http://www.onlinetvproduct.com/as-seen-on-tv-cooking-ovens/
My bread dough turns out tough am I not kneading it enough?
Every time I make bread dough or pizza crust my dough doesn’t turn out smooth and elastic like I’ve seen on TV or online.
I try not to over-knead because I thought that might be the culprit but now I’m thinking I might not be kneading it enough.
I’m afraid of over kneading as I don’t want tough gluten to develop…but I’ve read some recipes that say knead for 10 minutes…yikes!
And then when I let it rise it never ‘doubles up’ and gets nice and soft like I’ve seen, even with fresh yeast.
I want to try a dutch oven bread tonight for dinner and I’m scared to ruin it again!
Here is the bread recipe I’m using:
http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/
It’s probably too dry. Put a little less flour next time. Often the amount of flour in a bread recipe is really just a guide. A few spoonfuls less can make a difference in the softness of the dough. Kneading more is better. Developing the gluten doesn’t toughen bread. More gluten means that the bread can better trap the gases that the yeast makes, and when the bread goes in the oven that trapped gas expands with the heat and gives you a lighter loaf of bread. When it’s rising, it can use being slightly warmer than the average room temperature, so put it somewhere warm but certainly not hot. I don’t know at what stage you’re doing the X on the top of the bread but try doing it just before you put it in the oven.
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