Are you getting started with bread making and not sure how to knead? Or perhaps you just want to brush up your kneading technique. This video demonstrates how to knead bread dough, with a technique suitable for a firmer dough. Not flouring your surface when kneading is important – it just dries your dough out. Embrace the sticky! Keep kneading and your dough will get softer, smoother and easier to handle.
Let me know in the comments if you’ve got any further questions on kneading or bread making in general.
Why and how to knead bread dough
Kneading makes sure the ingredients are properly mixed. Kneading also develops the stretchy, elastic gluten protein present in bread flours (see my blog ‘What is gluten?‘). One way to knead is to turn the dough out using your scraper onto a smooth, un-floured surface. Anchor the dough down with one hand and use the heel of the other hand to stretch the dough away from you. Fold the dough back over itself, turn the whole piece and repeat. Get into a rhythm, zone out, listen to the radio, and continue for about 10 minutes. The dough should begin to change, becomng smooth and stretchy.
Other ways to knead
This is only one kneading method, and there are plenty of others. Some recipes don’t require kneading – for example soda bread. Wetter, slacker doughs must be handled more gently, often using the stretch and fold kneading method. If you’d like to see videos of other kneading techniques, let me know in the comments.
Can I use a mixer to knead bread dough?
You can use a mixer with a dough hook attachment to knead bread dough. Measure out the water or liquid for your recipe and pour this into the mixer bowl first. Add the dry ingredients on top of the water. Turn the mixer on at its slowest speed and gradually bring the ingredients together into a ball of dough around the dough hook. Once this has happened, turn the mixer up a notch (but not much! I only ever get to speed setting two of eight). Allow the mixer to run for 3 – 4 minutes only, check the dough and start the mixer again if the dough still needs to develop. It’s easy to overknead dough in a mixer (but virtually impossible by hand).
Want to know more? Check out my video demonstrating a technique for kneading a wet, sticky dough.
If you’ve enjoyed this blog, or have any further breadmaking questions, do let me know in the comments! Or why not check out more breadmaking recipes, hints and tips on the blog.
You can also join my supportive community of home bread bakers over on Facebook. From sharing great bakes and recipes to asking and answering key breadmaking questions, there’s plenty to learn and join in with.
This is great. Thank you for the tips on kneading bread in a mixer – I will try adding the water first next time. I’ve always added dry ingredients first so far.
Thanks Dara, glad you enjoyed the article.
Thanks for these tips, I always use my mixer but for longer than you suggest so will cut the time down and the speed.
Thanks for info I will add water first in figure , great tip .
Thank you for watching, I’m glad the tip was helpful.
Most recipes I have been following state that machine kneading should take 8 minutes and I am interested that you say only3-4. I don’t think I have experienced an over-kneading problem but I have no idea how it manifests. The bread has invariably been fine. However, as a new reader I did pick up two tips yesterday which made a material improvement to my bread – bake on a pre-heated baking tray and create steam in the oven. The resulting loaves were much crispier. The taste may have also been improved because I also used a poolish for the first time. (Hairy Bikers tip)
Thank you for reading, I’m glad you’re enjoying baking delicious bread at home and that the tips are helpful. When kneading in a machine, it’s best to check regularly on the dough – the gluten network can begin to break up again and your dough would lose structure. But definitely the exact kneading time can change depending on the dough, as you say.