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Questions tagged [kneading]

63 questions
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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, unsightly ropes of gluten, as below: Is there a way to get the benefits…
crmdgn
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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/watch?v=hTDvqn5SLGs You can see that the bread is…
erotsppa
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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 problem is knowing when to stop adding flour during…
Drewdin
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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 enough. ¿Would poor kneading prevent the dough from…
Danny Rodriguez
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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 oil 2.5 tsp salt 2.5 tsp sugar The dough I made…
cst1992
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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 just a tradition?
mthorp
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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, repeat. Divide the dough into 5 pieces, roll into balls,…
mbjb
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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 manufacturer's website 75% water 0.2% dry yeast 2%…
David P
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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 ball up around the hook, but if I raise the speed…
crmdgn
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To knead or not to knead, that is the question

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 than kneaded bread. Is kneading just a time…
Drisheen Colcannon
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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 eggs or 250g soft wheat flour 250g durum wheat…
dpollitt
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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.)
Hjulle
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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 a food processor, and every time I make it I'm…
crmdgn
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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 cycle. Sometimes I'll restart the cycle a second…
jvriesem
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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. i've had the following suggestions mix the dough…
Andrew Basil Papadimitriou
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