casey268•11d agoMost Upvoted

My bread mentor told me I was overkneading and it clicked

Honestly I've been baking for about 2 years and couldn't figure out why my sandwich loaves always came out dense. A baker at the farmers market in Austin watched me one time and said 'you're beating the air out of it, not building structure.' I cut my kneading time from 12 minutes down to 7 and started using the windowpane test. Has anyone else had advice from a stranger totally change their outcome?

3 comments

3 Comments

jennybailey11d agoMost Upvoted

Oh MAN the windowpane test is a GAMECHANGER. I used to knead until my arms hurt and wound up with bricks. Try doing a 10 minute autolyse before you start kneading, it seriously cuts down the work time and gives you a softer crumb. Also check your water temp if you're using instant yeast, warm water speeds things up way more than people realize.

emma_lee2211d ago

What temp water do you usually go for...

matthewking11d ago

Yeah warm water is key, I learned that the hard way when I first started baking bread. If your tap water is too cold the yeast just sits there and does nothing for hours, especially in the winter. I try to aim for somewhere between 80 and 90 degrees F, just slightly warmer than your finger feels. If it feels hot to the touch then it's too hot and will kill the yeast dead. An instant read thermometer helps a ton for getting it right consistently.