The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New video from Bake With Jack on over kneading

tlmcca's picture
tlmcca

New video from Bake With Jack on over kneading

Just finished watching Jack's new video and found it very interesting. Basically, it addresses the question of the effect of kneading your dough by hand for an excessive time. As always, Jack is charming and imparts the information in a light a humorous way. The results were rather surprising.

Enjoy!

 

Terry

Silent Pain's picture
Silent Pain

He also posted pictures of the loaves on his Facebook page 

90 minutes of kneading (on the left) vs. A few minutes. 

Benito's picture
Benito

I saw that and was surprised about the results, so little difference between the two loaves.  How about the issue of oxidation of the dough that is supposed to affect the flavour?  Did he comment on whether or not the flavour was affected by the 90 mins of kneading?

Benny

Silent Pain's picture
Silent Pain

Can you really affect the flavour with 90 minutes when using dry yeast? 

Benito's picture
Benito

I’m not sure, but I have read on this forum people talking about dough oxidation from prolonged kneading and that it can affect the flavour of the bread.

Silent Pain's picture
Silent Pain

That might explain the difference in colors too, I think...