Author Topic: Kneading dough, when to stop  (Read 1790 times)

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Offline ehlaban

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

In my search for making a decent pizza
http://www.pizzamaking.com/forum/index.php/topic,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.

Ernesto




Offline ehlaban

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  • Location: Netherlands
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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
http://www.pizzamaking.com/forum/index.php/topic,2964.0.html

hand kneading
http://www.pizzamaking.com/forum/index.php/topic,3985.msg36489.html#msg36489
(Reply 30).

lighter in color and smoother in texture
http://www.woodstone-corp.com/cooking_naples_style_dough.htm

pliable and elastic. Kneading is complete when the dough transforms into a silky,
smoothly-textured ball
http://pizzaware.com/howtomakepizza3.htm

dough is elastic and smooth to touch.
http://www.buzzle.com/editorials/4-25-2005-69047.asp


How smooth is smooth?
http://www.foodnetwork.com/food/lf_kids/article/0,1904,FOOD_16382_3523568,00.html

is smooth and elastic.
http://www.redstaryeast.com/baking/lessons_oneb.html

Dough is ready when it is smooth, silky and just past stickiness
http://www.thegutsygourmet.net/pizza-do.html

texture is smooth and uniform
http://www.grapegraphics.com/recipes/bread.html#Basic_Pizza_Dough

smooth and elastic
http://www.ochef.com/r109.htm


 

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