Baking skills like kneading may seem like a new world of terms and techniques, but these methods are easy to master. Soon the reward of oven-fresh baked goods and the pride of doing it all from scratch will be yours to savor.
TIP:
A slower final proof will yield a more flavorful result by allowing for more fermentation. So, while it’s tempting to try to rush the process by making the proofing environment a little warmer, you’ll be rewarded in the end with a more delicious loaf. Be careful not to overproof, however. When the dough is nearly doubled in size, it is ready to bake.
No matter the recipe, make sure you always:
“Proofing” is a term that can be used multiple ways. Proofing can refer to activating yeast in lukewarm water or liquid to ensure that it is active. More commonly, proofing refers to the final fermentation step before baking where shaped dough is set aside to rise before baking.
First, why knead?
1. To distribute yeast to fresh carbohydrate molecules to yield a great rise
2. To strengthen and lengthen gluten molecules in the dough to develop the dough’s structure
TIP:
Hands or bowl covered in caked-on dough? First, dust or rub off as much as you can, then wash in cool water with soap. Using warm water strengthens gluten, making it harder to wash off.
Remarkably, there are even bread recipes that get great bread texture without kneading, but most breads require a bit of kneading by hand or stand mixer.
Kneading wouldn’t seem so daunting if it was just called it what it is: Fold, Push, Turn. You can do that!
Sprinkle just enough flour on your work surface to prevent the dough from sticking, then turn the dough out onto it, patting it into a ball. You can use a clean counter or a large cutting board.
Lift the furthest portion of the dough toward you.
Use the heels of your hands to push the dough away in a rolling motion.
Rotate the dough a ¼ turn.
Keep the “fold, push, turn” process going until the dough is smooth and elastic; follow your recipe as a guide but it should take between 4 to 10 minutes. You can add more flour to your board as-needed, but a slightly stickier dough is preferred by bread bakers.
Great results can be achieved by hand, but if you have a stand mixer, kneading is a breeze.
Mix with paddle attachment, knead with dough hook in stand mixer.
Based on the recipe, combine dry ingredients with wet ingredients at low speed for several minutes until dough forms and cleans the side of the bowl.
Continue kneading at low speed until smooth, elastic dough forms.
Has the dough transitioned from sticky and lumpy to smooth and silky?
Does it bounce back if you poke it with two fingers?
Try the “windowpane test” — grab a handful of dough, hold it up between your hands and let it stretch and stretch under its own weight. If you can stretch it very thin and see light through it, you’re good!
TIP:
Some bakers let their dough rise in a square dough-rising bucket that has volume measurements on the side for an accurate read on the rise. That’s double; no trouble!
Whether kneading by hand or machine, it’s important to let the dough rest or rise. This is where the yeast shows its true magic!
Set the dough in a clean mixing bowl and loosely cover with a damp, clean cloth or tea towel.
Some recipes call for oiling the top of the dough so it doesn’t form a crust that can limit the dough’s rise. You can also cover with plastic wrap that’s sprayed with nonstick cooking spray.
Let the bowl sit in a warm, draft-free place.
With Active Dry Yeast, keep dough covered until it doubles in size; anywhere from 1 to 2 hours.
With RapidRise® Instant Yeast, let the dough rest for 10 minutes. It is not required to double in size.
Want to know if your dough is doubled in size? Lightly and quickly press two fingers about ½ inch into the dough, if the impression stays, the dough is doubled.
After the dough rises, gently pull the dough from the sides of the bowl with your hands and fold it onto itself, releasing some of the built-up carbon dioxide and redistributing the yeast. Here, you can further divide and shape the dough into the bread’s intended shape.
TIP:
If pizza dough isn’t stretching easily, let the dough rest for 10 minutes to let it relax, then shape, as needed.
While there are infinite, glorious ways to shape bread and even turn it into a work of art, basic shaping is all you need for most recipes. Shaping ensures the bread has a great structure and that the loaf gets the maximum rise. Check your recipe for specifics, but here are the top ways to turn that dough into something delicious:
From the rested dough ball, use a rolling pin to roll out to form a long rectangle about as wide as your pan.
Starting at the short end of the rectangle, roll the dough up tightly to make a loaf shape.
Pinch the seam ends on each side and bottom to seal.
Place seam-side down into a greased baking or loaf pan.
Place rested dough on a lightly floured surface.
Use a rolling pin to roll out dough to the desired sized rectangle.
Spread filling evenly over dough leaving ¾-inch border at the top edge; lightly press filling into dough.
Roll the dough into a tight log and pinch the end seam closed.
Place roll seam-side down, tidying the edges, if needed.
Cut log into the desired number of slices using a serrated knife or string.
Place each roll cut-side up in the baking pan.
Flatten the rested dough ball into a thick circle.
EITHER: Place on lightly floured counter or board and use your hands to gently stretch while working around the circle; repeat until a 12-inch circle is achieved.
OR: Use the rolling-pin method to start rolling from the middle to the far edge and then quarter turn to keep the circle even; repeat until a 12-inch circle is achieved.
Bake on a pizza tray or pizza stone.
Place the rested dough ball on a countertop or board.
Fold one edge of the dough to the center, then repeat with the opposite edge, pinching together.
Turn the dough a quarter turn and repeat, pinching the edges together.
Flip the ball over so the smooth side is up; gently wrap hands around dough to smooth edges further.
So, the bread’s in the oven, looking fabulous. How do you know it’s cooked completely? Your chosen recipe will be a great guide, but there can be some variables that affect bread bake time. Unless noted in the recipe, bake bread on your oven’s center rack with several inches between pans.
Since oven temperatures vary, take a peek at the loaf about 10 minutes before the recipe says to see how the bread is looking. At this point, if the bread is browning too much, you can take it out and tent it with foil to prevent excessive browning. Great loaves should be evenly browned. Think it’s done? Here’s how to know for sure:
Check bread doneness without special equipment.
Turn out bread from pan.
Use your fingers or a spoon to tap on the bottom or side of the loaf.
If it sounds hollow, it’s done because just enough water has evaporated.
If it makes a lower-pitch, “thud” sound, return the bread to the oven.
Use an instant-read thermometer for an accurate measurement of bread doneness.
Turn over the loaf and insert the thermometer into the thickest part of the bread from the side or bottom.
Basic breads are done at 190°F.
Enriched doughs that have egg, milk or butter are finished at around 205°F.
Look for an even, golden brown.
Check for an even, golden brown color and no sign of doughiness.
Use for sugary, filled breads that may give an inaccurate temperature reading if the thermometer touches hot sugar.
Once the bread comes out of the oven, it will be tempting to cut into the loaf immediately. But, set your loaf to cool on a wire rack until it’s room temperature (2 hours, or at least 30 minutes) for the best flavor and structure. Why? Because the crust will crackle and sing your praises. And:
Water is still evaporating from the starches in the bread helping to define final texture — cut too soon and bread may be doughy
Cutting into the bread too quickly can cause too much steam to escape at once, which can dry the loaf out later
Flavor is still being developed as bread cools
TIP:
Need something to do while your bread cools? Post a pic of your loaf, rolls and homemade deliciousness and tag us @FleischmannsYeast
There’s nothing like a freshly baked loaf of bread. Should you have extra, store it…
Wrapped in paper and in a bread box at room temperature
Sealed up tightly in a cool, dry place
Wrapped tightly in a zip-top plastic bag or foil and freeze (for long-term storage)
Without refrigerating, as cold temperatures quickly dry the bread out
No matter the recipe, make sure you always:
Measure dry ingredients in a dry-ingredients measuring cup or spoon
Measure liquid ingredients in see-through measuring cups at eye level
Use a thermometer for precise temperatures
Follow each recipe exactly
Preheat the oven
“Proofing” is a term that can be used multiple ways. Proofing can refer to activating yeast in lukewarm water or liquid to ensure that it is active. More commonly, proofing refers to the final fermentation step before baking where shaped dough is set aside to rise before baking.
tip
A slower final proof will yield a more flavorful result by allowing for more fermentation. So, while it’s tempting to try to rush the process by making the proofing environment a little warmer, you’ll be rewarded in the end with a more delicious loaf. Be careful not to overproof, however. When the dough is nearly doubled in size, it is ready to bake
first, why knead?
1. To distribute yeast to fresh carbohydrate molecules to yield a great rise
2. To strengthen and lengthen gluten molecules in the dough to develop the dough’s structure
KNEADING BY HAND
Kneading wouldn’t seem so daunting if it was just called it what it is: Fold, Push, Turn. You can do that!
start
Sprinkle just enough flour on your work surface to prevent the dough from sticking, then turn the dough out onto it, patting it into a ball. You can use a clean counter or a large cutting board.
fold
Lift the furthest portion of the dough toward you.
push
Use the heels of your hands to push the dough away in a rolling motion.
turn
Rotate the dough a ¼ turn.
repeat
Keep the “fold, push, turn” process going until the dough is smooth and elastic; follow your recipe as a guide but it should take between 4 to 10 minutes. You can add more flour to your board as-needed, but a slightly stickier dough is preferred by bread bakers.
tip
Hands or bowl covered in caked-on dough? First, dust or rub off as much as you can then wash in cool water with soap. Using warm water strengthens gluten, making it harder to wash off.
KNEADING WITH A STAND MIXER
Great results can be achieved by hand, but if you have a stand mixer, kneading is a breeze.
prep
Mix with paddle attachment, knead with dough hook in stand mixer.
mix
Based on recipe, combine dry ingredients with wet ingredients at low speed for several minutes until dough forms and cleans the side of the bowl.
knead
Continue kneading at low speed until smooth, elastic dough forms.
how do you know if the dough is kneaded enough?
Has the dough transitioned from sticky and lumpy to smooth and silky?
Does it bounce back if you poke it with two fingers?
Try the “windowpane test” — Grab a handful of dough, hold it up between your hands and let it stretch and stretch under its own weight. If you can stretch it very thin and see light through it, you’re good!
Whether kneading by hand or machine, it’s important to let the dough rest or rise. This is where the yeast shows its true magic!
HOW TO LET DOUGH RISE
Set the dough in a clean mixing bowl and loosely cover with a damp, clean cloth or tea towel.
Some recipes call for oiling the top of the dough so it doesn’t form a crust that can limit the dough’s rise. You can also cover with plastic wrap that’s sprayed with nonstick cooking spray.
Let the bowl sit in a warm, draft-free place.
HOW LONG DOES IT TAKE
With Active Dry Yeast, keep dough covered until it doubles in size; anywhere from 1 to 2 hours.
With RapidRise® Instant Yeast, let the dough rest for 10 minutes. It is not required to double in size.
Want to know if your dough is doubled in size? Lightly and quickly press two fingers about ½ inch into the dough, if the impression stays, the dough is doubled.
tip
Some bakers let their dough rise in a square dough-rising bucket that has volume measurements on the side for an accurate read on the rise. That’s double; no trouble!
After the dough rises, gently pull the dough from the sides of the bowl with your hands and fold it onto itself, releasing some of the built-up carbon dioxide and redistributing the yeast. Here, you can further divide and shape the dough into the bread’s intended shape.
SHAPING FOR A LOAF PAN
From the rested dough ball, use a rolling pin to roll out to form a long rectangle about as wide as your pan.
Starting at the short end of the rectangle, roll the dough up tightly to make a loaf shape.
Pinch the seam ends on each side and bottom to seal.
Place seam-side down into greased baking or loaf pan.
SHAPING & ROLLING CINNAMON ROLLS
Place rested dough on a lightly floured surface.
Use a rolling pin to roll out dough to the desired size rectangle.
Spread filling evenly over dough leaving ¾-inch border at the top edge; lightly press filling into dough.
Roll the dough into a tight log and pinch the end-seam closed.
Place roll seam-side down, tidying the edges, if needed.
Cut log into the desired number of slices using a serrated knife or string.
Place each roll cut-side up in baking pan.
SHAPING PIZZA CRUST
Flatten the rested dough ball into a thick circle.
EITHER: Place on lightly floured counter or board and use your hands to gently stretch while working around the circle; repeat until 12-inch circle is achieved.
OR: Use the rolling-pin method to start rolling from the middle to the far edge and then quarter turn to keep circle even; repeat until 12-inch circle is achieved.
Bake on a pizza tray or pizza stone.
tip
If pizza dough isn’t stretching easily, let the dough rest for 10 minutes to let it relax then shape, as needed.
SHAPING A ROUND LOAF OR ROUND ROLLS
Place rested dough ball on countertop or board.
Fold one edge of the dough to the center, then repeat with the opposite edge, pinching together.
Turn the dough a quarter turn and repeat, pinching the edges together.
Flip the ball over so the smooth side is up; gently wrap hands around dough to smooth edges further.
So the bread’s in the oven, looking fabulous. How do you know it’s cooked completely? Your chosen recipe will be a great guide, but there can be some variables that affect bread bake-time. Unless noted in the recipe, bake bread on your oven’s center rack with several inches between pans.
Since oven temperatures vary, take a peek at the loaf about 10 minutes before the recipe says to see how the bread is looking. At this point, if the bread is browning too much, you can take it out and tent it with foil to prevent excessive browning. Great loaves should be evenly browned. Think it’s done? Here’s how to know for sure:
do the tap test
Check bread doneness without special equipment.
Turn out bread from pan
Use your fingers or a spoon to tap on the bottom or side of the loaf
If it sounds hollow, it’s done because just enough water has evaporated
If it makes a lower-pitch, “thud” sound, return the bread to the oven
temp your bread
Use an instant-read thermometer for an accurate measurement of bread doneness.
Turn over the loaf and insert the thermometer into the thickest part of the bread from the side or bottom
Basic breads are done at 190°F
Enriched doughs that have egg, milk or butter are finished at around 205°F
check for color
Look for an even, golden brown.
Check for an even, golden brown color and no sign of doughiness
Use for sugary, filled breads that may give an inaccurate temperature reading if thermometer touches hot sugar
Once the bread comes out of the oven, it will be tempting to cut into the loaf immediately. But, set your loaf to cool on a wire rack until it’s room temperature (2 hours, or at least 30 minutes) for the best flavor and structure. Why? Because the crust will crackle and sing your praises. And:
Water is still evaporating from the starches in the bread helping to define final texture — cut too soon and bread may be doughy
Cutting into the bread too quickly can cause too much steam to escape at once, which can dry the loaf out later
Flavor is still being developed as bread cools
There’s nothing like a freshly-baked loaf of bread. Should you have extra, store it…
Wrapped in paper and in a bread box at room temperature
Sealed up tightly in a cool, dry place
Wrapped tightly in a zip-top plastic bag or foil and freeze (for long-term storage)
Without refrigerating, as cold temperatures quickly dry the bread out
tip
Need something to do while your bread cools? Post a pic of your loaf, rolls and homemade deliciousness and tag us @FleischmannsYeast