You can knead over bread

Bread without kneading - can it really work?

Bread without kneading - can it really work?

There are more and more recipes on the internet to help you bake bread yourself. I find those particularly exciting where you don't have to knead the dough. No-knead bread, bread without kneading, that's what it's called very chic. But are these recipes really good? Can you make a bread dough that you don't knead at all?

A few years ago the New York Times published an article about no-knead bread. With this, the newspaper set off a hype in the USA, which has now also reached us. The special thing about this type of bread-making is that the dough is not kneaded. The ingredients are simply mixed well with a perforated ladle (“no knead” is the English term for “do not knead”).

In addition, the dough must be able to rise for a long time in order for a good result to be achieved. This type of dough production was probably the most original. It was probably only discovered later that processing the dough increases the baking volume and makes the bread more airy.

The no-knead dough preparation actually works for all simple bread doughs with flour, water, baker's yeast, sourdough and salt. However, a recipe cannot be adopted 1: 1 from kneaded bread dough for the no-knead process. The proportion of liquid is much higher in the latter, the amount of yeast is extremely small. A basic recipe for a cast iron casserole with a diameter of approx. 21 cm is as follows: 400 g flour (optionally white, semi-white, brown flour, 5-grain flour), 8 g salt, 2 g very fresh yeast or 1 g dry yeast, 300 g lukewarm Water (possibly replace with apple juice, sour must, beer, beetroot juice).

A Sunday braid is only possible when kneaded

Sesame and / or flaxseed can also be added to the basic recipe. Mix the ingredients with the ladle. Cover the bowl and let rise in a draft-free place at room temperature for up to 24 hours. Preheat the casserole with the lid in the oven to 225 ° C. Bake bread for 30 minutes with the lid on, then finish baking for about 20 minutes without the lid.

However, this dough preparation does not work for dough with added butter or milk, such as Sunday braid. In order to create an airy, porous bread, such doughs have to be kneaded well by hand or with the machine. By kneading, the water-insoluble proteins are structured and networked in such a way that an elastic dough is formed. This network can hold back the fermentation gases produced by the yeast or sourdough. This will make the dough rise and the bread will be airy.

The differences between no-knead breads and kneaded bread can be seen primarily in the crumb and shelf life, and also in the slightly more tender crust. As described above, more liquid is used to prepare the dough. This has an effect on the “juiciness” of the crumb and thus also on the freshness. The very long dough maturation also has a positive effect on the shelf life, as well as on the taste and digestibility. Studies have shown that breads (kneaded or not) are easier to digest thanks to the fact that they are fully matured due to the long dough rest.

* Monika Neidhart is a home economics teacher and specialist journalist MAZ / FH. www.textwerke.ch