This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


To mix flour and a liquid to form a dough. The technique develops the gluten in the dough. To knead - use the heel of your hand to stretch out the dough then fold it in half and continue. Kneading should generally be done for 5-10 minutes. Once fully kneaded, the dough will become smooth and elastic.

Reviews / Comments

Not yet reviewed

Be the first to add a review