How to knead dough – me pēhea te pokepoke pokenga.
Kneading dough is one of those jobs that calms me down, makes me feel joy and fills me with memories of my late Māmā. The process of kneading dough was one of the last skills my mother even taught me and for that I am always grateful. Making bread has become one of my favourite things to do and once you learn the simple art of kneading and knowing when the dough is ready, you will be hooked too.
How long should I knead the dough?
Every recipe is different. Many bread doughs like hamburger buns, simple loaves and scrolls take around 10 minutes to knead in a mixer or 12-15 minutes if you are doing it by hand. However dough for pizza or pastry will be shorter. Pay attention to the times the recipes specifies as there is always a reason as to the length of the kneading.
Can I under knead dough?
Yes you can. I think this is one of the biggest mistakes people make when making bread. Put a timer on and knead it for the time the recipe states. If doing it by hand you can take 10-15 second breaks every couple of minutes and carry on if you want. The final product will always be better if the correct time is given to kneading the dough.
Is hand kneading or kneading in a mixer better?
I heard Paul Hollywood say that you should first learn how to make bread with your hands before using a machine. This is a great rule as it helps you feel how the dough changes as it is kneaded, when it needs more time or when it is ready. I often use a mixer for kneading and it does make the job much easier. If you are using a mixer, be warned! I have blown up two of my commercial mixers kneading dough. Be very careful that you keep an eye on what amount of dough your commercial mixer can handle, it can easily over heat! If in doubt, use your hands.
Can I add extra flour to the dough if it is too sticky?
Short answer, yes, but do not stray too far away from what the recipe states. If a dough is particularly sticky I only add a tablespoon of extra flour at a time. I then knead it for 30 seconds and check to see if that helps. As a rule, it is better for your bread dough to be slightly sticky than tough and dry. A tough, dry dough will lead to a crumbly, dense bread.
Can I add more liquid if the dough is too dry?
Yes, you can. However, follow the same technique I gave you as above. Just add one tablespoon of liquid at a time, knead for 30 seconds and assess it again.
What is the best kneading technique?
There is no “best way” to knead dough, just create a style that works for you. The main purpose is to develop the gluten in to the dough so you get wonderful parāoa (bread). My kneading technique was passed on to me by my Māmā so follow me in the video below or create your own way. I mix the ingredients until a shaggy dough forms and tip it on to the bench. I press the dough down, fold it in half and push it away from me with the palm of my hands. Don’t knead with your fingers as it tends to make the dough stickier. Only use the palm of your hands to stretch it. I then turn the dough a 1/4 turn and repeat this over and over again until the gluten is released and a soft, stretchy dough appears.
What is a simple way to test that the dough is ready?
There are two simple ways that I use to test if my dough is ready to prove. One is in the first video, I simply form the dough in to a tight ball and press in to it. If it springs back quickly when I press in to it, it is ready. The second way is on the second video, this is a window pane test. Take a piece of the kneaded dough and gently stretch it as far as it can go with your fingers. If you can stretch it to the point where you can see through the dough, it is ready for proving.
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