Why do some knead the bread so extensively?
This springs straight out of a previous question of mine.
I promise I only ask questions I can not find answers to anywhere else!And this one I have been researching quite heavily the last day.
I have to admit I don't have many resources to turn to about the theory behind how MUCH or HOW you knead, and gluten development it results in.
Most breadbaking books I come across these days have been all about kneading your dough for upwards of 20 minutes on your kitchen machine at max effect. These are recipes found in cookbooks from a well recognized author, that has a whole team of professional bakers helping him develop these recipes, so it can't just be a wild assumption.
So what is the point in this? What property does it give the finished loaf that I am not aware of?
I would love to point out the books for you guys, but they are in danish, by a guy called Claus Meyer.