Jeni Wright, Eric Treuille, Le Cordon Bleu

Knead

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A pressing and folding technique used to make dough firm and smooth.
Kneading stretches the gluten in flour, providing elasticity.

© 1996 All rights reserved. Published by Le Cordon Bleu.