is it necessary to knead bread dough

Why do we need to knead the dough?

Why We Need to Knead. The reason kneading is an important part of bread making is to create structure and strength in the dough, leaving it silky and soft with a little cushiony feel. Flour contains two proteins that combine to form gluten, which is responsible for creating the elastic texture in the dough.

Should dough rest before or after kneading?

There are three criteria your dough should meet before you allow it to rest for its first rise. Before you knead bread dough, it can look a little sticky and rough. Kneading helps smooth the dough out. Your dough should be ready when has a nice, smooth texture.

Can You knead dough with a bread machine?

Kneading dough can also be done with the use of a stand mixer with dough hook attachment or a bread machine. A bread machine is completely automated that makes them foolproof. It is faster to knead using a stand mixer compared to kneading by hand. Again, care must be taken to avoid over kneading.

Should you be making kneaded bread or slow bread?

You should make slow bread. Kneaded bread vs. no-knead bread is a false dichotomy. You should be making slow bread. This takes patience. Making bread has acquired a reputation as an activity best left to professionals.

What happens if you don't knead dough?

If you peter out and don't knead your dough enough by hand, or if you don't allow it enough time in your mixer, the dough will lack strength. It is a tell-tale sign of not enough kneading if your bread dough cannot hold its shape or acts listless and fails to inflate. Instead of rising, the dough will spread out flat.

Will dough rise without kneading?

This bread can be mixed entirely by hand — just don't expect a bouncy ball of bread dough. Instead this wet dough and the long rise combine to develop proteins and gluten without kneading. The dough will be sticky, rough, and bit shaggy, so don't fret! Give it a long rise.

What happens if you don't knead bread properly?

Don't worry; we've all been there before. Because under-kneaded dough doesn't spring up as much in the oven, it often results in a flatter loaf with a dense texture. While it may not be the perfect loaf you hoped for, it's still entirely edible.

Why is no-knead bread better?

No longer a sticky, shaggy mess, it becomes smoother, easier to handle, and most importantly, better able to contain the gasses produced by fermentation. From the first fold through the final baked loaf, the folded dough was bouncy, higher rising and held its shape better than the unfolded bread.

How long should bread be kneaded?

Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.

How long can I let no-knead bread rise?

about 12 to 18 hoursLet the dough rise. Cover the bowl with plastic wrap or beeswrap, and let it rest at room temperature for about 12 to 18 hours. The longer it rests, the more flavor and better texture it will have.

What makes bread light and fluffy?

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

How do you know when dough is fully kneaded?

The Dough Passes the Windowpane Test To do this, tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven't developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you're done and you can let the dough rest.

Why is my bread dense and not fluffy?

Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.

What is the difference between no-knead bread and knead bread?

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

What gives bread flavor?

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough.

How do you make no-knead bread rise higher?

This is achieved by using a water pan with a kitchen towel in it for slow steam release, preheating the oven slightly higher than the baking temperature, and spraying a bit of water in the walls of the oven after the bread is in. Proper scoring improves the oven spring and, hence, the openness of the bread's crumb.

What happens if you dont let dough rise?

What happens if you don't let dough rise long enough? If you don't let dough rise long enough then the bread will be dense, rubbery and less flavorful. As the yeast ferments, it fills the dough with gas and gives the bread its airy texture. The flavors also come as byproducts of fermentation.

How do you tell if bread has risen enough?

Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn't spring back/fill in, then the bread is well risen and ready for the oven.

How long is too long for dough rise?

How long can dough sit out on the counter? The maximum amount of time dough can sit out on the counter is four hours for yeast-made bread, six for sourdough. Temperature, the characteristics of the sugars in the flour, the amount of yeast and the humidity of the room alter the length of the rise.

How long does dough take to rise?

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

Which flour is used to make bread?

High protein flour is used to make bread. A strength of 11-13% protein is typical for most types of bread. The general rule is that the higher the...

Can I add extra gluten to flour?

You can add vital gluten to raise the amount of gluten in the flour. I took a tour of a mill once, and these big mills have machines that test and...

What happens when there is not enough gluten in flour?

If the flour has a low amount of gluten, the bread will likely have an irregular crumb. The dough will not retain gas well, making dense bread. It...

Can I use all-purpose flour to make bread?

Long fermentation or autolyse allows the hydrated proteins to repair. This will strengthen the gluten, so flour with less protein can be used. When...

What happens when there is too much gluten in flour?

The use of flours that contain 14% protein and above should be used with caution. Too much gluten will develop without following a specific process...

Salt doesn't get absorbed in the dough

I prefer using natural sea salt for bread. However, some brands don't dissolve easily. I've never had a problem using a dough mixer. But, when knea...

How much water is needed for salt to dissolve?

Salt requires three times its weight of water to dissolve at room temperature. If you increase the temperature of the water, less of it is needed t...

How does a no-knead recipe work?

No-knead recipes call for a light mix to evenly distribute the ingredients. The dough then passes to the bulk fermentation stage. Good bread can be...

Can you knead dough too much?

It doesn't really happen when hand kneading, but kneading with a dough mixer for too long can cause problems. Over-kneading makes the gluten strand...

All you need are your hands, a flat surface, and flour

Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.

Why We Need to Knead

The reason kneading is an important part of bread making is to create structure and strength in the dough, leaving it silky and soft with a little cushiony feel. Flour contains two proteins that combine to form gluten, which is responsible for creating the elastic texture in the dough.

Simple Steps for Kneading

Kneading only takes a few minutes, requires just your hands, a flat surface, and a bit of flour to keep the dough from sticking.

Tips to Knead Properly

Kneading is a basic and repetitive technique, but there are still a few things to keep in mind to make the process easier and more successful.

What Does Kneading Do?

Proper kneading incorporates air, distributes ingredients, and, most important, develops gluten, which gives yeasted bread chew. As we learned, mixing starts the process by creating a weak, disorganized matrix of gluten proteins.

Kneading Dough by Hand

1. After mixing the ingredients, transfer the shaggy dough to a lightly floured counter and shape it into a rough ball.

When is the Bread Dough Properly Kneaded?

There are two ways to determine when you’ve kneaded dough long enough so that the gluten is fully developed.

What Happens if You Overknead Dough?

Proper kneading is essential for developing gluten in doughs, but there can be too much of a good thing. Overkneading causes the dough to become warm and to turn from a wheaty tan color to a dull white, producing baked loaves with a sickly pallor and expired flavors.

Alternate Method: Kneading in a Food Processor

For many bread recipes we would caution against the rough treatment of a food processor, which can tear apart the strands of gluten that give bread structure and the ability to rise. But for pizzas, flatbreads, and other doughs where we want chew but the structure is less important, we like to put it to use.

Key Equipment: Stand Mixers

A stand mixer is one of the most expensive appliances in your kitchen, but if you’re going to bake bread at home regularly, it’s something you’ll want within your reach. Because of its importance, we’ve done some of our most extensive testing in the test kitchen with stand mixers so you can make a sound investment. Here’s what we’ve learned.

Why is bread dough kneaded ?

Bread dough is kneaded to form its gluten structure, so that the tiny CO2 bubbles may be trapped in the dough as it rises. This creates the texture and rise we all know and love in bread. A bread that isn’t kneaded enough will fall flat or deflate and turn out very dense.

How do you know when to stop kneading bread ?

Poke the bread, see if it rises back quickly. If your dough is springy and resumes its shape in a second or two, you’ve kneaded it enough and it will rise beautifully. If it the poked hole comes back very slowly keep kneading, and repeat the test in another 2 minutes.

Is there no-knead bread ?

Yes, you can make no-knead bread and it’s very simple to make, especially compared to the rest of the bread recipes. You simply need to mix the ingredients as usual, but when it comes times to knead the bread, you pack the dough in the fridge for at least 12 hours.

Mechanical Dough Kneading

Kneading dough can also be done with the use of a stand mixer with dough hook attachment or a bread machine.

No-Knead Bread

When kneading is needed for the proteins to line up and for gluten matrix to form, this might seem counterintuitive that the no-knead bread can still form fluffy and light loaves yet it is possible to form gluten naturally.

Under Kneading

What will happen when the bread dough has not been kneaded adequately or it wasn’t given enough time to auto-knead? The dough will lack enough strength for holding its shape while this inflates from the yeast gasses.

Ways to Tell If Dough is Kneaded

Knowing when you could stop kneading the dough is actually one of the many mysterious aspects of baking bread.

Love to make homemade bread but unsure if you're kneading it right? We'll show you how to be sure you've kneaded dough enough so your loaves and rolls come out just right

Love to make homemade bread but unsure if you're kneading it right? We'll show you how to be sure you've kneaded dough enough so your loaves and rolls come out just right.

How to Knead Dough

To knead bread dough, turn it out—that’s baker speak for “move the dough from the bowl”—onto a lightly floured surface. Dust your hands with flour then shape the dough into a ball. Then push the bread away from you with your palms using a rolling motion. After every push, fold the dough over on itself, then give it a quarter turn and repeat.

How Can You Tell If Bread Dough Is Kneaded Enough?

While you might have your kneading technique down, it can be difficult to know if you’ve kneaded the dough long enough. There are three criteria your dough should meet before you allow it to rest for its first rise.

How Can You Tell If Dough Is Over-Kneaded?

You can tell you’ve kneaded dough too much if it becomes difficult to stretch. Sometimes this happens when you use a stand mixer or food processor. Overkneaded dough will be tough and make tough, chewy bread.

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Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products.

Why Knead Bread Dough?

Before taking a look at what happens if you over knead a bread dough, let’s first see why you need to knead dough at all. There are actually two main reasons why kneading a dough is so important.

Best Way to Knead Dough

There are a few ways to knead a bread dough but the most tried and true method is to use your hands. Kneading a dough by hand will give you the most control over the dough.

Signs of Over Kneading

The first thing you will notice when you over knead a dough is that it will feel very dense and stiff. It will be hard to press the dough down and flatten it on the counter. It will also be hard to knead by hand and resist being re shaped. The dough will likely rip easily rather than stretch when pulled.

Baking Over Kneaded Dough

If you think that your dough have been kneaded too much but you decided to bake it anyway, you may notice that the end result is a little different than expected. First, the outside of the bread will be very hard and dense. The exterior may feel more like a rock that a nice soft bread!

What to Do When You Over Knead Dough

If you have found out that you definitely did over knead your dough, there are a few things you can do to try and help fix the dough. First, let the dough sit and rest (find out why rest is so important ), untouched for about double the time recommended in a recipe.

How to Prevent Over Kneading

One of the best ways to prevent over kneading a dough is to always opt to knead by hand. When you use your hands to knead dough, you can feel the dough at every step of the way. You will know if it needs a touch more flour or if it is starting to get firm.