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This tutorial will
illustrate the art of kneading bread dough, and can be especially
helpful for first-time bread-bakers.
If you've missed the first tutorial in
this series on making bread, please go to
Making Bread...it's easier than you think!
Here, the process of kneading the
bread dough is beginning. Turn out the bread dough onto a well-floured
pastry cloth (or other well-floured surface). |
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Begin to "fold in" the
remaining flour. Put loose flour in the middle of the mound of dough,
and then fold the edges in toward the middle.
Then knead.
Continue to put un-mixed flour into
the dough, fold edges, knead, until all of the originally measured flour
has been kneaded in.
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You should use the lower
portion of your palm to do most of the actual kneading. Your fingertips
are very warm---and very oily!
With the palm of one hand, push down onto the lower edge of the bread
dough, and "roll" forward (that is, with some pressure, push the bread
dough slightly toward the top of the pastry cloth). |
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Now, start to work the
dough, counter-clockwise (if you are a righty, clockwise if you are a
lefty). Pick up the "2 o'clock" edge of the dough with your right hand
(the 10 o'clock edge with your left hand). |
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Turn the dough so that
you right hand is at 12 o'clock (left hand at 12 o'clock), and fold
over. |
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Now repeat the "rolling"
motion with your other hand, bottom of the dough mound (so that you are
pushing the folded edge forward) toward the top of the dough mound.
Repeat this process, continually picking
up, turning, folding over, and rolling the dough forward. |
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At times during the
kneading process, be sure to scoop up whatever left-over loose flour
remains. Sprinkle it into the dough before you fold the top over. |
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Continue to knead until
the dough is dry to the touch. You may need to add a very small amount
of flour---but do be careful! Bread dough usually sucks up as much flour
as you add, and you risk ending up with a loaf of "brick" instead of a
loaf of bread. |
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After the kneading has
been completed , test the dough.
With two knuckles, make a slight
indentation in the dough. The dough should "spring back" (that is, the
indentation should fill in).
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This doesn't happen like a cartoon! It
may take several seconds for the indentation to fill in. |
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As long as the dough does start to
"spring back" it is ready to be put on to rise. |
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Put the dough in a
well-greased crock or glass bowl, and set it in your favorite warm spot
to rise, according to the recipe directions.
Do you have trouble with that "warm spot"
issue when it comes to rising bread dough? Get a great idea at:
http://readingroom.janktheproofer.com/cloverleafrolls.htm
If you haven't already visited Jan's
Dough for your FREE Sourdough Starter and Sourdough Bread recipe
(featured here), please go to:
http://www.jansdough.com
To return to the first tutorial in
this series on making bread, please go to:
Making Bread...it's easier than you think!
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