[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

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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