I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky
I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mot
Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but
Can dough be kneaded with a rolling pin instead of by hand? If not, what are the mechanic differences that make it so? How is the process of repeatedly flatten
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of k
I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid a
I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with
Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two ba
Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects: Kneading-I don't have a stand mixer and mixing everything by han
I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk
I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing
I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've
I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours.
I've been working on my pain au levain and after a couple 15-20 minute kneadings, I have some pain in my wrist flexors. I'm using Bread Alone as my guide and Mr
I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, thes
I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even t
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I hav
My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is