Kneading

Appears in

Published 2016

About

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 – for want of a better analogy – give it a new portion of starch to graze on.

Kneading isn’t 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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