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Questions tagged [kneading]

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64 questions
Newest Active Bountied Unanswered
4 votes
2 answers
797 views

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
  • 43
7 votes
1 answer
627 views

I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
Manda L's user avatar
  • 73
4 votes
1 answer
9k views

When I make my sourdough, a rested dough will stretch and fold 3-4 times before quite suddenly going tight. At this point it's likely to tear if I stretch much more. Should I put it down and rest it ...
Chris H's user avatar
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4 votes
1 answer
733 views

It's my first time ever making bagels. I followed this recipe with the overnight alteration. I kneaded for about 10-12 minutes. After trying the pull test, it kind of breaks before becoming ...
user18263's user avatar
  • 41
9 votes
5 answers
7k views

I severly overkneaded my dough (I left it in the standmixer for over 45 minutes by accident). What can I do with this? Can I use it for starter? Any other use-cases?
Lucas Kauffman's user avatar
  • 386
2 votes
3 answers
409 views

So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive ...
cst1992's user avatar
  • 121
3 votes
2 answers
2k views

I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
Sutter Phillips's user avatar
  • 31
3 votes
1 answer
179 views

I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, ...
crmdgn's user avatar
  • 1,602
2 votes
1 answer
436 views

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
mthorp's user avatar
  • 627
1 vote
2 answers
10k views

Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for ...
crmdgn's user avatar
  • 1,602
4 votes
2 answers
757 views

I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
irene's user avatar
  • 183
2 votes
1 answer
427 views

Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes. Knead 1 min then rise 45 min, ...
mbjb's user avatar
  • 1,779
2 votes
2 answers
293 views

I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% protein and W300/320 according to the ...
David P's user avatar
  • 804
0 votes
1 answer
1k views

I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes ...
fbence's user avatar
  • 209
22 votes
8 answers
5k views

I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread machine, but I don't like bread baked in ...
Heather's user avatar
  • 329

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