Recipes and Cooking Bread Recipes Bread Kneading: A Visual Guide to the Consistency of Doughs See exactly how your bread dough should look at every stage. By Katlyn Moncada Katlyn Moncada Instagram Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process Published on November 14, 2022 Share Tweet Pin Email Trending Videos Photo: Kelsey Hansen There are fewer things more delicious than a slice of freshly-baked bread. Even better? When it's made from-scratch by you! If you're on a new journey into bread-baking, there can be challenges when figuring out the scientific method of yeast bread or quick bread. Once you get the hang of making fresh bread—with the assistance of our Test Kitchen's tips and visual guide below—you'll be acing proper consistency of dough every time. Less Is More Carefully read recipe directions and descriptions of how the dough will look. For the right texture, your dough may need to be on the sticky side and your recipe will note that. Use the least amount of flour possible to allow you to knead the dough, and use your bench scraper to help lift and fold the dough. The Consistency of Doughs BHG bread recipes include descriptions for the dough (or batter)—soft, smooth, ragged, sticky, lumpy—to help you under stand how it will look and feel. These photos offer a visual guide for the mixing and kneading steps. 01 of 09 Moderately soft dough; smooth and elastic Brie Goldman This dough is soft and supple but elastic (holds its shape and pulls back together). Gluten Development Two proteins in flour, gliadin and glutenin, combine to create gluten when mixed with water. During kneading, gluten strands begin lining up and strengthening, essentially forming a matrix within the dough to trap carbon dioxide that is released during rising. 02 of 09 Soft dough; smooth, elastic, and slightly tacky Brie Goldman Soft dough is smooth, elastic, and slightly tacky. It's similar in smoothness and elasticity to the moderately soft dough image, though slightly sticky to the touch. 03 of 09 Dough pulls away from the side of the bowl Brie Goldman When mixing is done, this dough will come together in more of a ball and stop sticking to the bowl sides. 04 of 09 Press/knead just until dough comes together Brie Goldman For biscuits, you want tenderness vs. tugginess, so the dough is kneaded just until it holds a loose shape. 05 of 09 Dough holds together in a ragged ball Brie Goldman The edges of this dough will rough, jagged, and not smooth. Purpose of Proofing Proofing is the final rise, which is done in a warm location to encourage yeast activity. This rise produces carbon dioxide bubbles that will get trapped within the network of gluten strands. During baking, these bubbles create permanent air pockets that open and lighten the texture of the bread. Our 15 Best Bread Recipes Will Absolutely Cure Your Carb Cravings 06 of 09 Stir in flour (dough will be sticky and soft) Brie Goldman This dough will be loose, not hold any shape, and will stick to the bowl sides and spoon. 07 of 09 Moderately stiff dough that is smooth Brie Goldman This dough is firmer, tighter, and as you knead, it has less give. When shaped, it has a smooth surface. Why Rest? Resting allows the gluten strands to recover and relax from kneading, which makes rolling and shaping easier and prevents the dough from tightening and shrinking back into its ball shape. 08 of 09 Stir until flour mixture is moistened Brie Goldman For a tender texture, stir the least amount possible to avoid gluten development. Stir just until ingredients and evenly mixed. 09 of 09 Stir until just moistened (batter will be lumpy) Brie Goldman For tenderness, most muffins and quick breads call for brief stirring, just until batter is mixed but still looks lumpy. Use these bread dough visuals to knead your way into a delicious loaf. For inspiration, try one of our favorite bread recipes. Or continue the baking journey by making your own sourdough. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit