If you ever look inside a restaurant ice maker, you will find that it makes ice in layers. Cold water runs continuously over a plate or a grid where the ice is forming, and the ice cubes (or ice disks in some machines) grow in layers.
Kneading dough not only continues to combine the ingredients but most importantly, it relaxes the gluten in the flour, assuring a nice rise and a pretty loaf.
Answers
March 16, 2010
If you ever look inside a restaurant ice maker, you will find that it makes ice in layers. Cold water runs continuously over a plate or a grid where the ice is forming, and the ice cubes (or ice disks in some machines) grow in layers.
March 31, 2010
Kneading dough not only continues to combine the ingredients but most importantly, it relaxes the gluten in the flour, assuring a nice rise and a pretty loaf.