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Knead
Knead
- The process of working dough by hand or machine to develop gluten networks, resulting in a smooth, elastic texture essential for breads and many baked goods. It involves folding, pressing, and stretching the dough repeatedly, trapping gasses produced by yeast and providing structure for rising. Properly kneaded dough passes the “windowpane” test—when stretched, it forms a thin, translucent film without tearing. Under- or over-kneading impacts texture, so technique and timing matter for bread quality.
Flour lightly: Use only enough flour to prevent sticking; excess flour can dry out dough.
Use the heel of your hand: Press and fold with the heel for more efficient gluten development.
Windowpane test: Periodically check by stretching dough—if it forms a thin see-through layer, kneading is complete.
Rest if sticky: Letting the dough rest for 10 minutes helps hydration and makes kneading easier.
Watch for over-kneading: Especially in mixers, over-kneading can make dough tough and hard to work with.
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Easy Focaccia Bread
Forget complicated bread recipes that demand precise timing and so much kneading that you can skip arm day at the gym – this foolproof focaccia delivers bakery-quality results with just 15 minutes using your stand mixer and ingredients you already have in your pantry. With its impossibly light, airy crumb and golden crispy crust, this is the bread that will make your kitchen smell like an Italian trattoria and have your family begging you to make it again.