August 2, 2019 - 2:19am
Different kneading techniques (bread machine vs hand)
My question is does different kneading techniques effect the final crumb (or crust) of the bread significantly and if so how, and moreover, if you use household bread machine to knead how does that compare to using your hand?
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on how much gluten development you get to using either your hands or a machine. So yes, depending on technique, it can definitely affect crumb structure.
Sorry badly worded question. My question is rather, can you always achieve the same effect no matter the kneading technique, i.e. it all leads to the same result its just a matter of the time it takes to get there.
is yes. It’s is just a lot more work by hand.
Double post.