Glossary

Kneading

Kneading is working dough by hand or machine to develop gluten and turn a shaggy mix into a smooth, elastic dough. It matters because the gluten network is what holds the gas that yeast produces. Hand kneading often takes around ten minutes, and a machine usually takes less, but the time depends on the recipe and the flour. The windowpane test, stretching a small piece until it turns thin and translucent, shows when enough strength has developed. Machine kneading also warms the dough, which can speed up fermentation. See also: Gluten, Autolyse, Bench rest, Dough temperature.