What does knead mean as in to the dough?

When you "knead" dough, you're essentially working it with your hands to develop its gluten structure. This involves:

1. Stretching and Folding: You stretch the dough, which aligns the gluten proteins in long strands. Then, you fold it over itself, creating a network of these strands.

2. Incorporating Air: Kneading also traps air bubbles within the dough, which helps to create a light and airy texture in the final product.

3. Developing Flavor: The process of kneading also helps to develop the flavor of the dough by allowing the yeast to work its magic.

Why is it Important?

Kneading is crucial for achieving the desired texture and consistency in baked goods. Here's why:

* Elasticity: A well-kneaded dough will be elastic and springy, meaning it can stretch and hold its shape.

* Texture: Kneading determines the texture of your bread. A well-kneaded dough will create a light and airy crumb, while under-kneaded dough will be dense and chewy.

* Rise: The gluten network created by kneading helps the dough to rise properly in the oven.

How Long to Knead:

The amount of time you need to knead dough varies depending on the recipe and the type of flour. Generally, you'll knead for about 10 minutes, or until the dough is smooth and elastic.

Alternatives to Hand-Kneading:

If you don't want to knead by hand, you can use a stand mixer with a dough hook attachment or a food processor.