Someone tell me what is a good surface for kneading bread. I have tried the countertop, a wooden cutting board, a plastic cutting board and even the top of the dryer. Sometimes the surface works for a few batches, but eventually the dough sticks. I don't like adding more and more flour as that becomes part of the dough
Bread kneading advice needed (pun intended)
- Thread starter Dean
- Start date
For some reason I find this a difficult question to answer. When I knead I keep the surface dusted with flour. I usually use my pull out bread board sometimes a countertop. When it has enough flour in it there isn't any sticking. So I don't add more flour and it doesn't need more flour.
Seems to me that answer isn't good enough. But it is the best I can do for now.
I have even kneaded bread in the flour bin directly.
I know, how do you add flour to the batch prior to kneading it? Perhaps you haven't added enough flour there first?
I know when I use to use a wooden spoon to mix it I never got as much flour in the batch before kneading as I do when I use an electric mixer. If you can make out what I'm meaning here. I'll stop now. 
Seems to me that answer isn't good enough. But it is the best I can do for now.
I have even kneaded bread in the flour bin directly.
I know, how do you add flour to the batch prior to kneading it? Perhaps you haven't added enough flour there first?
I know when I use to use a wooden spoon to mix it I never got as much flour in the batch before kneading as I do when I use an electric mixer. If you can make out what I'm meaning here.
I'll stop now. I usually knead my bread right in my stainless steel bread bowl...you can add as much flour as you want and make no mess on the counter. The bowl is big around but fairly shallow. (Dollar store! )
I am a bit of a rebel when it comes to kneading anyway....because the air is so dry up here most of the year, our flour is really dry. I find that I use much less flour than most recipes suggest and also knead for only a short time....dough mixed well and a smooth, elastic
consistancy. I do know that my advice has improved the product of many novice breadmakers up here in the north who tend to overknead and over flour....don't know if it is the same elsewhere.
)I am a bit of a rebel when it comes to kneading anyway....because the air is so dry up here most of the year, our flour is really dry. I find that I use much less flour than most recipes suggest and also knead for only a short time....dough mixed well and a smooth, elastic
consistancy. I do know that my advice has improved the product of many novice breadmakers up here in the north who tend to overknead and over flour....don't know if it is the same elsewhere.
Gingergirl
Veteran Member
My experience parallels WalknTrot. During the humid summer months, I either have to increase my flour or decrease my liquid (I usually choose to decrease the liquid.) Just the opposite in the dry winter months.
For kneeding, I let the machine do the first kneeding and rise. Otherwise, I have a large wooden pastry board that I've rubbed alot of flour into the pores. Never wash it. Don't need to add much flour to keep most doughs from sticking.
Those doughs that are high fat, I'll scrape the board clean rather than add a great deal of flour. Some doughs (like coissants) just tend to be sticky.
For kneeding, I let the machine do the first kneeding and rise. Otherwise, I have a large wooden pastry board that I've rubbed alot of flour into the pores. Never wash it. Don't need to add much flour to keep most doughs from sticking.
Those doughs that are high fat, I'll scrape the board clean rather than add a great deal of flour. Some doughs (like coissants) just tend to be sticky.
AusieGrandad
Inactive
This may seem a silly answer,
but try a bread machine for 6 months or so, and just run to the dough stage, leave for an extra hour, mould into shape and bake in the oven.
A bread machine is cheap, will quickly pay for itself, and enables you to have freshly baked bread for breakfast.
Once you get some experience getting the mixture right without too much efffort, it is easy to change to hand mixing.
If you start out hand mixing, it is easy to give up, especiall if you spend too much time and effort kneading and too little time allowing the dough to rest before cooking.
Try to get some high protein bread flour it makes a lot of difference. You may need to get it from a flour miller, or someone who sels flour to bakers.
but try a bread machine for 6 months or so, and just run to the dough stage, leave for an extra hour, mould into shape and bake in the oven.
A bread machine is cheap, will quickly pay for itself, and enables you to have freshly baked bread for breakfast.
Once you get some experience getting the mixture right without too much efffort, it is easy to change to hand mixing.
If you start out hand mixing, it is easy to give up, especiall if you spend too much time and effort kneading and too little time allowing the dough to rest before cooking.
Try to get some high protein bread flour it makes a lot of difference. You may need to get it from a flour miller, or someone who sels flour to bakers.
Hi Deena,
Well, if you're really into it a marble slab works well.
Me? I use a bread machine (Breadman Ultimate). However, when I was making a lot of french bread baggetts (sp) years ago I used our Kitchenaid mixer for the first knead and the kitchen counter for the next two.
If people are really interested in baking they should watch Julia Bakes on PBS. We get it Saturday mornings on our big dish but I don't know what local stations offer. I love the show but it's hard to believe Julia isn't with us any more.
Todd
Well, if you're really into it a marble slab works well.
Me? I use a bread machine (Breadman Ultimate). However, when I was making a lot of french bread baggetts (sp) years ago I used our Kitchenaid mixer for the first knead and the kitchen counter for the next two.
If people are really interested in baking they should watch Julia Bakes on PBS. We get it Saturday mornings on our big dish but I don't know what local stations offer. I love the show but it's hard to believe Julia isn't with us any more.
Todd
Hoosier Daddy
Membership Revoked
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=13921&item=6118713552&rd=1&ssPageName=WDVW
UP FOR AUCTION. ALUMINUM ENTERPRISE BREAD KNEADER/MIXER THIS IS USED BUT IN GOOD WORKING CONDITION LOOKS TO BE 40'S OR 50'S (VERY COLLECTABLE) ON BOTTOM OF PAN IT HAS (ENTERPRISE QUAILTY COOKWARE MACON GEORGIA MADE IN USA) IF YOU WANT TO SEE MORE PICTURES OR HAVE QUESTIONS E-MAIL ME .
HANDLE LOOKS LIKE BLACK BAKEOLITE. LID & ARM PART OF HANDLE IS CAST ALUM. PAN IS ABOUT 8 QUART AND IS ALSO ALUM. BOTTOM PAN HOLDER IS PAINTED STEEL AND HAS RUBBER FEET TO KEEP IT FROM SLIPPING WHILE IN USE. FASTENERS ARE RIVETS.
IF YOU WANT INFORMATION ON ENTERPRISE YOU COULD DO A WEB SEARCH. THIS WOULD BE A GREAT ITEM TO ADD TO YOUR COLLECTION OR DECORATE WITH . WE CLEANED THIS UP AND MIXED BREAD IN IT AND IT WORKS JUST FINE.
I WILL SHIP NEXT BUSINESS DAY AFTER RECIVEING PAYMENT. SHIPPING & HANDLING $7.50 + INSURANCE IF YOU WANT IT . GOOD LUCK.
UP FOR AUCTION. ALUMINUM ENTERPRISE BREAD KNEADER/MIXER THIS IS USED BUT IN GOOD WORKING CONDITION LOOKS TO BE 40'S OR 50'S (VERY COLLECTABLE) ON BOTTOM OF PAN IT HAS (ENTERPRISE QUAILTY COOKWARE MACON GEORGIA MADE IN USA) IF YOU WANT TO SEE MORE PICTURES OR HAVE QUESTIONS E-MAIL ME .
HANDLE LOOKS LIKE BLACK BAKEOLITE. LID & ARM PART OF HANDLE IS CAST ALUM. PAN IS ABOUT 8 QUART AND IS ALSO ALUM. BOTTOM PAN HOLDER IS PAINTED STEEL AND HAS RUBBER FEET TO KEEP IT FROM SLIPPING WHILE IN USE. FASTENERS ARE RIVETS.
IF YOU WANT INFORMATION ON ENTERPRISE YOU COULD DO A WEB SEARCH. THIS WOULD BE A GREAT ITEM TO ADD TO YOUR COLLECTION OR DECORATE WITH . WE CLEANED THIS UP AND MIXED BREAD IN IT AND IT WORKS JUST FINE.
I WILL SHIP NEXT BUSINESS DAY AFTER RECIVEING PAYMENT. SHIPPING & HANDLING $7.50 + INSURANCE IF YOU WANT IT . GOOD LUCK.
Hoosier Daddy
Membership Revoked
Dinghy said:
These hand mixers were very common from the late 19th century to the fifties or so.
They work great, (if yo're one who doesn't like the feeling of sticky dough on your hands.)
Enterprise is one of the better names for manufacturing durable cookware.
You should see their sausage stuffer.
Well, I use the countertop or a bread board and sometimes the bowl. If regular bread dough is sticky it needs more flour. When I think the dough is about right I spread less flour on the surface. It is possible to work in too much flour and make the bread tough but on the the other hand, dough that is just right can be kneaded for several turns without any (or very very little) flour on the working surface. If you can knead for several turns and then it gets sticky then it is done. Just add a dab of flour to get the surface smooth and quit. Adding more than just a very little flour at this point will result in tough bread.
Of course some rich doughs are just sticky and the same can be said for dough containing rye, oat or barley flour. With them practice and experience are the best guides. So keep practicing. Remember, almost all bread tastes wonderful fresh out of the oven! Also, chickens and pigs can make mistakes disappear. Croutons and bread pudding are useful for that also.
Happy baking.
LC
Of course some rich doughs are just sticky and the same can be said for dough containing rye, oat or barley flour. With them practice and experience are the best guides. So keep practicing. Remember, almost all bread tastes wonderful fresh out of the oven! Also, chickens and pigs can make mistakes disappear. Croutons and bread pudding are useful for that also.
Happy baking.
LC
I'm back! It has been a long time since I posted that question and I have learned a lot! I have learned that "sticky" isn't all that undesirable. I have learned to use a dough scraper. One of my customers on my mail route moved and left a large plastic board of some kind in their throwaways. I picked it up, cleaned it up and found it made a great kneading board. I saw a Youtuber who used a square of high quality oak plywood with great success (I didn't know there was oak plywood). I'm having pretty good luck with bread-making, so I guess I'm OK now. Thanks for suggestions.
Wow! I think you might win the prize for a member coming back after a long absence! Life sometimes interferes for s year or two, but 15 years is a long gap! Welcome back!
As far as the OP, I've always used a pastry cloth. I made a couple by sewing 2 layers of 10 ounce cotton duck fabric together... it MUST be prewashed if you think you'll ever want to wash the pastry cloth... generally, I just shake it out, but it can need laundering occasionally if i get butter or the caramel filling for sticky buns on it.
Anyway, at the time i made them, i was baking 12 loaves a week... and with 4 teenagers at home, we sometimes ran out before baking day again! I'd mix the sponge in a 5 gallon pail, adding as much flour as i could stir in by hand, then dump it on the well-floured pastry cloth and finish it that way. So, i made the pastry cloths 30"x 48". They work really well, and kerp the flour mess contained.
Summerthyme
As far as the OP, I've always used a pastry cloth. I made a couple by sewing 2 layers of 10 ounce cotton duck fabric together... it MUST be prewashed if you think you'll ever want to wash the pastry cloth... generally, I just shake it out, but it can need laundering occasionally if i get butter or the caramel filling for sticky buns on it.
Anyway, at the time i made them, i was baking 12 loaves a week... and with 4 teenagers at home, we sometimes ran out before baking day again! I'd mix the sponge in a 5 gallon pail, adding as much flour as i could stir in by hand, then dump it on the well-floured pastry cloth and finish it that way. So, i made the pastry cloths 30"x 48". They work really well, and kerp the flour mess contained.
Summerthyme