{"id":5335,"date":"2021-11-26T11:53:02","date_gmt":"2021-11-26T11:53:02","guid":{"rendered":"https:\/\/www.ankarsrum.com\/us\/?p=5335"},"modified":"2025-04-03T10:27:15","modified_gmt":"2025-04-03T10:27:15","slug":"kneading","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/us\/kneading\/","title":{"rendered":"Kneading"},"content":{"rendered":"<h1>Everything about kneading<\/h1>\r\nKneading is essential to create an easy-to-work and elastic dough that expands.\r\n\r\nThe kneading process stretches out the gluten threads to form a strong network. \u00a0Gas bubbles, which are formed when dough rises, are encapsulated by the gluten network and will cause the bread to rise.\r\n\r\nDough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8184\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/2021\/11\/Ankarsrum-KNADNING-5-1024x1024.jpg\" alt=\"\" width=\"602\" height=\"602\" \/>\r\n\r\n<strong>First kneading <\/strong>\r\n\r\nOnce the dough is mixed in the bowl, knead it thoroughly. This will transform the dough from sticky to smooth and pliable.\u00a0 Kneaded dough will release from the edges of the bowl.\r\n\r\nDo the windowpane test to see if the dough is sufficiently kneaded.\r\n\r\nAfter kneading, the dough should mature in the bowl during the first fermentation (rest time).\r\n\r\n&nbsp;\r\n\r\n<strong>Second kneading<\/strong>\r\n\r\nAfter the dough has risen in the bowl, turn it upside down on a floured baking sheet and knead it by hand. Use a minimum amount of flour, just enough to prevent the dough from sticking.\u00a0 Avoid adding too much flour to the dough, as this could make the bread dry. Shape the bread, and place in the desired shape or on a plate.\r\n\r\nNow the shaped bread should rise again (bedtime).\r\n\r\n&nbsp;\r\n\r\n<strong>During processing<\/strong>\r\n\r\nIf the dough is kneaded too little, it will not rise properly , and the bread will be flat and coarse-pored.\r\n\r\n&nbsp;\r\n\r\n<strong>Reprocessing<\/strong>\r\n\r\nIf the dough is kneaded too long, the gluten threads can easily break, resulting in a crumbly bread.\r\n\r\n&nbsp;\r\n\r\n<strong>Kneading in Ankarsrum<\/strong>\r\n\r\nAdd dough liquid first, even if you use dry yeast. Stir dry yeast according to the instructions on the package, and be sure to mix the dry yeast with flour before adding it.\r\n\r\nThe dough knife should always be used, regardless of whether you choose the dough hook or the dough roller. The dough knife helps bring dough towards the middle of the bowl where it is processed by the roller or hook. The dough knife has a fixed position, but it can be adjusted manually during kneading.\r\n\r\n&nbsp;\r\n\r\n<strong>Kneading with the dough roller<\/strong>\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8174\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/2021\/11\/Ankarsrum-KNADNING-3-1024x1024.jpg\" alt=\"\" width=\"620\" height=\"621\" \/>\r\n\r\nUse the dough roller for kneading smaller doughs, bun doughs or doughs with butter.\u00a0 The dough roller can also be used when you make larger cakes or pie doughs.\r\n\r\nThe arm where you attach the dough roller is movable, and it can be locked in a desirable position based on the dough being kneaded. Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure the yeast has dissolved properly. Then add the flour together with any seasoning.\r\n\r\nFor example, if you are baking buns, you should add soft butter in small pieces for best results, only after other ingredients have been mixed.\r\n\r\nWork at low speed, and when you see that the dough starts to move up along the inside of the bowl, lock the dough roller \u00be\u201d to 2\u201d (2-5 cm) from the edge. Locking the arm gives the dough space to knead without being pressed out of the bowl. You may need to adjust the roller several times during kneading, and also move the dough knife inwards and outwards to scrape dough from the edge.\r\n\r\nSet the timer to 8-10 minutes, and let the Assistent knead the dough.\u00a0 You will notice that after a while the dough, even if it seems sticky, gradually comes together into a smooth dough.\r\n\r\nWait to add any salt until the last minutes of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.\r\n\r\n&nbsp;\r\n\r\n<strong>Kneading with the dough hook<\/strong>\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8179\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/2021\/11\/Ankarsrum-KNADNING-1-1024x1024.jpg\" alt=\"\" width=\"631\" height=\"631\" \/>\r\n\r\nThe dough hook is designed for kneading large and heavy doughs.\r\n\r\nAttach the dough knife and the hook, without locking the arm.\r\n\r\nAdd dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure that the yeast has dissolved properly. Then add flour and any seasoning.\r\n\r\nUnlike the dough roller, which mainly hugs the dough, the dough hook extends it.\r\n\r\nWhen flour is added, center the dough hook and lock it in that position. You may need to adjust the position of the dough hook during kneading, and also move the dough knife inwards and outwards to scrape the dough from the edge.\r\n\r\nWait to add any salt until the end of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.\r\n\r\nIf you make a dough with 1\u00bd liters (about 6 cups) or more of dough liquid, you should divide the dough in half and leave it in two separate bowls for fermentation.","protected":false},"excerpt":{"rendered":"<p>Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.<\/p>\n","protected":false},"author":23,"featured_media":5338,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"knowledge_bank_type":[231,233],"class_list":["post-5335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-baking","knowledge_bank_type-learn-more"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kneading Dough \u2013 Tips with Your Ankarsrum Mixer<\/title>\n<meta name=\"description\" content=\"Master the art of kneading with your Ankarsrum stand mixer. Learn techniques, timing, and tips for perfect dough every time.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/us\/kneading\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kneading\" \/>\n<meta property=\"og:description\" content=\"Master the art of kneading with your Ankarsrum stand mixer. 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