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I just realized my bread was dense because I was kneading it for 15 minutes straight.
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wren4866mo ago
Fifteen minutes of kneading? That's a serious workout for the dough. You basically built a gluten fortress, no wonder it turned into a brick.
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davis.olivia6mo ago
Wait, fifteen minutes straight? @wren486, did you knead that dough by hand?
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brianmurray6mo ago
Yeah @wren486, that reminds me of the time I over-kneaded pizza dough. It got so tough I could barely stretch it, ended up with a weird, chewy crust that was almost like jerky. My friends still give me grief about "leather pizza" night.
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ruby6595mo ago
That gluten fortress line is perfect. It's like the dough builds up too much muscle and forgets how to be soft. I've found a good windowpane test (stretching a piece thin to see light) helps avoid the whole jerky crust thing.
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