The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What are the benefits of kneading twice?

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hallowedbename's picture
hallowedbename

What are the benefits of kneading twice?

What are the benefits of kneading twice? I read that it creates a finer texture if you knead again after the first rise and I was also reading an article which made it appear that the bread rises bigger when kneaded twice. Planning on making some loaves tomorrow so I'm curious. Any help would be greatly appreciated! 

davidg618's picture
davidg618

as I understand it, requires two different protein molecules present in flour to link to form gluten. Kneading brings unlinked proteins into contact, thus facilitating gluten development. Adding water initiates the process, and manipulating the dough, even slightly, aids the gluten network's development.

I suggest you look into alternate ways to manipulate dough. All of them are described, including alternatives, in the TFL archives. Use the "Search" function at the top of the home page. Here's a list of key words to explore.

Stretch and Fold, Frissage, Bertinet method, Slap and Fold, Lahey's No-knead method.

Stretch and Fold (S&F) is probably the most popular. I use it most often; it still amazes me to feel a dough's elasticity and tenacity change simply resting after each brief S&F. I've never tried any no-knead method, so can't comment on it.

Happy baking

David G

hallowedbename's picture
hallowedbename

Thank you davidg618! I will check out the posts. Do you think the stretch and fold technique results in better bread than kneading? 

davidg618's picture
davidg618

as any well kneaded dough, but a heck of a lot easier!. I do it on a counter or bread-board up to 72% hydration doughs. For wetter doughs I use Bertinet's method most often. Immediately following a hydrating rest I machine knead most of my doughs for a few minutes--increasing to as much as 10 minutes for very wet doughs--subsequently I do all hand manipulations until I "feel" the dough is ready for fermentation. Lean doughs I routinely ferment chilled overnight.

David G

Ford's picture
Ford

Hand kneading is good means of stress relief.  I don't know whether it is any better for the bread than any of the other methods, but it is good for me.  It keeps me from wanting to do harm to someone or something -- I've done it to the dough and, in turn, it has made both the dough and me better!

Ford

hallowedbename's picture
hallowedbename

Thanks for the replies everyone! :)