Kneading before or after rising?
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours).
What's the difference between kneading before or after rising?
It's even better to kead before and after rising?
Best Answer
Up to a point, the more you can knead your dough the finer the texture of the bread. It is theoretically possible to knead to the point where the gluten structure falls apart. I've read that while it is unlikely when kneading by hand, it is easy to do with a machine mixer (it's never happened to me). However, the pita bread I've eaten wasn't anything like regular bread in hole structure so I don't see the benefit of extra kneading (both before and after). A problem with kneading after a rise is that most of the gas formed is pressed out, and if there isn't enough food (sugar) left for the yeast, the final rise won't be good. Again, for pita bread this doesn't seem like an issue. Maybe the pita bread flat structure is actually helped by kneading a lot of the gas out after rising.
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Quick Answer about "Kneading before or after rising?"
The purpose of kneading is to develop gluten in the dough. Gluten is made of long strands of protein — it makes the dough stretchy, so it can contain the bubbles created by the yeast or sourdough culture, enabling the dough to rise. Therefore, you need to knead before rising.Should I knead my dough after it rises?
After the first rise you should knead your dough very briefly, and gently, to avoid tearing. This allows the large bubbles to be deflated and dispersed, ready for another rise. Being gentle prevents tearing the gluten network which is delicate after resting, and crucial for a good bread.When should you knead dough?
Many types of bread dough should be kneaded until their gluten structure is fully developed. The kneading process generally takes around 10 minutes by hand, but you'll notice the gluten structure developing right away: The dough becomes harder to work with and looks shiny.How long should bread rise before kneading?
The secret of successful rising Most recipes call for the bread to double in size \u2013 this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used.Does kneading affect rising?
If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little. Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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