Kneading Dough
Working bread dough with hands or a stand mixer to develop gluten — the protein network that gives bread its structure, chew, and ability to trap fermentation gases for rise.
When to Use This Technique
- All yeasted bread doughs
- Pizza dough
- Dinner rolls and sandwich loaves
- Roti and paratha dough (gentler kneading)
Step-by-Step Instructions
Turn dough onto lightly floured surface — very lightly; too much flour tightens dough
Tip
Add flour only a tablespoon at a time if dough is extremely sticky
Push dough away with heel of palm, fold back toward you, rotate 90°, repeat
Tip
This push-fold-rotate is the fundamental kneading motion — rhythm helps
Continue for 8-10 minutes until smooth, elastic, and no longer sticky
Tip
The windowpane test tells you when gluten is fully developed
Windowpane test: stretch small piece — it should stretch paper-thin without tearing
Tip
If it tears immediately, knead 3-5 more minutes and test again
Shape into ball, place in oiled bowl, cover — ready for first proof
Tip
Cover with damp cloth or plastic wrap to prevent skin forming
Visual Cues to Look For
- Under-kneaded: rough, shaggy, tears when stretched
- Well-kneaded: smooth, elastic, springs back slowly when pressed
- Windowpane stage: stretches thin and translucent without tearing
Equipment Needed
- Clean counter surface or stand mixer with dough hook
- Bench scraper
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
8-15 minutes by hand
Category
Baking & Pastry