First time... Is it better nice and slow or hard and fast?
 

Kneading bread dough. Is it usually better to knead it slowly or as fast as you can? The reason is that I never really dealt with dough before and now that I have to deal with it, my pizzas and such turn out flat. Is it because I'm not incorporating enough air in it by going fast?

Cmon all you cooking buffs, my job is on the line here...

...what else you think this topic was about?

Well, I'm no cook: Far from it, actually.

All I know is that in order to get the gluten developed to the fullest, so that you can have a full bread/crust (in other words: so the pizza or whatever you may be baking won't come out flat), you need to knead the dough for a good 8-10 minutes.

Also, from what I recollect, to get a *finner/smoother* dough, you should use the heels of your hands to push away the dough, and then bring it back to you in a "folding" manner. One is to repeat this in a vigorous and firm manner for about 8-10 minutes. However, you don't want to do it so hard so that the dough will be squeazed outta your hands! Doing so will, in turn, faulter the result of good pizza, my friend. *nod*

Before putting it in the oven, you should check it first so that this way, you'll know whether the dough is good and ready. Basically, it should be soft and smooth, but not dry. :)

So to round it all up: The dough should be kneaded in a quick and firm way for about 8-10 minutes. After that is complete, the dough should be pretty soft and smooth, but not dry like a whithered plant.

Yes, that's what I know. Might be better is someone else helps, too (afterall, I mean, I like to eat bagels + whipped cream + doritos :laugh: ). I hope this was of some help! :happy:


The moment I read the subject, I knew it was about kneading dough. :good:.

Wow Mena, you're not a cook, but you gave him good suggestions! I'm amazed! We shall open a restaurant, and you'll be the chef, of course. We can name it Chez Mena if you like... not that it'll be a French restaurant though... :laugh:

Chara, listen to Mena, she knows what she's talking about! ;)

All right, there ought to be some kind of rule against threads with topic lines like that:laugh:


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darn that topic line! i thought this thread was gonna be interesting.. :laugh:

Tsk... you people need to get your minds out the gutter. :nono: :D

But thanks for the help, mena..sniper..doughnut. Mena-sniped doughnut! Erm... what?

Anyways... 16-20 minutes of kneading dough... thats a lot. But I'll try it at home first so I wont get yelled at again.

Again, thanks.

Ah, that's nice of you to say! ^_^
And yes: Opening our PS2Fantasy restaurant would be a terrific idea! Hey, it can be a source of revenue!

But it really should be take-out only. Yep. And we should have labels that read: "We here at Chez Mena are not responsible for the side affects our cuisine might bring once food has left our grounds. And by left our grounds we mean left our hands, and by left our hands, we mean that if you are dying now, it is not our fault. "

XD

Hey, maybe maybe our main tray should be named "Pizza a la Intestine Destroyer." :laugh:

Excellent suggestion, Fortune-sensei! :shappy:

Oh, *ahem* and, Chara: The pizza needs to be cooked for 8-10 minutes only. You don't have to wait 16-20, because by then, it will have ceased to have been pizza. :O!

Ah, now I'm Mena-snipped doughnut. I feel abused. :laugh:

Abused as in being kneaded slowly and firmly for 8-10 minutes??
The pizza dough will have it's revenge on you oh happy doughnut!:laugh:

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