The dough had so much gluten that it created a solid barrier inside the bread, trapping the gasses released from the yeast and preventing them from pushing the dough upward. When using hands, 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. When you have your hands in the dough, you will likely stop kneading before the dough ever gets too hard — your hands will also get tired!
Please read the notes in your recipe regarding kneading and try to follow them so that your kneading time coincides with the recommended and proven techniques. It is a very good tutorial. Very informative as to the function of each ingredients. Like to hv tutorial on why salt n oil has to be added when making noodle? What is their function? Lamain chinese handpull noodle what is the ingredient added that make it so elastic and so stretchable tq. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Skip to content People love to make homemade bread but are unsure if they are kneading it right because making dough can be a big challenge. So, what happens if you over-knead dough?
The longer you knead the dough, the stronger it will get! As you knead the dough you are creating uniformity in the dough. You will feel it get more smooth and also more tough as you need. After kneading, when the dough bakes, this beautiful matrix of proteins that you created by kneading the dough will trap gas released from the yeast in the dough, helping the dough rise.
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.
You will be able to feel the firmness of the dough along with the texture. You can easily adjust the dough as well, adding more flour if the dough is sticky more on that here , for example.
To knead dough by hand, one should push the dough down and forward then fold the dough over itself and repeat. Once the dough is soft, silky and springs back to the touch, the dough is done! Another, very easy method of kneading dough is to use a bread machine.
Most bread machines are programmed to mix ingredients and knead the dough for you which makes them an almost fool proof method of kneading. However, bread machines are limited in the kind of bread they can make so not all doughs will work in these convenient kitchen appliances. Many people opt to use a stand mixer to help knead dough. Most mixers come with a dough hook like this Cuisinart mixer that is designed to knead dough and mimic the hand kneading method.
Since stand mixers are very powerful, it can be very easy to over knead a dough using a stand mixer. If you are using a recipe that suggests using a stand mixer, follow the directions carefully and take note of how long it is recommended to mix the dough and on what speed.
Essentially, you will be looking for the dough to pull away from the sides of the mixing bowl cleanly, then mixing for about minutes more afterward, depending on your dough type. 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.
These are all indicators that the dough has developed too much gluten, causing the dough to be overly firm. It is next to impossible to over knead bread dough by hand. Although kneading by hand is more difficult, it is still the best way to knead bread dough.
There is minimal chance for your bread to become over kneaded and you can feel when it has optimal gluten development. If you want to see proof of this then watch this fun video below where someone kneads dough by hand for an hour and a half! In this article, you will find out why kneading by hand is the best way to make bread at home. Moreover, I will also provide you with an overview of what happens when you over-knead your dough and what to do next.
So, if you want to know more about baking bread at home, read on. A well-kneaded dough feels nice and smooth to the touch. In the beginning, your dough will have a rough or sticky texture. But the more you knead, the smoother the texture will become. You can tell your dough is well kneaded if it springs back after you press down on it. Another way you can check whether your dough is kneaded enough or not is through the windowpane test. If you can stretch a piece of dough thin enough to see light through without tearing it, i.
The first sign of over kneading is when the dough becomes harder to manage. You will have a hard time flattening and stretching the dough. The dough will feel dense and hard against the counter. Another sign of over kneading the dough is when you will face difficulty folding the dough in the usual pattern. Even if you can fold the dough, it will not meld well together. If you try to stretch that dough, it will rip and tear. The dough will tear because the over kneading caused the gluten to become tight and non-elastic.
Sometimes the simplest solution is the best solution. Bread making is much more of a science than some other cooking, so professional bread makers recommend to always use digital scales when measuring ingredients for proper precision. While measuring cups and spoons are fine for most other baking, there can be a lot of variance in how much actually gets into a measuring cup when scooping light ingredients like flour, yeast, sugar, and salt.
Exact quantities can make the difference from a dense loaf to a light, airy one. More so, make sure your yeast is still active and working. Stir in your packet of dry yeast 2 teaspoons ; active yeast will bubble and froth within ten to fifteen minutes. Kneading the dough is probably where most novice bread makers meet their biggest challenges.
First, we knead bread dough in order for the protein molecules in the flour to form and to create gluten, the essential component that gives bread its structure.
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