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	~~'''~~Kneading''' is a process in the preparation of [[dough]] for [[baking]] that involves working the dough with one's hands or a [[dough mixer]]. This process is essential in the production of various types of [[bread]], [[pastry]], and other baked goods.		==Kneading==

	~~== Process ==~~		[[File:Kneading.jpg\|A person kneading dough by hand\|thumb\|right]]
	~~Kneading develops the~~ [[~~gluten]] in the flour, which gives the~~ dough ~~its elasticity and enables it to hold in the gases produced~~ by ~~the [[yeast~~]]~~, resulting in a lighter, more airy bread. The process involves pressing the dough with the heels of the hands, folding it, and turning it. This is repeated until the dough is smooth and elastic.~~

	~~== Techniques ==~~		'''Kneading''' is a process in the preparation of [[dough]] used in [[baking]] to mix the ingredients and add strength to the final product. It is a crucial step in the development of [[gluten]], which gives bread its structure and texture. The process involves working the dough by hand or with a mixer to develop the gluten network, which is essential for trapping the gases produced by [[yeast]] during fermentation.
	~~There are various techniques for kneading~~ dough~~, including~~ the ~~traditional hand-kneading method,~~ the ~~use~~ of ~~a dough mixer or~~ [[~~food processor~~]], and ~~the no-knead method~~. The ~~choice of technique often depends on~~ the ~~type of~~ dough ~~being prepared and~~ the ~~preferences of~~ the ~~baker~~.

	=== ~~Hand Kneading~~ ===		==Process==
	~~Hand kneading is the traditional method and is often preferred by artisan bakers. It involves working the dough on a floured surface using the heels of the hands.~~

	~~=== Dough Mixer ===~~		Kneading can be done by hand or with a [[stand mixer]] equipped with a dough hook. When kneading by hand, the baker presses and stretches the dough, folding it over itself repeatedly. This action aligns the gluten strands, creating a strong and elastic dough. The process typically takes about 10 to 15 minutes by hand, depending on the type of dough and the desired texture.
	~~A dough mixer or food processor~~ can be ~~used to knead~~ dough, ~~which can save time~~ and ~~effort~~. ~~These machines work~~ by ~~repeatedly stretching~~ and ~~folding~~ the ~~dough~~.

	~~=== No-Knead Method ===~~		When using a stand mixer, the dough hook mimics the action of hand kneading, reducing the time required to develop the gluten. The mixer should be set to a low speed to prevent overheating the dough, which can affect the yeast activity and the final rise of the bread.
	~~The no-knead method involves allowing~~ the dough ~~to rest for an extended period~~, ~~which allows~~ the ~~gluten~~ to develop ~~without~~ the ~~need for kneading~~. ~~This method is often used for doughs with~~ a ~~high water content~~.

	== ~~Importance~~ ==		==Purpose==
	Kneading is a crucial step in the baking process. It not only develops the gluten in the dough but also helps to evenly distribute the ingredients, resulting in a uniform texture in the final product. Without proper kneading, the dough may not rise properly, resulting in a dense and heavy bread.

	== ~~See Also~~ ==		The primary purpose of kneading is to develop the gluten network within the dough. Gluten is a protein found in wheat flour that, when hydrated, forms a network of strands that give bread its chewy texture. Properly kneaded dough will be smooth, elastic, and slightly tacky to the touch. It should pass the "windowpane test," where a small piece of dough can be stretched thin enough to become translucent without tearing.

			==Techniques==

			There are several techniques for kneading dough, each with its own advantages:

			* '''Traditional Kneading''': This involves pressing the dough with the heel of the hand, folding it over, and rotating it. This method is effective for most types of bread dough.

			* '''Stretch and Fold''': Often used for wetter doughs, this technique involves stretching the dough out and folding it over itself. It is repeated several times during the fermentation process to strengthen the dough without overworking it.

			* '''Slap and Fold''': Used for very wet doughs, this method involves slapping the dough onto a surface and folding it over itself. It is a vigorous technique that helps incorporate air and develop gluten quickly.

			==Kneading in Different Cultures==

			Kneading is a universal technique found in many cultures around the world. In [[Italy]], kneading is essential for making traditional [[pasta]] and [[pizza]] doughs. In [[France]], it is used to create the perfect [[baguette]]. Each culture has its own variations and techniques, but the fundamental principles of kneading remain the same.

			==Related pages==

			* [[Baking]]
	* [[Bread]]		* [[Bread]]
	* [[Dough]]
	* [[Gluten]]		* [[Gluten]]
	* [[Yeast]]		* [[Yeast]]
			* [[Dough]]

			[[File:KneadingDough.ogv\|A video demonstrating the kneading process\|thumb\|left]]

			{{Baking}}

	[[Category:Baking]]		[[Category:Baking techniques]]
	[[Category:Cooking techniques]]		[[Category:Cooking techniques]]
	~~{{food-stub}}~~
	~~<gallery>~~
	~~File:Kneading.jpg~~
	~~File:KneadingDough.ogv~~
	~~</gallery>~~
	~~== Kneading ==~~
	~~<gallery>~~
	~~File:Kneading.jpg\|Kneading~~
	~~</gallery>~~

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			</gallery>
			== Kneading ==
			<gallery>
			File:Kneading.jpg\|Kneading
	</gallery>		</gallery>

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			File:KneadingDough.ogv
			</gallery>

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New page

'''Kneading''' is a process in the preparation of [[dough]] for [[baking]] that involves working the dough with one's hands or a [[dough mixer]]. This process is essential in the production of various types of [[bread]], [[pastry]], and other baked goods.

== Process ==
Kneading develops the [[gluten]] in the flour, which gives the dough its elasticity and enables it to hold in the gases produced by the [[yeast]], resulting in a lighter, more airy bread. The process involves pressing the dough with the heels of the hands, folding it, and turning it. This is repeated until the dough is smooth and elastic.

== Techniques ==
There are various techniques for kneading dough, including the traditional hand-kneading method, the use of a dough mixer or [[food processor]], and the no-knead method. The choice of technique often depends on the type of dough being prepared and the preferences of the baker.

=== Hand Kneading ===
Hand kneading is the traditional method and is often preferred by artisan bakers. It involves working the dough on a floured surface using the heels of the hands.

=== Dough Mixer ===
A dough mixer or food processor can be used to knead dough, which can save time and effort. These machines work by repeatedly stretching and folding the dough.

=== No-Knead Method ===
The no-knead method involves allowing the dough to rest for an extended period, which allows the gluten to develop without the need for kneading. This method is often used for doughs with a high water content.

== Importance ==
Kneading is a crucial step in the baking process. It not only develops the gluten in the dough but also helps to evenly distribute the ingredients, resulting in a uniform texture in the final product. Without proper kneading, the dough may not rise properly, resulting in a dense and heavy bread.

== See Also ==
* [[Bread]]
* [[Dough]]
* [[Gluten]]
* [[Yeast]]

[[Category:Baking]]
[[Category:Cooking techniques]]
{{food-stub}}

Kneading - Revision history

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