The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gluten development

Song Of The Baker's picture

Gluten Development Techniques - What to do!?

October 31, 2012 - 5:24pm -- Song Of The Baker

Something that I have been wondering lately since learning how to make Tartine's Country Loaf.

Is there a reason that any other technique to develop gluten would be used other than the 'in-bowl pull-fold and rotate' method??

Why all the mess, and flour/oil waste, the sore arms and stress?

There MUST be a reason why the whole world has not switched from the painful old-fashioned kneading process to Chad's (originally French) method.  Right?  If there are, please enlighten this lazy amateur.


christoph's picture

Tartine Bread: gluten development

December 24, 2011 - 11:17am -- christoph

Good day, all. 

Like many others before me, I am making my first attempts at Tartine's country loaf. My current hurdle: proper gluten development and out of it building adequate surface tension.  I feel that I am following the directions correctly, but when the time comes for the initial shaping before the bench rest, the dough is very sticky (not tacky) and glossy with hydration. My sense is that the gluten has not developed properly. 

As things stand, I have a healthy and predictible starter that's over 30 days old. Here are the other particulars of my process: 

ehanner's picture

Stretch and Fold-In the Bowl

April 4, 2011 - 6:07am -- ehanner

I wanted to create a searchable link to the Illustration provided by long time contributor and all around good guy, Mebake (Khalid). Khalid has taken pen to paper and shown us how to accomplish the procedure of developing gluten and strength in higher hydration dough. His Illustration is very clear and easy to understand. Personally, I use this method nearly every time I bake and find it a valuable tool that doesn't make a mess in the kitchen and has little physical impact, unlike conventional kneading.

smarkley's picture

Pleasant Surprise!

August 28, 2010 - 7:57am -- smarkley

Good Morning...

I had a pleasant surprise this morning while doing my usual Saturday morning bread baking. We were out late last night and I was a little low on sleep, got up early and started mixing up a fav no-knead recipe of mine. After putting all the ingredients in, mixing by hand, and putting the dough to bed, I realized that I forgot the salt!

Rick D's picture

Gluten gone bad

June 13, 2010 - 8:56pm -- Rick D

I have a gluten question:

What could have possibly happened to the gluten structure during the first rise of my bread today?

This was a cinnamon/raisin bread which I've done many, many times with dry commercial yeast (recipe from RL Beranbaum's "The Bread Bible"), but this time, tried with a starter. My first attempt at this was more successful, but something strange happened today.

katyajini's picture

Stretch and fold, when, how many times, how often?

November 11, 2009 - 9:25am -- katyajini

I (am very new to bread baking and) want to use the stretch and fold technique that I have been reading about here.  I don’t have a mixer and I want make very wet doughs like for focaccia and ciabatta.   I have done the no-knead method and autolyse and know very well that you can make tasty bread without any kneading whatsoever.  And I am intrigued by the knowledge that whipping the day light out of a dough results in over oxygenation and actually less tasty bread and therefore leaning ever more toward stretch and fold.  

LLM777's picture

gluten development

November 10, 2009 - 6:03pm -- LLM777

If my bread has more of a homemade muffin texture than bread texture, does that mean I'm not developing the gluten enough? I'm using freshly ground grains and overnight refrigeration. It also passes the window pane test. I never see many, if any, holes. I'm at 65% hydration; if I go any more it doesn't hold it's shape. Any help would be appreciated. Thank you.


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