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kneading - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • kneading

    why is it that peter reinhart and most forum guidelines recomend very light kneading, but manufacturers of fork and spiral mixers...and also roberto at keste etc seem to be kneading for 15-20 minutes. Is it the larger batch size? Or does mixer style make that much differance? I currently use kitchen aid mixer(5 qt.) I am in the process of planning a new pizza restaurant and testing doughs. I do not have a wood oven yet, so testing is tricky. I do have restaurant experience though. I am shooting for a neapolitan "style" pie, but with a longer bake time at a little lower temperature, for a crisper finish. I could use some guidence to make this result possible. Thanks...rock dude

  • #2
    Re: kneading

    Hi Rocks,

    " Buy our high performance expensive mixers and knead lightly." What a sale pitch? I think what Peter and others are doing is geared toward motivated non professional. Trying to allow them to control their final product. In the end there is no right or wrong, start lightly and progress slowly to the extreme and find your personal preference.

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    • #3
      Re: kneading

      You need to watch the dough ...not the clock!!! Kneading should be done until proper dough development. After repeated batches you will start to know about how long that will be. Every mixer is different. You do not want to over mix your dough and longer mixing times really affect DDT (Desired Dough Temperature)

      What formula are you going to use?

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      • #4
        Re: kneading

        Or you can use time instead of kneading. I do 7 stretch and folds before ballling but after hand mixing for a couple of minutes, and that is all it needs (plus the 24+ hours to ferment).

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        • #5
          Re: kneading

          I agree with Tscarborough. It is all about gluten development. Whether you get it through a 10 minute knead or a longer rise with multiple folds, it is all the same. For small batches, I used to develop the gluten through a 10 to 20 knead. After feeling physically exhausted, I tried the folding method. Was shocked by how easy it was to develop the gluten with just a few folds. On a commercial level, I get very lazy and fire up the Hobart. Consistent results without breaking your back.

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          • #6
            Re: kneading

            formula is:
            22oz Caputo 00
            14oz room temp water
            1 tea. ADY
            2.5 teas. salt
            I have baked bread all my life and realize that it is not knead time but rather the finale texture that counts. However I am currently trying every differrent technique I know trying to achieve the result that I am looking for. Currently I knead relativaly wet for about 5 minutes, adding the finale flour as i finish kneading...,about 2 more minutes. Final dough temp is about 72 degrees. I proof about an hour, then portion and retard for 24 to 48 hours. I am still curious about commercial mixer kneading. My results are OK, but then agin I only have home gas oven and pizza stone. Any other suggestions would be appreciated. Thanks...rock dude

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            • #7
              Re: kneading

              If your planning a restaurant you will need to be working large dough batches so I don't know how you would work out a stretch and fold that would work well. The mixer can be your friend once you learn to work together. The WFO will make some difference but you should be able to develop your dough just fine even in the home oven.

              That is a really standard formula so you and the competition will be neck and neck same-O same-O. I would work with other doughs that use 10% rye or whole wheat, work with some pre-ferments or some sourdough for some real flavor.

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