Bread Baking Technique, 5 Kneading Bread

Article: We knead bread for three reasons. The first is very simply to mix the ingredients together. The second is that the mixing promotes the formation of the gluten in the flour. It makes the dough more elastic. The third is to bootstrap the fermentation. In this video I show a basic principle that can be used for any type of dough, and how to implement it for dough with different hydrations. I also demonstrate what gluten is, and what br, br,