Knead a No-Knead Bread?
Hello.
I'm wondering if kneading a no-knead bread has any bad effect.
As I understood so far (by reading around ) the thing with no-kneading bread is the long time of fermentation. The dough do develop with minimal work by just being. Alone.
I started baking (not long ago) with a recipe like this. A little knead on the mixer / 2 SaF / shape / proof. All that happening in like 6 hours.
Later I've being doing the same recipe (and others) mixing by hand and kneading the dough. I find a lot of fun in kneading, and also it is helping me a lot to know and understand the dough. But after a very good dough development by kneading, I keep the same times and SaFs as before.
I must say that I prefer to work with the kneaded dough as it becomes very much easier to handle.
My results indicate that kneading the no-knead have actually improved my loafs, but I'd like to hear any thoughts on that.
Does this make any sense?
tks
Vicente
Yes, you can knead your no-knead bread.
:)
But there really is - no need
But as I said, I enjoy it. :)
That was mostly in jest as a play on words. But, if you do enjoy it (as I do) you can probably produce a better bread by changing your recipe and kneading.
I have done both but I like mine kneaded. I was going to make a no-knead SD loaf this morning but ended up kneading it anyway. It gives me better control of the dough and I can't help it. LOL
thanks
and some don't. There are wonderful people on both ends and to fill in the gap between these two extremes.
Some of us physically can't knead. Others like the activity and have the time to do it. The science says that if you give the dough time, kneading is shorter.
Perhaps with the introduction of instant yeast, and shorter bulk times, long kneading became a prerequisite. Gosh I remember my mom kneading dough and then purchasing frozen dough to avoid all the kneading. I just liked playing in it.
I use my hands a lot. I like touching dough and feeling it and watching it react. I could touch it to the point that it won't let go of me, a very real physical aspect until one learns to touch differently. As an Art teacher I've seen this with clay as well as dough. Even with that no stick modelling clay. It's interesting to watch and witness the learning.
Sometimes it's physical and/or mental therapy and some even talk to their dough as they knead or slap or fold or pound. I do. Why not? Unfortunately my Einkorn and high rye doughs only get a short "talking to" as it's a dough that shouldn't be kneaded much. But my white wheat Vienna dough gets an ear full! Lol! I get caught up in the kneading like meditation and loose track of time. My mind floats off in other directions through the repetition of kneading.
The "no-knead" recipes were made for those who have difficulty kneading or don't have the time to knead, a way of getting around the physical aspect of mixing if they don't want to. Doesn't mean one can't knead, just means there is no requirement to do so.
If you need to knead, by all means, knead! Learn what kneading does to the dough before the bulk rise, during the bulk rise, before shaping, when to knead and when not to knead for the desired effects you want. There are different methods of kneading if you are interested.
There is a joy that comes with being able to manipulate dough at will. One of the simple pleasures in life. Enjoy it when you can.
Hi Mini. I've not talking to my dough yet :) I like rhythm of it hitting the counter top. So I'm doing it silently so far.
But I do love to witness and fill the dough transforming.
You said: "my Einkorn and high rye doughs only get a short "talking to" as it's a dough that shouldn't be kneaded much"
So there are situations where one shouldn't knead much a dough? Why is this?
* I'm doing the "french knead"
tnx.
I have a couple of 'no knead' recipes that I have started kneading because I like the results better. The gluten is better developed, the bread rises more consistently and the dough just 'feels' better.
As Mini says, some flours are a bit more fragile than others (like spelt) and if you work them too much the structure will break down rather than getting stronger. Just another thing to learn, mostly by experience (though this site helps an awful lot with most things)!
I don't mind kneading, kind of enjoy it, but the no-knead recipe gives me a wetter more-pliable dough that's incredibly easy to spread out for pizzas. While I like kneading, I don't enjoy fighting with rubbery pizza dough that wants to spring back into a ball the moment you look away!
I'm using home-ground wheat for my pizzas and they are heavenly.
Let's keep kneading!!
I definitly need to try a sourdough pizza...
:)
just don't call it a no knead bread - bread doesn't mind what you call it but it can't be no knead when it it is kneaded now can it:-) Just call it something else like Not No Knead Bread!
from the Not so No Knead Bread dough were twisted (or not) and tied in knots?
Can I interest anyone in Knotted Not No Knead Bread or a Non-Knotted Not No Knead Bread? :)
he he
;)
Not No Knead bread to be either Knotted or Not Knotted depending on whether the day is an even or odd one:-)
noted.
Hey everyone, its been a LOOOONG time since i posted. Full time engineering school and getting married, you forget which forums you belong to haha.
so here is my question. Do you knead the entire batch at the same time right after you make it, or when you take a chunk of dough out, then you knead it?
thanks
before bulk fermentation.
welcome back
:)
Ok, that was my initial thought:) ill give it a try. I have tried to make loaf pqn bread with this recipe for sandwhiches, but they were small sandwhiches haha.
Maybe with some kneading, i can get a good loaf bread:)
The misses likes 100% whole wheat. I bet this will help solve some problems. Thats why i googled it and found this post. Tired of small loafs haha
Thanks