Questions tagged [kneading]
The kneading tag has no usage guidance.
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Are there any negative effects to kneading bread dough longer?
Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the beautiful gluten networks that create bread ...
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How do I deal with a really wet, messy dough?
I have been experimenting with bread recently and today made some really basic white bread with this recipe.
I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
user17950
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Why let dough rise twice?
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:
Mix dough together and knead
Let it rise
Knead again
Let it rise again
Why do they do this?...
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How can I prevent dough from wrapping around a dough hook? [duplicate]
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (for example, using 250g of flour or approximately 2 cups) of ...
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Kneading before or after rising?
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours).
What's the difference between kneading before or after rising?
It's even ...
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My hand mixer came with dough hooks, can I knead dough with it?
I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it.
I thought dough was too heavy for a hand ...
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Windowpane test - Why does my dough fail it, and what is it good for?
I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.)
However, one thing I've noticed is that my dough ...
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Possible to over-knead dough?
It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-knead dough?
If it makes a difference I'...
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Working with sticky dough for pizza making
I made a pizza dough with a recipe containing:
20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water.
After a good time of kneading, I let it rise for around 2 ...
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When should I knead with oil and when with flour?
I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
user17950
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Converting kneading times from machine kneading to hand kneading
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in ...
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What is the rule of thumb for mixing doughs?
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough?
For instance, ...
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What happens when you knead bread dough?
Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread?
(I was going to mark this question as Community Wiki, but I didn't have enough rep.)
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To knead or not to knead, that is the question [closed]
I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours. The bread maker claimed that no-knead bread tastes better ...
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