Kneading

Kneading is a mechanical process of dough where the ingredients are mixed. After kneading, the dough becomes soft, smooth, and elastic, making it easy to work with.

A bowl or floured board is necessary for kneading. In a professional kitchen, a special mixer for kneading is used.

Kneading is suitable for all types of dough: unleavened (without yeast), buttery dough, and leavened (with yeast). For dense dough, knead in the classic way - rubbing on the table, folding, and rubbing again. Soft dough is beaten - it is also rubbed and folded, but in the opposite direction - from the table towards you. Wet dough is kneaded in a 'lazy' way - stretching and folding the dough directly in the bowl. After 5-8 folds, the dough becomes elastic and ready to work.

To prevent buttery dough from becoming hard and tough, add a few tablespoons of cold water before kneading. It is recommended to knead the dough with dry hands. Hand kneading makes the dough softer and more delicate, giving it a richer flavor.