Questions tagged [kneading]

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3 votes
2 answers
101 views

Kneading low-carb bread with large percentage vital wheat gluten

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
7 votes
1 answer
567 views

Challah Loaf Tearing

I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
Manda L's user avatar
  • 73
4 votes
1 answer
5k views

When stretching and folding dough and it gets tight, is that time to let it rest?

When I make my sourdough, a rested dough will stretch and fold 3-4 times before quite suddenly going tight. At this point it's likely to tear if I stretch much more. Should I put it down and rest it ...
Chris H's user avatar
  • 44.2k
4 votes
1 answer
646 views

Making overnight bagels - may have underkneaded, can I knead it tomorrow?

It's my first time ever making bagels. I followed this recipe with the overnight alteration. I kneaded for about 10-12 minutes. After trying the pull test, it kind of breaks before becoming ...
user18263's user avatar
8 votes
5 answers
5k views

Over kneaded dough: what can I do with it?

I severly overkneaded my dough (I left it in the standmixer for over 45 minutes by accident). What can I do with this? Can I use it for starter? Any other use-cases?
Lucas Kauffman's user avatar
2 votes
3 answers
313 views

Large milk dough for pizza; doesn't seem to knead at all

So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive ...
cst1992's user avatar
  • 121
3 votes
2 answers
1k views

I forgot to add butter to my king cake dough

I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
Sutter Phillips's user avatar
3 votes
1 answer
152 views

How can I get a better looking crust on my baguettes?

I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, ...
crmdgn's user avatar
  • 1,582
2 votes
1 answer
256 views

Is there any benefit to mixing bread dough by hand?

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
mthorp's user avatar
  • 607
1 vote
2 answers
7k views

When should one knead dough in a food processor vs. a stand mixer?

Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for ...
crmdgn's user avatar
  • 1,582
4 votes
2 answers
677 views

Converting kneading recipe to no knead recipe

I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
irene's user avatar
  • 183
2 votes
1 answer
358 views

Overworking bread dough by hand

Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes. Knead 1 min then rise 45 min, ...
mbjb's user avatar
  • 1,749
2 votes
2 answers
258 views

Lack of structure in a no-knead pizza

I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% protein and W300/320 according to the ...
David P's user avatar
  • 784
0 votes
1 answer
805 views

kneading vs. stretch and fold with pizza

I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes ...
fbence's user avatar
  • 189
22 votes
8 answers
5k views

Kneading bread with arthritic hands-any tips?

I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread machine, but I don't like bread baked in ...
Heather's user avatar
  • 229
3 votes
1 answer
510 views

What is the trick to kneading silk smooth bread?

I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe like this one https://www.youtube.com/...
erotsppa's user avatar
  • 193
0 votes
0 answers
55 views

Bread dough gluten not fully developed before hitting desired dough temperature

I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can freeze the dough hook, but the new spiral ...
Backyard Chef's user avatar
-1 votes
2 answers
169 views

Why some dough recipes needs more kneading and others not? [closed]

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
alim1990's user avatar
  • 659
14 votes
5 answers
3k views

What is the purpose and effect of using knuckles when kneading bread dough?

Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process?
Knight's user avatar
  • 305
5 votes
1 answer
545 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
John Pardon's user avatar
5 votes
4 answers
2k views

Kneading dough by hand

I don't have a bread machine or a mixer. Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
mroll's user avatar
  • 2,107
0 votes
1 answer
3k views

What are some pros/cons of restarting a bread machine mid-cycle?

The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
jvriesem's user avatar
  • 380
3 votes
1 answer
1k views

Can Thermomix(-style) appliances knead dough well?

I make italian-style pizza, by kneading the dough in a bread machine. The machine does a very good job (it works it for around 45 minutes), much better than I could do with my hands, and using a pizza ...
Marcus's user avatar
  • 450
7 votes
1 answer
1k views

Long-rising/no-knead enriched breads?

As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understanding as derived from Jim Lahey's recipe, (...
Vivian's user avatar
  • 368
1 vote
2 answers
864 views

Kneading difficulties with rye flour

My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is loathed by some folks). Dough tends to ...
crmdgn's user avatar
  • 1,582
5 votes
1 answer
4k views

What does it mean when you feel bubbles pop when kneading bread dough?

Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I have looked it says it is important to have ...
GJ.Baker's user avatar
  • 751
0 votes
1 answer
2k views

Rubbery Naan bread

i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water. ...
Andrew Basil Papadimitriou's user avatar
3 votes
4 answers
5k views

Bread baking: dough has little holes after first rise

I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. ...
bwindels's user avatar
  • 131
6 votes
1 answer
104k views

When kneading bread dough, how sticky is 'too sticky'?

I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, these two instructions combine to make me an ...
sirdank's user avatar
  • 487
9 votes
4 answers
7k views

Avoiding injuries from kneading

I've been working on my pain au levain and after a couple 15-20 minute kneadings, I have some pain in my wrist flexors. I'm using Bread Alone as my guide and Mr. Leader mentions off-handedly the ...
sirdank's user avatar
  • 487
1 vote
4 answers
2k views

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 ...
Drisheen Colcannon's user avatar
9 votes
2 answers
10k views

Tiny beads/flecks of uncooked dough all through my bread

I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've tried to work on my technique to produce ...
Nathan Ridley's user avatar
2 votes
1 answer
4k views

When and how much flour do I add when mixing dough?

I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
Drewdin's user avatar
  • 123
4 votes
1 answer
5k views

Should enriched doughs pass the windowpane test?

I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk for hydration and over a stick of ...
hoc_age's user avatar
  • 2,831
2 votes
1 answer
591 views

Why isn't my dough doubling?

Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects: Kneading-I don't have a stand mixer and mixing everything by hand, and perhaps I'm not kneading well ...
Danny Rodriguez's user avatar
1 vote
1 answer
3k views

Why is my fresh pasta tough?

I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two basic recipes: 500g soft wheat flour 5 ...
dpollitt's user avatar
  • 1,734
3 votes
1 answer
37k views

Kneading Bread After Rising

Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
One Face's user avatar
  • 727
12 votes
3 answers
6k views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
DBPriGuy's user avatar
  • 121
3 votes
2 answers
5k views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
VoY's user avatar
  • 1,152
6 votes
3 answers
18k views

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 ...
samyb8's user avatar
  • 825
5 votes
2 answers
5k views

Can dough be knead with a rolling pin?

Can dough be kneaded with a rolling pin instead of by hand? If not, what are the mechanic differences that make it so? How is the process of repeatedly flattening and stretching the dough different ...
Maic López Sáenz's user avatar
1 vote
1 answer
8k views

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.)
Hjulle's user avatar
  • 113
3 votes
2 answers
5k views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
Divi's user avatar
  • 4,786
9 votes
6 answers
59k views

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 ...
user avatar
6 votes
2 answers
12k views

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 ...
user avatar
4 votes
2 answers
9k views

Kneading and rolling fondant icing without air bubbles

I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was absolutely clean with no scratches and ...
Divi's user avatar
  • 4,786
3 votes
1 answer
2k views

Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) ...
Jeff's user avatar
  • 31
4 votes
4 answers
9k views

Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?

I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added ...
tony's user avatar
  • 76
11 votes
3 answers
184k views

Dough Too Wet - what to do?

I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
CookingNewbie's user avatar
5 votes
1 answer
625 views

Why punch down knead free bread?

on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't ...
Carlo V. Dango's user avatar