On Thu, 22 Apr 2004 09:48:21 -0500, williamwaller
> wrote:

>It makes me wonder where the "long" kneading dogma originated. I can
>understand KitchenAid providing advice for longer time. Who's going to spend
>$300 (Kenneth's 20 qt. beast obviously excluded here) if they can flop the
>dough on a board for two or three minutes? Still, there has been a
>mechanical "develop the gluten" movement for years.

Hi Will,

I would suspect the mass production commercial baking industry.

In that realm, time is money. The alternative to mechanically
activating the gluten (through longer kneading) is a (comparatively)
long period of hydration, or, as it is known around here, "putting the
dough in the fridge for a while."

That time-consuming approach conflicts with the grind it out needs of
factory bakeries.

All the best,

--
Kenneth

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