KNEADING THE DOUGH-51. PURPOSE OF KNEADING.

--As has been pointed out, it is necessary to knead dough one or
more times in the making of bread, the number of kneadings depending on the method that is employed.
The purpose of kneading is to work the dough so as to distribute evenly the gas that is produced by the
yeast, to increase the elasticity of the gluten, and to blend the ingredients. It is a very important part of
the work of bread making, for to a great extent it is responsible for the texture of the finished product. At
first, kneading may be found to be somewhat difficult, but the beginner need not become discouraged if
she is not proficient at once, because the skill that is necessary to knead the bread successfully comes
with practice. So that the best results may be attained, however, it is advisable that the purpose for which
the kneading is done be kept constantly before the mind during the process.
52. KNEADING MOTIONS.
--Several motions are involved in the kneading of bread, and these are
illustrated in Figs. 7 to 10. In order to carry out the kneading process, first cover lightly with flour the
surface on which the kneading is to be done; this may be a suitable table top or a molding board placed
on a table. Then remove the dough from the mixing bowl with the aid of a case knife or a spatula, in the
manner shown in Fig. 6, and place it on the floured surface. Sift a little flour over the dough, so that it
appears as in Fig. 7, and flatten it slightly by patting it gently. Next, with the fingers placed as shown in



Fig. 8, take hold of the edge of the mass at the side farthest from you and fold the dough over the edge
nearest you, as Fig. 9 illustrates. Then work the dough with a downward pressure and, as indicated in
Fig. 10, push it out with the palms of the hands. With the motion completed, turn the entire mass around
and knead it in the same way in another direction. Continue the kneading by repeating these motions
until the dough has a smooth appearance, is elastic, does not stick to either the hands or the board, and
rises quickly when it is pressed down.







To prevent the dough from sticking to the hands and the board, flour should be added gradually
during the process of kneading, but care should be taken not to use too much flour for this purpose. The
lightness and sponginess of the finished loaf depend largely on the quantity of flour used at this time, so
that if the dough is made too stiff with flour, the bread will be hard and close after it is baked. As soon
as the dough can be kneaded without its sticking to either the hands or the board, no more flour need be
added; but, in case too much flour is used, the dough may be softened by means of milk or water. Such
dough, however, is not so satisfactory as that which does not have to be softened.