Kitchen

How to knead dough like a pro in 5 simple steps?

On July 5, 2024 , updated on July 5, 2024 - 11 minutes to read

IN SHORT 🍞

  • Preparing the dough is crucial for successful breads and pastries.
  • Make sure the ingredients are at room temperature.
  • Mix dry ingredients in a large bowl.
  • Gradually add the wet ingredients to form a dough.
  • Knead the dough by hand until it is smooth and elastic.
  • Let the dough rest in a warm place until it doubles in volume.

Preparing the dough is a crucial step in making perfect breads and pastries. Here’s how to knead it in 5 simple steps:
Make sure your ingredients are at room temperature for better incorporation and gluten development.
Mix the dry ingredients (flour, yeast, salt) in a large bowl.
Add the wet ingredients (water or milk) gradually until a dough forms.
Knead the dough by hand until it becomes smooth and elastic.
Let the dough rest in a warm place until it doubles in volume.
By following these steps, you’ll be able to knead dough like a pro and achieve bakery-quality results at home.

👩‍🍳 Prepare all your ingredients before you start kneading to save time.
🕒 Knead the dough for at least 10 minutes to develop the gluten and obtain an elastic texture.
🥣 Use a quarter-folding technique to incorporate all the ingredients evenly.
💪 Do not hesitate to apply firm pressure with the palms of your hands to work the dough well.
🔄 If the dough seems sticky, don’t add too much flour, but continue to knead it until you get the right consistency.

👩‍🍳 How to knead dough like a pro in 5 simple steps? 👨‍🍳

Stage Description
1 Pour the flour onto a clean work surface.
2 Make a well in the center of the flour and add the liquid ingredients.
3 Mix the ingredients with your hands until you obtain a homogeneous dough.
4 Knead the dough by folding it on itself several times.
5 Let the dough rest before using it according to the recipe.

Preparing the dough

There preparation of the dough is a crucial step in making perfect breads and pastries. Here’s how to knead it in 5 simple steps.

1. Make sure your ingredients are at room temperature. This allows for better incorporation of elements and better development of gluten. So take your butter, milk and eggs out of the fridge at least 30 minutes before you start.

2. Mix the dry ingredients. Start by combining the flour, yeast and salt in a large bowl. This step ensures even distribution of the dry ingredients before adding the liquids.

3. Add the wet ingredients. Gradually add the water or milk until the dough begins to form. If you’re using a bread machine or stand mixer, use the dough hook and let it do the work at first.

4. Knead the dough. On a lightly floured surface, begin kneading the dough by hand. Stretch the dough by pulling it towards you, then fold it back on itself. Turn it 90 degrees and repeat the process. Continue until the dough becomes smooth and elastic, usually 10 to 15 minutes.

5. Let the dough rest. Once kneading is complete, place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place until it doubles in size. This resting time, often called fermentation, is essential for developing the desired flavor and texture.

With these 5 simple steps, you’ll be able to knead dough like a real pro and achieve bakery-worthy results at home!

Weigh the ingredients

Knead the dough takes a little practice, but with some simple steps, you can learn how to do it like a pro. Start with the preparation of the dough, a crucial moment to guarantee perfect texture and optimal flavor.

The first step in preparing the dough is to weigh the ingredients correctly. To do this, get an accurate kitchen scale and carefully follow the measurements provided by your recipe.

  • Use a scale rather than cups or spoons for accuracy.
  • Measure your dry ingredients like flour and sugar separately from the liquid ingredients.
  • Don’t forget to sift the flour to avoid lumps and obtain a homogeneous dough.

Once the ingredients are weighed, pour them into a large bowl and mix until well incorporated. This will ensure even distribution of flavors and textures throughout the dough.

After mixing the dry ingredients, add the liquids gradually. Use a spatula or your hands to mix all the components together until you obtain a smooth and homogeneous dough. Don’t be tempted to add too much flour if the dough seems sticky, as this could make it too dense.

Kneading can now begin. Turn out the dough onto a lightly floured surface and use the palms of your hands to stretch and fold it over itself. Continue this movement for about 10 minutes or until the dough becomes elastic and soft. You’ll know it’s finished when you can create a thin membrane by stretching the dough between your fingers, called the “window test.”

Mix the dry ingredients

Kneading dough like a pro is a key skill for successful homemade breads and pastries. Here’s how you can do it in five simple steps.

Preparing the dough

Before kneading, it is crucial to prepare the dough well. Start by measuring all your ingredients accurately. Use a scale for dry ingredients to ensure perfect consistency. Once all the ingredients are ready, you can move on to mixing.

Mix the dry ingredients

To produce a homogeneous paste, start by mixing the dry ingredients. This includes flour, salt, yeast and, if desired, sugar or spices. Here’s how to do it:

  • Pour the flour into a large bowl.
  • Add the salt and yeast.
  • Use a whisk or wooden spoon to mix the ingredients well.

Make sure all dry items are evenly distributed before adding liquids. This step is crucial for good subsequent kneading.

Add the liquid ingredients

In a bowl, mix liquid ingredients, such as water, milk, eggs and any other liquids required by your recipe. Make sure these liquids are at room temperature for optimal interaction with the yeast.

Once the dough is well combined, lightly dust your work surface with flour. Place the dough on the work surface and start kneading it. Use the palms of your hands to push the dough forward, then fold it over itself.

Kneading the dough

Kneading the dough is one step essential in the preparation of many bakery recipes. The kneading technique helps develop the gluten, giving structure and texture to the dough. Here’s how to knead dough like a pro in 5 easy steps.

Step 1: Preparation

Before you begin, make sure you have all your ingredients pre-measured and on hand. Mix the flour, water, yeast and salt in a large bowl until you have a smooth dough.

Step 2: First kneading phase

Place the dough on a lightly floured surface. Use the heel of your hand to push the dough forward, then fold it in half and turn it a quarter turn. Repeat this movement for about 10 minutes or until the dough becomes smooth and elastic.

Step 3: Sticky Dough

If the dough is too sticky, add a little flour to the work surface, but be careful not to add too much so as not to alter the texture. Knead for a few more minutes to fully incorporate the added flour.

Step 4: Rest

Let the dough rest in a lightly oiled bowl, covered with a clean cloth or plastic wrap. Allow it to double in size. This may take between 1 to 2 hours depending on the ambient temperature.

Step 5: Final kneading

After rising, give the dough a few light punches to expel excess air. Knead gently for 2 to 3 minutes to bring the dough back into shape before continuing with the final shaping called for by your recipe.

By following these simple steps, you will master the art of kneading dough, which will significantly improve your baking creations.

Small circular movements

Have a well-kneaded dough is essential to obtain quality bread or pastries. Here’s how to knead dough like a professional in just five simple steps.

Start by preparing your work plan by flowering lightly with flour. This will prevent the dough from sticking.

Next, place the dough on your work surface and hold it with one hand. With the other hand, stretch gently pull the dough outwards.

Then, fold down the dough on itself using the heel of your hand. Repeat this movement for a few minutes to mix the ingredients well.

Now perform small circular movements with your hands to smooth the surface of the dough. This helps form a nice, even ball.

Finally, let the dough rest in a warm place for the required rising time. This will allow the dough to ferment and develop its aromas.

Stretch and fold the dough

Kneading the dough is an essential step to obtain well-risen and airy bread, pizza or any other pastry. Here’s how you can do it like a pro in 5 simple steps.

Kneading the dough

Start by mixing the flour, water, yeast and salt in a large bowl. Once all ingredients are well combined, transfer the mixture to a lightly floured surface.

Form a ball with the dough. Use the palm of your hand to squeeze and push the dough forward. Fold the dough in half, turn it 90 degrees and repeat. This technique helps develop gluten, which gives the dough its structure and texture.

Stretch and fold the dough

For stretch and fold the dough, take one edge of the dough and gently pull up and away from you. Then fold this part over the rest of the dough. Perform this motion, turning the dough to stretch and fold each side.

Repeat this process for approximately 10 to 15 minutes. The dough should become elastic and soft. If it becomes too sticky, add a light coating of flour to your hands and the work surface.

While kneading, it is important to maintain a constant rhythm. The goal is to aerate the dough well and form a uniform structure. Do not over-knead, as this may make the bread dense.

To check if the dough is ready, do the veil test. Stretch a small piece of dough gently with your fingers. If the dough stretches into a thin membrane without tearing, it is sufficiently kneaded.

After kneading, place the dough in a lightly oiled bowl, cover it with a clean cloth and let it rise until doubled in size. This rising process is crucial to developing the flavors and texture of your dough.

Punch the dough to relax it

THE kneading the dough is crucial to achieve perfect texture. Follow these 5 simple steps to knead like a pro.

1. Prepare a clean workspace. Dust lightly with flour to prevent the dough from sticking. A well-prepared work surface makes kneading easier.

2. Mix the ingredients. Combine flour, water, yeast and salt in a large bowl. Start by mixing with a spoon, then use your hands to integrate the ingredients until a ball forms.

3. Drop the dough on your floured work surface. Use your palms to press and pull the dough toward you, then fold it over itself. Repeat this movement for about 10 minutes to develop the gluten.

4. Punch the dough to relax it is an essential step. Take the dough and hit it vigorously against the work surface. This method helps eliminate gas pockets and gives an even texture to the dough.

5. Let the dough rest. After kneading it well, cover it with a clean cloth and let it rest in a warm place. This rest allows the dough to rise properly.

Turning your dough into delicious bread takes a little practice, but with these steps you’ll be well on your way to becoming an expert.

A: To knead dough like a pro, you will need flour, water, yeast, salt and possibly sugar or other ingredients depending on your chosen recipe.

A: Kneading the dough helps develop the gluten, activate the yeast and ensure a consistent texture to the dough. This contributes to the success of the final recipe.

A: The 5 simple steps to knead dough like a pro are:
1. Mix dry ingredients in a bowl.
2. Add the water gradually and mix until you obtain a homogeneous paste.
3. Knead the dough on a floured work surface for a few minutes.
4. Let the dough rest to allow fermentation.
5. Shape the dough according to the chosen recipe before baking.

A: The dough is sufficiently kneaded when it is elastic and soft, does not stick to your fingers and forms a smooth ball. You can also perform the window test to check for gluten development.