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Mastering the art of kneading: 6 simple steps to perfect white and rye bread
Learn the kneading techniques to perfect white and rye bread, including gluten development, optimal dough hydration, and more.
10 June 2024
There are few things in the culinary world that are as satisfying as making a good loaf of bread. The ingredients, the method, the science, and art of fermentation – every aspect of bread making can lead to delicious results. And while each step of the bread making process is crucial, for many bakers, one step rises above the rest: kneading.
What is kneading? Understand the basics of kneading
Kneading is not just a shearing motion; it is an act of transformation and patience. Know your flour and understand gluten development and you will be well on your way to making beautiful bread. As a culinary professional, you know that creating delicious food requires detail, accuracy, and method. Bread is no exception. Whether you are dealing with a simple classic white or an elaborate, complicated rye, kneading bread is always part of the bread recipe and should never be ignored.
Do you know…? Tips & tricks to
Elevate Your Bread with Kneading
Understanding gluten development and using the right techniques, such as traditional kneading for white bread and gentle folding for rye, can elevate your baking skills.
This practical step-by-step guide will give you the desired texture, taste, and structure of your bread.
Step 1: Prepare your ingredients
Combine flour, water, yeast, and salt in precise proportions. Proper hydration is key to successful kneading, especially for white bread dough.
Step 2: Knead white bread dough
Use the traditional kneading technique: push the dough away from you with the heel of your hand, then fold it back onto itself. Continue for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
Step 3: Adjustments for rye bread dough
Rye flour lacks the gluten strength of wheat flour, requiring a gentler approach. Adjust hydration levels as rye flour absorbs more water. Use a gentle folding motion to avoid overworking the dough.
Step 4: Monitor proving carefully
For rye bread, look for small cracks on the surface and tiny pinhead-sized holes as indicators of readiness. Maintain precise timing to prevent overproving, which can cause collapsed loaves or split crusts.
Step 5: Control your proving process
Consider proving your bread in a controlled environment. The professional oven Invoq has a proving feature that lets you control the humidity to achieve the desired results. More humidity gives a smooth, sleek surface to the bread.
Step 6: Optimize efficiency with professional mixers
For commercial kitchens, the reality of time constraints often makes traditional hand-kneading impractical. Using professional-grade mixers like the Varimixer KODIAK (available in 10, 20, and 30 litres) can streamline your workflow without compromising quality. Ensure proper mixing, especially when incorporating butter, to avoid overworking the dough and compromising its texture.
Tips and tricks to elevate your craft
Embrace the transformative power of kneading with precision and technique. By mastering these steps, you can push the boundaries of culinary excellence and delight your patrons with every perfectly baked loaf.
Why kneading? Get the fundamental for bread making!
Gluten development, uniform mixing and gas retention
Kneading dough is a fundamental technique for making white bread and rye bread. With these tips and the correct equipment, you will achieve excellent results all the time. So, enjoy the ritual and take your bread baking to a whole other level, bite after bite.
Happy baking with Invoq!
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