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Kneading

Kneading is the second process in bread making following mixing. (Mixing, kneading, proving, shaping, baking)




It is a critical stage in the whole bread making process as it helps develop the dough, enabling the flour to expand and form strands of gluten (the dough will become elastic), which in turn allows the carbon dioxide produced by the yeast or leavening agent to be trapped in the dough.

If this process is not completed correctly your bread will not rise and you will end up with something you could probably use to build houses.

So whether by hand or using a mixer with a dough hook – make sure you get the need, the need to knead.


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