Chef at 17:18, 2 March 2016

2016-03-02T17:18:38Z

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{{#seo:
|title=Kneading bread: Cooking Wiki
|titlemode=replace
|keywords=#dough #kneadingbread #clingfilm #cookingmethods #flour #yeast #bertinet
|hashtagrev=12032020
|description=As far as I am aware, there are 4 basic methods of kneading yeast doughs by hand: The traditional British method
}}


As far as I am aware, there are 4 basic methods of kneading [[yeast]] doughs by hand:

* '''The traditional British method'''
The [[dough]] is shaped into a ball, pushed, folded and turned. See '''[http://www.youtube.com/watch?v=xMK6mYhhtPI&feature=related video]'''. I find that this method uses too much excess [[flour]], which reduces the quality of the final loaf. The wetter the dough, the better the loaf.
* '''The Continental method'''
Here, the [[dough]] is slapped down onto the worksurface, stretched, folded and tucked. See [[Bertinet|Richard Bertinet]] in action on this '''[http://www.youtube.com/watch?v=nmRt5O4rd8o&playnext=1&list=PLA2D6E3959A63B133 video]'''. It has been dubbed into Spanish (I could not find one in English) but you will get the idea by just watching. You will need to move the video on to 4:00 minutes before he starts kneading.
* '''The Peter Reinhart method'''
This is where the dough is stretched and folded. See '''[http://www.youtube.com/watch?v=1timJlCT3PM&feature=related video]'''
* '''The Dan Lepard method'''
If you are busy and cannot spare much time for going the kneading in one go, you can stagger it and it is far less strenuous. I have yet to try this method, but will update this page once I have done so. The following has been extracted from Dan Lepard's book '''The Handmade Loaf''' (ISBN 1845333896):

#Knead the dough (using your chosen method) on a lightly floured or oiled surface for 10-15 seconds (12 kneads rotating a quarter each time). Shape into a ball and place in an oiled bowl, covered with a towel or [[clingfilm]]. Leave for 10 minutes.
#Repeat the above.
#Repeat the above, but keep it in the bowl for 30 minutes.
#Repeat and leave for 1 hour.
#Repeat and leave for 2 hours.
#Repeat and leave for 15 minutes.
#Shape your [[dough]] and continue as per your recipe.

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[[Category:Useful information]]
[[Category:Cooking methods]]

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Kneading bread - Revision history

Chef at 17:18, 2 March 2016