You generally don't knead bread vigorously between rises; instead, you gently "punch down" or fold the dough to redistribute gases and strengthen gluten before shaping for the second rise, as heavy kneading would deflate the air and ruin the texture. While the initial kneading develops gluten, the first rise (bulk fermentation) develops flavor, and the second rise (proofing) builds structure, so the post-rise action focuses on gentle shaping and degassing for a better crumb.
In broad strokes, if a recipe calls for you to stir or knead the dough then let it rise undisturbed, go ahead and stir or knead but only to the point where ingredients are homogeneous and you have a “shaggy mass.” At that point you can step away, returning to fold three to four times in the first hour of fermentation.
7 Breadmaking mistakes to avoid:
Keep kneading until it has a smooth texture and can be stretched without tearing – this typically takes 10 minutes. Make it relaxing by turning on the radio and setting a timer. It's possible to over-knead dough if you're using a tabletop mixer.
This is especially true if you're new to baking bread and are still trying to learn the signs of over-kneaded vs. under-kneaded dough. If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded.
The Windowpane Test – Pull off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers (as pictured above). If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking. If quickly breaks…you guessed it, keep kneading.
Overmixed batter will result in baked goods that are chewy and dense in texture. They also might have a gummy texture. Yuck! When I add flour to a dough/batter with my mixer, I mix until there is still a little flour visible.
Simply put, you have to control the temperature of the dough. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.
A 1-2-3-4 cake is all ratio: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. It's the kind of recipe you remember by heart, but it's not without its quirks. Four eggs bring structure and richness, yes, but also protein, which can lead to a cake that's more dry than delightful.
Egg has protein, fat, water and while the fat and water soften the crumb, the protein helps with strengthening the gluten and capturing more CO2. Eggs are also helping with leavening the dough which adds to the rise. Doughs that have more egg usually rise more, so go ahead and play around a bit!
If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it.
Bassinage is a method of gradually adding water to bread dough during mixing. Instead of incorporating all the water at once, a portion is held back and introduced after the gluten has begun forming.
You can knead your dough a bit after the first bulk rise, if you want. It's only necessary to knock some of the air out of it, but if you feel the need to knead it a bit, go ahead. However, don't knead it much. The real kneading happens before the first bulk rise.
The benefits of stretch and fold
The dough develops gluten just as well using the stretch and fold method as it does kneading the dough for 10-15 minutes. Some flours will benefit from the stretch and fold method.
Bread Recipe
Kneading length varies greatly in yeast bread recipes. Some doughs take just 3–5 minutes, while others can take up to 10–15 minutes. For those longer knead times, if your arms are getting tired, feel free to pop the dough back into your stand mixer and use the dough hook for a few minutes to give your hands a break.
Under-kneaded dough doesn't spring up as much in the oven, resulting in a flat-looking loaf with a dense texture. It may also tear when you try to cut slices. This bread is still perfectly edible (and makes great french toast!), so just remember to knead a little longer when you make your next loaf.