KotiChef

A standard bread dough with moderate hydration (about 65-68% water to flour by weight) is the perfect place to refine your kneading technique. This level of hydration creates a dough that's pliable but not overly sticky, allowing you to focus on developing a feel for the process.

As you knead standard dough, notice how it transitions through distinct phases. Initially, it may feel rough and tear easily when stretched. After a few minutes, it becomes smoother but still tears. With continued kneading, it develops elasticity – stretching further before tearing. Finally, when properly developed, it feels smooth, supple, and can stretch thin without breaking.

Under-kneaded dough has not yet developed sufficient gluten structure. It tears easily, looks rough rather than smooth, and doesn't hold its shape well. Bread made from under-kneaded dough will have a dense, uneven crumb structure and may not rise properly. If you notice these signs, simply continue kneading until the dough becomes more elastic.

Over-kneading is rarely a concern when kneading by hand – it would take 15-20 minutes of vigorous work to reach this point. Machine mixing, however, can over-knead dough within minutes. Over-kneaded dough feels tight and resistant, sometimes tearing when you try to stretch it. The surface might look overly smooth and may tear rather than stretch. If you suspect over-kneading, give the dough a 10-15 minute rest, which often allows the gluten to relax.

Sticky hands are a common frustration when kneading. For standard dough, a light dusting of flour on your hands and work surface usually suffices. Use flour sparingly, adding just enough to prevent sticking without incorporating excess into the dough. To clean dough from your hands, use a bench scraper to remove the majority, then rub your hands with a small amount of dry flour before washing with cold water. Hot water will cook the proteins, creating a sticky mess that's harder to remove.