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Preppers' Corner
No Knead bread
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<blockquote data-quote="tomthebaker" data-source="post: 2121687" data-attributes="member: 1054"><p>There are a lot if ways to skin this cat.</p><p></p><p>Gluten development occurs:</p><p>1. During machine mixing, but - too much mixing will over-oxidize the dough and turn out bad bread.</p><p>2. Hand mixing. Lots of work but fun and sensual. You really feel what you're making.</p><p>3. Rest times. Called an "autolyse, " resting the dough after bringing the ingredients together actually develops gluten. </p><p>4. Fold-down. Most doughs should get at least 1 fold-down. If you mix less, fold down more, but let some fermentation occur between folds.</p><p></p><p>Also, I highly recommend preferments. I don't make any breads without them. My favorites are old dough from a previous batch, liquid levain, levain with whole wheat, sourdough, and rye sour.</p></blockquote><p></p>
[QUOTE="tomthebaker, post: 2121687, member: 1054"] There are a lot if ways to skin this cat. Gluten development occurs: 1. During machine mixing, but - too much mixing will over-oxidize the dough and turn out bad bread. 2. Hand mixing. Lots of work but fun and sensual. You really feel what you're making. 3. Rest times. Called an "autolyse, " resting the dough after bringing the ingredients together actually develops gluten. 4. Fold-down. Most doughs should get at least 1 fold-down. If you mix less, fold down more, but let some fermentation occur between folds. Also, I highly recommend preferments. I don't make any breads without them. My favorites are old dough from a previous batch, liquid levain, levain with whole wheat, sourdough, and rye sour. [/QUOTE]
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