November 24, 2017 - 8:30pm
Dough Consistency experiment
Hello, I am trying making a regular bread loaf, I just use flour, salt, water and fresh yeast. Just to test, some times, I make the dough like cake batter, runny and thick like honey, rest process is same, I use hand blender to blend the batter for 5-6 minutes, the rise is good and the bread that I get is very soft and good to eat. But technically, I am getting confused, if I can get bread from batter too, why to knead so much? (coz I have finger arthritis so was looking for some easy way around) I have read somewhere in this forum, too much moisture in dough is not good and we cannot get any result from it, The only problem I faced is obviously I cant shape it so the top is auto shaped after rise. Please guide