Author Topic: Can gluten be developed with hand kneading and is it recommended?  (Read 1110 times)

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Offline mkevenson

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In my last thread: http://www.pizzamaking.com/forum/index.php/topic,21273.msg214638.html#msg214638

Reply #9 I posted pics of my recent pie. In reply #10 it was suggested that my dough had not developed gluten.

This is somewhat confusing and I am sure that it is my error in dough making technique. I was trying a minimal hand kneading and thought that I had kneaded enough. Obviously not, hence the dough tearing. Other issues with the dough formula may also have influenced the outcome?

I do not have a mixer and enjoy the use of my hands for mixing and kneading. If however I am at a significant disadvantage I may need to reconsider? I make one pizza at a time in my home for personal consumption.

Your comments are appreciated.

Mark
« Last Edit: October 04, 2012, 12:40:12 PM by mkevenson »
"Gettin' better all the time" Beatles


Offline Jackie Tran

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #1 on: October 04, 2012, 01:59:23 PM »
Mark, you are not at a disadvantage by using your hands.  I routinely prefer to use hand techniques for making small batches.  And when I do use a mixer I only mix for 5-6m max and then finish the doughs by hand.  The biggest differences you will see between a machine or mixer dough versus one made by hand is the look of the crumb.  Hand mixed doughs, if you don't over do it will often have a more open crumb with larger bubbles compared to a machine mixed dough.  But generally speaking, you can make the same quality dough using your hands or a mixer.   If doing it by hand, rather than just kneading, you should look into kneading just enough to get the dough together, then resting it, followed by stretch and folds to build strength.  Repeat with the rest and folds as needed. 

Online norma427

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #2 on: October 04, 2012, 03:53:08 PM »
Mark,

I agree with everything Chau posted.  I also have hand kneaded dough many times.

Norma
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Offline dellavecchia

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #3 on: October 04, 2012, 07:39:39 PM »
+2 with Chau's reply. I rarely use the mixer for pizza dough.

John

Offline TXCraig1

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #4 on: October 04, 2012, 07:52:29 PM »
They made dough long before they made mixers...

Mixers didn't make dough better - just easier.
Pizza is not bread.

Offline mkevenson

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #5 on: October 05, 2012, 08:50:16 AM »
Thank you all for your replies. I will continue to work on my dough technique .

Mark
"Gettin' better all the time" Beatles

Offline weemis

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Re: Can gluten be developed with hand kneading and is it recommended?
« Reply #6 on: October 05, 2012, 09:41:23 AM »
I've made as much as 25 lbs of dough, all by hand. Keep practicing and you'll do just fine!
Nick Gore - just a dough eyed wanderer


 

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