Want to bake bread but don’t have a mixer? Don’t worry, you can knead the dough manually using your hands. Although using a mixer can make mixing ingredients easier, hand-kneading can also produce perfect results if done correctly.
The purpose of kneading dough is to develop gluten, the protein found in wheat flour. When dough is kneaded, these gluten proteins bind together and form an elastic network. This network provides structure to the dough and can hold the gas produced by yeast during the fermentation process.
How to Knead Dough by Hand
Before starting, make sure you have prepared all the ingredients in the correct measurements according to the recipe.
Step 1 : Combine the Ingredients
Mix all the dry ingredients, such as flour, sugar, and yeast, in a bowl. If the recipe you are following requires dissolving the yeast in warm water first, you can do so. Next, gradually pour the wet ingredients, such as warm water or milk, into the dry mixture little by little, while stirring with your hands or a wooden spoon until the dough begins to come together.
Step Two: Start Kneading
After all the ingredients are mixed, add salt and butter or margarine. Now, you’re ready to knead the dough. If the bowl you’re using is too small, it’s best to transfer the dough to a clean, flat surface or a dough mat.
The easiest and most common kneading technique is called bench kneading. This technique requires you to push or stretch the dough on the surface using the palms of your hands. Here’s how to do it: push the dough forward, then fold it back towards you. Rotate the dough slightly and repeat the process of pushing and folding until the dough is smooth and elastic.
The dough is considered smooth and elastic when its surface looks and feels smooth and it doesn’t stick to your hands. Additionally, when the dough is stretched, it should form a “windowpane” or a thin membrane that doesn’t tear easily.
Once the dough reaches this smooth and elastic stage, place it in a clean container, cover it with a clean cloth, and let it rest for 15-30 minutes.
It’s important to note that kneading dough by hand requires extra effort and patience. Don’t rush the process—knead slowly and consistently. If your hands get tired, take a short break. Don’t push yourself too hard!
By following these steps and practicing regularly, you’ll become skilled at hand-kneading dough and be able to create perfect homemade bread.
However, in addition to proper kneading techniques, the ingredients you use are also crucial for the best results. High-quality wheat flour is the key to achieving elastic dough and soft bread.
PT Manunggal Perkasa offers high-quality wheat flour specifically designed to meet your bread-making needs. Kantil and Aster are two of PT Manunggal Perkasa’s premium high-protein flours, with a protein content of 12.5% to 13.5%, ideal for developing gluten perfectly.(pj/mkt)
Referensi :
https://www.seriouseats.com/sourdough-how-to
https://www.alfaforni.com/en/recipe/how-to-knead-dough-easily-without-a-stand-mixer/#:~:te xt=Turn%20the%20dough%20out%20onto%20a%20work%20surface%20and%20fold,rest% 20for%20half%20an%20hour.