Comments on: Wednesday Baking: The Basics | Kneading and Gluten http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/ cheerfully living on less Thu, 09 Feb 2012 02:32:31 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: jackie http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-121200 jackie Wed, 14 Sep 2011 19:22:48 +0000 http://www.thefrugalgirl.com/?p=4841#comment-121200 This is not terribly accurate information. Gluten is the formation of linkages between glutenin and gliadin. Kneading dough is not about "stretching gluten", it is about accelerating the rate at which these molecules collide and link to form the gluten chain. Gluten development does increase elasticity which allows for an airy crumb, but this is not due to the yeast. Leavening the dough is a result of yeast activity (or other leavening agent), however yeast activity is inhibited by heat which kills them. Most air pocket formation during baking is a result of steam. For a more accurate explanation of gluten development, refer to http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html This is not terribly accurate information. Gluten is the formation of linkages between glutenin and gliadin. Kneading dough is not about “stretching gluten”, it is about accelerating the rate at which these molecules collide and link to form the gluten chain.

Gluten development does increase elasticity which allows for an airy crumb, but this is not due to the yeast. Leavening the dough is a result of yeast activity (or other leavening agent), however yeast activity is inhibited by heat which kills them. Most air pocket formation during baking is a result of steam.

For a more accurate explanation of gluten development, refer to http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html

]]> By: JUdy http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-97935 JUdy Fri, 17 Jun 2011 05:36:27 +0000 http://www.thefrugalgirl.com/?p=4841#comment-97935 Whacking it does work. I do it all the time now.. I cant stand doing that shove push fold method. It traps more air into the dough and produces a more airy and light bread.. I just cant see reason in pushing dough around on itself... over stretching by slamming and folding over an arc to capture air.... if you see FRENCH KNEADING on youtube... I think you may see the results too Whacking it does work. I do it all the time now.. I cant stand doing that shove push fold method. It traps more air into the dough and produces a more airy and light bread.. I just cant see reason in pushing dough around on itself… over stretching by slamming and folding over an arc to capture air…. if you see FRENCH KNEADING on youtube… I think you may see the results too

]]> By: Elizabeth http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24536 Elizabeth Thu, 21 Jan 2010 22:08:10 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24536 I took a closer look at your pictures of French bread today before I made some and ended up adding about 2 extra tablespoons of flour before turning it out (taking me somewhere between 2 1/2 and 2 3/4 cups of flour). It turned out perfect! I sprayed my hands just a little too, but I don't think that would have been necessary. Thanks for the suggestions! I took a closer look at your pictures of French bread today before I made some and ended up adding about 2 extra tablespoons of flour before turning it out (taking me somewhere between 2 1/2 and 2 3/4 cups of flour). It turned out perfect! I sprayed my hands just a little too, but I don’t think that would have been necessary. Thanks for the suggestions!

]]> By: Charlene http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24500 Charlene Thu, 21 Jan 2010 02:43:50 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24500 Kristen thanks for the informative post. I have been a reader of your blog for a little while now and just recently decided to start a food blog myself (still in the design stage though!) Your posts on frugality and the wonderful bread pictures have been an inspiration to me. Kristen thanks for the informative post. I have been a reader of your blog for a little while now and just recently decided to start a food blog myself (still in the design stage though!) Your posts on frugality and the wonderful bread pictures have been an inspiration to me.

]]> By: Amy http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24496 Amy Wed, 20 Jan 2010 22:25:47 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24496 I love reading your recipes and instructions but I confess that I usually use a no-knead recipe for my bread-making endeavors. http://www.nytimes.com/2006/11/08/dining/081mrex.html It's more economical because only 1/4 teaspoon of yeast is required. Lately, I've been experimenting with replacing some of the flour with cooked quinoa to make it more healthful, and the quinoa actually makes it more appropriate for sandwiches. I love reading your recipes and instructions but I confess that I usually use a no-knead recipe for my bread-making endeavors.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

It’s more economical because only 1/4 teaspoon of yeast is required.

Lately, I’ve been experimenting with replacing some of the flour with cooked quinoa to make it more healthful, and the quinoa actually makes it more appropriate for sandwiches.

]]> By: Kristen http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24488 Kristen Wed, 20 Jan 2010 18:47:06 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24488 Hey, if it works for you, then I'd say you shouldn't mess with perfection! As for me, my dough hook is still brand spanking new. I should probably sell it on Ebay or something. lol Hey, if it works for you, then I’d say you shouldn’t mess with perfection! As for me, my dough hook is still brand spanking new. I should probably sell it on Ebay or something. lol

]]> By: Kristen http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24487 Kristen Wed, 20 Jan 2010 18:46:10 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24487 You might need to add more flour in the mixer...does your dough look like mine does in the pictures? It should be soft, but not incredibly sticky. My hands do always have a coating of dough/flour on them when I'm done kneading. You could try the cooking spray method mentioned above and see if that helps. You might need to add more flour in the mixer…does your dough look like mine does in the pictures? It should be soft, but not incredibly sticky.

My hands do always have a coating of dough/flour on them when I’m done kneading. You could try the cooking spray method mentioned above and see if that helps.

]]> By: Kristen http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24486 Kristen Wed, 20 Jan 2010 18:45:11 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24486 Thank you...considering how many other blogs are out there, that means a lot! Thank you…considering how many other blogs are out there, that means a lot!

]]> By: Kristen http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24485 Kristen Wed, 20 Jan 2010 18:44:48 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24485 I tried oiling the counter once before, but maybe I just put too much oil on the counter or something, because it was so slippery, I couldn't get any traction while kneading. The spray sounds like a better idea. I tried oiling the counter once before, but maybe I just put too much oil on the counter or something, because it was so slippery, I couldn’t get any traction while kneading. The spray sounds like a better idea.

]]> By: Kristen http://www.thefrugalgirl.com/2010/01/wednesday-baking-the-basics-kneading-and-gluten/#comment-24484 Kristen Wed, 20 Jan 2010 18:43:45 +0000 http://www.thefrugalgirl.com/?p=4841#comment-24484 lol! I once made dough and got to the rising stage before I realized I'd forgotten the yeast. Whoops. I mixed some yeast with water and flour, kneaded it into the dough, and all was well. lol! I once made dough and got to the rising stage before I realized I’d forgotten the yeast. Whoops. I mixed some yeast with water and flour, kneaded it into the dough, and all was well.

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