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What the gluten look like when kneading for long time on a texture basis
Does resting kneaded dough for few hours change the taste/texture/softness of parathas?When should food colouring be added to part of a batch of bread dough?My flatbreads are still doughy inside after cooking?Yeast dough won't go “stretchy”Chewy, Moist & Bit Uncooked BreadWhy isn't my dough doubling?How can you tell if pizza dough has been kneaded enough?What's the correct texture for masa dough?Kneading dough by handMy mom says to knead bread doutgh after rising
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If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long size?
And another question, if I did the same dough recipe, the first one is kneaded for 2 minutes, and the other for 10 minutes and then baked, what would be the texture difference between both breads ?
bread dough
asked 11 mins ago
alim1990alim1990
289313
add a comment |
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long size?
And another question, if I did the same dough recipe, the first one is kneaded for 2 minutes, and the other for 10 minutes and then baked, what would be the texture difference between both breads ?
bread dough
asked 11 mins ago
alim1990alim1990
289313
add a comment |
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long size?
And another question, if I did the same dough recipe, the first one is kneaded for 2 minutes, and the other for 10 minutes and then baked, what would be the texture difference between both breads ?
bread dough
asked 11 mins ago
alim1990alim1990
289313
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long size?
And another question, if I did the same dough recipe, the first one is kneaded for 2 minutes, and the other for 10 minutes and then baked, what would be the texture difference between both breads ?
bread dough
bread dough
asked 11 mins ago
alim1990alim1990
289313
asked 11 mins ago
alim1990alim1990
289313
asked 11 mins ago
alim1990alim1990
289313
asked 11 mins ago
alim1990alim1990
289313
asked 11 mins ago
alim1990alim1990
289313
289313
add a comment |
add a comment |
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