Kneading Techniques 7 Methods For Kneading Dough 2022 MasterClass

Cover How to Knead The Happy Foodie Homemade bread, Kneading dough, How to make bread (1200x1579)

Table of Contents

1. Why Kneading is Important
2. Hand Kneading
3. Stand Mixer Kneading
4. Food Processor Kneading
5. No-Knead Method

Why Kneading is Important

Kneading is an essential step in making bread, pizza dough, and other baked goods. It involves working the dough to develop gluten, which gives bread its structure and chewiness. Kneading also distributes the yeast evenly throughout the dough, ensuring that it rises properly. If you skip or skimp on the kneading step, your bread may turn out dense and heavy.

The Science of Kneading

When you mix flour and water, the gluten proteins in the flour begin to unwind and link together. Kneading encourages these gluten strands to align and form a strong, elastic network. This network traps the carbon dioxide produced by the yeast, allowing the dough to rise.

How Long to Knead?

The length of time you should knead depends on the recipe and the method you're using. As a general rule, you should knead until the dough is smooth and elastic. This can take anywhere from 5 to 20 minutes, depending on the dough's hydration and the kneading method. If you're unsure, you can perform a simple test called the "windowpane test." Gently stretch a small piece of dough between your fingers. If it forms a thin, translucent "windowpane" without tearing, it's ready.

Hand Kneading

Hand kneading is the traditional method of kneading, and it's still the preferred method for many bread bakers. To hand knead, follow these steps: 1. Flour your work surface and your hands. 2. Flatten the dough into a rough rectangle or oval shape. 3. Fold the dough in half towards you and press down with the heels of your hands. 4. Rotate the dough a quarter turn and repeat the folding and pressing. 5. Continue to knead, turning the dough and folding it over on itself, until it's smooth and elastic. Hand kneading can be a bit of a workout, especially if you're making a large batch of dough. But it's a satisfying way to connect with your food and develop your baking skills.

Stand Mixer Kneading

If you don't want to knead by hand, a stand mixer can do the work for you. Most stand mixers come with a dough hook attachment that's designed for kneading. To use a stand mixer for kneading, follow these steps: 1. Add the dough ingredients to the mixing bowl. 2. Mix on low speed until the ingredients are combined. 3. Increase the speed to medium and knead for 5-10 minutes, or until the dough is smooth and elastic. Using a stand mixer is a great option if you have trouble with your hands or if you're making a large batch of dough. Just be sure not to overwork the dough, or it can become tough and chewy.

Food Processor Kneading

If you have a food processor with a dough blade, you can use it to knead dough quickly and efficiently. To use a food processor for kneading, follow these steps: 1. Add the dough ingredients to the food processor. 2. Pulse the food processor until the dough forms a ball. 3. Let the food processor run for another 30-60 seconds to knead the dough. Using a food processor is a good option if you want to save time and effort. However, be careful not to overwork the dough, as it can become tough and chewy.

No-Knead Method

The no-knead method is a popular technique for making artisan-style bread with minimal effort. To use the no-knead method, follow these steps: 1. Mix the dough ingredients in a large bowl. 2. Cover the bowl and let the dough rise for 12-18 hours. 3. Shape the dough and let it rise again for 1-2 hours. 4. Bake the dough in a preheated Dutch oven or baking stone. The no-knead method relies on long fermentation times to develop the gluten and flavor in the dough. It requires very little hands-on time, but it does require planning ahead.

Conclusion

Kneading is an essential step in making bread and other baked goods. Whether you prefer to knead by hand or use a machine, taking the time to develop the gluten in the dough will pay off in the final product's texture and flavor. By trying out different kneading methods, you can find the one that works best for you and your baking style.