How To Knead

[crazysavvyloverlee]

im making baking soda biscuits would this work???

[pianoforte611]

In my experience this technique only works with stiff doughs which tend to produce dry breads that fall apart. The Bertinet method can be used with much stickier doughs and although it does require good technique for success, it produces much lighter lean breads (baguettes, boules etc.)

[schmeeling]

All the recipes I've followed always make the dough so wet that it sticks no matter what I do. I can never knead it properly because of this. I follow the recipe exactly and measure the water very carefully. What's going on? Mine never looks like that smooth ball when it came out of the bowl!

[thysonsacclaim]

@schmeeling

It might help to use a recipe which has measurement in weights (like grams) instead of volume. It is more accurate. Just make sure to use a digital kitchen scale.

[schmeeling]

@thysonsacclaim Ok thanks for the tip, I'll give it a go!

[Cspurlock50]

This seems right

[Ihkueren]

omg...I actually have one of those machines (with the knead attachment) and I just spent the last hour making a mess in the kitchen kneading by hand and now this vid just made me realize my kitchen-crisis could have been averted... -.-

still it's nice knowing you did everything by hand

[cajunferreira33]

I'm new at this and even I can figure out where the confusion is as to when the dough is ready. People are getting confused with readiness after it's kneaded and readiness after it's risen.

Step 1. Knead dough. Kneaded dough is done when it springs back.

Step 2. Let dough rise. Risen dough is ready when it does NOT spring back.

Obviously opposite results, thus the confusion

[Siren274]

@cajunferreira33 So its both? lol! I'm still confused!!! LOL!!! I'm new at this too!

[JamieGibsonGuitar]

@ShaoTanto Same here, I was told to use olive oil instead, and I have seen a famous baker doing this on tv. This seems to mix in with the dough and go sticky, also if you add too much oil it makes the bread very oily. I will try using flour for the kneeding in future to see how it works.

[justinhaaheim]

Once you've got it, "take time and show someone else how it's done." Awesome. I'm all for person-to-person learning.

[dusthat]

"it's more traditional to knead by hand" - ha - it's cheaper, that's why I do it.

[Siren274]

@dusthat Seriously! *high five* I don't have one of the those fancy shmancy machine. Maybe one day if I got about 300 bucks to throw around. But as on now... nope. besides I need to work on my upper body strength anyways ;D

[malador1952]

The dough is ready when it DOESN'T spring back. 

[grapatin]

@malador1952 Actually, what this video is talking about is the kneading that happens BEFORE the first rise. As was stated above, risen dough should not spring back, but dough that was just formed and kneaded for the first time should still be springy to the touch. This is why cookbooks and recipes tell you that if your dough has risen for a while, but is still not ready, you should punch it down and let it rise some more until it does not spring.

[LosAngelesWillSink]

My dear, your technique might be satisfactory but your hygiene is very poor.Always knead flour with trimmed nails.The bacteria below your nails( from going to the toilet and otherwise) will stick into the dough as you knead.

[populistjanitor]

@LosAngelesWillSink Bread has all kinds of microorganisms in it anyway. You could pick yer nose and sneeze and coughon the dough and it will still come out of the over quite safe. Besides, the woman in the video is really hot, so who cares what's under her nails

[LosAngelesWillSink]

@populistjanitor All the more reason to be hygienic,my friend! Caring...not caring...beauty...no beauty...non of these are required for proper hygiene!

[jjtsmom]

I used this video in my food blog. Thanks! Would love for you to sponsor it.

[timontwowheels]

I love that the same video, by Epicurious, says that you are done kneading if you poke your fingers in and it DOESN'T spring back. Just the opposite of this one...

[robsrad]

@timontwowheels i was just thinking that!!!

[eascot]

@timontwowheels Epicurious is probably talking about the way to check and see if the dough is done rising. After kneading, you let the dough rise and you can tell when it is completely risen by poking it an the dough doesn't spring back.

[rustydog1236]

@timontwowheels Epicurious is wrong, this video is right.

[ThisNumi]

yes, be sure to use cooking spray to get all the propellants into the dough and breathing range that should silence her!