[maggiechrisfarmer]

Hi Ice - I bake about 72 loaves every Friday.  If your dough is a bit fluffy, you don't have to increase the amount of kneading you do.  In fact you don't need to knead (that's not easy to write) very much at all.  If you mix your dough, leave for 10 minutes and the gluten starts to develop on its own, knead for 2 mins and then stretch the dough along the counter, folding it into the middle and turning it and doing it again.  Then leave for 20 minutes, knead for 2 mins and stretch again.  Put into your tin or shape onto your baking tray.  Leave for a final rise (to roughly double in size) and then bake.  The other thing you can do to firm up the crumb is to increase the percentage of rye flour or wholemeal.

Have you ever tried a Grant loaf?  It doesn't have ANY kneading and it's delicious and substantial.  I'd be happy to post a recipe if anyone's interested.

[Ice]

Thank you for that answer, very useful indeed.  Recipes are almost compulsory on this forum as well as photos so please post any you would like to share.

[Poolfield2]

Ooo yes please, recipe! I love bread recipes, just wish I could eat bread made from wheat