Knead - Revision history

Ladyadele: /* How to Knead Dough */

2008-10-12T21:16:27Z

How to Knead Dough

← Older revision		Revision as of 07:16, 13 October 2008
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	#Shape the dough roughly into a ball and place it in the middle of your surface.		#Shape the dough roughly into a ball and place it in the middle of your surface.
	#Pull the side of the ball furthest from you back, folding it over slightly.		#Pull the side of the ball furthest from you back, folding it over slightly.
	#Push the folded ball forward and down with that heel of your hand. Don't press to hard-- you're trying to rock and ~~slightly~~ stretch the dough, not squash it.		#Push the folded ball forward and down with that heel of your hand. Don't press too hard-- you're trying to rock and stretch the dough, not squash it.
	#Repeat the last two steps.		#Repeat the last two steps.

	Well-kneaded bread dough can be recognised by its smooth, satiny surface and elastic consistancy. Dough made mainly with white wheaten flour will need to be kneaded 250-300 strokes to reach this point. Other doughs may need up to 450 strokes.		Well-kneaded bread dough can be recognised by its smooth, satiny surface and elastic consistancy. Dough made mainly with white wheaten flour will need to be kneaded 250-300 strokes to reach this point. Other doughs may need up to 450 strokes.


	==Kneading Clay==		==Kneading Clay==

Ladyadele: /* How to Knead Clay */

2008-09-14T09:15:26Z

How to Knead Clay

← Older revision		Revision as of 19:15, 14 September 2008
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	===How to Knead Clay===		===How to Knead Clay===
	#Push the mass of clay very firmly against the work surface.		#Push, slap, or throw the mass of clay very firmly against the work surface.
	#Lift the clay and turn it so that a different edge ~~is against~~ the work surface.		#Lift the clay and turn it so that a different edge faces the work surface.
	#Repeat.		#Repeat.

Ladyadele at 09:13, 14 September 2008

2008-09-14T09:13:44Z

← Older revision		Revision as of 19:13, 14 September 2008
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		⚫	==Kneading Dough ==
	'''Kneading''' is the manual manipulation of a object to render it more usable. OK, that was vague. Here are some examples:

	*[[Bread]] [[dough]] is kneaded in order to ~~"work"~~ the gluten in the dough to ~~make~~ ~~the~~ ~~finished~~ bread ~~rise~~ higher and be chewier. Failure to knead adequately may result in a bread that ~~breaks~~ ~~apart~~ ~~like~~ ~~a [[biscuit]]~~ instead of having the fine web-like crumb that well-developed gluten will give.		[[Bread]] [[dough]] is kneaded in order to develop the gluten in the dough. Gluten is a protein that gives bread dough an elastic texture. This elasticity allows the dough to hold gas bubbles produced by yeast. The more gluten, the higher the rise and the chewier the finished product. Failure to knead adequately may result in a bread that is dense and lumpy instead of having the fine web-like crumb that well-developed gluten will give.
	*[[Clay]] is usually kneaded to remove air bubbles within the clay that would adversely effect the outcome of the [[pottery]] during firing. Failure to knead adequately may result in broken pottery when fired, or worse, an explosion within the kiln when an air bubble expands drastically when heated.

			===How to Knead Dough===
⚫	==Kneading Dough ==
	#Shape the dough roughly into a ball and place it in the middle of your surface.		#Shape the dough roughly into a ball and place it in the middle of your surface.
	#Pull the side of the ball furthest from you back, folding it over slightly.		#Pull the side of the ball furthest from you back, folding it over slightly.
Line 14:		Line 13:

	==Kneading Clay==		==Kneading Clay==

			[[Clay]] is usually kneaded to remove any air bubbles that could cause a piece of pottery to break or even explode during firing.

			===How to Knead Clay===
	#Push the mass of clay very firmly against the work surface.		#Push the mass of clay very firmly against the work surface.
	#Lift the clay and turn it so that a different edge is against the work surface.		#Lift the clay and turn it so that a different edge is against the work surface.
	#Repeat.		#Repeat.

	Clay is well kneaded when all air bubbles have been removed.

	[[category:cooking]]		[[category:cooking]]

Ladyadele: Kneading clay and kneading dough use quite different techniques

2008-09-13T22:45:37Z

Kneading clay and kneading dough use quite different techniques

← Older revision		Revision as of 08:45, 14 September 2008
Line 4:		Line 4:
	*[[Clay]] is usually kneaded to remove air bubbles within the clay that would adversely effect the outcome of the [[pottery]] during firing. Failure to knead adequately may result in broken pottery when fired, or worse, an explosion within the kiln when an air bubble expands drastically when heated.		*[[Clay]] is usually kneaded to remove air bubbles within the clay that would adversely effect the outcome of the [[pottery]] during firing. Failure to knead adequately may result in broken pottery when fired, or worse, an explosion within the kiln when an air bubble expands drastically when heated.

	==~~How~~ to ~~knead~~==		==Kneading Dough ==
	#~~Kneading~~ ~~should~~ ~~occur~~ on a ~~clean~~ and ~~stable~~ surface.		#Shape the dough roughly into a ball and place it in the middle of your surface.
	#~~Shape~~ the ~~dough~~ ~~(or~~ ~~clay~~ ball) ~~roughly~~ ~~into~~ a ~~ball~~ ~~and place~~ it ~~in the middle of your~~ ~~surface~~.		#Pull the side of the ball furthest from you back, folding it over slightly.
			#Push the folded ball forward and down with that heel of your hand. Don't press to hard-- you're trying to rock and slightly stretch the dough, not squash it.
	#Push down firmly in the middle with the palm of your right hand.
			#Repeat the last two steps.
	#Take one of the sides of the ball, fold it over and push down firmly.
⚫	#Repeat.

			Well-kneaded bread dough can be recognised by its smooth, satiny surface and elastic consistancy. Dough made mainly with white wheaten flour will need to be kneaded 250-300 strokes to reach this point. Other doughs may need up to 450 strokes.
	Bread dough is usually considered well-kneaded if the dough passes the ''windowpane test.'' A small piece of dough is taken into well-[[flour]]ed fingers and gently worked out and flattened as thin as possible. When held up to light, you should have a transluscent piece of dough in your hands--a sign that the gluten has been well-developed in the dough. If the dough falls apart and tears while trying to flatten it out, knead some more.


			==Kneading Clay==
			#Push the mass of clay very firmly against the work surface.
			#Lift the clay and turn it so that a different edge is against the work surface.
		⚫	#Repeat.

			Clay is well kneaded when all air bubbles have been removed.
	Clay kneading is complete when the clay no longer yields any noticable bubbles while kneading.

	[[category:cooking]]		[[category:cooking]]

Sarah Van Der Goes: started article

2007-07-12T15:24:17Z

started article

New page

'''Kneading''' is the manual manipulation of a object to render it more usable. OK, that was vague. Here are some examples:

*[[Bread]] [[dough]] is kneaded in order to "work" the gluten in the dough to make the finished bread rise higher and be chewier. Failure to knead adequately may result in a bread that breaks apart like a [[biscuit]] instead of having the fine web-like crumb that well-developed gluten will give.
*[[Clay]] is usually kneaded to remove air bubbles within the clay that would adversely effect the outcome of the [[pottery]] during firing. Failure to knead adequately may result in broken pottery when fired, or worse, an explosion within the kiln when an air bubble expands drastically when heated.

==How to knead==
#Kneading should occur on a clean and stable surface.
#Shape the dough (or clay ball) roughly into a ball and place it in the middle of your surface.
#Push down firmly in the middle with the palm of your right hand.
#Take one of the sides of the ball, fold it over and push down firmly.
#Repeat.

Bread dough is usually considered well-kneaded if the dough passes the ''windowpane test.'' A small piece of dough is taken into well-[[flour]]ed fingers and gently worked out and flattened as thin as possible. When held up to light, you should have a transluscent piece of dough in your hands--a sign that the gluten has been well-developed in the dough. If the dough falls apart and tears while trying to flatten it out, knead some more.

Clay kneading is complete when the clay no longer yields any noticable bubbles while kneading.

[[category:cooking]]
[[category:arts]]