Translate the Bewitching Kitchen to any of the languages listed below by clicking on them.
A HUGE Thank you to Joanna from Zeb Bakes, for her awesome help to get this feature working for me!
Bewitching Kitchen
Translate the Bewitching Kitchen to any of the languages listed below by clicking on them.
A HUGE Thank you to Joanna from Zeb Bakes, for her awesome help to get this feature working for me!
Bewitching Kitchen 
Sally: I have a bread kneading question that I thought you might be able to help me figure out. It is a problem regarding arthritic hands, inability to knead, and possibly recommended books or recipes that might direct me to can-do’s, but before I launch into it, I thought I’d just make contact. Perhaps you remember me from Cookstalk?
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Of course I remember you! I almost never knead bread by the usual, forceful method anymore. First, let me point you to an article that shows exactly how I fold the dough instead of kneading
https://bewitchingkitchen.com/2009/07/27/the-bread-we-love/
You will have no problem to do it, as the joints are completely spared in this type of movement –
as to books to get, I highly recommend this one:
http://www.amazon.com/How-Make-Bread-Emmanuel-Hadjiandreou/dp/1849751404
it uses exclusively the folding method, often without even removing the dough from a bowl – and you will find many types of bread, covering sourdough to straight yeast, some quite “exotic” – I fell in love with this book head over hills. Also, a favorite of mine is The Handmade Loaf by Dan Lepard (but it’s hard to find these days) – and Tartine Bread by Chad Robertson (also uses exclusively folding).
ONce you get acquainted with this method of “kneading” you can adapt almost any recipe to use it, and bread baking will have a completely new feel for you…
Drop me a line whenever you need anything, I would be thrilled to help you… sallybr2008 at gmail.com
thanks for stopping by!
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