Does resting the dough for a long time reduce the need to knead the bread?

Curry
  • Does resting the dough for a long time reduce the need to knead the bread? Curry

    In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and found that the bread was more dense than a properly kneaded dough.

  • Kneading a resting do different things to the structure of the bread. Depending on the recipe and the desired texture the kneading amounts may vary, but other than quick breads, it is necessary to evenly distribute the yeast and the associated gasses as well as develop the gluten. The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn't developed, the dough won't rise well and will produce a heavy loaf - rather like a brick.

  • Kneading does two things. First it mixes all the ingredients uniformly. You have to do this no matter what, but you only really have to do it enough to mix the ingredients.

    If you keep kneading beyond the mixing stage, you are applying energy (which equals heat) to the yeast which makes it ferment, generating the tiny bubbles which make bread fluffy.

    The yeast will ferment on its own, but kneading just accelerates that process.

    Historically, dough was proved (left in a hot humid place) for about 18 hours allowing it to rise slowly in order to make bread.

    In 1961 a process was developed in England called the Chorleywood Process. Essentially you work the heck out of the dough with high-speed mixers. The extra few minutes of high energy mixing applies heat to the yeast, which dramatically reduces the fermentation period required, allowing you to make bread much more quickly... at factory-type speeds. Factories can make bread in a couple of hours instead of having to prepare dough one day and bake it the next.

  • Allowing the bread dough to rest for the 18 hours will allow the bread to develop the gluten which gives the bread the chewy texture. This will reduce the need for kneading.

    Personally I have experimented with this method but with a shorter resting time (8 hours) and have achieved crusty, chewy-textured bread.

    Note though that the crustiness of the bread is due to the use of an oven-proof pot and not the resting period.

  • Yes it is a viable substitute. I make a loaf every day from 4 pounds of dough I make up at the start of the week and keep in the fridge, just pinching off as much as I need. Zero kneading, just stirring the ingredients until everything's wet (about 15-30 seconds).

    I usually make a loaf after the dough has risen for a few hours, but it's never as good as the next day, or even 7 days later as a sour dough flavor starts to develop.

    It's taken a while to get a good feel for how wet the dough best be (measuring with cups or scales is no good due to compaction and humidity, respectively).

    The loaves are not as light as loaves in a commercial bakery using chemical leaveners and steaming ovens, but they're as light as you'd ever find in a good bakery.

    I basically use the technique in Artistan bread in 5 minutes a day, but instead of cooking on a pizza stone and adding steam (finicky), I cook the loaf in dutch oven. The dutch oven traps in the moisture, stopping a crust forming prematurely and restricting rise.

Related questions and answers
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  • I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added water 1% sodium carbonate (soda ash) 0.2% sodium chloride (salt) sourced from here. I believe I've done the kneading right because the dough is smooth and elastic. I can pull & twist it a few times. Then I made a mistake and the dough broke and then it failed. After a few attempts to re-knead the dough using fold and knead techniques, it seems the gluten structure is messy. I can see

  • Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the beautiful gluten networks that create bread with all the little air bubbles. If that is the case, is it always, "the more you knead the better", or are there any negative effects that occur if you knead it longer than what your bread recipe states.

  • , but the bread didn't work. I am now wondering - is this recipe particularly intended for making with an electric mixer with dough hook? Can one convert it for hand kneading? And if so, is there a rule... for 5 minutes at low speed w/ dough hook until the dough comes together. Scrape the dough in the bowl, then add salt and knead for 4 miuntes on high. Dough should be smoother and silky. Add cherries & walnuts and mix on medium for one minute. Knead by hand, turning the dough until you can no longer see the walnuts/cherries and the dough is smooth. Put the dough (shaped into a ball

  • The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours. In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees. My questions are: How long should I raise the dough under 10, 15, 20, 25, 30 degrees? I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long? Thanks. Update: (sorry for my

  • I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you suggest?

  • I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread

  • I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and knead the dough after having let it rest. What happened was that rather than bending or spreading as one would expect, the dough kept cracking/breaking into pieces here and there. I have several questions related to this, feel free to answer any/all of them: (a) What mistakes might have been made ahead of this point, in the recipe or the technique of preparing the dough, to cause this? (b

  • I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even better to kead before and after rising?

  • I'm making a no-knead bread (actually my very first time making bread!) and right after mixing the dry ingredients with water, it's supposed to sit for a couple hours to rise and then be placed... realized it. As soon as I found it in the morning, I put it in the fridge, where it has sat for now about 9 hours. The dough's consistency seems fine. Is there any reason I shouldn't go ahead and bake it? (after bringing it back down to room temp, as the recipe calls for) Why does it need to be refrigerated after rising at room temperature for a couple hours?

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