>spend 30+ minutes waiting for gas to form inside dough>immediately punch it all outwhy?
you're waiting for gluten to form. the gas is a fun bonus. hope this cleared things up.
>>21679051teach it a lesson,,,
>>21679051it's cathartic
>>21679052you're waiting for air pockets to form you dingus. unless you let it sit for 24 hours no appreciable amount of gluten chain formation will take place in 30 minutes. that's why no knead bread recipes take an entire day.
It's forming gluten and fermenting which produces gas, you punch it out so you can shape it.
>>21679051It knows what it did
>>21679051stopping fermentation before it starts.
>>21679072I'd like to knead her dough balls.
>>21679051Fermentation. Flavors develop overtime and if you don't punch the dough, it could escape its containment. You don't need to if your proofing bowl is large enough. Once your bulk ferm is done, you shape, proof a second time and bake. Ez pz.
>>21679051The pounding of the dough develops the gluten
>>21679052 wrong>>21679067 wrong>>21679072 mostly wrong>>21679461 very wrong>>21679515 ding ding ding winner winner chicken dinner>>21679538 wrong
>>21679072G-d I wish that was my ballsack
>>21679067>unless you let it sit for 24 hours no appreciable amount of gluten chain formation will take place in 30 minutesbullshit, it only takes a 30 minute rest after a 5 minute kneed.
>>21679515>>21679668Noones ever been more wrong..... Try bulk fermenting 600g of dough in a big bowl and it will definitely underproof, your final buns or loaves or anything will come out flat like a fucking pizza, always use a container appropriate to your dough because it needs to rise not spread
Practice wifebeating for when I get a wife
>>21679668Two 'ding's were enough. Three suggests extravagance and bourgeoisie excesses and immorality.
>>21680115How're the goats doing nowadays, mohammedi?
>>21679051>>immediately punch it all out>why?distribute the air pockets evenly.That's why single rise breads will always have big and small uneven pockets. Whereas multiple kneads doughs like Baos have even, fluffy, tons of tiny pockets of air.
>>21680095Lmao, I make bread twice a week. I think I know wtf I'm talking about.
>>21679067Must be exhausting constantly proving how little you know.
>>21679668>winner winner chicken dinnerkys niggerfaggot
>>21680359i will keep my sanity
>>21679051Damn bratty dough!
Bread dough arguments are like a higher IQ fembrained version of knucklehead scrotes arguing the best way to cook a steak
>>21680349i make bread every day czechia mate!
carbon dioxide inhibits fermentation. removing the gas when get you to a proper result faster.
>>21680349making lots of bread the wrong way does not make you right.
>>21679051You don't HAVE TO. You CAN just knead, form, let it rise and bake, but it's not gonna be very good.
>>21680468CO2 is the result of fermentation
>>21680499and it slows down additional fermentation. why are you posting like you're correcting me? retard
Are you supposed to do this to pizza dough? I do a mix, 3 set of stretch and folds, then 72 cold ferment. I haven't really seen the need to do so.
there is nothing worse than having giant burnt bubbles on your pizza surface
>>21680542you get rid of those when you're stretching the dough
>>21680550maybe you do, i don't.
>>21680413I yield
>>21680508yeast is can do both anaerobic and aerobic fermentation the difference that anaerobic fermentation produces more alcohol and esters and that's what gives bread flavor. So, anaerobic fermentation is preferable therefore if you punch the carbon dioxide out of the dough replacing it with oxygen, you slow down the anaerobic fermentation in favor of aerobic fermentation which is not good for bread making. I hope I dumbed it down enough for your smooth brain :)
>>21679051... ... is your bread really dense with giant holes in it?Punch that bastard, and give it more than half an hour to get ready.
>>21679051>spend 30+ minutes waiting for gas to form inside doughNo, you are waiting for fermentation. >immediately punch it all out>whyIt looks great on the tik tok video
>>21680842>ITT dumbasses who don't know the difference between bulk fermentation and final proofingI'm a snek
>>21680508Are you expecting the yeast to ferment forever as long as you manage to take the co2 out of the dough?
>>21679051When you do the final shaping and forming you don't press out all of the gas, just enough. Then you proof it some more so it builds back up
>>21680538>stretch and fold>cold fermentwhy do I think this shit sucks and takes all the fun out of baking, just knead it and let it rise, fuck all this specific "you HAVE TO FOLD IT AT A 90 DEGREE ANGLE AND YOU NEED A SECOND PROOFING ROOM IN YOUR HOUSE OTHERWISE YOU CANT MAKE DOUGH" bullshitI have an apartment fucker, i don't have time for 72 hours cock sucking
>>21679694a 5 minute knead is a whole fucking knead. no knead bread is literally not kneaded at all except for mixing the water with the flour.
>>21681191Coil Fold and Stretch&Fold techniques are still considered no-knead It shapes better and speeds things uphttps://www.youtube.com/watch?v=3xtj9X1jDc0
>>21679072miss when my mom had tits even bigger than this and made dough balls the size of her tits and smushed them in my face
>>21680867Dear god, that snake's kneading dough!
>>21681479>posting LLM slop as a sourceLOL
>>21683043>I concede this ai slop presents facts which I cannot refuteTruth is truth no matter the source
