[Sca-cooks] Prayers for recipe timing
Antonia Calvo
ladyadele at paradise.net.nz
Thu Jun 5 14:52:17 PDT 2008
Dragon wrote:
>>
>> Tangentially, bread recipes that tell you how _long_ to knead rather
>> than the number of strokes infuriate me. It never concerned me much
>> until I ate some bread that had been pappled for a full fifteen
>> minutes by a lazy kneader and it lay like a cannonball in my stomach...
>
>
> I personally find both of those methods to be odd.
>
> Kneading is about developing the gluten and proper development is
> indicated by texture. I don't pay attention to either time or strokes,
> it is all about feel.
I agree that it's mostly about feel, but if you're an inexperienced
baker making white bread, 300 strokes works pretty well.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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