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Questions tagged [kneading]

63 questions
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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
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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, (and described and publicized in the New York…
Vivian
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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 has never passed the "Windowpane test," even after…
anon
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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'll be making croissants. Thank you :)
Rachel
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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
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1 answer

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 agitated baker. In general, how sticky is too…
sirdank
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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 hours. Then I made balls. Already I could tell the…
samyb8
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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 dough. I don't know what is best, though. I am…
user17950
6
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2 answers

How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I always am very careful that I don't use too much…
Mien
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No-Knead Bread: How long should I raise the dough in different tempratures?

The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21 Celsius degrees room temperature or any device that…
user4997
5
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1 answer

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 like to do everything by hand, and I'm encountering…
John Pardon
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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
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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 air bubbles in your dough. I always use both the…
GJ.Baker
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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 when done by hand or with a rolling pin? I have…
Maic López Sáenz
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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 do that? I usually don't and I can't seem to…
Carlo V. Dango
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