Hey,

Take a look he

http://www.progressivebaker.com/class/outline.htm

Anvah

"Dick Adams" wrote in message ...
"Anvah Gareson" wrote in message
om...

I was reading from a site (progressivebaker.com) that compared the
effects of kneading to crumb profile. The site suggested that the
more vigorous the knead, the less open crumb structure you get. The
site went on to try three different kneads of various intensity and
showed pictures of how the crumb profile is affected. All three
dough's were machine knead, but for different periods of time and
different intensity.

Even with a www. prefixed, could not find those pictures. Can you
be more specific with that reference?

Seems like an easy experiment to do with regular dough and a bread
machine..

I recall that some one wrote that Ed Wood had said that a bread
machine is hard to beat, but I don't remember exactly for what
property of dough/bread. I think it was for holeyness, and that
it was said by him in his newsletter, which few of us get.

... I knead it's for a while until the window-pane test passes.

Congratulations on passing the window-pane test. That puts you
at the top of the class if it's for sourdough. (Around here, the only
things that pass the window-pane test are windows (occasionally).)

---
DickA