Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "kneading bread dough -- baking newbie"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]I have decided to try to bake bread. I don't really like any baked goods that you can buy in a store. I have tried multiple no-knead recipes already, including the NYT one, and although it is better than store-bought, I have decided it is probably worth it to try to knead. I do not have a mixer with a dough hook, so I'm doing it by hand. I started today, and the recipe said to knead for 10-12 minutes. I did it for 10, giving up because my arms got tired lol. But how do I know when it has been kneaded enough? Is it supposed to feel a certain way? I'm using dry yeast, not sourdough starter (would love to try that eventually) if that matters. Yes, I know about Google, lol, but these days it seems like every time I Google something food related I just get a string of blogs with posts from people who may or may not have actually cooked the thing they are posting about, giving dubious advice. So I thought I'd ask here. FWIW, this is the recipe I tried (lol -- first on the Google search of blogs I'd never heard of, and I tried it): https://www.nelliebellie.com/homemade-bread-recipe-tips-and-tricks/?epik=dj0yJnU9eU5kVl8wTjBLZnRsTTdlN2ZFZ3czS0RDMkl6MHg3U3YmcD0wJm49R3B3X0xVUk5HX0JNb2t2SE5YeXVCZyZ0PUFBQUFBR2R4XzJV Also, I happily welcome any advice anyone wants to give me about baking bread. My dough is proving after the knead now so we'll see how this turns out. Fingers crossed. [/quote] Check out the book Flour Water Salt Yeast. It is a wonderful book for basic home baking. His approach to sour dough is rather wasteful though (for a home baker) and he gives an improved version in his second book. You really don’t need to kneed much to make great bread. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics