quote:Originally posted by GregT:
Anyhow, the one mistake you can make is kneading too much when punching down the first rising. Once the yeast starts working on the bread, you don't want to knead it any more. some old recipes used to say to knead for 10 or 15 minutes but that was always before the yeast started working.
I always under salt my bread, when do you usually add the salt btw?
after the first punch down?