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Soon coming up I'll have a tutorial on making bread, here though I'm posting this up a little first since it's kind of an off-shoot to the tutorial (And, I had it ready quicker) about how to properly knead dough by hand.
I'll admit, the dough I am working in this picture is actually already done and kneaded using the mixer but I still think it doesn't hurt to know how to work dough by hand now and then. A Dough hook on a mixer is a tremendously handy thing and makes bread making MUCH easier, particularly when working with Rich Doughs, though it'll shorten kneading time of any type of bread.
But onto the hand mixing!
---
Start with your mixed up lump of dough on a well floured surface that gives you some room. Your dough is going to be fairly sticky at this point and you'll want to have plenty of extra bread flour on hand (And, on your hands) while kneading the dough to help work it together. If as you knead at any point the dough starts to get sticky, add more flour. This is partly why most bread recipes will call for an estimated amount of flour as you may use more, or less, than what they actually call for depending on factors like humidity and just how quickly the flour decides to work.
1. Start by flattening out the dough, pushing away from you.
2. Grab the dough and fold it over towards you.
3. Flatten the dough.
4. Turn the dough 90 degrees.
5. Fold over, flatter, fold, turn, repeat for about fifteen minutes or so.
As you go you should find the dough becoming less sticky to work with and requiring less flour to be added in. Don't force more flour into the bread than it needs, it'll take what it wants but don't try to work extra in. What the true test is at the end you should be able to take a piece of dough from the ball, Roll it and flatten it out and make it thin enough you can see light through it when held up towards a light. There shouldn't be any tears in it at this point.
After this you'll put the dough into a well greased bowl, cover, and let ferment for an hour!
The most physical part of your bread making is done!
Some people do have different techniques, but the folding, turning, and pressing is fairly common this way and that and develops the strands of gluten well.
---
Addendum - This here is for your more basic white bread and designed for LEAN DOUGH style things (Like French bread, white bread, cuban bread, etc.) it won't work quite the same depending on what type of dough you are using.
I'll admit, the dough I am working in this picture is actually already done and kneaded using the mixer but I still think it doesn't hurt to know how to work dough by hand now and then. A Dough hook on a mixer is a tremendously handy thing and makes bread making MUCH easier, particularly when working with Rich Doughs, though it'll shorten kneading time of any type of bread.
But onto the hand mixing!
---
Start with your mixed up lump of dough on a well floured surface that gives you some room. Your dough is going to be fairly sticky at this point and you'll want to have plenty of extra bread flour on hand (And, on your hands) while kneading the dough to help work it together. If as you knead at any point the dough starts to get sticky, add more flour. This is partly why most bread recipes will call for an estimated amount of flour as you may use more, or less, than what they actually call for depending on factors like humidity and just how quickly the flour decides to work.
1. Start by flattening out the dough, pushing away from you.
2. Grab the dough and fold it over towards you.
3. Flatten the dough.
4. Turn the dough 90 degrees.
5. Fold over, flatter, fold, turn, repeat for about fifteen minutes or so.
As you go you should find the dough becoming less sticky to work with and requiring less flour to be added in. Don't force more flour into the bread than it needs, it'll take what it wants but don't try to work extra in. What the true test is at the end you should be able to take a piece of dough from the ball, Roll it and flatten it out and make it thin enough you can see light through it when held up towards a light. There shouldn't be any tears in it at this point.
After this you'll put the dough into a well greased bowl, cover, and let ferment for an hour!
The most physical part of your bread making is done!
Some people do have different techniques, but the folding, turning, and pressing is fairly common this way and that and develops the strands of gluten well.
---
Addendum - This here is for your more basic white bread and designed for LEAN DOUGH style things (Like French bread, white bread, cuban bread, etc.) it won't work quite the same depending on what type of dough you are using.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 1280px
File Size 228.6 kB
You need to be carefull when you add more flour though or when you bake it it will not rise properly or won't taste right.... Also it depends on what type of dough you are making like doing bread or pizza even though there are some proccess' that is simalar they still have different needs.... Also when you do white, wheat and sourdough breads....
Hehe, indeed, though that's dealing with Pie dough versus Bread dough too, really a completely different animal. A little kneading though to even that type of dough can actually help with making the pie dough a little easier, though most of the kneading comes from the rolling pin.
My trick for pie dough though that works for both tops and bottoms is I roll out the dough, then I let it "Catch" on the rolling pin and roll it up, then I roll it out onto the pie or the pie tin. It makes moving it and putting it where you need to without it breaking or ripping much more easily.
My trick for pie dough though that works for both tops and bottoms is I roll out the dough, then I let it "Catch" on the rolling pin and roll it up, then I roll it out onto the pie or the pie tin. It makes moving it and putting it where you need to without it breaking or ripping much more easily.
Mmmmm, nothing quite like homemade.
Yeah, that is true, if it gets to dry it all crumbles a bit, I was having a little trouble with my swirl cookies I recently did due to the chocolate dough being a little to dry, was quite annoying. I'll keep though a small cup with water to put my fingers in whenever working with pie dough to help mend the tares, but definitely can sometimes be a pain.
Yeah, that is true, if it gets to dry it all crumbles a bit, I was having a little trouble with my swirl cookies I recently did due to the chocolate dough being a little to dry, was quite annoying. I'll keep though a small cup with water to put my fingers in whenever working with pie dough to help mend the tares, but definitely can sometimes be a pain.
I've always kneaded by folding the dough away from me, not toward, but basically in the same sort of manner. YES, this is most definitely the most physical part of making bread!! I have yet to use my machine to knead dough; is it sad that I don't use my breadmaker as often as I actually make bread???
The stuff I make by hand is stuff that you can't really do with a machine/mixer, though. Well, I suppose the cinnamon roll dough could be, but that stuff is usually easy enough to knead (not too resiliant) so I don't bother getting the machine out to knead it for me. :)
The only other bread I ever really make is Ippy's Staff of Life (http://crssafox.livejournal.com/155700.html) and this bread is so complex it actually is probably better to knead it by hand "just in case." I dunno, I'm always one of those that worries too much about letting a machine do something for me, when I'm perfectly capable of doing it myself!!
Plus kneading dough is good exercise. :D
The stuff I make by hand is stuff that you can't really do with a machine/mixer, though. Well, I suppose the cinnamon roll dough could be, but that stuff is usually easy enough to knead (not too resiliant) so I don't bother getting the machine out to knead it for me. :)
The only other bread I ever really make is Ippy's Staff of Life (http://crssafox.livejournal.com/155700.html) and this bread is so complex it actually is probably better to knead it by hand "just in case." I dunno, I'm always one of those that worries too much about letting a machine do something for me, when I'm perfectly capable of doing it myself!!
Plus kneading dough is good exercise. :D
Hehe, I won't argue the exercise part! Aye, though some people fold across, some fold toward, some away, same basic thing there. :)
There is definitely something to doing by hand though, though it's part why I appreciate a mixer all the more. Bread Machines are a, convenience, but I don't make use of one often (IN fact, I don't even own one at current). I do like them when they have a timer so it can start to do bread for you at like, 3am so it's ready for breakfast when you get up.
That Staff of Life bread actually looks pretty tasty too, I could see why it would be called crack Bread. Though I think it would be just fine in a stand mixer, but definitely not a bread machine. Mixer is nice since you can be getting other things ready as it works for the short while it needs to. I may just have to try it sometime, it definitely looks dense and hardy with the oatmeal, wheat germ, and bran in there giving it a lot of fortification!
There is definitely something to doing by hand though, though it's part why I appreciate a mixer all the more. Bread Machines are a, convenience, but I don't make use of one often (IN fact, I don't even own one at current). I do like them when they have a timer so it can start to do bread for you at like, 3am so it's ready for breakfast when you get up.
That Staff of Life bread actually looks pretty tasty too, I could see why it would be called crack Bread. Though I think it would be just fine in a stand mixer, but definitely not a bread machine. Mixer is nice since you can be getting other things ready as it works for the short while it needs to. I may just have to try it sometime, it definitely looks dense and hardy with the oatmeal, wheat germ, and bran in there giving it a lot of fortification!
Oh man, that stuff is awesome. If I make it any time soon I will make sure you get a slice. It's goood stuff, especially toasted with just a little bit of butter. It's all gooey inside like a cinnamon roll!!
Since I'm trying to nix enriched flour, I think perhaps this recipe might be okay with whole wheat flour; I may try that & see how it works. Hopefully it's not a flop because as you can see, that bread takes all day to make! D: Oh, but it's delicious. :d
Since I'm trying to nix enriched flour, I think perhaps this recipe might be okay with whole wheat flour; I may try that & see how it works. Hopefully it's not a flop because as you can see, that bread takes all day to make! D: Oh, but it's delicious. :d
Yeah! ::nods:: Actually you might try it first with half and half? Use half whole wheat, half enriched? Though it'll still leave you with some enriched flour, but a little less... Should help it to still come out right though without to much trouble.
I'd definitely love to try some, assuming I don't go and make it myself before then. :)
I'd definitely love to try some, assuming I don't go and make it myself before then. :)
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