[ Reply | Next | Previous | Up ]

Re: KNEADING OR SHAPING

From: Tami Smith
Date: 12 Oct 2002
Time: 10:55:38
Remote Name: 66.109.234.162

Comments

Dough needs kneading to help produce gluten, which brings structure to breads. It will take a very long time and some man-power to over knead a bread product. If you knead until smooth and when you are shaping you don't play for 30 minutes, but shape the item you won't have a problem with overworking the dough. Your term making "tough" is for items that you don't want to produce gluten with, like pastry, biscuits, cakes etc. You work bread doughs to help develop their structure. Tami

Last changed: June 03, 2007