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Kneading
Appears in
Published 2016
The process of working the dough to speed the formation and development of the gluten network. Like folding, it also helps to even out the bubbles in the dough and redistribute the yeast and β for want of a better analogy β give it a new portion of starch to graze on.
Kneading isnβt actually essential. As can be seen from the no-knead recipes in this book, given enough time and water, the proteins in wheat flour will form gluten of their own accord. Kneading is simply a mechanical means of speeding up this biochemical process.
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