How do I know when my homemade bread is properly kneaded?

Question

Learn the signs of properly kneaded bread dough and how to avoid under or over-kneading.

Answer 1

You know your homemade bread is properly kneaded when the dough feels smooth, elastic, springs back quickly when poked, and passes the 'windowpane test.'

Detailed Explanation:

Kneading is crucial for developing gluten, which gives bread its structure and chewiness. Here are the signs of properly kneaded dough:

• Smooth and Uniform: The dough should no longer be shaggy or sticky. It should feel smooth and relatively uniform in texture, with no dry spots or unincorporated flour.
• Elasticity: When you stretch a piece of dough, it should resist and try to spring back. This is a sign of good gluten development.
• Spring-Back Test: Gently poke the dough with a floured finger. If the indentation springs back quickly and completely, the gluten is well-developed. If it stays indented, it needs more kneading.
• Less Sticky: While still slightly tacky, properly kneaded dough will be much less sticky than when you started, often clinging to your hands or the counter less.
• The 'Windowpane Test': This is the most definitive test (explained in the next answer). It visually confirms optimal gluten development.

The amount of kneading time varies depending on the dough (hydration, ingredients) and method (by hand vs. stand mixer), but these signs will tell you when to stop.

Pro Tip:

Don't rely solely on kneading time specified in a recipe. Always use the tactile and visual cues of the dough itself, as flour and environmental conditions can affect how quickly gluten develops.