How long should I need this dough? She doesn't give any timelines
- Thread starter dawn_mo
- Start date
Corny-ness aside....I'd say between 5-10 minutes of kneading, to get it
from lumpy to smooth and elastic. My rule of thumb: I sprinkle flour on the board and knead until it no longer sticks. Then I keep kneading as it gets smoother and smoother....usually about 5 more minutes of constant kneading.
Ends up somewhere around 8 to 10 minutes total.
Good mind-clearing therapy.
from lumpy to smooth and elastic. My rule of thumb: I sprinkle flour on the board and knead until it no longer sticks. Then I keep kneading as it gets smoother and smoother....usually about 5 more minutes of constant kneading.
Ends up somewhere around 8 to 10 minutes total.
Good mind-clearing therapy.
dawn_mo
Well-known member
I do have a bread machine. It is the Z*****
and is such a monster that I keep it up in a cupboard and rarely use it. I loved my old one, and wish I had gotten the same type.
Do you know, am I able to double or triple a recipe for dough since I am not going to bake it in the machine? Thanks Mar and Ang!
and is such a monster that I keep it up in a cupboard and rarely use it. I loved my old one, and wish I had gotten the same type.
Do you know, am I able to double or triple a recipe for dough since I am not going to bake it in the machine? Thanks Mar and Ang!
I have doubled, since it just goes through one rising, I think, and you can take the dough out
if you see it rising up too much and just continue with shaping or resting the dough some more. I had my Oster hidden away too, then I started using it to make dough and I keep it out now. I don't always have good results when I bake in it, but I do like it for dough making where I can just let it go and do something else, although I still check it in the early stages for moisture/flour needs.
if you see it rising up too much and just continue with shaping or resting the dough some more. I had my Oster hidden away too, then I started using it to make dough and I keep it out now. I don't always have good results when I bake in it, but I do like it for dough making where I can just let it go and do something else, although I still check it in the early stages for moisture/flour needs.