Kneading is an important step in making artisan bread. It helps develop gluten, which affects how the bread feels and looks. There are different ways to knead dough, like by hand, stretching and folding, or using a machine. Each method gives different results.
Hand Kneading: This is the traditional way to knead dough. You fold and press the dough over and over. This helps you feel how stretchy and wet the dough is. It also helps the gluten strands come together to make a strong network. One popular technique is called “slap and fold.” You slap the dough on the counter and fold it over itself, which really boosts gluten development.
Stretch and Fold: This method is gentler and helps with moisture and flavor. Instead of kneading all the time, you stretch the dough at certain times during its first rise. This helps the gluten develop slowly without working the dough too much, giving the bread a nice open crumb (the holes inside the bread).
Machine Kneading: Using a stand mixer can save you time and energy while still developing gluten. But you have to keep an eye on the dough. If you mix it too much, it can make the bread tough.
No matter which method you choose, the goal is to create a strong gluten network. This network traps gas bubbles, giving you light and airy bread that is delicious!
Kneading is an important step in making artisan bread. It helps develop gluten, which affects how the bread feels and looks. There are different ways to knead dough, like by hand, stretching and folding, or using a machine. Each method gives different results.
Hand Kneading: This is the traditional way to knead dough. You fold and press the dough over and over. This helps you feel how stretchy and wet the dough is. It also helps the gluten strands come together to make a strong network. One popular technique is called “slap and fold.” You slap the dough on the counter and fold it over itself, which really boosts gluten development.
Stretch and Fold: This method is gentler and helps with moisture and flavor. Instead of kneading all the time, you stretch the dough at certain times during its first rise. This helps the gluten develop slowly without working the dough too much, giving the bread a nice open crumb (the holes inside the bread).
Machine Kneading: Using a stand mixer can save you time and energy while still developing gluten. But you have to keep an eye on the dough. If you mix it too much, it can make the bread tough.
No matter which method you choose, the goal is to create a strong gluten network. This network traps gas bubbles, giving you light and airy bread that is delicious!