Kneading or Working the Dough by Hand
I first learnt to knead or work the dough with the method I now use with Richard Bertinet, a Frenchman who lives and works in Bath, England. In the United Kingdom, the traditional way to knead dough is to push and pummel the dough with knuckles and palms. Richard’s method is based on an old French technique and involves stretching and slapping the dough down. Air is introduced rather than squashed out. It takes a little time to master, but participants in my classes get to grips with it quickly and universally agree it is a satisfying process. (It does help sometimes when you slap to think of someone who has annoyed you …)
It is a sticky process, no extra flour is added to the work surface, just a little on the hands.
To make the process easier, autolyse the bread dough first. Water is added to the flour and allowed to sit for up to half an hour before adding the salt and yeast. The soaking changes the texture of the mix and makes it easier knead.
Why you knead dough
Dough is kneaded to develop the gluten and for the dough to become stretchy. Scrape as you go. If you have a willing helper to scrape when you are first experimenting it will help. If the dough reaches between 24 and 26C (73F) it will prove beautifully – even in the fridge!
The kneading process will take about 10 minutes by hand. As you knead, the dough becomes less sticky and more elastic. Check the temperature and it should now be ready to prove
It’s well worth trying kneading by hand to start with as it really does give you a feel for the dough and for you to understand what you are looking for when you use a mixer.
Kneading with a Stand Mixer
Use a stand mixer with a dough hook attachment. A food processor is not suitable.Â
Start off by autolysing (soaking) the dough in the stand mixer bowl for up to half an hour. Then add the yeast and salt, keeping them apart. Mix gently on the lowest speed for about 5 minutes, you do not want the dough to warm too quickly. Increase the speed to medium and continue to mix. Depending on your flour and the hydration (amount of water), this will take another 5-10 minutes.
You’ll note that the dough changes shape and it flicks to the edge, eventually, the dough will come away from the sides of the bowl. After five minutes, scrape down the sides and check the temperature. Avoid going over the 24 to 26C. The dough will be beautifully stretchy. It is now ready to prove