How to Knead Dough
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How to Knead Dough


Kneading dough makes bread
and rolls airy, chewy, and light. And, it’s a vital step when
baking yeast recipes. Kneading strengthens the gluten
strands that form the bread structure. Without well-developed gluten,
your bread or rolls will be flat and tough. While you’re stand mixer will
do the job, we’ll show you 4 easy steps to knead dough
by hand, the same way it’s been done for
centuries. Step One:
Prep your work surface. Sprinkle your work surface
with flour. Step Two:
Scrape out the dough. Using a plastic bowl scraper,
wooden spoon, or just your hands, scrape the risen dough onto the
well floured work surface. The dough will probably be
very sticky. Step Three:
Knead. Don’t be shy about handling the
dough. Just grasp the side of the dough furthest away from you
and fold it in half, towards you. Place the heels of both hands on
top of the dough and use your body weight to push the dough into
itself. Use a scraper to pull the dough
off of the board if it sticks. Then, sprinkle a little more flour
onto the dough, and the work surface, if needed. Step Four:
Turn the dough. Give the dough a quarter turn,
grasp the side of the dough furthest away from you,
and fold it in half towards you. Place the heels of both hands
on top of the dough, and again, use your body weight to push
the dough into itself. You might have to add a bit of flour
until the dough is easier to work with. But don’t overdo it, or you’ll throw
off the balance of flour, yeast, salt, and water. Repeat this kneading action:
turning, kneading, turning, kneading, until the dough is smooth, silky,
and elastic, about 10 minutes. If you’re adding other ingredients
such as raisins, nuts, or seeds, to the dough, start working them
in after the dough becomes elastic. You don’t have to worry about
over working the dough when you’re kneading by hand. When you’re finished kneading
the dough, shape it into a loose ball, and place it in a greased bowl. Turn the dough over a few
times inside the bowl to coat the surface lightly with the oil
or butter you used for grease. Turn the dough smooth side up to rest.
Cover the bowl with a damp towel, and let the dough rise or continue as
directed in the recipe you’re following. For centuries bread has been
made by hand, kneaded in the same way you’ve just done. That’s kinda cool isn’t it?

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