Label
All
0
Clear all filters

Kneading and proving bread dough

Appears in
top 1000Cooking at the Merchant House
Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About
When the flour, yeast and liquid have been mixed into a dough, it must be kneaded until smooth. The idea is to stretch the gluten in the flour so the gas that the yeast produces can be trapped, lifting the dough.
Flour varies from brand to brand and some absorb more liquid than others. Start off with a soft, slack mixture, reserving a little of the recipe’s flour. You can add more flour as you go to no ill effect but adding more water is difficult.
The method for kneading is this: flatten the dough by pushing it forward with the palm and heel of your hand, then fold it back toward you with your fingers. This should be done full force, leaning and pushing against the dough with all your strength.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title