Kneading

Purpose

Mechanically develops gluten structure through repeated stretching and folding by hand or machine

Styles using this technique

• Media masa (Argentine half-dough pizza)Normally requiredLimited evidence

  Develops enough structure to support the style's generous cheese load after its double proof.

Method

Repeatedly stretch, fold, and press the dough until it becomes smooth and elastic

When to use it

• Lower-hydration doughs
• Doughs without an autolyse or long fermentation to develop structure passively

Risks

• Over-kneading by machine can overheat the dough and damage gluten structure

Alternatives

• Autolyse plus stretch and fold reduces the amount of active kneading required

Problems this technique helps with