Kneading

Kneading is one of the most important stages in bread-making, on which the structure of the finished item directly depends. The essence of the technique is the intensive mechanical working of the dough by hand or machine in order to develop gluten.

Gluten is a network of the flour's proteins which, during kneading, builds up into a strong, elastic framework. It is this framework that traps the bubbles of carbon dioxide released by the yeast, thanks to which the bread rises and becomes porous and springy. Insufficient kneading gives a dense, crumbly item, while excessive kneading can “over-tire” the dough. Readiness is judged by touch: well-kneaded dough becomes smooth, elastic, and stops sticking to the hands. Kneading is a fundamental skill of every baker, uniting craft, feeling, and patience.