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/ck/ - Food & Cooking

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15936039 No.15936039 [Reply] [Original]

Why are so many people terrified of kneading? Everytime I look up a recipe there's tonnes of "NO-KNEAD EASY BREAD" recipes for different breads. Even some videos say shit like "Don't worry, you don't have to knead this!"

What's so fucking difficult about kneading dough?

>> No.15936044 [DELETED] 

>>15936039
Three groups: people who don't like touching dough, the lazy, and the ones with no space.

>> No.15936050

>>15936044
[/dumb thread]

>> No.15936068

>>15936039
People are lazy or potentially just not very strong (think the elderly).
High hydration recipes are a huge PITA to kneed as well.

>> No.15936217

because jim lahey wrote a really really really excellent book and then faggot food bloggers who just siphon smart peoples' work for ad clicks caught wind

>> No.15936368 [DELETED] 

>>15936068
>High hydration recipes are a huge PITA to kneed as well.
I think it's fun.

>> No.15936412

>>15936068
It's called streching and folding

>> No.15936433

I want fresh bread at home (like today for instance, it’s snowing.)
I don’t want hair in my bread.
I’m not going to remove the hair on my knuckles.
No knead bread
Wala

>> No.15936438

>>15936433
wear gloves you spastic

>> No.15936448

>>15936039
It's not hard, but it can start to be time consuming if you make a lot of bread. Some weeks I'm making 5 or 6 big loaves so all the time spent kneading and cleaning after adds up.

>>15936068
Kneading whole wheat is also a pain. I like to make 100% hydration 100% whole wheat bread, and it doesn't seem to matter how much I knead it. The only way I get good gluten development is to cut back on the yeast and give it a slow 4-8 hour rise, but I get a really nice oven spring and texture to the bread with no kneading by doing that.

>> No.15936449

>>15936412
You should be kneading as well as stretching and folding

>> No.15936456 [DELETED] 

>>15936448
Are you that anon who sells bread on weekends?

>> No.15936462

>>15936438
>plastic in my food
Even worse

>> No.15936467
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15936467

Kneading is for peasants

>> No.15936504

>>15936456
No we just eat a lot of bread in my house.

>> No.15936801 [DELETED] 

IS THERE ANY BENEFIT IN MAKING A SPONGE???

>> No.15937180

>>15936801
IT CAN HELP ADD A BIT MORE FLAVOR DEPENDING ON HOW LONG YOU LET IT FERMENT BEFORE USING IT. THE LONGER DOUGH FERMENTS THE MORE THE YEAST FEED ON THE STARCH AND CREATE MORE COMPLEX FLAVORS.

>> No.15937205

baking is for women

>> No.15937218

>>15937205
>i can't bake bread because it makes me feel like i have a vagina
i don't see the logic here

>> No.15937333 [DELETED] 

>>15937180
THANK YOU!

>> No.15937379

>>15936039
Laziness and/or intimidation

>> No.15937435

>>15936448
>100% hydration
How the fuck does that form anything but a batter?

>> No.15937451

>>15937435
Whole wheat takes a lot more water. It is like a batter at first, but after it sits for a while and starts to rehydrate more fully it becomes more solid. Still a bit tough to work with, but I find anything less than 100% hydration with 100% whole wheat has a gritty texture.

>> No.15937966

>>15936039
Less mess. I have a good overnight fermentation recipe. Just mix the ingredients with a wooden spoon and cover on the counter. Stick it in a dutch oven and have my day's bread. 5 min of work total. As opposed to 4x the work with kneading. And that's just basic bitch kneading too, no first/second proof etc...