Techniques › Baking and pastry
Kneading
Beginner Baking and pastry
Kneading is working dough by hand or machine until smooth and stretchy.
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How do you do it?
1Push the dough away with the heel of your hand, fold it back, turn it a quarter, repeat — about 8–10 minutes.
2It's ready when it's smooth and springs back, and a small piece stretches thin without tearing (the windowpane test).
Why does it work?
Kneading lines up and strengthens gluten, the stretchy network that traps gas and lets bread rise.
What are the common mistakes?
- Adding lots of extra flour — dry, heavy bread.
- Stopping early — bread stays dense.
Still stuck? Watch someone do it on YouTube.
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