Kneading Bread Dough

[mstarmer]

I'm a man watching it.

[TheseusTheKing]

For anyone wondering, my cinnamon rolls came out great and the bad men released my mother safe and sound. Thank you, Informational Video!

[Russellkhan]

The poke test she shows is for testing whether the dough has risen enough. Dough should spring back and feel elastic when you're done kneading.

[clstlawrence]

Um...I'm a woman and I just had to watch this. Maybe some women are, but I wasn't born with this knowledge.

[TheImperfectDisciple]

Mmm. Glad I looked this up before making some korean dumplings. #winning

[KHALID506x]

man from 35 to 55 lol

[Mufasa764xxx]

how many men watched this and still fukd it up

[blazikenace]

damn, dats sum nice dough

[ktwda]

Thaaaat's it... knead that dough, baby!

[TheHookahDude]

lol Im a dude and I had to watch it to make some beast ass Hot rolls. lol

[amna104104104]

crap i did it wrong

[am146684]

@FFMsmit:

you're on the right track, except what you're describing is more of a chemical rising than an organic one. sweet, fine-crumbed bread is what would result from what you're talking about...also known as a cake. that's one of the primary differences in overall texture and taste between cake and bread. by kneading and slightly starving the yeast (not putting in too much yeast, and not giving it too much sugar) you develop a much better gluten structure in the bread.

[FFMSmit]

yay lets go kneed dough for 10 minutes...

[nabeelmerchant]

how many men are watching this

[FFMSmit]

@nabeelmerchant im a man watching this.. and thinking. why not add a ton of sugar & yeast extra. Let them create a shit load of alcohol & CO2 and do all the gluten/kneeding for ya. Just deflate/kneed dough a few times in >4 hours. Now your net time is only a few minutes with barely any stupid kneeding.

And honestly I had the thought, with her little skirt n all, that its sad to put a woman through all this work.

[kldirectv2]

@nabeelmerchant "Men" as in str8, or just Fags?

[kallethordenberg]

@nabeelmerchant Me!

[Degovx]

@nabeelmerchant I am a man watching this. You shouldn't be so sexist.

[monterydaniel]

@Degovx Yeah, that's the joke. That men are the only ones who would need to look up a video like this.

[sven416]

@nabeelmerchant

At least one.

[sanan22]

@nabeelmerchant I am

[dogbone222]

OH OH that is so sexist! I, a man can't be in the kitchen??? No I'm just joking, but most guys like me would make such mistakes. I for one would rather know that I can make a "sammich" my self instead of relying upon my spouse. Self reliance is one thing many people seem to forget. My suggestion, get off government paid welfare and do something on your own!

[UniWaffles]

make it into a nice thick package

[TheseusTheKing]

I feel stupid for having to look this up but I can't mess this cinnamon roll dough up or the bad men will kill my mother. ='[

[BettyTame]

@TheseusTheKing Well, I hope the bad men enjoyed it enough to spare your mother. If they didn't, my condolences, and I'm sure she's in a better place

[Necro12X]

@TheseusTheKing Sounds like you have some really unorthodox captors. my bad men would do that if the blow was short. :P

[steffen54321]

@TheseusTheKing I hope everything went ok ):

[screwlifeful]

thnx alot mam.. i got diz

[bluvv61]

windowpane test: take a small piece of the dough and stretch it. if the gluten has been developed properly, you'll be able to stretch it thin enough to see light through it without the dough tearing. if it tears keep kneading till it passes the window pane test.

the last part is absolutely wrong. poke a finger in about 1/4 inch. the indentation should spring back slowly, NOT stay. after all that hard work, this poor lady in the video is gonna end up with some shitty bread.

[Talkingcamara2]

My dough came out looking nothing like in the video... Mine has like, folds in it that don't look right, so when i pulled it and folded it over, it didn't come out looking round, like in the video. Why is this?? Is it something to do with the flour?

[JamesRCivil]

did she just finger fuck that dough at the end

[ishkabang]

I want to be a pastry chef,

I want to bake, i want to touch dough, it looks so fluffy XD

[123chocolatemomma]

bread :3

[raficsulejmanovic]

I am confused!

The dough is well-kneaded when

(a) indentation bounces back, or

(b) indentation stays?

Which is correct?

[Annielyn42]

adorable! ♥

[martisbvk]

Shouldn't you be using the window-pane test to see if the gluten has developed completely before you stop kneading?

[khaltubibi]

@martisbvk what is the window-pane test?

[martisbvk]

@khaltubibi in the browser address bar, paste the following youtube parameters:

watch?v=_k5a2ZbJN_s

watch?v=TVehpLhWfc8&t=176

[ForgivenHeart]

Helpful!!!!! Thanks!

[jncvariety]

Thanks for the video. With the help of your video I finally found out what I'm doing wrong after 3 days and many failed attempts at making yeast rolls. I'm not needing the dough to an acceptable elasticity. I'm simply smashing it around for 10 minutes. I had a problem before with over working dough so it made me paranoid to do much with it for fear of drying it out. This is why I need a stand mixer. :-) It's always something. Either yeast that doesn't activate & now I know the kneading process

[happyidiottalk]

I totally respect anyone that can knead dough. Whenever I do it I end up ripping parts off. For something seemingly simple, it takes a hell of a lot of skill to do right.

[GuildOfCalamity]

if it bounces back after poking it with your fingers, then you are done kneading

[muchohucho]

I think colbe cailet is such a babe and great singer/writer, but I realy don't need to waste precious download time watching her dance around in cotton. What do you want for nuttin, bahbah biscuit?

[muchohucho]

@muchohucho I've never seen anybody knead dough like this. It seems weird, I'd have to agree with one poster, doing this stretch think doesn't seem right, seems counter productive, seems like you'd be destroying gluten fibers not buidling them up. Yeah, This is just weird. Is this what they teach in CIA?

[fannybaba]

I "knead" a pooh!

[kgyll]

magnificent!!! :D

[emraldonyxx]

for the REAL instructions checkout Baking911.......

Sarah is the REAL deal when it comes to baking and how to

[emraldonyxx]

WRONG! NEVER stretch the dough, simply fold and press the dough gently together, turn a quarter turn and repeat.

Kneading is the only way to create the structure of the crumb ( the inside of the bread) by creating gluten. Stretching the dough as you knead it, will only destroy any chance of the gluten strands to attach themselves to each other. Think of it as a ball made of rubber bands. If you break the rubber bands then they will simply not be able to hold together to create a ball.

[u2edge500]

hell

[Aprilshowersss]

she murdered that poor dough. and yeah like other people said... the indentations will spring back in kneaded dough! it will stay in risen dough. UGH! N00bs trying to teach :/

[surferdudette19]

Is it alright to substitute sugar with honey when making bread? :/

[anitatortita]

@surferdudette19

Yes it's okay. Just be sure not too put too much honey or the yeast won't rise.

[surferdudette19]

@anitatortita great! thanks :]

[rlxxv]

ohh i did this in ceramics class

[SonicWings]

Hmm... can you still fold the dough while kneading if you're making a bread with layers, like a croissant?

[MisterTymes]

Nice video--they have a good website also/..I fold and pound my dough...same technique but with alot of flat palm pounding..fold and pound.

[mrbrockpeters]

Question, how do you get rid of the finger indentations after kneading is done. Do you just knead one more time even though you're done?

[mrbrockpeters]

Baking is an art man! I admire that skill. I'm considering quitting computer programming for baking. Sounds weird but I wanna be liberated from machines and I want to do something meaningful like baking.

[muchohucho]

@mrbrockpeters like joining the real world?

[SupahMarluxia]

People really need specific steps like these? Wow...

[malador1952]

@SupahMarluxia Yes, people do need specific step by step instructions. I don't know anyone who was born knowing how to cook and doubt you do either. There is no difference in people needing step by step directions for cooking than for something like field stripping a rifle. You have to know what you're doing to do either one or to teach someone else to. And you can't just tell someone to make you a pan of biscuits, someone who may have never even seen a biscuit, and expect much from it.

[drskiro11]

@sammy117, isn't that for checking if the dough is well risen? i.e. if the indentation springs back?

[Sammy117]

@drskiro11 Sorry, I didn't know someone posted a reply to my comment =X

When the dough has risen, the indentation stays... risen dough has tiny air pockets from the yeast, so it won't spring back when the air pockets have collapsed from your poke :P Usually at this stage the dough is "knocked back" (i.e. flattened, "punched down") and then shaped into rolls for the second rise before baking.

Hope that helps :)

[fehr783]

I have finally mastered making perfect buns. Thoughi never make my bread dough with butter, I am wondering how it would effect the dough my recipe was passed on to me through my mother who had it from her mother etc. . its the best ever!!!!!

[PolkHigh91]

fake and gay

[featherspy]

Man I wish I had watched this before I tried to make something for the first time...I tore the dough >_> Hopefully since I'm making bagels no one will notice too much...

[alphamone]

lol.

I made some bread items today, though I used the bread hooks for my electric mixer.

[o0Affinity0o]

Do not knead for 8-10 minutes. By that time, the gluten will have hardened and your dough will be very tough. Follow the recipe's instructions if you have one, like : Knead 4-8 times.

[boundbythebich]

@o0Affinity0o You rawk thank youu. my dough is always sooooo tough and I have no idea what I was doing wrong. Of course, what I'm making now is probably completely ruined haha, but at least I will know for next time.

[Spirits1234]

@boundbythebich

Simply knead till you get the soft, smooth and fluffy feeling.

No one get it on the first try, practice makes the most delicious menu.

[ChallengeDK]

@o0Affinity0o Wrong. If you don't knead enough, the air provided by the leavening agent will not be kept inside the dough.

[o0Affinity0o]

@ChallengeDK Did you read what I said? I said follow the recipe, for MOST recipes, 8-10 minutes is too much.

[andrescorrea125]

dam i have tried like 3 times and still can't knead right

[203948tag]

no need to stretch the dough- just quarter turn, fold top 1/2 over, push down and away from the center. I've been making bread for years, and get beautifully risen loaves this way, and can only imagine you get hard dense loaves your way because your tearing the gluten bridges in the dough needed for rising. wish you best of luck your way though.

[Melorecytant]

haha,...co to\?????stosowanie??hhe

narabianie chelba wyglada zupełnie inaczej. zena

[jojojames1995]

oh, how i love youtube :D :D :D

[jhgoi7ztpoh]

this technique is ridiculous ... don't tease, instead push that thing -- as if you'd push the top inside it (outside-in). you can do it by using only one hand if the piece of dough isn't too big.

[Sammy117]

That last bit was kinda off... You generally tell that dough is kneaded well when the indentation springs back.

If the indentation stays, there's no difference between kneaded dough and unkneaded dough... or play-doh, for that matter.

[203948tag]

I second that. The dough should be springy and elastic-like when kneaded correctly, and shouldn't hold the same indentation, but should fill in. you must make bread also huh?

[radioactivenonesense]

@203948tag  i tired doing that with the indentation trial for the dough but my bread still turned hard as rock. why?

[hls025000]

@Sammy117

I was scratching my head over that last bit too, but it was an otherwise helpful video.

[SundiMundi]

@Sammy117

Hahahaha...good stuff.

[Dasneezequeen]

@Sammy117yea was a tad confused but kneading does take a while and if you're working on too dry of fouch you will dry out your hands and cause chafing. From experience.. it hurts!

[ac1dman]

О да. Вондербред и прочий ватный мусор из отходов. Хочу Бородинского!

-- Дима из Торонто

[tgz1000]

I learned how to knead bread while I was still in the womb!

[welshman07]

i learned when i was still in my old dads ball bag

[aartvegan]

I stop kneading a few minutes after the dough 'squeeks'.

[deadrockstar101]

okay so after your supposively done kneading, and have already sticken your fingers inside don't you have to knead to cover up the holes you just made with your fingers?

[aartvegan]

No, deadrockstar101, the loaves will be shaped after rising.

[christopherkeve]

i learnt to knead better when i was 12!

[acebillpackard]

I agree with imepala, I have never seen someone need that way.

[imepala]

I bake bread everyday for a living, and I never seen an information video so badly made, the hands working the dough are not (even a little bit) from an experience baker...

[princess09010]

That dough looks good

[arashigoldenboy]

thank you! it's helpful

[jennyalco]

great video, was rly helpful :)

[casagrandecats]

great video, thanks so much. sandy

[WhiteKnighT161]

watch yakitate!! japan the best anime about bread funny as hell!! lol

[Pillowchii]

Kogepan is better. :p

[PaulElliott2]

Thanks for the clear demonstration with the reasons why it should be done properly.

[djleeroy85]

Really no need to brag about it. We're not all bakers.

[MasasWife]

This was an extremely helpful video. Thanks so much! :)

[aguarras21]

@MasasWife noop, it wasnt for me, i knead much faster and better.

[vietscouty]

This would really help me save a crap load of money! BREAD AND WATER HOOAH?

[BeritO]

do you have a video of how kneading should really be done? that would be neat to see

[Ewald90]

German bakers are the best!

[brakedance6]

Very helpful. Thanks for posting this,I can't wait to try these methods.