Dough kneading is the process of combining flour and other ingredients with water to form a smooth, elastic dough. This is done by working the dough with your hands, or using a stand mixer with a dough hook attachment.
Here are the general steps for kneading dough by hand:
Begin by mixing together the flour, yeast, salt, and any other dry ingredients in a mixing bowl.
Gradually add water to the mixture, stirring with a spoon or fork until the dough begins to come together.
Use your hands to form the dough into a ball, and then turn it out onto a floured work surface.
Use the heel of your hand to press the dough away from you, and then fold it back over itself.
Turn the dough 90 degrees and repeat the process, pressing and folding the dough until it becomes smooth and elastic.
Continue kneading for 5-10 minutes, until the dough is no longer sticky and has a smooth, shiny surface.
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow the dough to rise until doubled in size.
It's important not to over-knead the dough, as this can result in a tough, dense texture. Stop kneading once the dough is smooth and elastic.
Hand kneading is a technique used to mix and develop the gluten in dough by hand. Here are the steps to knead dough by hand:
Begin by mixing together the dry ingredients in a mixing bowl.
Make a well in the center of the dry ingredients and pour in the liquid ingredients.
Use a wooden spoon or spatula to combine the ingredients until a shaggy dough forms.
Turn the dough out onto a floured work surface.
Use the heels of your hands to push the dough away from you, then fold it back over itself.
Turn the dough 90 degrees and repeat the process, pushing and folding the dough until it becomes smooth and elastic.
Continue kneading for 10-15 minutes, or until the dough is no longer sticky and has a smooth, shiny surface.
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow the dough to rise until doubled in size.
Remember to be patient and take your time when kneading dough by hand. It's important to work the dough until it becomes smooth and elastic, but avoid over-kneading as this can result in a tough, dense texture.
Hand kneading vs Mixer
Hand kneading and using a mixer are two different techniques to mix and develop the gluten in dough. Here are some differences between the two methods:
Time: Hand kneading takes longer than using a mixer with a dough hook. It can take up to 10-15 minutes to properly knead dough by hand, while a mixer can do the job in 5-7 minutes.
Effort: Hand kneading requires physical effort and can be tiring, especially if you are making a large batch of dough. Using a mixer with a dough hook requires minimal effort, as the machine does the work for you.
Consistency: Hand kneading allows you to have greater control over the dough and can result in a more consistent texture. Using a mixer with a dough hook can sometimes overwork the dough or cause uneven mixing if not monitored carefully.
Precision: Hand kneading allows you to feel the dough and adjust the amount of flour or liquid if necessary. Using a mixer with a dough hook can be less precise, as it's more difficult to make adjustments once the dough is mixed.
In general, both hand kneading and using a mixer with a dough hook are effective methods for making bread dough. It ultimately depends on your personal preference and the type of recipe you are making. Some bakers prefer to use a mixer for larger batches of dough, while others prefer the hands-on approach of kneading by hand.
Troubleshooting Dough
When making dough, there are a few common issues that can arise. Here are some tips for troubleshooting common dough problems:
Dough is too dry: If your dough is too dry, it can be difficult to knead and shape. Try adding a small amount of water, a tablespoon at a time, until the dough comes together and becomes pliable.
Dough is too wet: If your dough is too wet, it can be sticky and difficult to work with. Try adding a small amount of flour, a tablespoon at a time, until the dough becomes less sticky and easier to handle.
Dough won't rise: If your dough isn't rising, it could be due to several factors, including old yeast, too much salt, or a cool environment. Make sure your yeast is fresh and active, and try placing the dough in a warm, draft-free spot to encourage rising.
Dough is over proofed: If your dough has risen too much, it can become weak and difficult to shape. Try punching down the dough and reshaping it, or incorporating additional flour to strengthen the dough.
Dough is tough: If your dough is tough, it may have been over-kneaded or overworked. Try kneading the dough for a shorter amount of time or using a gentler technique, such as folding the dough over itself rather than pressing down hard.
Dough is too sticky: If your dough is too sticky, it can be difficult to shape and handle. Try adding a small amount of flour or oil to the dough to reduce stickiness.
Remember, making dough is a process that requires practice and experimentation. Don't be discouraged if your first attempts aren't perfect! With time and practice, you'll become more comfortable with the process and be able to troubleshoot issues as they arise.
Mishandling Of Dough Why do dough collapse?
Dough can collapse or lose its shape for a few different reasons, including mishandling. Here are some reasons why dough can collapse:
Over proofing: If dough is left to rise for too long, it can become over proofed and collapse under its own weight. This can happen if the dough is left in a warm environment for too long, or if too much yeast is used. To prevent over proofing, be sure to follow the recipe's instructions for proofing time and temperature.
Under proofing: If dough is not allowed to rise enough, it can also collapse during baking. This can happen if the dough is not given enough time to rise, or if it is baked at too low of a temperature. Be sure to allow enough time for the dough to rise before baking.
Mishandling: If dough is mishandled during shaping or transfer, it can become deflated and lose its shape. This can happen if the dough is handled too roughly, or if it is not supported properly during transfer. To prevent mishandling, be gentle when shaping and transferring the dough and make sure to support it properly.
Overworking: If dough is overworked during kneading or shaping, it can become weak and lose its structure. This can happen if the dough is kneaded too much or if it is folded too many times. To prevent overworking, be careful not to knead the dough for too long and handle it gently during shaping.
Temperature: If the dough is exposed to temperature extremes during proofing or baking, it can collapse. This can happen if the dough is left in a cold environment, or if it is baked at too high or low of a temperature. To prevent temperature-related issues, be sure to proof the dough in a warm, draft-free environment and follow the recipe's instructions for baking temperature.
