Shelf · Dough & batter · No heat

Kneading

Working dough by stretching and folding to develop gluten.

Why it works

Repeated stretching aligns flour proteins into an elastic network that traps fermentation gas.

The dough turns smooth and springy and stretches into a thin translucent windowpane without tearing.

Underkneaded gives a dense crumb — recoverable, knead more or add folds during the rise. Overkneading by hand is nearly impossible.

In the app, the card opens on the recipe step that names it, with the tell drawn.

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