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My bakery's new hire keeps rushing the kneading process
We brought on a new guy last month, and he always kneads the dough too fast to save time. This leads to loaves that are dense and don't rise right. I tried slowing him down once, but he said the old way was fine. Now our whole wheat bread is coming out tough. I don't want to get him in trouble, but our regulars are noticing. How do you train someone on patience with dough without making them defensive? What works in your shop?
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margaretpark7mo ago
But if the bread turns out bad, how can his old way be fine? Rushing kneading ruins the gluten structure every time. You need to show him side by side how his fast loaf looks versus a properly made one. Let him see and taste the difference so it clicks for him. Good bread needs time, and your regulars know it.
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henryr457mo ago
Honestly though, is it that big a deal if the gluten isn't perfect? @margaretpark, sometimes a quick loaf that's just okay still gets the job done.
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parker_hall57mo ago
I used to think like you, Henry. For years my bread was just fine, or so I thought. Then I saw a side by side crumb shot like MargaretPark described. The difference wasn't just looks. The rushed loaf was chewy and dense, the good one was light and had a better flavor all the way through. That visual proof changed my whole process. Now I never skip the proper knead and rest time.
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blakepark7mo ago
Take the side by side comparison even further. Cut both loaves open to show the crumb. A rushed loaf often has huge, uneven holes and a dense, gummy layer at the bottom. The crust might be tough, not shatter nicely. A patient loaf has an even, soft crumb that springs back. Let a regular customer try both, they'll point to the good one every time. That visual proof ends the argument faster than words ever could.
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