Kneading Dough
By:
Allrecipes Staff
In order to make breads, rolls, and other tempting baked goods, you must be well-practiced in the fundamentals of kneading dough.
Kneading is imperative, not only to incorporate ingredients into the dough, but also to strengthen the gluten strands that run throughout. Gluten is the wheat protein that forms the structure and traps the gas when bread bakes. Without well-developed gluten, carbon dioxide escapes and the finished bread is flat and unappetizing rather than full, soft, chewy, and delicious.
1. Once the dough has formed a cohesive, pliable mass, begin kneading. Some recipes do not require a long mixing and kneading period: rye flour, for example, does not contain gluten, so rye breads generally entail less kneading. Work the dough as the recipe dictates. Place the dough on a well-floured work surface. Grab the side of the dough furthest away from you and fold it toward yourself.
2. Fold the dough in half and use your body weight to push the dough into itself. The beginning of the kneading process might require a lot of flour. Be generous to start, but try not to add more than the dough can easily incorporate, or you will throw off the flour-yeast-water-salt ratio.
3. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process as the recipe specifies or until the dough is smooth, silky, and elastic.
4. If you're adding raisins, nuts, or olives to the dough, work them in now. A fully developed dough should be very smooth, with small air bubbles just below the surface of the skin. Cover the dough with a damp kitchen towel or plastic wrap to keep the surface from drying out. The dough should rest at least 10 minutes before being shaped further. Most recipes call for a first rise in a warm, moist area.
See Baking Yeast Breads for more information and recipes.
What's this?