Under-Kneading Dough While you're still in the kneading stage, you can tell if your dough is under-kneaded if it's floppy and loose, tears easily, and still looks shaggy. (Essentially, the opposite of all the signs of fully kneaded dough.) The solution at this point is simple: just keep kneading.
Under Kneading
It is a tell-tale sign of not enough kneading if your bread dough cannot hold its shape or acts listless and fails to inflate. Instead of rising, the dough will spread out flat. The dough may even fall back onto itself and collapse as the gases produced by the yeast escapes.
Bread dough should be sticky and wet when you begin kneading it. I encourage everyone in my classes to embrace the stickiness! When water is first added to flour, the flour takes a while to fully absorb it all, making that dough even more sticky.
Roll your dough into a ball and hold it in the air for a few seconds. If the dough remains a ball, it means that the gluten has been worked enough and is durable. If your dough flops between your fingers, it needs to be kneaded more.
If the dough pulls up with your hand and then releases (so your hand comes away clean), the dough is tacky. If you end up with dough stuck to your hand, it's sticky.
It means to let your dough rest (I give it 25-30 minutes) before kneading. This allows the flour to become thoroughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough — more pre-kneading. Following that, it's an easy 5 to 7 minutes — that's all!
Yes. After the first rise, you can knead the dough lightly to remove some gas that causes air bubbles. This step is ideal if you want your dough to be flat and dense or if you want bread with a close crumb, like sourdough. If you prefer sourdough with an open crumb, just knead the dough lightly.
Next, shape the dough into a ball and let it rest, covered in plastic wrap or an inverted bowl, for about 10-15 minutes before proceeding. This will relax the gluten and the dough's elasticity, making it easier to roll out the dough and shape the knots.
Knowing When To Stop Kneading. Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.
The Dough Is Smooth
Before you knead bread dough, it can look a little sticky and rough. Kneading helps smooth the dough out. Your dough should be ready when has a nice, smooth texture.
Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.
The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.
When we make yeasted breads such as Challah, we press the dough gently with our knuckle or finger to determine if it is properly proofed and ready for baking. If the dough springs back right away, it needs more proofing. But if it springs back slowly and leaves a small indent, it's ready to bake.
These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough. If you do not knead a dough enough you do not give your bread a chance as the gluten did not have enough time to build that mesh.
If your dough is tearing when you stretch it out, this usually means that there's not enough gluten in your dough. Pizza dough needs flour with a high protein content in order to develop gluten.
If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.
yes The purpose of kneading is to develop gluten in the dough. ... Therefore, you need to knead before rising. If you knead the dough again after its first rise, you'll destroy many of the bubbles and your dough will become flat and dense.
Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.
With a hand mixer, you'll knead at speed 2 for 3-5 minutes until your dough forms a ball and clings to the sides of the bowl.
Leavened bread just seems to taste and bake much better with two or more knead & rise cycles. The knead process layers and stretches out the gluten to make a smooth, consistent texture which will hold together when baked; it also traps the yeast gas (CO2) as fine bubbles in the dough.
Over-Kneading Dough
This is particularly good to do if you're new to baking or using a recipe you've never made before. If the dough feels very dense and tough when you knead it against the counter, that is a sign that it's starting to become over-kneaded.