- How Kneading Dough Works and Why It’s Important - MasterClass
What Is Kneading? Kneading is the practice of working ingredients together to form a dough to evenly mix ingredients and develop the structure of the interior, or crumb
- What Is Kneading? - The Spruce Eats
Kneading is working a dough to evenly distribute the ingredients, incorporate air, and let gluten develop Learn about the basics of kneading here
- Kneading - Wikipedia
In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product
- How to Knead Dough: 11 Steps (with Pictures) - wikiHow
Kneading dough leads to the development of gluten and helps to uniformly distribute the gases that are produced by the yeast This creates the conditions necessary for producing porous and spongy—in other words, delicious—yeast-based bread Read on to learn how to knead dough like a professional
- How to Knead Bread Dough - Kneading Dough 101 | Americas Test Kitchen
The proper kneading of dough incorporates air, distributes ingredients, and, most important, develops gluten, which gives yeasted bread chew As we learned, mixing dough starts the process by creating a weak, disorganized matrix of gluten proteins
- Kneading Dough with a Stand Mixer | Easy Instructions
For less of an arm workout when kneading dough, try using a stand mixer The process is super simple Step 1: Prep your mixer When your dough is mixed and ready to knead, fit your stand mixer with the dough hook attachment Place the dough in the bowl Step 2: Knead the dough Turn your mixer on low speed
- Kneading Techniques: 7 Methods for Kneading Dough - MasterClass
Kneading is the massaging of bread dough before baking Kneading stretches the strands of gluten in the dough, allowing for more expansion during fermentation Well-kneaded, elastic dough holds more air bubbles than dough that hasn't been kneaded, and the strong gluten network keeps those bubbles in place throughout the proofing and baking
- How to Knead Dough Like Youre in Charge - Bon Appétit
A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy—that’s how you know you’ve fully developed your gluten network and can stop kneading
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