Kneading Dough in a Bowl is Simple and Space Saving
Kneading dough in a bowl is possible if you are limited for space. If you don’t have a mixer and want to make bread dough, it’s pretty easy to do. Here is a pictorial tutorial on how to do so in about 10 minutes time. I used this particular dough for pizza since I didn’t have any plans for it.
It is important to realize that I do not recommend kneading dough in a bowl as a habit. This can also be rough on your back, wrists and hands long term as you are in an awkward position. Instead, I recommend using a stand mixer or kneading on a flat surface like this tutorial if you plan to make a lot of dough. This bowl method is shown on request for a friend with limited counter-space who wanted to make an occasional pizza or loaf of bread.
Put dry ingredients except the yeast in the bowl and mixPour yeast into a measuring cup full of waterLet sit to dissolve yeastIf yeast is still alive, you’ll see bubbles forming after a short whilePour in yeast water mixture and stir with a spoon or hand until you can no longer easily stir. It will be quite stickyPick up the dough, flip and push back into the bowlAs you miss, the dough sticks to your handDespite this, don’t add flour! Keep kneadingEventually, all or most of the flour will stop sticking to your handThe dough will start to change texture, keep kneading until it feels smooth and no longer sticks to youIf you can stretch the dough thin enough to see light through it without breaking, the gluten is well developed and ready to restLift out the dough and lightly grease the same bowl. Cover with a damp towel or cling film.Let it sit for 30 minutes to allow dough to relaxPress into the dough and watch the indent.Test it by pressing a finger and observing after a few minutes. If it bounces back and fills in, it’s not ready. Stays partly, it’s ready to go to the next step! Sinks, your dough is a is over proved. This also happens in bad recipes asking for too much yeast. You can knock out the gasses and reshape it and let it rest a little longer to try and develop bread. Worst case scenario, use it as a flat bread or pizza dough!
Learn how to make a snappy gingerbread with me! This is an inviting warm ginger and cinnamon bread. Since it uses less fat and sugar so you can really linger on the ginger and other spices without all the guilt. The taste is moist, tender, snappy and aromatic. It's...
Country White Gravy is a staple in Appalachian cooking. Especially among the poorer folk as you can make a lot of it for pennies. There's a saying in my family: "You'll never go hungry with country white gravy." After browning meat in a pan, it is poured over hot...
Learning how to make new flavors on cakes, cookies and breads is quite easy once you understand the basics of baking. That is how these lovely orange cardamom tea cake cookies were developed. Look toward others for inspiration as you get more confident in your baking....
Do you want to share your results? Do you have more questions on this recipe? Did you find an error? We want to help and we appreciate yours. Please contact us. We love hearing from you!
0 Comments