How can I move bread dough?

One of the most important steps to master bread baking is how to move bread dough. The technique is relatively easy. It includes compression of the dough under the palms and pushing on it. Once the dough ball is made a clean pass, it is turned and the process is repeated. This is done for a period of usually prescribed a recipe for bread. If the bread is not mound, it creates either a dense inedible lump or a pile of unevenly cooked crumbs when it is baked. The bland surface must be hard and safe to prevent it from slipping due to the amount of pressure on it. The surface should also be sprinkled with flour so that the dough does not hold you. If any wet ingredients must be added should be created a well in the center of the dough and the ingredients located inside it. The walls around the ingredients are then pushed towards the center until the liquid is partially incorporated into the dough and does not run from the surface. Once the dough is in the cohesive pile, it is time to start moving the bread dough.

One starts to move the bread dough by pushing into a pile and slightly down with the heel of the hand. Once the heel of the hand reaches the far side of the pile, the dough is folded in half and turns from one sixth to one quarter around. The process, including folding and rotation, is then repeated. This is a real kneading process.

It is necessary to move the bread dough for as long as the recipe says. For many yeast doughs, the kneading time is anywhere from 10 to 20 minutes. This amount of time allows gluten in bread to develop. This development of gluten causes an airy, spongy interior of bread.

It is important to knead the bread dough, so the gluten strands are stretched, but not broken. This means that the dough must be folded and outstretched, unlike breaking. It is also important to keep the flour nearby when kneading, because if the dough is too sticky, it may be necessary to handle more flour. The flour can also be used to paint your hand so that the dough does not hold it.