Process

Mixing

You might say: kneading

Combining the ingredients and working the dough until its gluten is developed as the bread needs.

What it does

Develops gluten strength through mixing, folding or fermentation.

Ask

Which mixing method, for how long, and to what development?

What to look for

1. Dough turns from shaggy to smooth
2. Dough clears the sides of the bowl

Parts

• Autolyse: A rest of flour and water before salt and leaven are added.
• Desired dough temperature: The target temperature of dough at the end of mixing, reached by choosing the water temperature.
• Windowpane test: Stretching a small piece of dough into a thin sheet to check gluten development.
• Dough strength and extensibility: Strength is resistance to stretching and shape loss; extensibility is how far dough stretches before tearing.

Catalogue: Method

• No-knead and folds: Little or no kneading; folds and a long rise develop the gluten.
• Short mix: A short mechanical mix followed by a long fermentation.
• Improved mix: A compromise between short and intensive mixing, with partial development and a longer fermentation.
• Intensive mix: A long mix followed by a short fermentation, developing the dough strongly.

Sources

1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, pp. 6–12Mixing the dough so that the gluten is adequately developed enables the dough to stretch well, to resist ripping, and to hold trapped carbon dioxide gases that are produced during yeast fermentation, which in turn enables bread to emerge from the oven with good volume and lightness.
2. King Arthur Baking, Can I make any bread recipe a no-knead recipe?, Can I make any bread recipe a no-knead recipe?Agitating your dough through folds and stretches creates an overlapping network of proteins called gluten. … That’s why most no-knead recipes include a long, slow rise — the dough needs time to fully allow the gluten to develop.
3. Wayne Gisslen, Professional Baking, 7th edition, ch. 7, p. 118Three basic mixing techniques are used for most yeast products: the short mix technique, the improved mix technique, and the intensive mix technique

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