Submitted by noyeast on April 11, 2009 - 12:40pm
1)I usually knead regular bread for 15-16 minutes when I have used active yeast. Is there any difference in kneading time for sourdough bread ?
2)I've heard the phrase "developing the glutens" what does this mean ?
Thanks all.
Paul.
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Hi, Paul.
I strongly recommend you read the reference materials here on TFL. They can answer most of your basic questions and define terms for you. Look at the menu on the top of the web page for "Lessons," "FAQs" and "Handbook."
David
15 minutes?!
I only ever give regular bread 8 to 10 minutes, unless the recipe calls for much longer kneading. When making sourdough breads, I knead it the same length of time, or until it feels right.
Photo beginning of gluten development
To Paul - This is an image of the beginning of gluten development in a cinnamon sweet dough. It was taken about 2 minutes into kneading. Those strands are gluten strands. They will not look this long in every dough.