web analytics
kneading questions - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

kneading questions

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • kneading questions

    I'm doing all my dough by hand.
    mostly all caputo or a 70/30 or so mix caputo and high gluten.
    i'm mixing either 500 gram or 250 gram batches and allowing the 20 minute hydration after initial mixing
    I've tried only minimal kneading..2 to 3 minutes and while the dough cooks really well, my balls come out of the refrigerator the next day looking more like pancakes.
    I really don't understand what kneading does..other than mixing
    so...what is a good kneading time...3 minutes...5 minutes ?

  • #2
    Re: kneading questions

    Originally posted by pizzaziggy View Post
    I'm doing all my dough by hand.
    mostly all caputo or a 70/30 or so mix caputo and high gluten.
    i'm mixing either 500 gram or 250 gram batches and allowing the 20 minute hydration after initial mixing
    I've tried only minimal kneading..2 to 3 minutes and while the dough cooks really well, my balls come out of the refrigerator the next day looking more like pancakes.
    I really don't understand what kneading does..other than mixing
    so...what is a good kneading time...3 minutes...5 minutes ?

    Kneading helps to build gluten. The gluten is what gives pizza its bite.

    And high hydrated dough will flatten more than a drier dough.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: kneading questions

      thanks.
      so how long is enough for kneading ?

      Comment


      • #4
        Re: kneading questions

        If you are using both a 20 minute rest, and an overnight cold retardation, there is no reason why you need extensive kneeding. Kneeding develops the gluten structure in the dough, which longer holding also develops. You also get the benefit of development of fuller dough flavor with longer holding periods. As far as the pancaking of thedough ball, that is quite normal for higher hydration doughs. I keep mine in individual storage bowls so the dough is roughly round when you start to form the disk.
        My geodesic oven project: part 1, part 2

        Comment


        • #5
          Re: kneading questions

          Pizzaziggy,

          This is a personal approach to your situation, of course. If I were kneading strictly by hand, I'd do it for at least 6 minutes. I'd also double the rest time to 40 minutes, stretching and folding the dough once at the 20 minute mark. It's difficult to use the windowpane test on high hydration doughs, but you do want to strengthen the gluten matrix before retardation.

          Jim
          "Made are tools, and born are hands"--William Blake, 1757-1827

          Comment


          • #6
            Re: kneading questions

            thanks for all the help
            as far as longer holding, I have found that there is a limit
            i did use some 100 % caputo that was in the fridge for 6-7 days
            it burned almost immediately, so I guess something breaks down in time

            Comment

            Working...
            X