What You Need to Know
In cooking, kneading is a process in the making of bread dough, used to mix the ingredients and add strength and stiffness to the final product. It shortens baking times by forming gluten structural protein complexes more quickly than would occur without kneading and incorporates air into the dough.
Key Parameters
Equipment
stand mixerdough scraperbench knifeproofing basket
Steps
- 1.
French Baguette (France): Develops the characteristic open crumb structure
- 2.
Chinese Mantou (China): Creates the smooth surface texture
- 3.
Italian Ciabatta (Italy): Forms large irregular air pockets