Hand-kneading basics and techniques
Hand-kneading develops gluten—the protein network that gives bread structure and chew. Effective kneading is rhythmic, uses the heel of your hand, and progresses from shaggy to smooth and elastic. Aim for 8–15 minutes depending on dough hydration and flour type.
Basic kneading steps:
- Turn dough onto a lightly floured surface.
- Push the dough away with the heel of your hand, stretching it slightly.
- Fold the far edge back over toward you.
- Rotate the dough a quarter turn and repeat.
What to watch for:
- Dough should change from sticky and rough to smooth and elastic. Add only a little flour to prevent sticking; too much makes the dough stiff and dry.
- The windowpane test helps check gluten: stretch a small piece; if it forms a thin translucent film without tearing, gluten is well-developed.
Alternate gentle methods:
- Stretch-and-fold: For wet or artisan doughs, perform sets of stretch-and-folds during bulk fermentation instead of continuous kneading. Every 20–30 minutes, reach under the dough, stretch, and fold over—repeat 4–6 times.
Common problems and fixes:
- Dough tears when stretched: keep kneading; it needs more time to develop gluten.
- Dough remains sticky after long kneading: allow a short rest (autolyse) to hydrate flour or use slightly less water next batch.
Tips to make kneading comfortable:
- Use a bench scraper to handle sticky dough and protect your hands.
- Keep wrists relaxed and use body weight rather than only arm strength.
- Practice builds a sense for dough readiness—watch and feel instead of strictly timing.
Hand-kneading is satisfying and gives you direct feedback; mastering it improves loaf texture and consistency.