Is it possible to knead dough too much

Try mine here. And even if you do it too long using a mixer, you can just let it sit for a while and time will fix it for you. What are your thoughts and experiences on kneading dough for too long?

Any questions for me? Let me know in the comments below? Hi, I'm Domenic, the founder of this website. I've been making pizza at home for over 15 years and in that time I've perfected what it takes to bake a delicious pizza in a home oven. My goal is to share that information and experience with you. Your email address will not be published. Save my name and email in this browser for the next time I comment. Making pizza is something anyone can do at home, but to do it well requires the proper tools.

This principle applies to every aspect of the process, from the ingredients used to make the dough all I'm a big fan of spaghetti - as should be no surprise for the founder of a website dedicated to pizza. But sometimes I cook too much spaghetti and have leftovers. Do you think I throw all that We also participate in other affiliate programs which compensate us for referring traffic.

Skip to content Kneading dough is a necessary skill when it comes to making pizza at home, unless you plan on using a no-knead method like I do. This dough is nice and smooth after being kneaded enough. A cooling loaf is a still cooking loaf, meaning that until the bread is cool, there is still moisture evaporating from the hot bread. Bon Appetit! New recipes everyday Kitchen Stories. Alexandra Contributor. Final Stage: Scoring and Baking. Profile of Alexandra Contributor.

Profile of Ruby Goss Kitchen Stories. Profile of Celeste Contributor. Profile of Xueci Cheng Kitchen Stories. Profile of Julie Myers Kitchen Stories. Profile of Fritz Contributor. The history of kneading bread dough dates back thousands of years and is a step that cannot be overlooked by bakers. First, it adds strength to the dough, and the second is to provide structure for the final baked product.

Gliadin and glutenin are two proteins present in the wheat flour that is combined to form gluten. When bread dough is first mixed, the proteins are mangled and knotted in no particular order. In kneading the dough, the proteins line up to form giant chains of amino acids, creating a matrix within the dough.

There are several techniques to hand kneading, and all of them involve folding and stretching the dough repeatedly. An excess of flour creates stiff and dry dough. Kneaded dough should spring back when poked with your finger and feel soft and silky in texture. You can use a bread machine, a stand mixer , or for smaller loaves a food processor equipped with a dough hook attachment in kneading dough. Bread machines are automated, making them almost fool-proof.

For best results, knead the dough for three minutes until it cleans the side of the bowl. It would be best if you continued kneading for three to four more minutes until the dough forms a ball. Not enough kneading would result in a product that is unable to hold its shape, acts listless and fails to inflate. Instead of rising, the dough will spread out flat. The dough may return to itself and collapse as the gases produced by the yeast escapes.

The bread loaf will be flat and dense in texture. If kneading helps line up proteins and form a gluten matrix, it seems counter-intuitive that no-knead bread can still form light, fluffy loaves. The gluten can form naturally by allowing the dough to ferment for 12 hours or more. This process gives both the yeast and the enzymes enough time to work.