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kneading bread dough

yonatanhai0987654321's picture
yonatanhai0987654321

kneading bread dough

i saw many recipies of bread and i didnt really understand:

1.should I knead al long time my bread or just fold repeat, and does it matter which type of bread i am making, and can you answer and can you explain the thing with the gluten, and if that why are there no kneading dough?

2.About my starter, i restore it in the refrigerater but before and now too he smells like acetone, why, and can i not make leaven and just use my starter and how to make leaven?

3.can i feed my starter every 3 days while he is in the refrigerater, like whenever i make bread, and what should i do with the starter after feeding?

 

thank you very much, i hope it will be helpfull(:

Comments

Lechem's picture
Lechem (not verified)

1. Gluten is when two proteins within the flour bind, and form bonds, when wet. It is rubbery and stretchy like a balloon. The yeast feeds off the starches in the flour and burp out gas. The balloon gets inflated when the yeast produces gas and this causes the bread to rise. Gluten needs hydration and time but it's formation is sped up when you knead the dough. You need the gluten formation and the yeast to produce enough gas in sync. This is where the kneading comes into it. You only have to knead till ready. Knowing when it is ready is the art of making bread. 

2. Acetone means your starter is hungry. It needs feeding! You make a Leaven by taking some of your starter off and giving it a good feed to make enough to go into your dough. Use when it is bubbly and active. 

3. Feed your starter and allow it to bubble up by half then refrigerate. It can last a while this way. To make a Leaven just take a little off and build, like in step 2 above. When your starter runs low then take it out of the fridge and give it another feed. It doesn't have to be fed every 3 days if kept this way. Feed when it runs low or if it starts to produce liquid on top known as hooch. If it forms this liquid then you can either carefully pour it off before feeding which will make it less sour or stir it back in which will make it more sour. 

Hope this is helpful. 

 

Bluwberry's picture
Bluwberry

What are the telltale signs that indicate the dough is "ready"?

Bluwberry

Lechem's picture
Lechem (not verified)

The dough takes on a nice smooth finish.

When you poke the dough it bounces back up immediately. 

If you take off a small piece and gently stretch it you can stretch it enough to see through it aka the window pane test.

The dough has veins in it. 

yonatanhai0987654321's picture
yonatanhai0987654321

thank you very much, 

one more question,

do i have to make leaven for a bread or i can just feed all the starter one night before making bread?

Lechem's picture
Lechem (not verified)

A starter is prefermented flour and water. A Levain is prefermented flour and water with starter as an inoculate. Basically a Levain is an off shoot of a starter but essentially the same thing. Whether you feed your starter take some off to use (when mature) or if you take some starter off to feed then use when mature is up to you and how you like to maintain and use your starter. 

Building a Levain allows you to keep a small amount of starter and you only need to create enough to use in your recipe. You are using your starter as a seed to inoculate. Your starter can sit in the fridge and you take a little off at a time to build a Levain. When your starter runs low then you can top it up by feeding it. 

Building a Levain also allows you to keep your starter at a particular hydration and feed with one type of flour/s all the while building an off shoot starter to a different hydration and flour/s. 

It's easier for an occasional baker. 

But for someone who bakes more often, everyday, and needs a constant supply and a permanent active starter then feeding it everyday and taking some off to use in a recipe is another option. 

So it all depends on how you wish to use your starter. Is it a seed only. Or is it a seed and a Levain in one? 

yonatanhai0987654321's picture
yonatanhai0987654321

tomarrow im baking a bread ill send pictures

Lechem's picture
Lechem (not verified)

Have you got a recipe in mind?

yonatanhai0987654321's picture
yonatanhai0987654321

content://media/external/file/21615

 

Thanks

Im very satisfied--

Lechem's picture
Lechem (not verified)

Can't seem to access the pics