Bread Thought

[debka_notion]

So Dad baked bread today- Walnut Bear Bread, which was very good, and which Em had made for Thanksgiving. He kneaded it, we think (we didn't time well) significantly less than was called for, and it turned out much lighter and softer than when she did it. I figured that that was due to less formation of gluten, but really, I know zilch about this. Other thing being- the purpose of kneading: formation of gluten and/or getting rid of air bubbles? ANyone (well, shirei_shibolim I'm sort of looking in your direction in particular, since you're notably good at this stuff) have input?

Comments

[debka-notion.livejournal.com]

Oops- that was BEER bread... Ugh, typos I didn't notice.

I don't know- I wasn't around when Em made it, but yes, it was the same recipe. Maybe something made the yeast happier yeast- I don't know. But thanks- that makes a good bit more sense now. Shall bring this info back to the rest of the family.

[shirei-shibolim.livejournal.com]

That's too bad, really. I liked the name "walnut bear bread." Sounded delightfully rustic.

[zachkessin.livejournal.com]

It would have to have honey in it.

Re:

[thevortex.livejournal.com]

I would imagine that the aforementioned "development" of the gluten is based partly on the kneading resulting in greater surface area exposure for the reactants so that said longer networks can be created.

Huzzah!

The Vortex

[debka-notion.livejournal.com]

Well, you could find some sort of walnut bread recipe (I could send you this one if you'd like, even) and then adapt it to make there be something bear-like about it...