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How long to knead? - Forno Bravo Forum: The Wood-Fired Oven Community

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How long to knead?

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  • #16
    Re: How long to knead?

    Post a lot more, that is just an indicator of number of posts.

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    • #17
      Re: How long to knead?

      Peter,

      Here's an explanation of the FB membership levels. As you can see, your current activity level warrants forfeiting half your crops, but I'm guessing this obligation will be graciously waived!

      http://www.fornobravo.com/forum/f14/...vels-1884.html

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      • #18
        Re: How long to knead?

        Another update.

        We hardly made much pizza this winter, but the times I've made it cutting back on the kneading to 5 minutes has made an appreciable difference.

        Thanks for the advice.

        Hopefully I can finalize the plans I started last spring for an outdoor oven.

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        • #19
          Re: How long to knead?

          Good Luck if you decide to build, there is so much great advice here in this forum. i have taken the oil and sugar out of my dough recipe, i found that the bottoms burned much quicker with the sugar in the dough (650 to 700 degree floor temps). just flour, water, instant dry yeast and salt... and i make it the day before. i use a Kitchenaid and dough hook, blend the dry ingredients for 2-3 minutes, add the liquid and kneed for 4-5 minutes after the ball forms.

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