What is the trick to kneading silk smooth bread?
I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why?
Following a recipe like this one
https://www.youtube.com/watch?v=hTDvqn5SLGs
You can see that the bread is literally like plastic.
But when I knead my dough (even with a mixer machine) the dough is more like this:
Recipe shown in video (and what I used in my attempt) is
- 300g Medium-fat dough
- 160g milk
- 3g instant dry yeast
- 30g sugar
- 6g veg oil
Best Answer
"Cloud buns" and your bread dough are really two different products. The dough in the video is likely based on a "milk bread" recipe, which results in the smooth texture that is pictured. It reminds me of the Momofuku Pork Bun, a recipe I have made often. This recipe produces a very smooth dough, which is portioned, shaped, and steamed. It has a much different texture than my rustic sourdough loaves, which are generally a higher hydration than the dough you've pictured, but not nearly as shiny and smooth as the milk bread. It's just the nature of the recipe and the ingredients. You can knead all you want, but you are not going to get the same texture and sheen, likely because your bread dough does not include milk and fat.
Pictures about "What is the trick to kneading silk smooth bread?"
How do you knead smooth dough?
Fold the dough in half toward you and press down. Then use the heels of your hands again to push down and outward, lengthening and stretching the strands of gluten and dough fibers. Turn the dough about 45 degrees and knead again with the heels of your hands.How do you make silky dough?
This means that you likely have to knead your dough for longer and it won't turn out as elastic or smooth as a standard dough. If you're struggling to get your dough smooth, try out a different flour or a higher quality bread flour. Doing this can help you to develop more gluten and therefore get a smoother dough.Why is my kneaded dough not smooth?
Ragged dough is caused by the gluten network being stretched too thin. This happens when the dough is not kneaded enough. It is important to knead the dough until it becomes smooth and elastic. In addition to this, if the dough is left to rest after kneading, it will become dry and hard.How do you make dough stretchier?
Combine gluten and water, and a network of long, unorganized, knotted gluten strings will form. Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it. The more gluten, the more elastic, stretchy and strong the dough will be.How to Knead Dough
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anni Roenkae, Engin Akyurt, Mikhail Nilov, Artem Podrez