The Effect of Adding Flour When Kneading Bread Dough
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- เผยแพร่เมื่อ 21 ก.ค. 2023
- Dinner Rolls (yield: 16 rolls)
3 c (420g) bread flour
2 tbsp (25g) sugar
2 tbsp (18g) milk powder
1.5 tsp (4.5g) instant yeast
1.5 tsp (9g) fine salt
1 c (227g) warm water
1 egg
2 oz (57g) butter, softened
melted butter for glazing
1. Combine all the dry ingredients together in a mixing bowl.
2. Whisk the warm water together with the egg.
3. Add the water/egg mixture and softened butter to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a countertop and knead until smooth (7-10 minutes).
5. Add to a lightly greased bowl, cover, and let rise for 45 minutes or until about 1.5 times its original size.
6. With the dough still in the bowl, bring the edges of the dough to the center and work your way around the bowl completing roughly 12-18 of these folds.
7. Flip the dough over in the bowl so the seam is now on the bottom, cover, and let rise another 45 minutes or until double its original size.
8. Degas the dough and divide into 16 equal pieces (roughly 50g per piece).
9. Shape the dough into rounds and place 8 rounds each into the bottom of two 8 in (20 cm) cake pans.
10. Cove and let rise until doubled in size or when you poke the dough and the indent slowly springs back halfway.
11. Bake in a 350F (177C) oven for 20-25 minutes or until golden.
12. Remove from the oven and immediately brush with melted butter.
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Hydration is heaven
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this reminded me to drink water, thanks bro
Almost heaven...
West Virginia!
hydrohomie
I had no idea that a bread would become less sticky after kneading for a while. The extra flour I put in my dough to compensate probably explains it tending to be somewhat dry. Thank you!
Yep the more you knead, the more gluten forms, which binds the dough together so less it wants to fall apart. Hence even with the highest percentage hydration the dough will eventually come together. Look up glass bread. The process is just wonkers.
My bread recipe also stops sticking after the first proof, so the first knead might be messy but after the gluten forms its nice and fun to work with!
yeah, at my old school they just had us knead the dough like normal and get dough all over our fingers, and we would know we had kneaded it enough when it pulled all the excess dough off our fingers and stopped sticking
Yeah i usually do the kneading with a stand mixer and it totally makes sense. After a while the flour doesn't stick much
@@2GoatsInATrenchCoatyes! This
Good to know. Having to deal with extra flour drives me nuts.
1k likes no replies? Here have a heart ❤ and a cookie 🍪
Yeah I keep adding flour
Both look dry as hell though
@@jonaslken710bread is not supposed to be wet like cake
@@seveneyes77 no but there’s a middle ground between dry as shit bread and good bread
Is THAT why my bread is always dry no matter what I do??? I will definitely be trying this out, thank you so much!!!
Yea try reducing the amount of extra flour used and make sure to let the dough fully rise before baking
Try adding vegetable oil or any other type of oil to the dough and hands. 1/4 cup of oil for every 2.5 cups of flour will allow your dough to remain moist when it’s done cooling after baking. The oil makes the dough more manageable and also acts as a preservative against mold growth when storing.
Try adding more liquids? Or maybe knead it more. From my experience, if the gluten isn't fully developed the bread turns out hard and dry. Window pane test it to see if theres enough gluten.
I do know you said dry, but if you're finding it's stiff too, try letting the dough autolyse before you add the yeast/starter. It's less work for kneading and you get a way springier dough.
Yes. Try a no knead dough and let sit over night. Just scrape it into a greased form an let sit until risen again. Then bake. Works great!
I always add less flour during the making of the dough and then during the kneading I add the remaining flour. Your method definitely seems worth trying!!
Ooh i might try this actually
This method works as well and is what I prefer to the slap and stick.
You can actually use less WATER to get a drier dough which is easy to knead. As the gluten structure develops you can add in the rest of the water little by little. Works best with a stand mixer, but can work by hand too. Just don't wait too long to add the water
u can form the dough then leave it for 5-10 minutes and then knead well. if its a quite wet dough i do this even if i have nothing to prep in the meanwhile. its just easier
This is the most easy to fall for when you're first learning how to knead dough. I've never tried a spray bottle, but thats genuinely genius.
I will spread ur cheeks lil bro 😭🙏🏻🙏🏻 I betta not catch you in my comments again or it’s finna gon be OVER for you 👾
@@semendemon392This ain't anyone's comment section but the video creator himself, now politely leave.
@@Leekodot15its a baot
bot***
As a baker, coating your hands with a little bit of oil works wonders too!
"Damp hands makes smooth balls" -Chef John
Baking is truly a whole different beast from typical cooking. This is staying locked up tight in my head until I can started baking again.
I've actually learned that dough barely needs to be kneeded. Autolyse is a magic step that reduces kneeding time from 10 minutes, to barely needing kneeding.
I've gone from adding tons of flour while kneeding, to essentially adding no flour aftet intial mixing, giving me insanely airy bread, that's chewy and delicious.
Bread making is really about skill and it takes tons of time to learn the proper techniques to work the dough correctly. But its so much worth it.
whats autolyse?
@@Sodali0550 Autolyse is the rest period following the mixing of flour and water. It's a fancy name for a very simple step that imparts a myriad of benefits to sourdough bread. It makes dough much easier to handle and results in tastier bread.
@@Sodali0550 its when you mix water and flour together (while reserving a little water for later) and letting it sit anywhere between thirty minutes and a few hours. It allows the gluten to almost fully develop.
After the process is done, you add the remaining ingredients, along with the reserved water and mix until homogenous
@@buihelgasonI've been making bread for many years and for some reason I've never tried this technique even though I've known about it for so long. Thank you stranger for reminding me it exists, I'll try it this weekend
I’ve been using autolyse for the last weeks and it works wonders, there’s little to no kneading required after that.
when using the dough scraper i would recommend pushing the dough so it moves in a circle in order to build tension and tidy up the sides
Ohhh i was taught that method in culinary program but i forgot it after so long. It's good advice!
The minute you learn to read and understand bread formulas, especially hydration levels, you will instinctively know how to handle any type of dough. Using a kneading mat also helps. Just lightly grease it, and slap and fold.
I was a professional baker in both small and large production bakeries for 11 years. This isn't always true. It's actually more consistent with baking as a trade to fall back on touch as opposed to SRC. Yes, having a working understanding of hydration is important, but having an understanding of temp of flour verses water temp, understanding ideal finished dough temp, understanding expected rest times, the yeast used etc.. is probably more important. We also use large amounts of flour to ensure the dough doesn't stick to any resting boards or equipment we use. So in reality the amount of extra flour you add whilst kneading is negligible. What's more important is understanding that when adding flour we tend to over knead the dough, which is what's actually causing all the problems ol'mate claims adding bench flour is causing. It's the nuances of baking that's being missed here.
@@smithbernard22 In production, sure. You're dealing with larger amounts of dough with less surface area to pick up flour (cube-square law)... and more importantly, you know better how to knead and when it doesn't need more flour. Regardless of how much flour is on the surface, you're not going to add a lot to the dough.
In the home kitchen, though, it is very easy for a starting baker to keep adding flour until the dough doesn't stick, instead of kneading until dough comes together and stops sticking. This gives a wicked combination of too dry and not kneaded enough.
@@KeithJDavies first and foremost, larger dough, more surface area, considering as i mentioned, we add it to equipment used such as bun rounders, or D24, or moulders, which means at 2.4kg, or 800g individual doughs may get vastly different amounts of flour at different stages of production.
Secondly, as I said it is the nuances of baking that allows you to know when it's to much. However, even as a home bread maker, that doesn't change the principles of bread making. The fact is adding more flour leads to over kneading and not under kneading, which is the root cause of all these problems. The over size of production doesn't change the way you treat a dough.
I'm also very aware that at 1kg of dough, 10g of flour represents 1% of additional flour weight, when you make say 25kg, you are still more likely to add the corresponding 250g flour to stabilise. So in principle, the amount of bench flour needed to cause any issues needs to exceed 10% original flour weight. Supplementary to this, most people make over hydrated doughs ignorant of dough/water temp, leaving them with anywhere between 5-10% give on a standard bread recipe anyway.
@@smithbernard22 Fair enough. When I've seen people learning they tend to add flour rather than knead, but that was an admittedly small sample of people.
@@KeithJDavies I also the other issue is a lack of oil, and addition of 1-3% is usually required. When I taught apprentices, they always forget oil, so I suggest trying to use a spray can of canola when kneading to tackle sticking and to incorporate the oil.
That bread dough just slaps!!!
Well gosh darn it now I know why our Moms roti and bread doughs are so soft including mine 😂
We always have a small bowl of water when we are kneading dough. I dip both my hands in it and then knead the dough until its soft and smooth.
Can't tell the difference, both look perfectly good to me.
I make a brioche-style loaf of bread about every two weeks, and this is the #1 problem I encounter. I have to add SO MUCH extra flour to be able to knead. It wouldn’t be a problem if I had a stand mixer, but because I knead by hand, the stickiness really causes a problem. I end up adding several tablespoons of extra flour while kneading, and not only is that wasteful, but it does impact the density of the loaf. I can’t wait to try this method later today, thank you!
Pastry chef here❤❤❤ yes this is true the more flour you add, the interior will be dry, BUT if you need the dough when it’s tacky as how it looks in the video 100% just keep kneading it up to 10 to 15 mins and the gluten will become stronger and have a great chew to it as well!!! great video and amazing tip❤❤❤❤
As an amateur baker your videos are a great help, even when i haven't gotten around to certain recipes yet.
I love how thorough you are in all of your videos in answering little things I wondered about but seemed too insignificant for anyone to actually answer
🤩 I forgot how important and useful a dough scraper can be. I haven't kneaded bread dough in years. I'll try to remember not to add any flour next time I knead dough, that last bread roll looked amazing 🤩😍🤩
I’m making a no-knead Mediterranean Olive Bread right now. I’ve made it many times, and usually it doesn’t rise much. So this time, I added 1 tsp baking powder after reading more on bread-making w heavy ingredients. After first rise of 12 hours, I’m going to try the slap & fold method to build some glutton. Then let it rise again 4 more hours before baking. See if making these 2 changes makes a difference.
This guy make me want to bake even more. Do much information. Thank you! Keep up the great work.
Dude, actually thank you. I'm glad to understand dough making now, that I make pizza dough for homemade pizza. 👍
This is a great diagnosis of the effects of both methods. Thank you!
I love the British baking show music in the backround😊
Excellent demonstration of the slap and fold method!
i knead my dough directly in the bowl so i don't have to clean up a mess lol
I personally like to make my hydration levels purposefully too high so I can knead with flour during the process resulting in a dryer crunchier crust but still light and airy inside
Thank you for sharing what took me forever to learn. By far one of the biggest things holding me back was drying out the dough with kneading flour you don't need ruined every dough I madeKeep that skin lightly hydrated and let that dough rest to develop strong gluten
It should be noted that adding extra flour as you need to be good for making Stone bread if you intend to use it for things like garlic bread or a Soup Bowl so it doesn't get soggy
Good tip!! Thanks!
The slap-and-fold method is the best! I learned about it many moons ago, and it really is a fantastic way to arrive at the texture you want.
Baking tips that I’m never gonna use but I keep watching them for some reason:
reason: TO TASTY
This is how I was taught as an apprentice chef at my fine dining place. I was larder chef & would’ve easily made 1000+ focaccia loaves a year. I can still remember the bread recipe like 5 years later lol
Do you still have a recipe that you would be willing to share with me? Please and thank you. 🎉 😊 ❤ 😊
@@sandraolsen6596 absolutely, I’d love to (: if I don’t reply shortly please send another comment to remind me - if that’s ok :p
@@pasta-and-heroin I would also like to know. Thanks in advance!😊
I never thought to wet my hands with water. Thank you!
Thank you!! This is something I've been struggling with for ages, you've no idea how much I appreciate this
I’ve been in a bread making kick and had this exact question I love your videos they always appear when I need them XD
This could be the answer to my unpredictable success with rolls. It doesn’t seem to affect my pizza dough very much. This is good info.
I have never seen this before, and it looks very useful. Though i will note that sometimes the extra flour is necessary if the dough is too goopy and isn't quite coming together. It's always about having a balance when baking. This is definitely a useful technique though.
If shouldn’t ever be goopy if you have added the right amount of flour/ingredients before kneading.
I made that mistake for many years till i started following Bake with Jack. It nakes a huge difference! I bought a silicon mat which helps too and barely use a whisper of flour on it. Takes a few minutes of kneading but i knead normally and it always works- always . Be brave! 😅
Love how every vdo title reminds me of journal articles and i would choose this over those
How wonderful those tips! And great videos:)
How wise and generous! And what a smart way to make a difference! Go, young gentleman!
My mum likes to make soft homemade rolls and they are always very sticky while kneeding. How she gets away with them not sticking to her hands or the counter-top but still doing the same kneeding technique she favours is by spreading a thin layer of margarine on the counter and her hands. The dough doesn't soak in much of the margarine and she can easily work the dough how she wants since it doesn't stick. Clean up is just a dab of dish soap on the counter with a warm wet washcloth. The method shown here looks fine, but frustrating to use if you can't get it right and the dough keeps sticking. Try out my mum's method, it's very useful!!
Love these videos so much - could you please consider doing side-by-side comparisons at the end? It's sometimes hard for me to tell the difference when you show one at the start and one at the end :)
I love how you used the song from Great Britain Baking Show as your background!!
You are the king of baking
Oh wow this is so beautiful to watch and educational, thank you!
Ahhhh incredible ❤ I have been adding too much flower when working the dough for sure!!
Thank you so much for sharing your baking knowledge to us and explaining some science to it 🙏
I don't even bake but this guy's videos are just entertaining
I LOVE the bake off music in the background
Thank you! I always wondered why every time i bake bread it turns out a little different and sometimes more dense than I like. I will definitely be remembering this.
Thank you daddy Benjamin for all these cooking tips 🛐
looks the same to me
I'm blessed that I found your channel!
Thanks for your tips!
You are a master!
Can you do a video about how deciding what pan to use affects ur recipe, for example a aluminum pan vs ceramic vs glass and such
Love love love your advice and tips
Thanks for the effort 😊
This is great to know. I think some bread recipes actually take this into consideration, and include the floured surface into how much flour actually goes into the bread. I reapeat some,not all.
Just started my bread from scratch journey 2 months ago. This explains where i was going wrong 😂
You have taught me more than the teachers in the cooking course I had in college (I’m now in engineering)
Guys such a near about baking and I love it ❤️
This has vexed me all year. I'll try these next time.
BRO YOU ARE LITERALLY A BAKING GOD
I use a kitchen aid type machine to make dough, or just a hand mixer and bowl if I'm baking at home (the machine is if I'm baking at my parents place) and I go by look while running the machine, when the dough releases from the side of the mixing bowl, it's still slightly sticky but doesn't get stuck on hands or surface, it's just a dough that is amazing to work with and that gives really good finished result no matter if it's a sweet dough (for cinnamonrolls or other "coffee bread") or a savory dough for non dessert bread
So grateful for your content
I hate using extra flour, so I’ve come up with the perfect solution I think. And it’s to place down a sheet of wax paper on your counter (taped or weighted down by an object so it doesn’t slide around), and the dough barely sticks at all, if any.
Holyshit I didn't know this. This would apply to pizza aswell. Time to get a perfect crust!
I will absolutely try this. I watched dough videos growing up but yesterday I accidentally kept adding dough by scratch.
I"ve made Christmas stollen for years and I always say the stickier and harder the dough is to work with, the better the pastry will be. And you're right - a few minutes of dedicated kneading (sometimes with two dough scrapers) soon gets the dough smooth and elastic and cleans up your dough-gunky hands.
Wow, that's realllly helpful. Thank you, I try!😮😄
I love the bread tips!
Thank you !!
This is one of the most important expert techniques if you don't want to bake a brick.
Spraying the hands with water is a great tip
😐 I am not bothered when I am hungry!
Thanks anyway for the teaching 👍
THANKYOU My bread always comes out so dense and I’ve been trying to figure out how to fix it. I’ll definitely come back to this vid when I make garlic bread soon.
Your videos are so helpful
My mother does the second method, except she throws her bread. It's great stress relief and strength training.
You could not stop me from just eating the dough
Ok. Well. That explains so much in my bread making.
My local Bakery need to learn this
Finally i know what happened with my donuts dough 😐😐
Thank you so much
A lot of people need to subscribe this channel
Thank you so much for these informative video❤❤❤
Dude!!! Your videos are so valuable!!😄😄
Bro got that minecraft log table
I also knead it on parchment paper to avoid adding too much flour.
Thanks for the tip.
Idk when i will use it but, i will remember it
Love your videos!!!
Wow, your channel is amazing
Alright, I'm gonna try this on Monday with my bread
Thank you, I will give this method a try.
This is very helpful
Thank you so much
I needed this one!!!
Brilliant kneading technique! Bread and I aren't friends. I enjoy eating it but when making it.....well I'm good at buying bread. Lll
THATS SO HELPFUL TYSM!
I really need to practice this more.
As someone who has sensory issues with having any sort of powder on my hands, this will finally let me be able to (partly) knead dough by hand!
Try wearing rubber gloves. 🎉🎉😊😊
Omggg good tipss! Just knew it today what's my mistake all this time!
Omg i needed this video so much
THANK YOU!!!! I NEEDED THIS SO MUCH!!!