Kneading: How to Knead Bread Dough

Kneading is a foundation skill for bakers, but many people have trouble with this crucial process. Fr. Dominic breaks it down into simple steps, demonstrating a basic kneading technique both slowly and at speed.

Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. One problem people have with learning how to bake is learning how to knead so I'm going to take you through that process kind of slowly so you can see how it really works. First, a small amount of flour on the countertop, not too much. We lay the dough on the countertop. You take the edge farthest from you, pull it towards you, push down with your fingertips, and roll forward gently. Don't push too hard. A quarter turn. We pull back on itself, push down, roll forward. Notice that as I roll forward I'm going from my fingertips, off to my palms. We do this process over and over again. Eventually you're going to develop a rhythm, for about six to eight minutes and that's what's going to develop the gluten in the flour to make the dough rise. I'm Father Dominic, become a Breadhead and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.

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