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Technical

Kneading

kneading

Kneading is a preparation process that develops the gluten network by pressing and folding dough by hand or with a kneading machine. This process increases the dough's elasticity and consistency and determines the texture of bread and many dough dishes. The kneading time and intensity vary depending on the type of dough.

Where It’s Used

“Knead the bread dough for at least ten minutes until smooth and elastic.”

Glossary

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Resting

Resting is letting cooked meat or prepared dough sit at room temperature for a certain time. It allows juices to redistribute evenly in meat and gluten to relax in dough. The duration varies depending on the type and size of the ingredient.
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Proofing

Proofing is the resting process during which yeast added to dough produces carbon dioxide through fermentation, causing the dough to rise. Temperature and humidity directly affect the rate at which the dough proofs. Underproofed dough gives a firm, low-pore texture, while overproofed dough results in a collapsed texture.
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Shaping

Shaping is giving cut or divided dough its final form by hand. It is the last stage before baking bread, savory buns, and cookies. The neatness of the shape directly affects the appearance of the baked product.
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