FoodBanter.com - View Single Post - Kneading, hydration, gluten content, and holes (coarsely-textured crumb)

In article >,
pamnone (Wcsjohn) wrote:

> <snip>
> >
> >I think intensive kneading makes a uniform crumb.
>
> Not in my experience. I mix at relatively high speed for longer than most
> bakers and stretch and fold a lot, making a dough (or glop<g>) that is
> extremely elastic and extensible, giving the dough the abilty to form large
> pockets that are stable enough to bake due to the strength of the cell walls.
>
> I must stress that the preceding observations apply to high, 80%+ doughs.
>

I have the same experience as you.

When I want a tighter uniform crumb, then I punch down the dough and
knead again then repeat for three rises total. For me, that produces a
tighter crumb rather than large uneven holes.

marcella