This is great, thank you! I think the biggest ingredient I was missing was patience 😆 I swear, so many videos show people kneading just a few times for a minute or two, and when I try to do the same I wonder why mine still ends up so sticky and slack. Not only are these kneading techniques helpful, but most of all you've shown me that I just need to keep at it until it looks right and not worry so much about how it is sticking to everything -- keep at it and it will come together in the end.
Same, the video that I watched was knead for only 5 minutes but my dough in 5 minutes still sticky and I'm afraid to over knead it so I already put it in the oven 😂
@@ericlovesyou Welllllll.?? How'd it come out, good?! I'm really into making my own Pizza pies lately but every time I was getting my fresh dough ready it was Always wet & sticky . Well today was the day I went to YT and learned how to knead my dough. Even tho I was doing everything wrong , they still came out good.
I finally found out why kneading is so necessary as it makes the protein fibers stronger! Few people explain this. Knowing how important this is makes ALL THE DIFFERENCE in the world! Sing a higher protein flour makes a huge difference also that’s why I use King Arthur Bread flour it has at least 12.7% protein!
Very clear guidance..I had a difficult time in hand kneading my dough as I wasn't sure to what extend my dough was well kneaded. Now with your video I'm sure I will handle it better the next round. Can see clearly the textures of the dough through your video. thanks a million for sharing! ❤️
Thanks a ton for this video. I was having a tough time with my bread dough. I watched and re-watched this video and finally tried making my whole wheat flour dough with these methods. My dough turned out to be just right. I was smiling so hard seeing my dough come together. Thanks again. Made buns with the dough and it was super soft.
Lollll I unknowingly used one of these methods. I beat the crap out of my dough out of frustration 😂😂😂 I’m about halfway there while watching this video hopefully this video takes me home for my dough
oh okay, so you really have to be prepared to spend more than 30 minutes kneading the dough. I was worried I would end up over kneading at 15 minutes and just kept adding up to a cup of extra flour, then the next issue was that i wasn’t getting to that window pane part so I just end up baking it anyway and they never have that nice stretch from a soft bread. Thanks for sharing the knowledge, this should help improve my bread from now on, I hope 😊
Thank you. Well shown. Before watching your video I had tried n it took me nearly half an hour. In many videos they show as though it's just a matter of 10 minutes and they never show this sticky dough n the workout on it. Misleading. N I used to wonder why am I failing. This video shows the right way.
Thank you. I was having trouble with bread because I was using a super old recipe, and never made bread before. Hopefully my third time with your techniques will give me suitable results
Thank you so much for this. I made milk bread buns today and the flavor and fluffy texture were great. Only problem was the outside wasn't smooth and shiny. I made the mistake of adding more flour to end the stickiness. The dough wouldn't get any smoother after I did it 😩
This is such a helpful video! I don't have a fancy mixing machine and I was afraid I wouldn't be able to make things that have wet dough. I'm so happy to see that it can be done by hand! Thank you :)
I hear that butter should be added after the gluten in the dough is formed (passes the window pane test). I also hear salt in the dough makes it hard for the gluten bonds to develop. Another source said that the gluten bonds in the dough starts breaking when its over-kneaded. I'm confused now. But maybe these ideas about bread making aren't for all types of bread.
I've never heard of salt being problematic for gluten. It can hinder yeast in large concentrations, which is why we wouldn't dissolve salt in the water with the yeast, for instance, or dump the yeast directly on the salt when mixing ingredients. I've also not heard that one should add butter later. Most enriched dough recipes I've seen have it added at the beginning with the other ingredients, or soon after the wet and dry is first mixed. Probably one shouldn't use the "add butter" technique if you're wanting to make a lean dough, though (like for French bread). Also, over-kneading is a thing that mostly happens with bread machines. It is exceedingly difficult if not impossible to over-knead a dough by hand. At the very least you'd have to knead for a very long time.
I personally rarely add butter to my breads, occasionally oil, not sure how much it affects gluten but you should be able to pass the window pane test either way. I never heard that about salt, although it can kill/inhibit your yeast so add it after adding your dry ingredients. I find bread without salt to taste disgusting so I'd never opt to leave it out. Overkneading is nearly impossible if you're hand kneading it, I think there was a guy on UA-cam who needed for like 1.5 hrs or something to prove it. You'll tire yourself out long before then. If you still haven't gotten structure by then there's probably something else wrong. But yes it can be a problem in machine kneaded breads.
Ok, so I'm supposed to let it sit for 10min THEN knead some more BEFORE letting it rise for baking. Phew. Everything keeps saying it's only 10min tops to knead right before baking. Even with a Hand Mixture, I never get the consistency needed! NOTHING I found stated using Butter to lessen stickiness either. I literally felt like giving up till I saw this. I hate wasting ingredients. I KNEAD more patience! Lol
I have a question. Today I put my dough to rest in the warm oven for an hour. After an hour I took it out to kneed the dough. But the dough was almost like cooked dough 😢 how can I fix it and make my bread? Thank you for your respond 🙏🏼
Hi I have kneaded for the first time before watching this video and it took me an hour before it gets elastic. So many minutes in total did u knead this? Thanks
I guess I don’t have patience. It still appeared sticker to me. ...And, I’ve never been able to successfully pass the window test. One time, I kneaded until I was able to pass the test and the dough never would rise. It was a hard block of dough. Lol😂
Yeah I feel like I'll just never be able to knead it right. I think I shouldn't feel bad about it because every brand of flour is different and absorbs water a little differently. I believe experienced bread makers tend to deal a specific types of flour and develop their expertise for those kinds of flours. Hence, I've decided...stand mixer it is.
Hi Thao Le, Yes, you should continue and the dough should become less sticky soon. If you are really tired, give it another 10 mins rest to allow the dough to do its own job (by resting it).
ive made wet doughs, they take some kneading but i feel like half a hour is too much. actually, breaking the dough up like what you're doing isn't helping, it makes the kneading take longer. you should be giving it a little massage. letting it rest after the ingredients come together is the most helpful of the video
Hi thanks for dropping by! Yes, you are right! I did find a much better way to knead wet dough and I will be uploading an improved version real soon too! I need more of these feedback and comments to learn from each other too!! Thanks alot!!! =)
Hi Muh.viqram Ahmad, thanks for dropping by. Yes, will have that tendency if your country is humid. So would suggest using chilled water instead of room temperature water.
ok so here's the thing my dough is way too wet and way too sticky after i put the butter in and REFUSED to be shaped into somewhat decent ball shape even after i knead it for like 30 minutes that I just had to put ij more flour... 😭😭
I can't get a round, dense ball. It's got fissures, not connected, etc. I did something wrong. MY first attempt at a friends recipe, fail. The dough didn't rise or get soft. It did not have the consistancy it was supposed to. I don't know IF I'll ever do this again.
@@KindCountsDeb3773 I think the main reason your dough didn't rise is the yeast. Did you activate the yeast in warm milk/water for about 10 minutes before adding the dry ingredients? And please don't quit. Idk how to motivate you not to quit tbh, but try to take a look at Magic Ingredients (a Chinese UA-camr) videos about buns and bread. She has a lot of tricks and tips when working with wet dough with minimal kneading, I think you'll benefit a lot from her maybe. Idk. LOL. Anyway yeah, you can try do it again but with another recipes on your own pace of course. So good luck!
Hi Charles, water level is important to ensure soft and fluffy bread... lesser water gives us the outcome of harder bread. Hence, we need to add in sufficient water in the dough. =)
I decided to read the Bible start to finish , and came across this scripture: “So Abraham hurried into the tent to Sarah. “Quick,” he said, “get three seahs of the finest flour and knead it and bake some bread.”” Genesis 18:6 NIV So I want to learn to knead the finest Bread in my village!!! And feed my family and friends and future husband, and those who are starving fresh Holy Bible , made with Love Spiritual bread 🥖
@@rhiannon8522 no it's not. The vifeo is only about how to knead wheat flour properly not about what to make after it or what method to use to knead for specifically making brioche
Adding in butter if the recipe does not require it would just change/ruin whatever it is you're planning to make, hence the first method is definitely wrong on most circumstances Edit: turns out your second method also adds butter, another mistake
This is great, thank you! I think the biggest ingredient I was missing was patience 😆 I swear, so many videos show people kneading just a few times for a minute or two, and when I try to do the same I wonder why mine still ends up so sticky and slack. Not only are these kneading techniques helpful, but most of all you've shown me that I just need to keep at it until it looks right and not worry so much about how it is sticking to everything -- keep at it and it will come together in the end.
Glad it was helpful!
I have so much dough sticking everywhere to everything
I have hardly any left to bake.
Same, I tried making dough for the first time and thought I was totally screwing it up until I saw this.
Same, the video that I watched was knead for only 5 minutes but my dough in 5 minutes still sticky and I'm afraid to over knead it so I already put it in the oven 😂
@@ericlovesyou Welllllll.?? How'd it come out, good?!
I'm really into making my own Pizza pies lately but every time I was getting my fresh dough ready it was Always wet & sticky . Well today was the day I went to YT and learned how to knead my dough. Even tho I was doing everything wrong , they still came out good.
I finally found out why kneading is so necessary as it makes the protein fibers stronger! Few people explain this. Knowing how important this is makes ALL THE DIFFERENCE in the world! Sing a higher protein flour makes a huge difference also that’s why I use King Arthur Bread flour it has at least 12.7% protein!
Very clear guidance..I had a difficult time in hand kneading my dough as I wasn't sure to what extend my dough was well kneaded. Now with your video I'm sure I will handle it better the next round. Can see clearly the textures of the dough through your video. thanks a million for sharing! ❤️
Thanks a ton for this video. I was having a tough time with my bread dough. I watched and re-watched this video and finally tried making my whole wheat flour dough with these methods. My dough turned out to be just right. I was smiling so hard seeing my dough come together. Thanks again.
Made buns with the dough and it was super soft.
Ooooh that's why my bread is dense and never passes the window pane test!! 😯😯😯 Thank you for sharing.
Lollll I unknowingly used one of these methods. I beat the crap out of my dough out of frustration 😂😂😂 I’m about halfway there while watching this video hopefully this video takes me home for my dough
Don’t forget to put on some music you like while you’re kneading, it must be less frustrating!
Thank you so much for this video. I've always made the mistake of adding flour when I get a sticky consistency!
This is great❤ thank you for sharing. All this time I thought I was doing something wrong and start adding more flour😂 big thanks.
oh okay, so you really have to be prepared to spend more than 30 minutes kneading the dough. I was worried I would end up over kneading at 15 minutes and just kept adding up to a cup of extra flour, then the next issue was that i wasn’t getting to that window pane part so I just end up baking it anyway and they never have that nice stretch from a soft bread. Thanks for sharing the knowledge, this should help improve my bread from now on, I hope 😊
This was me last night attempting to make dinner rolls for the first time. I am glad I am alone.
im exactly the same lol 🤣
Hi! Thank you for sharing your knowledge how to knead sticky dough. Now, I can improve how to knead sticky dough. 😊🙏God bless.
Thank you. Well shown. Before watching your video I had tried n it took me nearly half an hour. In many videos they show as though it's just a matter of 10 minutes and they never show this sticky dough n the workout on it. Misleading. N I used to wonder why am I failing. This video shows the right way.
Thank you. I was having trouble with bread because I was using a super old recipe, and never made bread before. Hopefully my third time with your techniques will give me suitable results
Thank you for sharing such a wonderful video!
Thanks for sharing. Looking forward for more!!
Thank you so much for this. I made milk bread buns today and the flavor and fluffy texture were great. Only problem was the outside wasn't smooth and shiny. I made the mistake of adding more flour to end the stickiness. The dough wouldn't get any smoother after I did it 😩
This is such a helpful video! I don't have a fancy mixing machine and I was afraid I wouldn't be able to make things that have wet dough. I'm so happy to see that it can be done by hand! Thank you :)
Only trouble is it's 30 minutes of a physically laborious task as opposed to 5 minutes in a stand mixer....
@@redgroupclanovernight proofing on the fridge saves time
UR A LIFESAVERRRR
Esse vídeo salvou minha massa de donut, eu já estava chorando pq não tinha dado certo 😂😂❤️
This was great thanks!
your videos are awesome! short and informative! more bread vids plz! especially sour dough techniques, thx!
Thank you for sharing💕❤️❤️
Thanks. It works.
I needed this ...
I am quite put off by wet doughs, nightmare or what !
Videos make it look easy, they don't say that it takes about a fortnight to knead it.
I never had a perfect dough. I should really need a lot of patience to achieve that
Very helpful!!!!!!
Thankyou for this really helpful :)
Thank you for this you hv really helped me, I was cooking and then it became a mess
Thanks 👍 😊
Thank you!!
I’d rather deal with wet dough than really dry dough 😬😬 This is rlly helpful!
Wow!
3 methods, excellent!
Thank you for sharing!
Educational and well explained video.
Edith, Singapore!🇸🇬
A happy Subcriber!
⚘⚘⚘
Thanks and welcome
Thx sm I was tired of sticky hands and losing dough or having dry results bc I added flour
I’m a lefty too,😊
Super
I was running of hope till i see this ahahaha thank you for this video
Best video ever to learn kneading... ❤️
Do you do all this for bread loafs? Is this needed for softer tortillas too?
I hear that butter should be added after the gluten in the dough is formed (passes the window pane test).
I also hear salt in the dough makes it hard for the gluten bonds to develop.
Another source said that the gluten bonds in the dough starts breaking when its over-kneaded. I'm confused now. But maybe these ideas about bread making aren't for all types of bread.
I've never heard of salt being problematic for gluten. It can hinder yeast in large concentrations, which is why we wouldn't dissolve salt in the water with the yeast, for instance, or dump the yeast directly on the salt when mixing ingredients.
I've also not heard that one should add butter later. Most enriched dough recipes I've seen have it added at the beginning with the other ingredients, or soon after the wet and dry is first mixed. Probably one shouldn't use the "add butter" technique if you're wanting to make a lean dough, though (like for French bread).
Also, over-kneading is a thing that mostly happens with bread machines. It is exceedingly difficult if not impossible to over-knead a dough by hand. At the very least you'd have to knead for a very long time.
Is it possible to pass the window pane test without yeast and butter?
I personally rarely add butter to my breads, occasionally oil, not sure how much it affects gluten but you should be able to pass the window pane test either way. I never heard that about salt, although it can kill/inhibit your yeast so add it after adding your dry ingredients. I find bread without salt to taste disgusting so I'd never opt to leave it out. Overkneading is nearly impossible if you're hand kneading it, I think there was a guy on UA-cam who needed for like 1.5 hrs or something to prove it. You'll tire yourself out long before then. If you still haven't gotten structure by then there's probably something else wrong. But yes it can be a problem in machine kneaded breads.
For all that added butter might as well add a bit of flour.
Ok, so I'm supposed to let it sit for 10min THEN knead some more BEFORE letting it rise for baking. Phew. Everything keeps saying it's only 10min tops to knead right before baking. Even with a Hand Mixture, I never get the consistency needed! NOTHING I found stated using Butter to lessen stickiness either. I literally felt like giving up till I saw this. I hate wasting ingredients. I KNEAD more patience! Lol
Jiayou ❤️
I have a question. Today I put my dough to rest in the warm oven for an hour. After an hour I took it out to kneed the dough. But the dough was almost like cooked dough 😢 how can I fix it and make my bread? Thank you for your respond 🙏🏼
Hi I have kneaded for the first time before watching this video and it took me an hour before it gets elastic. So many minutes in total did u knead this? Thanks
Hi, it took me around 30 mins of kneading plus 10 mins of resting in between kneading. So total of 40 mins needed for a relatively wet dough. =)
@@chew-ybakes1723 thanks alot
what is the ratio of flour and water you stated with?
👏👏👏👏👏👏👏👏👍
How to knead the wet potatoes to make petites
what i do is chill the dough and it gets thicker and less sticky
What about 2 kgs dough??
I'm like THAT DOUGH IZ DED 😶
Fantastic video, very informative, but please please please please please change the background music
I guess I don’t have patience. It still appeared sticker to me. ...And, I’ve never been able to successfully pass the window test. One time, I kneaded until I was able to pass the test and the dough never would rise. It was a hard block of dough. Lol😂
Yeah I feel like I'll just never be able to knead it right. I think I shouldn't feel bad about it because every brand of flour is different and absorbs water a little differently.
I believe experienced bread makers tend to deal a specific types of flour and develop their expertise for those kinds of flours.
Hence, I've decided...stand mixer it is.
@@cheria9399 I've never looked back after getting a stand mixer lol Best thing to ever happened to my kitchen
Wowwwww how long did it take you to finish ni
Hi, it took me around 30 mins of kneading plus 10 mins of resting in between kneading. So total of 40 mins needed for a relatively wet dough. =)
@@chew-ybakes1723 wow good workout
I wonder if it take me more time than 25'. Should i continous in case i knead for 35 minute or more.
Hi Thao Le,
Yes, you should continue and the dough should become less sticky soon. If you are really tired, give it another 10 mins rest to allow the dough to do its own job (by resting it).
@@chew-ybakes1723 Thank you so much!!!!!
ive made wet doughs, they take some kneading but i feel like half a hour is too much. actually, breaking the dough up like what you're doing isn't helping, it makes the kneading take longer. you should be giving it a little massage. letting it rest after the ingredients come together is the most helpful of the video
Hi thanks for dropping by! Yes, you are right! I did find a much better way to knead wet dough and I will be uploading an improved version real soon too! I need more of these feedback and comments to learn from each other too!! Thanks alot!!! =)
@@chew-ybakes1723 hey, im glad, we both found something helpful then :)
Wouldn't the yeast started rise the dough if we knead it that long ??
Hi Muh.viqram Ahmad, thanks for dropping by. Yes, will have that tendency if your country is humid. So would suggest using chilled water instead of room temperature water.
@@chew-ybakes1723 oh thank you
ok so here's the thing my dough is way too wet and way too sticky after i put the butter in and REFUSED to be shaped into somewhat decent ball shape even after i knead it for like 30 minutes that I just had to put ij more flour... 😭😭
I can't get a round, dense ball. It's got fissures, not connected, etc. I did something wrong. MY first attempt at a friends recipe, fail. The dough didn't rise or get soft. It did not have the consistancy it was supposed to. I don't know IF I'll ever do this again.
@@KindCountsDeb3773 I think the main reason your dough didn't rise is the yeast. Did you activate the yeast in warm milk/water for about 10 minutes before adding the dry ingredients?
And please don't quit. Idk how to motivate you not to quit tbh, but try to take a look at Magic Ingredients (a Chinese UA-camr) videos about buns and bread. She has a lot of tricks and tips when working with wet dough with minimal kneading, I think you'll benefit a lot from her maybe. Idk. LOL.
Anyway yeah, you can try do it again but with another recipes on your own pace of course. So good luck!
Me who already put the whole flour in it 💀
Can’t you just add less water so that the door won’t be so sticky?
Hi Charles, water level is important to ensure soft and fluffy bread... lesser water gives us the outcome of harder bread. Hence, we need to add in sufficient water in the dough. =)
Take dry flour mix it , and dats it
My dough still sticky and im done!
Wouldn't it have been quicker to just bin it and start again?
I don't understand the part about the butter. My recipe uses olive oil.
Can! Can replace olive oil for butter.
I got to be honest .. I let my stand mixer worry about all these things for me lol
Does it really do what it should be?
I can never make roti with dough this sticky.
Just put oil on your hands
You're a gem. Thank you so much. Whole video aside, your comment saved my time. ❤
@@Fateymaa I can't tell if you're being sarcastic or not but your welcome
@@ud3mare No sarcasm. I spent a lot of time but after reading you comment I just applied oil on my hands and boom! All set. Thanks!❤
@@Fateymaa my bad I thought you're being sarcastic lol, glad that helped you 💕
sticky dough upsets me
I decided to read the Bible start to finish , and came across this scripture:
“So Abraham hurried into the tent to Sarah. “Quick,” he said, “get three seahs of the finest flour and knead it and bake some bread.””
Genesis 18:6 NIV
So I want to learn to knead the finest Bread in my village!!! And feed my family and friends and future husband, and those who are starving fresh Holy Bible , made with Love Spiritual bread 🥖
lets revisit
Double Dough-Too High👉ua-cam.com/video/vfXH_tOE5n0/v-deo.html
Double Dough -El Trappa ft Escola👉ua-cam.com/video/u3ggkdZmqng/v-deo.html
Escola Yaga-Ndolo👉ua-cam.com/video/sj73nK8Wl8E/v-deo.html
DNDS cover👉ua-cam.com/video/BXzT2fPpU7Q/v-deo.html
I feel dumb... All I needed was a scraper 🤦
Meanwhile me after 10 minutes over: *confuse* why is it still wet?😫it’s so tiring!😣what did I do wrong? *throw the dough in the trash*
Not good to scrape or knead dough on a varnished stained or painted table.
Yours is still sticky 🤦♂ and there was no need of adding butter
it’s brioche???
@@rhiannon8522 no it's not. The vifeo is only about how to knead wheat flour properly not about what to make after it or what method to use to knead for specifically making brioche
Its great ok but who spends that much time!?
why she took a german, doitch, husband in the end or a bread eater?
Adding in butter if the recipe does not require it would just change/ruin whatever it is you're planning to make, hence the first method is definitely wrong on most circumstances
Edit: turns out your second method also adds butter, another mistake