My mom says to knead bread doutgh after rising

My mom's bread making bread process is to let the dough rise before kneading. She mixes well, then lets the dough rise, about one hour. After that, she kneaded it briefly. Then immediately formed into roll shapes and placed into the oiled pan. Then she had a shorter rising time, about 30 minutes. Her bread is always wonderful and light. Please explain why you say to knead before rising, and my mom always rises the dough before kneading. Thank you.

bread

Best Answer

It isn't "rising". It's autolysing. What she's doing, knowingly or not, is letting the flour absorb all the added moisture which will let the dough stretch and trap expelled gas from the yeast. If one just starts kneading without autolysing, it's just stickier and messier until this happens sometime during the kneading process.

An hour is the longest I would let that happen and you can probably speed things up by kneading after 30 minutes or so. Check it by grabbing the dough and pulling. If it stretches without breaking, it's ready to go.

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Do you knead bread 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.

Can you knead dough again after rising?

If you knead the dough again after its first rise, you'll destroy many of the bubbles and your dough will become flat and dense. Most recipes call for a "forming" step after the first rise \u2014 this should be done gently, so as to keep as many of those bubbles in the dough as possible.

What do you do after the dough is finished rising?

If you do end up over-proofing, you can bake it and hope for the best (which will likely be tasty with butter) or even better, punch it down and reshape it for a third rise. It will likely take a bit longer to rise, and might not grow as large this time around, but in most situations it will turn out just as well.

Should you let dough rest before kneading?

It means to let your dough rest (I give it 25-30 minutes) before kneading. This allows the flour to become thoroughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough \u2014 more pre-kneading. Following that, it's an easy 5 to 7 minutes \u2014 that's all!

87: FIVE signs your Bread Dough is Fully Kneaded, Before and After - Bake with Jack

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