Kneading (bread dough)

Kneading is a technique commonly applied in baking to work moistened flour into a smooth and elastic dough. Kneading dough helps develop gluten strands and strengthen their network to trap gas bubbles released by leavening agent (yeast), which creates the volume and texture of bread. For hand kneading, this technique is normally involved in stretching and folding actions (see more in How to knead bread dough). Or it can simply be done by a mixer with dough hook.

Leave a Reply

Your email address will not be published. Required fields are marked *