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> but maybe i just didn't knead it long enough for the flour to absorb the water If you let the dough mix sit for a 10 minutes or so before you start kneading,
by cyphar 7y ago
> but maybe i just didn't knead it long enough for the flour to absorb the water
If you let the dough mix sit for a 10 minutes or so before you start kneading, it allows the flour to hydrate and thus it'll get less sticky. This is one of the arguments for "no-knead" bread recipes.
But when kneading bread you should always knead it until you can take a piece of dough and stretch it thin enough to see light through it (this is called "the window-pane effect"). This indicates that the gluten in the dough is strong enough for a good rise and crust. Once you knead it to that point it's almost always no longer really sticky.
- em-bee 7y agocurious. i don't have a machine to mix the dough. the only way to get everything mixed evenly is to start kneading it...
- cyphar 7y agoThat's okay, you can mix it by hand and it will work without issue (it's what our ancestors did for thousands of years). But if you don't want to knead for 10-15 minutes, if you roughly mix the water and flour then wait 10 minutes and then start kneading you'll find it takes much less time and effort to get the same result.
- em-bee 7y agowhat i was getting at is, that i can't really tell where the mixing stops and the kneading starts :-) "mix roughly" gives me a hint though...