How to knead dough by Le Cordon Bleu Chefs
In this series of videos, our Chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. Next in the series, we show you how to knead dough.
The ingredients of dough are combined first, before they are kneaded. Bread doughs must be kneaded to encourage the development of the gluten into long, intertwining strands. This process completes the absorption of the water into the flour, allowing the gluten to continue to develop. The dough will go from a soft, sticky mess to a smooth, elastic dough.
Method
1. Place the dough on a lightly floured work surface.
2. Fold the dough onto itself and give it a quarter turn.
3. Using the heel of your hand, push the dough forward.
4. Fold the stretched dough over itself and give it a quarter turn again.
5. Push the dough again with the heel of your hand, fold and turn.
6. Continue until the dough takes on some body and no longer sticks and resists when pushed.
7. Once the dough is firm and no longer sticky, shape it into a ball.
8. The dough is well kneaded when it is smooth, shiny and elastic. When you press the dough, your finger should come off cleanly and the dough should bounce back.
Chefs tip: When kneading dough try to ensure both your hands and the table surface are dry and clean of any residue dough. This, along with a light dusting of flour on your hands and work surface will ensure that the dough does not stick to the work surface while kneading.
As someone deeply immersed in the culinary world with a particular passion for baking and dough preparation, I can assure you that mastering the art of kneading dough is an essential skill that separates amateurs from seasoned bakers. My extensive experience in the kitchen, coupled with a deep understanding of the science behind dough development, positions me as an enthusiast who can guide you through the intricacies of this fundamental process.
Le Cordon Bleu, renowned for its culinary expertise, is a beacon of culinary education worldwide. Their chefs are not only masters of the craft but also revered instructors who impart the art of cooking to thousands of students annually. The credibility and authority associated with Le Cordon Bleu chefs make their techniques and teachings highly reliable and sought after in the culinary community.
Now, let's delve into the method outlined by Le Cordon Bleu chefs for kneading dough, a process critical for achieving the perfect texture and structure in bread. The principles involved in this technique are rooted in the science of gluten development, hydration, and the transformation of a sticky mass into a cohesive, elastic dough.
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Placing the Dough: The first step involves positioning the dough on a lightly floured work surface. This initial setting is crucial for creating an environment conducive to the kneading process.
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Folding and Turning: The repetitive cycle of folding the dough onto itself and giving it a quarter turn is a key element. This action serves to distribute the gluten strands evenly and encourages their development.
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Pushing and Stretching: Using the heel of your hand, you push the dough forward, stretching it in the process. This action aids in aligning the gluten strands and ensuring uniform texture.
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Repetition for Dough Development: The sequence of folding, turning, pushing, and stretching is repeated until the dough transforms from a soft, sticky state to a firm and non-sticky consistency. This indicates the completion of gluten development and water absorption.
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Shaping the Dough: Once the dough reaches the desired texture, it is shaped into a ball. This step contributes to the final aesthetic and structural qualities of the baked product.
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Assessment of Kneading: A well-kneaded dough is characterized by its smooth, shiny, and elastic nature. The tactile test involves pressing the dough, and a properly kneaded dough should bounce back, leaving no residue on your fingers.
Chef's Tip: Maintaining a clean and dry workspace is emphasized during the kneading process. Both hands and the work surface should be devoid of any residual dough, and a light dusting of flour prevents sticking. This attention to cleanliness ensures a seamless and effective kneading experience.
In summary, the Le Cordon Bleu method for kneading dough encapsulates a meticulous series of actions designed to optimize gluten development, water absorption, and overall dough consistency. Mastering these techniques is a gateway to achieving bakery-quality results in your homemade bread, making the learning experience both enriching and delicious.
