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In bread baking, kneading can be substituted by allowing a relatively wet, low-yeast dough to ferment for more than 12 hours, which allows the gluten to develop in the absence of kneading, before shaping, allowing to rise, and baking; this method is referred to as
135:. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth. The dough can then be allowed to rise or "
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to continue. The dough can then be proofed a second time. Another method of knocking back (also known as "folding") is to gently stretch and pat out the proved dough before folding the sides in towards the centre.
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105:, which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough.
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If bread dough does not develop these gluten strands, it will not be able to hold the tiny pockets of gas (
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Bittman Bread: Easy Whole-Grain, No-Knead, Naturally
Leavened Breads for Every Day
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This article is about the working of food doughs. For kneading of clay, see
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with water; when these two ingredients are combined and kneaded, the
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Kneading can be performed by hand (the traditional way), with a
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more quickly than it would develop in the absence of kneading.
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93:proteins in the flour expand and form strands of
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101:. (To aid gluten production, many recipes use
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259:Short video of kneading machine in a bakery.
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81:Kneading's importance lies in the mixing of
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131:equipped with a dough hook, or with a
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237:"Scientific Insight into Breadmaking"
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209:Bittman, Mark; Conan, Kerri (2021).
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23:. For the behavior in cats, see
66:is a process in the making of
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215:. Houghton Mifflin Harcourt.
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1120:Food preparation techniques
178:Proofing (baking technique)
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1125:Culinary terminology
385:Chemical/biological
50:How-to knead dough.
691:Calcium propanoate
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1013:Brand name breads
850:Maillard reaction
696:Dough conditioner
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222:978-0-358-53933-9
112:) created by the
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906:Bread crumbs
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349:Butterflying
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240:. Retrieved
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152:fermentation
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1023:Bread rolls
972:Breadmaking
870:Pre-slicing
865:Pre-ferment
787:Stand mixer
772:Farinograph
674:Ingredients
656:Whole wheat
651:White bread
621:Salt-rising
591:Brown bread
488:Deep frying
183:Rolling pin
103:bread flour
1104:Categories
946:Sandwiches
911:Bread bowl
813:techniques
646:Unleavened
631:Soda bread
606:Multigrain
518:Rotisserie
508:Parboiling
417:Marinating
412:Fermenting
369:Julienning
354:Chiffonade
302:Mechanical
242:2007-06-12
194:References
845:Leavening
820:Autolysis
762:Bread pan
745:Equipment
636:Sourdough
616:Rye bread
601:Flatbread
528:Sous-vide
483:Confiting
447:Sprouting
432:Seasoning
116:(such as
1090:Category
941:Stuffing
926:Croutons
880:Steaming
860:Proofing
840:Kneading
641:Sprouted
533:Toasting
523:Sautéing
513:Roasting
503:Grilling
473:Barbecue
452:Sugaring
422:Pickling
344:Brunoise
319:Kneading
309:Creaming
167:See also
91:glutenin
64:kneading
797:Toaster
478:Boiling
461:Thermal
442:Souring
437:Smoking
427:Salting
397:Brining
374:Mincing
334:Cutting
314:Juicing
99:texture
87:gliadin
56:cooking
21:Wedging
1115:Baking
967:Bakery
825:Baking
792:Warmer
498:Frying
468:Baking
407:Drying
402:Curing
364:Dicing
219:
95:gluten
76:gluten
60:baking
960:Other
951:Toast
936:Rusks
736:Water
731:Sugar
711:Flour
611:Quick
583:Types
575:Bread
392:Aging
329:Purée
324:Paste
137:prove
129:mixer
118:yeast
83:flour
72:dough
68:bread
36:bread
1033:Buns
899:Uses
830:Biga
782:Peel
777:Lame
752:Oven
726:Salt
721:Milk
701:Eggs
686:Barm
217:ISBN
89:and
706:Fat
596:Bun
146:or
139:".
120:or
70:or
62:),
54:In
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201:^
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27:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
