From around 2:40 you can see that the dough is too dry, too hard, too firm. It doesn't look like it will be at all elastic. It will result in a tough, dense, chewy loaf. Maybe that's what her family likes.
@lmannyr1 try the "stretch and fold" or "french kneading" method. I've found that its very effective in developing good gluten structure, incorporates air (apparently that's needed during the kneading process), and causes the change to smooth texture/windowpane test approved.
@SabrinaKristalAcct try the "stretch and fold" or "french kneading" method. I've found that its very effective in developing good gluten structure, incorporates air (apparently that's needed during the kneading process), and causes the change to smooth texture/windowpane test approved.
This dough will be too tough. The cause...... TOO MUCH FLOUR!
You should get used to working with a sticky dough. Additionally, I always leave out the last 1/2 cup to full cup of flour from the recipe to be added while kneading. This way I stay as close to the original recipe as possible.
Due to climate, humidity, and working temperatures, it's common to adjust the recipe by 1 cup more or less..... but try not to stray too far from the recipe.
@emraldonyxx She *is* using a LOT more flour than I would use, but if you notice at the beginning, her dough has a much higher hydration than most bread recipes. It certainly looked a little too wet at first, so I don't think her added flour was as excessive as it seemed.
That is way toooo much flour!!
lilcrazi12 5 months ago
From around 2:40 you can see that the dough is too dry, too hard, too firm. It doesn't look like it will be at all elastic. It will result in a tough, dense, chewy loaf. Maybe that's what her family likes.
ohdrdrdr 5 months ago
fuck me pink the dough looks shyte nd wil be shyte
flemingflem 5 months ago
I kneaded some dough last night that did not get a smooth texture ever. It seemed like the dough was ripping apart during the kneading process. Why?
lmannyr1 11 months ago
@lmannyr1 too much flower not enough liquid. You can always add a little more water if needed
HugMyNutz 10 months ago
@lmannyr1 try the "stretch and fold" or "french kneading" method. I've found that its very effective in developing good gluten structure, incorporates air (apparently that's needed during the kneading process), and causes the change to smooth texture/windowpane test approved.
lambofGD 3 months ago
yikes, way too much flour
Aprilshowersss 1 year ago
im trying im trying im trying. hope one day i gets it right
SabrinaKristalAcct 1 year ago
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@SabrinaKristalAcct try the "stretch and fold" or "french kneading" method. I've found that its very effective in developing good gluten structure, incorporates air (apparently that's needed during the kneading process), and causes the change to smooth texture/windowpane test approved.
lambofGD 3 months ago
NOTE: Be aware that dough containing eggs, butter, or other moist ingredients often stay sticky after being kneaded
emraldonyxx 1 year ago
This dough will be too tough. The cause...... TOO MUCH FLOUR!
You should get used to working with a sticky dough. Additionally, I always leave out the last 1/2 cup to full cup of flour from the recipe to be added while kneading. This way I stay as close to the original recipe as possible.
Due to climate, humidity, and working temperatures, it's common to adjust the recipe by 1 cup more or less..... but try not to stray too far from the recipe.
emraldonyxx 1 year ago 7
@emraldonyxx She *is* using a LOT more flour than I would use, but if you notice at the beginning, her dough has a much higher hydration than most bread recipes. It certainly looked a little too wet at first, so I don't think her added flour was as excessive as it seemed.
coloraturajoy 7 months ago
The purpose of kneading is not to work in the yeast, but to develop the gluten.....
vern458 1 year ago 5
wow beautiful nice video!!
akeille1 1 year ago
love the advice and love your site... keep up the great work!
vixie2alpes 1 year ago