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Kneading dough is a fundamental technique in baking that involves manipulating and working with yeast-based or gluten-rich dough to develop its structure and texture. Whether you’re a seasoned baker or a novice in the kitchen, mastering the art of kneading dough is key to creating soft, fluffy bread, crispy pizza crusts, or delectable pastries. In this guide, we will delve into the steps, techniques, and tips necessary to effectively knead dough, ensuring a successful baking experience every time. So, roll up your sleeves, flour your hands, and get ready to learn the secrets to perfectly kneading dough.
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Kneading is a process that stimulates the growth of gluten and helps to evenly distribute the gases produced by the yeast. This creates the necessary conditions for porosity and permeability, or alternatively, for the bread to ferment well. Read on to learn how to knead dough like a pro.
Steps
Prepare Dough for Kneading
- Some recipes will need to use the kneading in the bowl method. At this point, the dough usually only needs to be kneaded for about 1-2 minutes. For recipes that require the dough to be kneaded for more than 3 minutes, prepare a flat surface instead.
- If you don’t want to knead the dough directly on the counter or table, you can create your own flat surface out of floured baking paper. Or you can purchase special nonstick surfaces designed to aid in kneading at the bakeries.
- If loose dough still sticks to the surface of the mixing bowl, it means the dough is not ready to be kneaded. Use a spatula to stir until all ingredients are well mixed.
- By the time you find it difficult to stir, the dough is ready to be kneaded.
Dough
- If the dough doesn’t seem to stick, sprinkle more dry flour on top and continue to work the dough into a ball.
- You can gently rub on your hands a little dry flour so that when kneading, the dough will not stick too much.
- The kneading process should be smooth and regular. Do not knead too slowly and should knead each part of the dough very quickly, do not expose the dough for too long between kneading.
- 10 minutes of kneading is a long time. If you feel tired, ask someone else to knead.
Knowing When to Stop Kneading
- If the dough is kneaded until it is firm, elastic and glossy, the resulting bread will be crispy on the outside but soft and chewy on the inside.
- If the dough is not kneaded well, the resulting bread will be hard, thick, and flattened.
Advice
- To make cakes without yeast, simply knead until the dough is smooth and the ingredients are well mixed. To make bread, you need to create gluten. As for cakes that do not require yeast, the creation of gluten can cause the cake to be hard.
- It is difficult to knead all the dough by hand. So, using a dough mixer will make the kneading process easier.
- Distinguish between bread flour (for yeasted cakes) and cake flour (for unleavened cakes). Bread flour will help create gluten. In addition, you must also distinguish between white whole-wheat flour and bleached whole-wheat flour.
- Stick to the kneading time, especially for recipes that have time instructions. 20 minutes of kneading can be a long time, but you shouldn’t shorten it yourself.
- During the kneading process, if necessary, dry flour can be added to keep the dough from sticking. If kneading bread dough, you must add enough flour until the dough almost does not stick to the kneading surface. The amount of flour added will vary, depending on the moisture content in the loaf. If you’re making a different type of cake, such as a cookie, simply follow the recipe and add a little bit of dry flour on the outside so the dough doesn’t get too sticky.
- Try not to tug at the dough and just spread the dough out.
- Using a scraper or anything that is straight and has a slightly blunt blade will make cleanup easier.
- Before kneading the dough, wash your hands thoroughly and dry them.
- To make it easier to clean up, especially for sticky dough, wear rubber gloves (disposable gloves) while kneading.
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 32 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 43,151 times.
Kneading is a process that stimulates the growth of gluten and helps to evenly distribute the gases produced by the yeast. This creates the necessary conditions for porosity and permeability, or alternatively, for the bread to ferment well. Read on to learn how to knead dough like a pro.
In conclusion, kneading dough is an essential step in the bread-making process that cannot be overlooked. It plays a crucial role in developing gluten, achieving the desired texture and structure, and enhancing the overall flavor of the final product. While it may seem intimidating or time-consuming at first, with practice and the right techniques, anyone can master the art of kneading dough. Remember to start with well-rested dough, use the proper kneading technique, and be patient in allowing the gluten to develop. By following these steps and incorporating your personal touch, you can create delicious homemade bread that will impress your family and friends. So, roll up your sleeves and get ready to embrace the joy and satisfaction of kneading dough.
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