Kneading the dough will allow the gluten to expand and help distribute the gas produced by the yeast evenly. This creates the conditions necessary to produce yeast-based bread that is porous and soft, or in other words delicious. Read this article to learn how to knead dough like a professional baker.
Step
Part 1 of 3: Preparing the Dough for Kneading
Step 1. Prepare a table for kneading the dough
It will be easier to knead the dough on a flat table surface that is at waist level. Prepare a kitchen counter, table, or other table with a strong surface for kneading the dough by cleaning it with warm soapy water and then drying it with a cloth. Sprinkle flour on the dry surface so that the dough won't stick when kneaded.
- Some recipes instruct to knead the dough in a container. In this case, the dough is usually only required to knead for a minute or two. For recipes that require more than three minutes to knead, use a flat table surface.
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If you don't want to knead the dough directly on the counter or counter, you can line the kneading surface with parchment paper dusted with flour. Cooking supply stores have tables with non-stick surfaces designed to aid the kneading process.
Image Step 2. Mix the dough ingredients
Use the number of ingredients listed in the recipe you are using. The basic ingredients for the dough are usually flour, yeast, salt, and water. Combine all ingredients with a wooden spoon prepared for kneading.
- If the flour is still sticking to the sides of the mixing bowl, the dough is not ready to be kneaded. Keep stirring with a wooden spoon until all the ingredients are combined.
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If you have trouble moving a wooden spoon through the dough, the dough is ready to be kneaded.
Image Step 3. Transfer the dough to the table
Transfer the dough from the bowl directly to the flat table you prepared. The dough should be ball-shaped, sticky and loose. Now the dough is ready to be kneaded.
Part 2 of 3: Kneading the Dough
Image Step 1. Wash your hands before kneading
Kneading the dough is done with both hands, so wash your hands and dry them before starting to knead. Remove rings and other jewelry that could get stuck in the dough and roll up your sleeves to prevent sticking to the dough. Since you're working on a floured surface, you'll need to protect your clothes with an apron.
Image Step 2. Roll the dough into a mound shape
When you first hold the dough, your hands will be sticky and it will be difficult to put the dough together. Go ahead and knead the dough by hand, form it into a ball, press, and shape again. Continue the process until the dough is not sticky and easy to form into a ball and doesn't fall apart.
- If the dough looks still sticky, sprinkle some more flour on top of the dough and knead.
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You can put a little flour in the palm of your hand so that the dough is not too sticky when you hold it.
Image Step 3. Beat the dough
Press the bottoms of your palms into the dough, pushing them inward slightly. This is called "hitting" the dough and helps the gluten get to work. Continue this process until the dough is slightly elastic.
Image Step 4. Knead the dough
Fold the dough in half and move the bottom of your palms back and forth to press the dough flat. Turn the dough over, fold it in half, and move the bottom of your palm back and forth again. Repeat for 10 minutes or as long as the recipe instructs the dough to be kneaded.
- The kneading process should be rhythmic and steady. Don't be too slow to knead it; Knead each part of the dough quickly, don't let any part of the dough sit too long while kneading the other parts.
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10 minutes is a long time to repeat this physical process. If you get tired, ask someone else to replace and continue the kneading process.
Part 3 of 3: Knowing When to Stop Kneading
Image Step 1. Consider the texture of the dough
At first the dough is sticky (sticks to your hands) and rough, but after 10 minutes of kneading, the dough should look smooth and soft. The dough is sticky to the touch (but doesn't stick to your hands) and feels elastic. If there are parts that are still rough or sticky, continue kneading the dough.
Image Step 2. Test whether the dough stays in shape or not
Form the dough into a ball and drop it onto the table. Is the shape still intact? If the dough is ready to use, then the dough shape does not change.
Image Step 3. Beat the dough
The dough becomes firmer when kneaded, just like rolling a spring, the more you roll the harder it is. Pinch the dough with your fingers. When it's ready to use, the dough will taste like earlobes. When the dough is beaten, it must return to its original shape.
Image Step 4. Continue with the recipe instructions
Most recipes call for letting the dough rise in a warm place for a few hours after the first kneading is done. When the dough has doubled in size, you should beat the dough and knead it for a few minutes, then allow it to rise again before baking.
- If you knead the dough until it's firm, elastic, and smooth, the resulting bread will have a crispy crust, and soft and chewy on the inside.
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If the dough has not been completely kneaded, the resulting bread will be hard, not soft, and less fluffy.
Tips
- For pastry dough that doesn't use yeast, you'll need to knead just enough to get a smooth, slick consistency and mix all the ingredients together. For bread, you'll need to expand the gluten, but gluten dough in yeast-free recipes can make the dough tough.
- If done by hand, it is impossible to over-knead. Excessive kneading may occur if using a mixer.
- Set a kneading time, especially if the recipe provides a kneading time. 20 minutes seems like a long time to do a repetitive activity. However, do not cut the time.
- Distinguish between flour for bread (for recipes with yeast) and flour for pastry (for recipes without yeast). The flour for the bread will help develop gluten. This difference is more important for whole wheat flour, not just white flour (which has been bleached) or plain flour (unbleached flour).
- Add flour as needed so that the dough does not stick. In general, when you bake bread, if the dough is not sticking to the surface of the table, then you have used a sufficient amount of flour. The amount varies according to the moisture in the bread. If you are making other types of cakes such as biscuits, add flour according to the recipe and only as needed for the outside of the dough so it doesn't stick too much.
- To knead, cool, dry hands are required.
- Try not to tear the dough, just stretch it.
- The dough scraper will make the process of cleaning the remnants of the dough easier. Other tools that have straight but slightly blunt edges are also good.
- To further facilitate the process of cleaning the remnants of the dough, especially for sticky dough, wear disposable rubber gloves when kneading.
