Different Ways of Kneading Dough

Kneading dough

In this article, I will show you a few ways of kneading dough. You’ll find out how to make the dough more elastic and easier to handle.

Grind your grains to help distribute them into a cohesive state. Some seeds are too large to be broken up properly. Use a grinder to produce larger sized seeds so that you can have a better texture. If you grind them all together, the grains will have less space to play with when kneading.

You should always start kneading dough on a smooth surface so that you do not create a rough surface. Commonly, kneading dough on a rough surface will result in a hard surface. When kneading on a rough surface, there is less friction. The kneaded surface will be more elastic.

Before you start kneading the dough, knead it a few times and check the texture. The initial kneading action will create a firm and elastic structure. Once you’ve worked it out of the bowl, you can use your hands to knead the dough evenly and comfortably.

Different Steps to Kneading Dough

Number one – make sure that you keep the bowl of dough away from heat. This will prevent sticking. When the dough is exposed to heat, the proteins in the dough will expand. They will stretch to accommodate the increased space. In this case, kneading the dough will be easier because there will be less loose molecules to become entangled.

Number two – get the dough at the right place. Commonly, the fresh dough will contain a lot of air. If you keep a bowl of dough in a warm room, it will retain moisture and yeast may not be able to ferment. Make sure that the bowl of dough is kept at room temperature so that the yeast can survive. Also, if you store the bowl in a freezer, the yeast is unlikely to be active.

Number three – wrap the bowl of dough tightly in plastic wrap to help prevent the dough from shrinking. The plastic wrap will prevent the dough from expanding and shrinkage. This will create a firmer dough structure. When you go to knead the dough, the dough will be easy to handle.

Number four – when you turn the bowl upside down, be careful not to bang it. It’s possible that you might be hitting the top of the bowl on the countertop. The bottom side of the bowl is lower than the top. If the dough strikes the top of the bowl, it will probably get a little balled up and hard to handle.

Number five – remove the bowl of dough from the fridge during the day. When the bowl of dough is exposed to sunlight, the enzymes in the yeast convert the sugar in the dough. The enzymes are active at higher temperatures. The yeast will begin to ferment at a higher temperature.

Number six – place the bowl of dough on the cold side of the bowl, right above the warm side. The warmth from the other side will cause the yeast to start working on the dough at a higher temperature.


Seventh – then set the bowl on the table. When the dough begins to rise, the bowl will absorb the water, creating a steady level of humidity. This is essential for a clean environment to perform certain steps with the dough.

Remove the bowl. Remember that it’s important to let the dough cool for a little while so that the space in the bowl doesn’t shrink when you remove it.

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