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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
Prepare a surface for kneading the dough. Kneading the dough on a waist-high surface is easiest. Prepare a counter, table, or other stable surface for kneading dough by rinsing the surface with warm soapy water, then patting dry with a towel. Sprinkle flour on a dry surface, so the dough will not stick when 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.
Mix the dough ingredients. Use ingredients exactly as listed in the recipe you use. The basic kneading ingredients are usually flour, yeast, salt, and water. Use a wooden spoon to mix the ingredients well before preparing to knead.
- 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.
Transfer the dough to a flat surface. Pour the dough directly from the bowl onto the flat surface you prepared. The dough should form a sticky and liquid sphere. Now you can start kneading the dough.
Dough
Wash your hands before kneading. During the kneading process, the dough must be in contact with bare hands, so you must wash and dry your hands before you begin. Remove rings and other jewelry that can get powdery and roll up your sleeves so they don’t stick to dough during the kneading process. Because you have to be in contact with a powdery surface, you need to wear an apron to keep your clothes from getting dirty.
Press the dough into a mass. When you first start to touch, you will feel sticky and it is difficult to put the dough. Go ahead and use your hands to shape the dough into a ball, press down on the dough and shape it again. Continue doing this until the dough is no longer sticky and can easily be molded into a ball without breaking.
- 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.
Punch the dough. Press your palm down into the dough and push it forward slightly. This step is called punching the dough and gets the gluten to work. Continue doing so until the dough is slightly elastic.
Dough. Fold the dough in half and use the palm of your hand to press the dough into a flat piece. Gently rotate the dough, fold the dough in half and continue pressing the dough flat with the palm of your hand. Repeat for 10 minutes or until the dough is to the standard required by the recipe.
- 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
Observe the dough texture. The dough will be sticky and rough at first, but after 10 minutes of kneading, the dough will become smooth and shiny. The powder will dry and when you touch it will feel elastic. If the dough is still lumpy or sticky, you should continue to knead until the dough is satisfactory.
Check to see if the dough holds its shape. Shape the dough into a ball and drop the dough onto the kneading surface. If the shape of the dough is intact, the dough is done.
Pinch the dough. The dough will firm up as you knead, like when you turn a spring, the more you turn it the harder it is. To test the firmness, pinch a little bit of dough with your fingers. If the dough is satisfactory, it will feel like an earlobe when pinched. When you poke in, the dough will still return to its original shape.
Continue following the recipe. Most recipes will instruct you to let the dough rise in a warm place for a few hours after first kneading. When the dough has doubled in size, you need to punch the dough down and knead for a few more minutes, then continue to let the dough rise again before baking.
- 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.
X
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.
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