Found out my go-to bread recipe has been wrong for years

I was reading a baking science book from the library and it said most home bakers over-knead their dough by a huge amount. I tried a no-knead method for my sourdough this morning and the crumb is way better. Does anyone else think we put too much focus on kneading time?

3 comments

3 Comments

taylor87225d ago

My old recipe called for 15 minutes of kneading and the bread was always tough. Switched to a stretch and fold method, just a few folds every half hour. The dough is way more relaxed and the final loaf has those big, open holes you want. It's a game changer for texture.

daniel_wright2925d ago

My last loaf needed only four folds total.

kelly.nora25d ago

Funny, I was taught to knead for ages. Seeing how gentle folds change the dough really turned me around on that. The texture is just so much better.