2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When kneading the dough, gluten is formed, which helps to evenly distribute the gases released by the yeast. This creates the necessary conditions for baking porous and fluffy bread, in other words - delicious yeast bread.
1. Prepare the surface on which you will knead
Wash the hob or the dish in which you will knead the dough, with warm soapy water, then wipe completely with a soup towel. Mix all pre-prepared products in a bowl, sprinkle with flour on the dry surface to prevent the dough from sticking during the kneading process.
2. Combine the ingredients for the dough
Use the ingredients listed in the recipe list. As a rule, they are: flour, yeast, salt, sugar, eggs, water or milk. When mixing in the bowl, stir with a spoon, if possible wooden, but if you are not comfortable with it, use your hands.
3. Move the dough to the work surface
Remove the dough from the bowl, directly on the pre-prepared kneading table. When stirring, a sticky ball should form, which means that the dough is ready to knead.
4. Knead the dough
Wash your hands before kneading the smooth dough. This process requires bare hands, so wash and dry your hands. Collect the dough in a pile, continue to knead, adding a little of the flour and change its shape. Press with your palms and gather with your fingers, if you think the dough is still sticky, sprinkle the top with extra flour, mixing it into a common mass.
Press the dough with your palms, pushing it slightly forward, this helps to trigger the action of gluten. Continue to fold the dough in half and press it well forward until the dough is slightly springy.
This process is repeated for 10 minutes, it should be rhythmic and stable (do not work too slowly), the processing requires each part of the dough to be processed quickly, without interrupting for too long between turns, so the dough will be completely kneaded.
5. Finish kneading
Check that the dough holds its shape by forming it into a ball and placing it on the hob. If it does not lose its shape, it means that it is strong and shiny smooth. Continue to follow your recipe, in most of them the dough is left to rise for a while, the bread is formed and again it is left to rise before baking.
If you follow these rules, you will naturally have soft bread, easy to chew on the inside and with a crispy crust on the outside. But if not knead the smooth dough very well, your bread will be firm, thick and flat.
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