Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Gramola (kneader): a Baking culinary technique.
See full technique reference →A Gramola is a kneading tool or machine used when making bread or pasta.
Equipment
Pane di Altamura (Italy): Creates the characteristic open crumb structure
Baguette Tradition (France): Develops proper gluten structure for crust formation
Sourdough Miche (Germany): Distributes starter evenly through dense dough
You're reading one of techniques available free. Full library with Gastronome.
Over-kneading
Cause: Excessive gluten development
Fix: Rest dough for 20 minutes before continuing
Under-kneading
Cause: Insufficient gluten network formation
Fix: Continue kneading in 2-minute increments