Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

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how wrong is my kneading technique? (lemmy.sdf.org)

submitted 1 week ago by [email protected] to c/[email protected]

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I just started baking bread a few months ago and after starting with overnight no-knead boules, I decided I also wanted to make sandwich bread. So I looked up some recipes and made them a bunch of times and got to where I can make a pretty good loaf of sandwich bread.

The thing is, I was feeling pretty overwhelmed when I started with the sandwich bread recipes, which need to be kneaded as the total rise time is under 3 hours. So I didn't look up any technique, and I knead by just picking up the ball of dough and kneading it with my fingers sort of like how a cat makes biscuits. Typically I do this for 10 minutes.

I saw a video later with a very different kneading technique. But mine seems to produce a bread that holds together fairly well and has reasonably uniform bubbles throughout, though a little denser at the bottom than the top.

Thoughts? Am I a heretic who should renounce my wildcat ways, or is this fine?

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[–] Lighttrails 3 points 1 week ago

Do you, Homie! I recently made no knead in a loaf pan using the tartine method and it came out great. Bread is bread