mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-09 04:31:11 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Fixed kneading soft milk breads

Browse Source
This commit is contained in:
Hendrik Kleinwaechter
2024-01-11 12:00:03 +01:00
parent 39212f7318
commit 2eded7f10a
1 changed files with 9 additions and 5 deletions
Download Patch File Download Diff File Expand all files Collapse all files

14
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -653,11 +653,15 @@ the sign of a not well enough developed gluten network.
\label{fig:dough-touch-points} \label{fig:dough-touch-points}
\end{figure} \end{figure}
Kneading more is great in almost all cases. You'll have a stronger Kneading more is generally beneficial in almost all cases, as it results in a
gluten network. Unless you are making soft milk breads, you stronger gluten network. However, when making soft milk breads, you might prefer
might want to have a more extensible dough, to begin with. For every a more extensible dough from the start. In this scenario, excessive kneading
other type of wheat-based dough, kneading is helpful. When you use could lead to a chewier final bread, which is not desirable if you aim for a
a stand mixer, you can run into the issue of kneading too much. This 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 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 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 too much, the color of the dough can begin to change. You mostly