Well, last night I decided to go for it! I realized that a convection oven wasn’t the only thing women didn’t use to make bread a hundred years ago. They didn’t use mixers, either! Duh!!! I prepped the kitchen and got busy baking.
Christine suggested King Arthur flour. I had everything else I needed in the pantry. Well, except for the right kind of bread pans. I have some that are non-stick, but after talking with Jeannie and reading some online articles about the dangers of non-stick and aluminum residues being absorbed by bread, I decided to pick up some glass ones. They had them at Publix for less than $3. I bought the only two they had left. I can’t remember if Jeannie had stainless steel or glass…
I have a lot to learn about kneading. I realized last night that it really is an art. One must practice and learn in order to perfect her kneading and bread baking skills. I read somewhere that you know you have kneaded your dough just right when you can stretch a small amount of it and see light through it without tearing the dough. I probably didn’t knead my dough enough. I’m afraid I was too rough, also. I tore it more than once through the kneading and adding flour parts.
I was so worried about the rising part, but it was much simpler than I thought it would be. I turned on oven on for a bit, put the dough in, turned the oven off, and the dough rose just like it was supposed to with the exception of a small portion in the middle. It sank a bit. I’m not sure if this means I didn’t knead enough or that I let it rise too long. Karl said it looked like a saddle. I realized too late that I forgot the dough enhancer–either the vitamin c crystals or a handful of oatmeal, which is what Jeannie used.
In my opinion, the bread turned out fine for my first time. My expectation was a brick, so you can imagine my joy when we actually ate the bread that came out of my oven! I especially enjoyed the smell that filled the house. We ate some immediately, slathered with butter. Then, we had some with breakfast. We used it to make sandwiches for lunch. After 24 hours we have a small bit left. I’m really glad Benjamin likes it, since he’s the main reason I’m doing it anyway.
I’ll probably try again tomorrow. If you have any kneading pointers, I need them!
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Leslie Wiggins 
4 responses to “Knead Some Bread Tips”
Good Job Leslie! You sound exactly like me, I was so excited that I made bread this time was actually edible. Glad to hear Benjamin liked it too.
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Feeling conviction. I really do need to make more effort to make bread. When I do…I will use the bread maker dough setting. Let it mix and rise, then I will take it out and put it in the oven to bake. Also my girlfriend who makes bread ALL THE TIME, taught me how to make pretzels. I think it is at least time we did that again.
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You’re off to a great start! You’ll be a pro in no time. I love the glass bread pans and prefer to use them over metal or non-stick surface ones.You mentioned something about an “enhancer”. I’ve never used one before, but it sounds like maybe you are using a special flour?Hmm…when I knead I know the dough is ready when it becomes quite smooth and elastic feeling and isn’t so sticky anymore. I just learned by feeling my mother’s dough when she baked. Perhaps if you went by your friend’s place again and kneaded a few times when she thinks the bread dough is ready so you know how it feels?
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Did you check the expiration date on the yeast? I had the same problem with the middle sinking and found out it was outdated yeast. The woman who sold my mom her Bosch recommended Saff instant yeast. She said it needs no proofing. I have found that to be true. Also if you have more bread dough than pans, you can let the kids make rolls, or roll out pizza dough, or make cinnamon rolls. Yum!
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