Stretching and folding dough to strengthen its gluten network.

What are the fundamentals of kneading?

Kneading is the process of stretching and folding dough to develop gluten, which gives bread its structure and chewiness. This can be done by hand or with a stand mixer.

  • Gluten development occurs when the gluten in the flour are hydrated and begin to link together, forming long strands that give the dough its elasticity.

Kneading helps to align gluten strands and make them stronger, resulting in a smoother and more cohesive dough.

🍳 Kitchen Tool: Hands or Stand Mixer
🔥 Heat Type: N/A
🌡️ Water/Pan Temperature: N/A
🧪 Food Reaction(s):

Example Foods

  • Brioche
  • Pizza Dough
  • Sourdough

Kneading in Action