Author Topic: Kneading dough, when to stop  (Read 2366 times)

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Offline ehlaban

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Kneading dough, when to stop
« on: January 03, 2007, 06:28:50 AM »

In my search for making a decent pizza,4401.0.html

i wondered about how long you should knead the dough.

I've read tons of posts on this forum but can't quite find a guideline
for it. I understand that different flours have different requirements
but is there something you can see or feel in the dough when it's kneaded
enough? Does it get a different structure, smell, colour or .... whatever.

Perhaps the why of kneading, why do you knead the dough after mixing???,
can answer this question. Any leads are welcome.


Offline ehlaban

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Re: Kneading dough, when to stop
« Reply #1 on: January 03, 2007, 04:35:25 PM »
What i found by looking around is a bit of concensus on what the final
dough should be like. In this regard i quess it doesn't matter if you knead
by hand or with a mixer, the end result has to be the same.

Keywords seem to be: smooth, silky, uniform texture, elastic

So if your dough equals the keywords stop kneading
as the result is more important then the time kneaded

soft and supple,2964.0.html

hand kneading,3985.msg36489.html#msg36489
(Reply 30).

lighter in color and smoother in texture

pliable and elastic. Kneading is complete when the dough transforms into a silky,
smoothly-textured ball

dough is elastic and smooth to touch.

How smooth is smooth?,1904,FOOD_16382_3523568,00.html

is smooth and elastic.

Dough is ready when it is smooth, silky and just past stickiness

texture is smooth and uniform

smooth and elastic