If you're reading this because you don't know how to knead bread dough then you're in luck!
See this loaf of bread right here? It's called "NO KNEAD BREAD."
Ok, that was a bit of a joke, but keep reading. I want you to learn to knead because it'll give you so much more opportunity for flavor and texture in your baking. But first. . .
Each round loaf, or "boule," that you see here today was made from a very common "no knead" bread recipe.
Both looked different. There was similar flavor and comparable texture but they were both quite unique in form.
So, you see, this is the beauty of bread making. It's also the FRUSTRATION of the thing, too!
Trust me, I know I'm not pulling the the wool over your eyes either. We've all been to a bakery with rows of bread looking mighty uniform and crusty and perfect, however I'm going to assume that YOU are not the career bread baker. Am I right?
There were some simple steps I could've taken to ensure uniformity of these two loaves of mine, yes, there was, and I will teach you here soon.
However my approach is very loose and is very, very forgiving. So the focus will not be on perfection and uniformity. That's why my loaves look different.
My motto, for a not so perfect loaf (what some would determine a failed loaf), is simply, Toast It, and it'll taste amazing. True story.
Next week begins the Bread Making Series and, as was suggested in this blog post title, I'll be teaching you how to properly knead bread dough.
Now for question and answer time. If you can think of anything else let me know in the comments below.
Q: Who is this tutorial for?
A: It's for a variety of people.
Q: What do you mean by "properly?" Is there only one right way?
A: I think everyone develops their own style, however you gotta start somewhere and it might as well be a style that's effective. That's what I'll teach you.
Q: Is the tutorial is ONLY about kneading?
A: No, it's going to be about the bread baking process from start to finish. We'll focus on the challenging/confusing things, like how long to knead and how to tell when the dough is done rising.
Q: What kind of format will the tutorial be in?
A: The tutorial will be in both the video and written format right here on the blog
Q: What kind pf bread will be made?
A: I'll be showing you a traditional "farm house style" rectangular loaf bread with variations, a sourdough starter potato bread (photo below) + a free form no knead.
Just look at those air pockets and golden crust. White bread has never looked so good.
Sooooooo, don't forget to check back next week because this class is about to START!
If you would like to know about the tools and ingredient list ahead of time please leave me a comment below. If you're on our email list I'll be sending out an email by the end of this week with all of the necessary info. Here's a link to get on the list today.
See you in class!
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