120: Can You OVERKNEAD Bread Dough By Hand? (Yeasted) - Bake with Jack

I'm SURE (well, pretty sure) this would have been different with wholemeal flour... It is very possible to over knead a bread dough in a machine, I've been there: Sticky dough without any evidence of the strength and structure that built up along the way. But is it possible to do by hand and if it is, how long will it take to get there?
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Song is: les Joies Ephemeres

[@kitiarian4371]

That was actually really reassuring. Thank you for spending an hour and a half to make many of us less nervous. I think many people kneaded to know this, I certainly did

[@jasonosmondfernandes8525]

I like the pun at the end.

[@RuelAustria]

Oh God why?! Haha, Even I feel the strain on my arms just by watching this. Gotta give the man a star for proving a point with sheer frickin' will and determination.

[@Bakewithjack]

💪🏻🔥

[@jbas7525]

workout for the day done

[@Help22222]

Lol I kneaded for half of the day the other day coz my dough is very sticky and I know nothing about just dough in general, needless to say my arms were very sore 😂. But I did improve though, I made a soft loaf bread yesterday and a pizza today!

[@netac7667]

This is huge! Everyone always scares you "don't overwork the dough", "be gentle", "NO MORE THAN 10MIN!!!". Damm.. This will make people much more relaxed and not afraid to bake.

[@sagichdirdochnicht4653]

It is something to be concerened when working with a machine. But if you don't walk away from it or shit like that, for weat the possibilties of overkneading aren't very high. For Hand kneading defenetly not. With Autolyse kneading time will sink, but still no real danger of overkneding. However: Be carefull with Spelt and other older Grains. They don't have the same Gluten structure ( Gluten consists of Glutenin and Giladin; Wheat has a lot Glutenin, while Spelt and others have way more Giladin). Kneading them is way faster and they are overkneaded very easily. Again, the danger of doing so isn't high with hand kneading, but after 1 hour and 40 Minutes, I promise you, that bread would be SHIT.

[@JanilGarciaJr]

@@sagichdirdochnicht4653 Whole grain wheat is also easy to overknead. I have my share of experiences. It seems to be related with the bran, from what I read. They cut through the gluten mesh. If you do it enough times the gluten can't recover from the tearing. But I didn't go too deep on the topic, and also, always suspect what you read in the internet, but it seems enough logical to me.

[@sagichdirdochnicht4653]

@@JanilGarciaJr To be honest, I don't haven't experienced overkneading with whole Grains. But that may be because I only work with fresh Milled flour, from a machine for home Use. Those flours (that technically aren't flours), so they pretty much need a whole lot of time just to get hydrated enough, that the gluten will even start to form. But for store bought whole grain this would be kinda logical: ALL of the gluten is in the Endosperm. White Flours have way more of it in it, because the other parts are filtered. With whole grain you have ultimatively less Gluten - wich means overkneading a dough can be theoretically easier.

[@rushbcykablyat1792]

Where did you find all these scares from everyone about not overworking the dough? Are they and the recipes perhaps referring to stand mixers and machine-made breads instead? Because I myself have never in my life come across anyone or any source telling me that I can ever overknead dough by hand, under normal circumstances and bread types. Most sources I come across simply states it's nearly impossible to overknead by hands alone.

[@sagichdirdochnicht4653]

@@rushbcykablyat1792 Don't know internationally, but here in germany most of the kneading times are meant for machines. And the possibility of overkneading is defenetly there No matter if with beefy dough mixers or trashy chinese Kitchen Aid Clones. Still, overkneading a dough by hand is not impossible, if you really want it to happen. Other then that... Takes a whole lot of time and normally you'd simply stop when the dough feels ready. Never heard about anyone overkneading by and as well. Even with very "fragile" Grains and / or Flour Types. But happens regulary with machines, if not enough attention is put in.

[@Mr.MaccaMan]

"And on that day, the Grinch's biceps grew 3x the size!"

[@azmiraazmira6192]

Did the beard rise properly?

[@ManuManu-sd1yd]

Welcome to Excercise With Jack

[@TheChefLady4JC]

Bwahahahahaha!!😜🤪

[@simplysourdough5444]

LOL!

[@matrixmirage2148]

_,,Sh%%! I told you he was crazy! Man, you _*_jacked up!_* _Man, what's this? Sh&& looks ridiculous. No respect for the 'hood, all clean and sh%%."_

[@tedbrogan1262]

I bet that was hard, but it really is one of my favorite videos so far, because it proves a concept. Over working dough will not be a concern for us home bakers any more. Thank you for going through this for us. Great education.

[@oz_jones]

In other words.... dough-nt worry about it.

[@pamjohnson4230]

@@oz_jones womp woommp

[@guynakash]

Me: but, can you over-knead a sourdough, huh!?! Jack: *blocked*

[@bobsnooker.3950]

Dough is Dough Sour or otherwise.

[@guynakash]

@@bobsnooker.3950 I know, it was a joke.

[@balls3198]

Guy Nakash was that apart of the joke or

[@rosalind24]

Wow Jack, that is some dedication. Eesh. Your elbows and shoulders are going to need some rest to avoid repetitive stress injuries...

[@amandababbs9696]

Not all heroes wear capes... some wear aprons! Seriously though thanks for the dedication and proving this for us! You've taught me so much about making bread!

[@saviomartin9295]

U went all in with that dough mate, 90 mins by hand. BY HAND 😲!!! . Phew😰. Your dedication is immense which I think is absolutely admirable. Thanks to you I have been making some great bread at home and also thanks to you, I have one less thing to wory about😉. Definitely one of the best videos on your channel. The way you make your videos is just so awesome, and the music to set the mood. Perfect perfect perfect!! Much love from India 🇮🇳 Mumbai (Bombay) city. Roll it 🎬📽️😎

[@Baaatgurl]

This is documentation of a man’s descent into madness hahaha

[@Bakewithjack]

😄😄

[@katherinetutschek4757]

Kneaded my dough for 30 min and was worried. Last time I didn't knead it long enough and it had poor texture once it was baked, so I maybe overcompensated a bit this time. Good to know I probably didn't ruin it:)

[@rich1051414]

How did it turn out?

[@katherinetutschek4757]

@@rich1051414 The flavour was good, but it was too dense. I tried a third time and kneaded for 8 min, it was perfect!

[@laundryhaurndy4705]

@@katherinetutschek4757 Thank you :)

[@thegiftlady1]

I'm laughing my butt off! Your point is made, very clearly. And you don't have to go to the gym this week 🤣.

[@Bakewithjack]

😆

[@rosasaeidizand8438]

The winning documentary: "Life of an Educator" I really appreciate your hard work and the hassle you've been through for recording this video.

[@janegrey4374]

10:06 "Enough is enough! Wooooo!" I could not help but start laughing. I would have given up long ago with a "To hell with this!"

[@rumberosNZ]

Can ask him to knead my arse lol

[@gabrielemagnabosco8926]

what if... it gets overworked just after the 1 h and 40 min mark? jk ofc

[@TheChefLady4JC]

Now THAT was some EPIC stretches!! LOL Add this one to the annals of MYTHBUSTERS of Bread Making!!

[@marymikellspence4529]

You had me actually laughing out loud with that one, Jack. That was a hoot! I will never worry about over-kneading again.

[@alimahdi6379]

I know right? I was cracking up. But great effort and mighty educational. Thanks Jack.

[@sunflowercara8691]

I'd love to see the loaves baked and compared!

[@ninny3190]

Love the background music start from 3:11, what's the name? Thanks!

[@dork027]

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[@dork027]

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[@ninny3190]

@@dork027Thank you very much!

[@travelswithdina.7]

Merci

[@ninny3190]

@@travelswithdina.7 Thank you very much

[@altervita4249]

I read an article done with an engineer who studied food production engineering and graduated with a final work called something like @the relevance of the number of turns and their speed in a dough machines. That was in 1975 i think, hes a pensioner now and the interwiew was published in a local paper. He was later the head of production of machines and was constructing larg baking setups like the 5km (if you put all the machines and furnaces in line)line they bult in russia in Moscow. So i consider that man an authority. I cant remember the exact number he told in that interwiew but it was a big one. definetely not the one that one can achieve by hand or even with a kitchen apliance. He concluded to put it simply, that more is more as far as the regular home or professional chef is concerned. In large bakeries, there is a limit where you can over do it with their machinery.. This particular end result in the video would in my experience make good bread. tried it myself with all the possible combos by using a dough program on my bread maker. like....I Added more water, 4 times rising and turning the dough again, cold rising overnight, 3 days of work sometimes, different approaches...All breads were great. BUT....I think that in the end, it comes to baking that. And that is the hard part. One must know their oven. Like keeping the moisture, and controling the heat and the rise of the rails in the oven (with my oven, i start at high temp on a lowest setting of the rails almost at the bottom of the oven, so the heat heats mostly from below, and then after 30 minutes into baking or more or less -depending on the amount of dough that went into the oven (1kg or 1/5kg...),I rise that to the middle rail and proceed to bake to the end at lower temperature. And i bake on a baking stone 1cm thick). Its an art in its own way, this baking stuff. i love it. And i love learning new stuff. Nice video.

[@delle_stlu]

That accent. That looks. That determination. That humor. That strength. SUCH A GIFT. ❤️

[@QuirkyQuillify]

I'm touched by the length you'd go to experiment and make a good video for us. I once kneaded dough for 40 minutes and it was painful and I said "never again!"

[@Bakewithjack]

Never again... 🤣

[@DeWin157]

Love the song while you're in speed mode.

[@DeWin157]

@@oryxthemad All I know that it is some gal singing in French.

[@philiprose6226]

My hero! Paul hollywood wrote "its imposible to over kneed by hand" however i felt i could never truely trust that shady scouse, and paranoia would marr my kneeding, but now thanks to your great sacrifice i can breathe a sigh of relief and kneed happy

[@Bakewithjack]

“Shady scouse” 🤣 so happy it helped!

[@Errol.C-nz]

@@Bakewithjack the flip side to the question then .. is .. can you under knead the dough .. Paul Holiwood discovered to his amaaaaazment.. you DONT need to knead dough AT ALL .. HE .. proved it in doing a bakery visit around Europe to bakers famous for such breads

[@TonalDesigns]

Me: Dissasociating and kneading dough for 90 minutes while my brain thinks about death Me: Comes back and remembers this video, happily baking bread to forget about my terrible mental health.

[@frostedlambs]

dont do ketamine while making bread then

[@TonalDesigns]

@@frostedlambs I actually have DiD you ableist shitbag :)

[@frostedlambs]

@@TonalDesigns it was just a joke sorry

[@TonalDesigns]

@@frostedlambs mental health isn't a joke. Your life is if this is what you do for fun.

[@frostedlambs]

@@TonalDesigns i didnt make a joke about mental health, it was just about needing bread for 50 mins forgetting, i dont know what ableist is? sorry

[@misterari]

Epic. Thanks for doing that so we don't have to!

[@JinhC]

Holy cow, i felt like i was right there with you. I've kneaded dough for pasta until i felt like i was overhydrating it with my sweat (at home) and seeing you work your hands raw for an hour and a half brought me back to it. A for effort. Can't not like that to show appreciation.

[@lostmagicofdisney]

I love how the music sped up as the time sped up. Who knew "Bake with Jack" provided comic relief? 😆

[@Bakewithjack]

😜

[@seighart90]

i bet Jack is Jacked after all the kneading

[@JanilGarciaJr]

I twice made "high-hydration" (lots of eggs, ~50% of butter) brioche by hand and a panettone once. I feel your pain, bruh. This time of kneading is exhausting. Gotta say, love my stand mixer nowadays :P

[@Collin1215]

Dough with egg is a nightmare, i always feel my fingers breaking

[@MamaTeeHam]

I'm definitely learning how to bake bread before this quarantine ends. Thanks, Jack. Your videos are keeping me sane during this chaotic time.

[@Bakewithjack]

Have fun Teresa 🤗

[@Rye_d_baker]

That was one of the best vedios. You’re really top coach , chef , .... God bless you Jack

[@teresateddy1]

🤣 I did! I do knead for abt an hr coz' I'm very slow in kneading

[@AnimeFanRARR]

Ty for answering my question. For my first bread, i kneaded for almost an hour! Didnt know when to stop 🤣

[@fannbaking6431]

i kneaded mine for 2 hours staight trying to get that stretchy dough my dough is always wet but i intend to use dry flour when it sticks to the bench i use a egg spachular to scrape my dough from the bench i use plain flour by the way im one of those heavy kneaders which i push it into the bench i have been bought up kneading hard dough all my life and that's the way i knead and it comes out pretty good

[@foodlover3036]

😂😂😂😂😂👍👏💪🏿💪🏿 thanks for the lesson. Really appreciate you!, love ❤️👌💯

[@IkeOzurumba]

That slow pan to the ticking clock with epic music was verging on Christopher Nolan quality cinematography. Well done

[@charlesmathews5840]

Oh, goodness me Jack, you really gave it a workout! (And yourself). After you went into needing it heavy handed I thought "now its time is over! The bake is going to show it looking like a brick!" Well I was surprised like everyone else. Thanks Jack for proving to us the point in question, so many people just write and say, and others quote them, but you've proved them wrong!

[@Bakewithjack]

That’s exactly what I thought too! 🤗

[@Xemwood]

Wrong music mate, the last bit should have been the Benny Hill theme.

[@DeWin157]

Yakity Sax isn't the right song as Benny Hill used it for chase scenes after he screwed up at the end of each programme episode.

[@lucyparsons8685]

Hahahahahahahahhaahahahahahahahaahahahahahhahahahahahahahahahahahahahahhahahahahaha

[@mrpieceofwork]

Or the theme from "Rocky"...

[@wc3175]

Thank you so much for this! I have a question that you have possibly covered somewhere else. I made bread this afternoon and it called for the use of All-Purpose flour. I was concerned with both over kneading and not kneading enough. After about 20 mins I gave up and left it to rise. I couldn’t get it to the smooth elasticity of yours. It remained easily torn and the ball of dough never became smooth. If you haven’t done it already, would you consider a video using a side by side comparison of basic flours and how they knead? Such as all-purpose versus bread flour? Thank you!

[@ws.hicks14]

Honest confession here: I just went at kneading dough without knowing how and went nuts kneading it heaviest hand possible for 2+ hours! And the final product turned out just fine! (By heaviest hand possible I meant putting whole body weight onto the dough, pushing into then sliding across table surface; and It just never looked smooth so I kept kneading it that way, thought I hadn't kneaded it long/hard enough! I supposed the dough finally looked smooth after those 2+ hours just because I was too worn out at that point so I unknowingly went lighter on the dough, lol)

[@jopiang]

Honestly, i did the same today😂 first time making brioche and i convinced myself its the heat and humidity thats not making it smooth.

[@justryan2070]

Possibly if not strong bread flour? Be interesting to try with different flour(s). Edit: Can you try this with 100% whole wheat flour? I kneaded mine and it was sticky. It developed and became tacky and as I continued to knead it went back to sticky. Was not able to achieve a window pane. I'm pretty sure the bran broke the gluten and overkneading 100% whole wheat flour is quite possible.

[@teitylching8876]

I loved it when you busted baking myths one by one. The last one I watched was yeast getting killed by salt. Just wondering... would you be so kind to show the real-time video of the first 8 minutes of kneading? It would help me immensely. Thanks in advance. 🤗

[@Bakewithjack]

I’ll pop it in the list 👌🏻

[@salom1470]

Dear it happened to me I overworked by hand. I think it is the type of the flour you used. Mine was whole wheat flour and rye. I think this the difference.

[@susanm4826]

good to know, thanks for the tip.

[@GermandaSpeedwell]

Thanks for answering my question Jack! You really put the effort in ! Not something I am going to worry about again! You're a star! Amazing!

[@dj4950]

....yet somehow i've over kneaded dough several times... WHAT IS WRONG WITH ME 😭😂

[@Bigmommafluffy]

You're kind of adorable. -sincerely A professional tattoo artist, and person who makes lots of bread and things.

[@anagramconfirmed1717]

Thats misogynist.

[@FrodoBoschman]

@@anagramconfirmed1717 How exactly?

[@crazybeatrice4555]

@@FrodoBoschman peepeepoopoo

[@msinglinksgirl]

So... your Facebook post: the smaller loaf was the 90-min knead and the taller loaf was the 8-min knead? Very interesting. 🤦‍♀️

[@royksk]

Vicki Rutherford That tighter crumb may be good for a pullman or sandwich tin loaf.

[@lauradeck8975]

Thanks for your comment Vicki, I was waiting for Jack to bake it and show us the difference in this video., and you've answered that. But I would've liked to see it here in the video and also see a taste and texture test.

[@janster7777]

Guess you can skip the gym this week 😂

[@Bakewithjack]

every week ;-)

[@marcjtdc]

it loss a lot of moisture actually. I would have weighed it at the end.

[@emilyrhyne8540]

I've gotta commend you, Jack. Thank you for putting in the effort to give me a sense of security in my kneeding capabilities. Now I know. 🤝

[@Bakewithjack]

You’re welcome Emily 🤗

[@hanquokkassi]

Hey, i always feel anxious that i'd over knead my dough! But thanks for this now i know better 😂😂 btw, does every kind of dough has different kneading time required?? I'm new to baking and i noticed that i often make thicker kind of dough than you make here... Thanks alot! 😄😄

[@johnnanavati3350]

Thanks for your commitment. I would have been interested in seeing the 1.5 hour knead baked and compared to the regular knead bread. Definitely, you should replicate and create a follow-up video 😂

[@SirEchoGaming]

Baker here. Not that what I say is the absolute truth but from my training and experience kneading by hand to get perfect dough; tear and rip the dough apart brutally for the first 10-15 minutes and then the final 15-20 minutes should be slightly softer but still kinda rough. In total it should take around 30 minutes to get perfect dough. A few things to keep in mind, firstly dough can be made without spending 30 minutes kneading, there are many great no-knead recipes out there that make great bread, and secondly, dough mixers in commercial bakeries are brutal in the way they mix so no way with your hands will you damage the gluten too much. PS. there are high-speed mixers that, depending on the design, have two hooks that grab at the dough and will do a complete mix in 90 seconds!

[@eil33nann]

THANK YOU!!!! I finally decided to overcome my fear of making bread during this pandemic, but still haven't confronted my biggest fear of all - kneading by hand - due to several really bad over-kneading experiences when I was just out of college. Perhaps it happened because I was carelessly measuring by volume instead of by weight, plus probably just messing up the recipe in other ways too. I now know baking is a much more precise science than making a rustic sauce or soup, but you've proved to me that it takes an impossible amount of hand kneading to truly mess things up. THANK YOU!!!!!

[@jefftow1]

Lol that was fun, are people calling you Popeye lol. Great effort though Jack to save us doing the hard experiments

[@rachelk2910]

Wow! I can’t believe you did that. Lol. That was helpful, thank you!!!

[@minshubay6740]

So this is why my bread is dense. I was always worried that I didn't knead it enough or that I was too weak when kneading it so I would put more force and knead it longer. Damn! I just overworked myself. And that made me hate kneading so I always try to find no-knead recipes.

[@TheKopakah]

He didn't bake te bread, why didn't he bake the bread, I waited for 10 minutes to see the bread, why didn't he bake the bread, why wouldn't he bake the bread, I just wanted to see the bread

[@ijyxv2507]

Hello! I overkneaded mine by hand in less than an hour using all purpose flour. I was just telling my sister I should show you how it’s done 🤣.

[@JasperGleam]

please dont ever do that to yourself again i cant bare to see those red hands

[@diviaahuja]

thank you!! I thought I overworked my dough I was kneading the damn thing for 2hrs .....i was not getting to that window pane stage I kept on until I thought it was soft enough....I have not baked it yet it is proofing but i am so glad that I might not have overworked it afterall PS my arms feel like they are gonna fall off

[@sweetmoonpigeon7469]

Anybody know the song or artist that was playing during the kneading?

[@PinkFLoYD9118]

Les Joies Éphémères by Aulx Studio

[@KhulZA]

Thanks for putting yourself through this hell for us

[@missmaryhdream6560]

As soon as normal service resumes, I'm going to get my dough hooks out. That really exhausted me, just watching.

[@queenie8836]

Why did I laugh so hard when you screamed, "enough is enough!!!!!!!" 😂

[@carpediem1109]

Respect.. guess it was not enough to talk about the result and trust your words Humanity had to see this in real time 😂

[@TitaArlet]

Lol if I've watched this 1hr ago before proofing, then I wouldn't have been anxious for deciding whether to continue or stop kneading after 8 mins (I haven't passed the windowpane test) so I might have an under knead dough instead ayayay

[@royksk]

Excellent video Jack. So even with the Paul Hollywood slap it, bang it, throw it and stretch it method it'd still be alright. Now then, just 'cos you've got lots of spare time, how about the same experiment with a supermarket own brand with all its additives and then another with fast action yeast - by the way what yeast did you use? If it’s too tiring then try a bigger batch and knead it with your feet, in a trough like the good old days (or present day in some countries). That should fill the slack times 😇

[@yasminereda2956]

I was worried that i might have overworked my pizza dough, i kneaded it for around an hour and a half too *i know, i was doing the windowpane test and it just won't pass it and thought it was underworked the whole time, still remember the pain in my fists* it was scary thinking that all that work was gone for a waste but your video is the second reason after God's guidance that I can now sleep peacefully knowing my dough survived . Thank you, the work in this video is so much appreciated

[@alexkim7270]

Beautiful experimental video, and thank you for sacrificing 90 solid minutes! I always knead my dough by hand and I reached the "breaking point" for 2 reasons (it was an experiment with a friend). 1. We used instant yeast + levain Later I figured the yeast was expired, and I was working with cinnamon already in my dough, which happened to stunt yeast growth. So, my friend decided to proof it in an oven without my knowledge. 2. The resting temperature was close to 50c Obviously the yeast activities have died, and my attempt to resurrect the dough with fresh batch of yeast failed. Here I observed that beyond the optimal temperature, the dough surface started to "cook" and the gluten structure has broken off. It could no longer hold the shape. Tried baking them tho, it was a very chewy bread and I didn't enjoy that bit at all. So I've learnt what type of bread would fit which type of yeast, and what it really means by overproofing. Btw, it is nice to watch this video and be sure that there's no harm in my kneading, I observed for myself on average I'll take 15 mins with my "heavy hands" to get to where I like it to be. Thanks again, Jack!

[@powderriverfarrier]

Jack gets the award for outstanding dedication to his followers. Jack you could have added a before and after of your biceps for all the work you put into this. All kidding aside the greatest benefit of this video is we get to see a prolonged demonstration of your kneading technique. That's invaluable for anyone struggling with working with dough wetter than maybe they're accustomed to. Keep them coming mate!

[@YouTubeDestinations]

Our party just returned home from the Mardi Gras. Several in our booking left the ship with coronavirus. Also several more in our booking had it at well. Please send me information on when I can forward the information to the company

[@snatched.8135]

I wish I would've watched this video BEFORE I made 5 breads all that I under kneaded because I was afraid to go overboard. Lmao Thank you for this!

[@IaM-uk1sz]

Wow, thanks for this, I am new at baking bread and it is one thing I worry about kneading enough☺️ and I agree this is one heck of a workout😅. Thanks Jack, new subscriber here from Philippines❤️

[@JustMe-il4fw]

Thank you for this! I was worried as I had kneaded my dough fro my cinnamon rolls for around 25 minutes and was worried I overkneaded it. Sweating bullets but at least I didn't ruin my dough! Can't imagine how tiring it is to knead for an hour and a half. Who would do that lolol.

[@jamessteele1665]

Dude thanks for doing this :)

[@janiceli551]

I really appreciate your hard work

[@donnacowell7415]

Your poor arms. That was more than a work out.

[@saundersd1962]

What a great example, takes the fear and mystery out of kneading dough, thanks Jack. Anyone know what the name of the piano music was for the grand finale ?

[@Veeluvstocook]

Hey Jack. That was a handful of workout for your arm muscles. Thanks for the dedication to putting the #commonfact to test. You are the real MVP.

[@ScottGoltl]

Whew! I am exhausted just watching you, but I couldn't help but wonder what a full two hours would have done :-) Thanks for putting my mind to rest about overworking the dough it really was a concern of my mine but not any longer. Thanks!

[@missmellie5667]

I absolutely love your videos. But I must say, I've never watched a video on bread making, that's made me laugh before until your videos. Thank you for being so informative - and making this fun. :)

[@ezraider4357]

after an hour and a half ....it will probably bake before it ever 'break'. At least we now know that after one hour of kneading, you become a mind reader! "Best Video Ever" - thanks!

[@tastyfishsauce4410]

My biceps and flexors thank you for this experiment, I've read 8 to 15 so I do 10 minutes as someone new to bread making. This is extemely hepful and reassuring that I could not possibly over do it as I personally want to quit at about 30 seconds lol.

[@peterpun1831]

Amazing video! But I really had an experience of "overkneading" by my heavy-hand. Following is my case: I always use bowl to knead so i normally need longer time. I was planning to add 10% olive oil (focaccia) but I forgot until I gave a 20min knead and the dough is well done. Then I added oil and knead further until oil absorbed into the dough, I had another 20min kneading but the bowl is still very oily (which i considered as not well absorbed). Then I changed my way of knead and gave a 3-5 forceful pushes into it to make the dough stretch more (and somehow i saw some tearing). After that the dough suddenly absorbed all the oil around, became very soft but teared apart very easily (fail the windowpane test). Then I continued my kneading for another 20min, nothing change. Soft and not much consistency. Then i gave up and baked it away, the puff was bad. I dont know how oil can affect the result

[@eizenworth]

"enough is enough.." hahaha! This video indeed helped, and it made me click the subscribe button. LMAO! Respect!

[@jennhoff03]

My shoulders hurt just watching this poor lad! I hope he got a massage after this!!!

[@bassnbluegill1406]

Thanks, I really kneaded this for when I start a bakery. I can't tell you anything more about it though, that's on a knead to know basis. I'm sure I'll be absolutely rolling in the dough once I get up and running.

[@asugarholicslife]

I never knead my dough by hand, always in a machine for this very reason. But I must be kneading wrong if I don't like kneading because it takes so long by hand. I'm off to search for a how to knead dough Video cuz clearly I'm doing it wrong😂🤔😭

[@tanyaveness8203]

I really love kneading dough! It's so nice to know I can go an extra few minutes and not worry about ruining my loaf. :)

[@Queen-of-Swords]

Today I was due for my period and took it all out on that dough and to be honest, I was really going full KAREN on it. It was still OK. My fella's made his sarnies for work with it anyway. Everyone in the house is still alive too. 😆

[@mathieudebibikoff4369]

Why didn't you show us the final bread though? O_o

[@martha1spur]

He did

[@MaruMaruPoyo]

I got scared of over kneading when I made my first bread. Solid hard as rock maybe could pound nails with it. I've been very careful ever since then and made sure I just work for around 5 minutes. This made me relax better for the future bread I'm gonna make. Thanks.

[@DianeHasHopeInChrist]

I have to say.....you must have the BIGGEST, most muscular forearms in the world, after that....lol. Geez.....that was abuse of dough...lol. That's one way to get your frustrations out.....lol

[@GrimR3apa1102]

Mr Jack thank you, you were the key that helped me solve my hand pulling noodle problems. I've been kneading dough for the longest trying to figure out why I could not get it stretchy enough to pull noodles, and why cake flour worked better, less gluten means less time to beat the dough senseless and strengthen the gluten strands making it stretchier, more gluten content means more time I'd spend beating the dough. My arms and hands hurt but you are the key. Thanks again

[@Bakewithjack]

You’re welcome! I had no idea 😄

[@sharendonnelly7770]

Dedication. What you appreciate in a lesson. 90 minutes? I will not try this at home.

[@JptMan]

i have done this a few weeks ago i.e dough for my dumplings about 1 and half hour like the last part u did tearing and stuffs from that evening i got both my hands swollen still not in good shape yet has this happen to any body????????

[@ChrisTopheRaz]

So that’s a 65-1.6 dough? Curious about the percents. In the french bread range but slightly off. Any particular reason? It’s funny, ever since I stopped using bread calculators for recipes and developing my own with the BPs, I’ve been having issues and can’t figure out why.