* Exported from MasterCook *
3 Ways to Knead (Bread)
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Serving Size : 0 Preparation Time :0:00
Categories : Breads Info/How To
Amount Measure Ingredient -- Preparation Method
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3 ways to knead
By Hand
Best for cooks who want to "feel" when dough is ready and desire more control.
Combine all but 1/3 cup of flour (reserve this for kneading) with dry
ingredients in bowl. Stir in yeast and liquids until a shaggy dough
forms. Turn dough onto work surface dusted with reserved flour.
Gather the edges of dough into center to make a tight ball, and press
with heel of hand several times to remove air from dough. Let dough
rest 4 to 5 minutes so it will be less sticky when you knead.
Flatten dough ball by pushing down and away from you with the heel of
your hand (dough will be an oval-shaped blob). Pull and fold far edge
back over dough. Turn dough a quarter turn. Repeat. Kneading can take
2 to 10 minutes. Fully kneaded dough will be smooth and won't stick
to your hands.
*****
Stand Mixer (with hook attachment)
Best for traditionalists who don't like to get their hands sticky.
This method comes closest to hand kneading without the effort.
Place dry ingredients in mixer bowl, and fit mixer with dough hook.
Mix on low speed 1 minute to combine. With mixer running at low
speed, add yeast and liquids by pouring them down the inside of the
bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest
5 minutes. Mix at medium-low speed 5 minutes, or until dough is
smooth. Increase speed to medium, and mix 2 minutes. Kneading is done
when dough makes a slapping sound as it hits the side of the bowl.
Dough temperature should be close to 90F.
*****
Food Processor (with regular or dough blade)
Best for bakers in a hurry. The blade kneads dough in under 90 seconds.
Pulse dry ingredients in food processor fitted with dough blade to
combine. With processor running, add yeast and liquids through feed
tube. Stop once liquids have been added. Pulse on and off 8 to 10
times until dough comes together in a ball and no dry ingredients
remain. Dough temperature will be about 90F.
Source:
"Vegetarian Times"