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Fixed kneading soft milk breads

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Hendrik Kleinwaechter
2024-01-11 12:00:03 +01:00
parent 39212f7318
commit 2eded7f10a
1 changed files with 9 additions and 5 deletions
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14
book/wheat-sourdough/wheat-sourdough.tex
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@@ -653,11 +653,15 @@ the sign of a not well enough developed gluten network.
\label{fig:dough-touch-points}
\end{figure}
Kneading more is great in almost all cases. You'll have a stronger
gluten network. Unless you are making soft milk breads, you
might want to have a more extensible dough, to begin with. For every
other type of wheat-based dough, kneading is helpful. When you use
a stand mixer, you can run into the issue of kneading too much. This
Kneading more is generally beneficial in almost all cases, as it results in a
stronger gluten network. However, when making soft milk breads, you might prefer
a more extensible dough from the start. In this scenario, excessive kneading
could lead to a chewier final bread, which is not desirable if you aim for a
fluffier texture. Achieving this fluffier dough can be accomplished by kneading
less. While this is an exception, properly kneading your wheat-based doughs
is generally advised.
When you use a stand mixer, you can run into the issue of kneading too much. This
is almost impossible in practice though. Even after kneading for 30~minutes on medium
speed, my doughs hardly ever were over-kneaded. The moment you knead
too much, the color of the dough can begin to change. You mostly