What is kneading in baking?

Kneading in baking is a crucial step in developing gluten, which is a protein network that gives bread its structure and chewiness. It's a physical process where you work the dough with your hands, stretching and folding it repeatedly.

Here's a breakdown of what happens during kneading:

1. Gluten Development:

* Flour contains glutenin and gliadin proteins. These proteins are inactive in the flour.

* When you add water and mix the flour, the proteins start to hydrate. This starts the process of gluten formation.

* Kneading helps to align and stretch the gluten strands. This creates a strong and elastic network that traps air bubbles during the rising process.

2. Dough Texture:

* Initially, the dough will be sticky and difficult to handle. As you knead, the gluten strands develop and the dough becomes smoother and more elastic.

* The dough should eventually be smooth, springy, and slightly tacky. It should not be sticky to the touch.

3. Air Incorporation:

* Kneading incorporates air into the dough. This air is essential for the bread to rise and become light and airy.

Why is kneading important?

* Without proper kneading, bread will be dense and tough. The lack of gluten development prevents the dough from holding its shape during rising.

* Kneading helps to evenly distribute the yeast. This ensures consistent rising throughout the bread.

How to knead:

* Use a clean work surface and lightly flour it to prevent sticking.

* Press the dough with the heel of your hand, then fold it over itself. Repeat this process, rotating the dough 90 degrees each time.

* Knead for about 10 minutes, or until the dough is smooth and elastic.

Tips for kneading:

* If the dough is too sticky, add a little more flour.

* If the dough is too dry, add a tablespoon of water at a time.

* Be patient and persistent, as kneading takes time.

Note: Some bread recipes, like no-knead bread, do not require extensive kneading. However, the general principles of gluten development and air incorporation still apply.