Knead: Difference between revisions
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==Kneading Dough == |
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'''Kneading''' is the manual manipulation of a object to render it more usable. OK, that was vague. Here are some examples: |
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[[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. |
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*[[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. |
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==How to |
===How to Knead Dough=== |
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#Shape the dough roughly into a ball and place it in the middle of your surface. |
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#Pull the side of the ball furthest from you back, folding it over slightly. |
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#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. |
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#Push down firmly in the middle with the palm of your right hand. |
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#Repeat the last two steps. |
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#Take one of the sides of the ball, fold it over and push down firmly. |
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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. |
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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. |
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==Kneading Clay== |
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[[Clay]] is usually kneaded to remove any air bubbles that could cause a piece of pottery to break or even explode during firing. |
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===How to Knead Clay=== |
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#Push, slap, or throw the mass of clay very firmly against the work surface. |
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#Lift the clay and turn it so that a different edge faces the work surface. |
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Clay kneading is complete when the clay no longer yields any noticable bubbles while kneading. |
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[[category:cooking]] |
[[category:cooking]] |
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Latest revision as of 07:16, 13 October 2008
Kneading Dough
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.
How to Knead Dough
- 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.
- 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.
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
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, slap, or throw the mass of clay very firmly against the work surface.
- Lift the clay and turn it so that a different edge faces the work surface.
- Repeat.
