Find out which of the “old rules” of breadmaking you may have to un-learn, as well as a foolproof test to tell you when it’s okay to stop kneading.
8 Responses to “Slice 6”
SHARON WEST
Wow, fabulous instrution and tips, # 1, I think I added too much flour, and wasn’t actually sure how the dough should look or feel ! Thes tips are great, thanks !!!
The last time I made cinnamon rolls I put in too much flour, now I know what that does to the dough. I’ve been enjoying your videos and have just absorbed information thus far. Thank you.
I’m thrilled to death to have finally seen the window pane test done by someone else; I hate to admit it but, I’ve been making sourdough bread for several years now and I have been doing my test all wrong; I think that I’m more of a visual learner and something that sounds simple when you read the instructions, really needs to be reinforced visually for me, in order for me to grasp the concept.
Lori,
My bread has no tinsil strength and falls apart in my hand. Alternately, I recently ate a piece of store bought bread and the texture was somewhat like a spider web, particularly the fluffy white bread. It was stong and held together well, but yuck! Web consistency?! My bread is soft, but does not hold together well. Got any suggestions?
Hi Janice,
Are you using the recommended amount of hard wheat flour and additional vital wheat gluten? If so, usually it’s a matter of not kneading long enough to form the “gluten network” needed to hold the bread together. Although it’s also possible to overknead and then the gluten will “break” also resulting in crumbly bread. Are you getting the gluten window ok? And is the bread rising, and staying risen? If yes to all of those, then next we should examine your other ingredients more closely.
8 Responses to “Slice 6”
Wow, fabulous instrution and tips, # 1, I think I added too much flour, and wasn’t actually sure how the dough should look or feel ! Thes tips are great, thanks !!!
hah, and whoever heard of oiling the board instead of flouring it, lol, I can’t wait for my family to eat this so I can make some more !!!
Wow! Just hearing secret #4, about the oil, was like a lightbulb moment for me! “Of course! Duh!” lol
The last time I made cinnamon rolls I put in too much flour, now I know what that does to the dough. I’ve been enjoying your videos and have just absorbed information thus far. Thank you.
Oil instead of flour, hmm. I will try that. I can’t wait to show the gluten tests to my children. Fascinating!
I’m thrilled to death to have finally seen the window pane test done by someone else; I hate to admit it but, I’ve been making sourdough bread for several years now and I have been doing my test all wrong; I think that I’m more of a visual learner and something that sounds simple when you read the instructions, really needs to be reinforced visually for me, in order for me to grasp the concept.
Thank you so much!
I
Lori,
My bread has no tinsil strength and falls apart in my hand. Alternately, I recently ate a piece of store bought bread and the texture was somewhat like a spider web, particularly the fluffy white bread. It was stong and held together well, but yuck! Web consistency?! My bread is soft, but does not hold together well. Got any suggestions?
Janice
Hi Janice,
Are you using the recommended amount of hard wheat flour and additional vital wheat gluten? If so, usually it’s a matter of not kneading long enough to form the “gluten network” needed to hold the bread together. Although it’s also possible to overknead and then the gluten will “break” also resulting in crumbly bread. Are you getting the gluten window ok? And is the bread rising, and staying risen? If yes to all of those, then next we should examine your other ingredients more closely.