How much kneading...
Hello everyone - okay, I've been wondering about using the sponge method for baking bread, and have always got really tasty results (that is to my novice tastebuds!) much more so than normal 'quick bake' style loaves...What I'm wondering is, after fermentation, and after I've mixed in the rest of the ingredients, how much kneading should I be doing?
When I gather the dough to start kneading, it feels veery light and slightly sticky (tacky??) usually its doubled in size, and smells very beer-like. At this point in any loaf I would usually knead till smooth and elastic. Does the dough from sponge method need different treatment? I'm inclined to knead more gently, and stretch /fold a few times...what do you reckon?