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Cake day: July 5th, 2023

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  • My understanding was always that kneading/folding/rolling/etc. was done to homogenize the dough mixture to form an even crumb, and to align gluten chains to increase the elasticity of the dough and allow it to retain more of the gasses during the proofing process.

    Whatever method you use doesn’t really matter, and the time isn’t as important as the consistency reached. Getting the dough to the point where it can form a stable loaf without being floppy uneven is the goal.

    You can OVER knead dough, though doing that by hand is difficult unless your hands are used to doing a lot of work like that. Typically over-kneading happens in kneading machines that are run too long, and the end result is bread with a thick, hard crust and a dense, dry, crumbly crumb.