look so different.
Long kneading bread look like bigger more but seems like dough never well expanded.
Once I eat, there is no taste at all. quite chewy but it's not like tasty, just not nicely chewy.
I can easily feel sick of eating if the bread is like this...haha
Still normal kneading tasted better. have the taste.
Now I understood what people say knead too much is no taste,
dough never be 'α'.
Cannot anyhow knead and knead...
