Bread Baking Technique #5 - Kneading Bread

[@marjon1113]

Nothing is better than a master teacher who loves the subject matter. Great video. Thank you.

[@cupiddstunt]

Every now and then youtube throws up a gem, instead of the narcissistic egomaniacs that stutter and stammer through a load of ill informed rubbish we find someone that actually knows what they are on about. Thank you sir for your time and effort and also your wonderfully calm voice, the sign of a good instructional video is when you get to the end and never once felt it was too long and you never thought of using fast forward in case you missed something.

[@curbotize]

Took me 2 years.

[@Edward0lub0Edi]

that's so funny I know exactly who you're talking about

[@gulabjamun6633]

@@Edward0lub0Edi wait, who? I don’t want to accidentally be misinformed.

[@trueleyes]

FASCINATING. I have never seen anything like this, this is a first. This is so fascinating and gives a bit more understanding of the importance of proper kneading and rest periods between. BRAVO CHEF and thank you.

[@LorentzInvariance]

This was fantastic. It’s really helped me in my baking journey. The visual depiction of the dough with the different dry mass water concentrations was perfect!

[@grahamd1318]

I thought 18 mins was going to be too long, but you spent just the right amount of time on each dough type,and it was most therapeutic to watch. I've just been kneading a bread dough. Wish I'd watched this first.Thanks.

[@0x04live]

I really love the fact that you showthe full process of kneading. There are so many videos online which tell you how to knead dough but you are doing by far the best job here by showing it in full detail with great commentary. Thanks for the effort you put in this video

[@Kyber3000-Kimberly]

As someone who just started trying to make dough by hand, I greatly appreciate this video and how you show the process as well as the changes dough goes through. My biggest hurdle has been dealing with the dough being sticky and I’m learning (with the help of videos like yours) how to handle it. After making dough 2 times I’m getting there and feel much better about making dough and don’t hate the stickiness as much. Making fresh dough is really a neat thing, I have a new appreciation for. Thank you so much for your videos!!

[@buzzymm]

This is by far the most comprehensive video I have seen on kneading bread. Very well done! Well explained, to the point, clearly spoken at just the right pace. Thank you!

[@junethegeniuswithlove9443]

I've been struggling with hand kneading then I came across your video. Thank god for KZbin algorithm. Thank you so much for your amazing work.

[@peggymcdonald2677]

DANG! He really gets into it, doesn't he! A true ARTIST! And such a pleasant voice! Many thanks!

[@lickjam3350]

I loved the whole video. I learned a tone in 18 minutes and 46 seconds. Thanks again.

[@brendaspamperedkitchen9878]

lick jam

[@mrsseasea]

Agree.....I learned more about the importance of "gluten" in this one video.....than in the 30 orzo I've watched in a month! A big 😊

[@parvati244]

I've followed his technique and it worked perfectly with me. The dough turned out what it's supposed to be. Smooth and elastic. Thanks! (Coming from a person who had disastrous experiences with kneading dough)

[@sylviacarlson3561]

You have a great speaking voice! This is really great advice! Thank you from California, USA

[@UrbanArtCentral]

This is the most educational bread vid I have seen as a beginner. Tq so much!

[@82olys]

I could watch you knead dough and talk about dough all day. Thank you for the wonderfully informative video good sir. Thank you for sharing as well.

[@ngotomai]

Many thanks from Vietnam! I start baking just a month. Your video help me a lot.

[@zebnuri7517]

Wow! Your video was an eye opener & at my age I learned things about flour & kneading I didn't know. I've been making bread for 30 years. Thank you so much. Never thought I could see gluten!

[@kokopiko]

This must be the best kneading video ever.

[@aaronm8694]

Wow! Loved the gluten explanation, thanks!

[@jamesyoung1022]

One of the best videos on making dough.

[@asarta703]

The starch and seitan demonstrations were awesome!

[@missm5506]

This was fascinating! I'm a new baker and I enjoyed everything you shared. Thank you.

[@albertlee1928]

Just found your video. Thank you so much for teaching about the dough, gluten and starch. Gluten actually is a very important ingredient for Asian vegetarian cooking. One can cut/tear the gluten into small pieces and braise it with cabbage, shiitake mushroom and black fungus with a bit of salt, soy sauce, water and sugar to taste. I would love to cook that big piece of baked gluten you washed in video. Thank you so much for such a informative teaching and demo. Happy 2021 and stay safe and healthy!

[@dennispickering77]

Wow. I'm a new bread baker and engineer by trade. This was the best video and instruction I have found yet. Thank you VERY much for making it. Video is work but we beginners appreciate it so much. Like others I learned SO much in 18 minutes. Dennis

[@VASI_LIKI]

Who would have thought i could sit through a dough presentation yet you had me in the edge of my seat. Awesome

[@johnnybrix717]

That was absolutely brilliant. Nothing like this on KZbin.

[@kkpaine]

Terrific video. Europeans do bread well! The gluten demo is a real learning experience. This is what’s supposed to attach itself to our colon and block absorption of nutrients. Yes, fascinating!!

[@wittylas]

It's good to see this on my feeds as a recommendation. I have just been starting to learn how to make breads. I really need to get that scraper and a pastry mat.

[@vegasrenie]

I've been baking bread for years and NEVER heard of the gluten window test. There were other items as well. This is terrific.

[@abdulmuti1]

great video and the part about the gluten was amazing. Thank you

[@karenkaren3189]

A scraper changed my bread baking life. Stopped adding extra flour, and it goes so well.

[@laihwatan2119]

Your technique is really helpful as i have learned so much by watching your video and will put into use as i have interest in baking my home bread by using hands to knead. Very much appreicated your time.

[@Ed19601]

great video, learned a lot, more than in several years watching other videos

[@morehn]

Watching the dough jiggle yet workable was so beautiful

[@smallworld1191]

Thank you for explain about kneading,gluten and starch,it's a very kind of you

[@eleanorclub]

Thank you for this clear, helpful compendium of kneading techniques. Ive watched it several times. I do hand kneading only, but was pretty anemic as a kneader. Until I saw your video, I didnt realize was under-kneading, seldom going for more than 3 minutes. I think setting a timer might be a good idea for my baking. Full disclosure - I envy your marble worktop and space. My kitchen is the size of a big closet!

[@AussieAngeS]

Fantastic video thank you so much for taking the time to show us the techniques.

[@travelace6]

I am a beginner and I found this video very helpful. I will refer back to it often! Thank you!

[@Ore7788]

I didn't know such a thing until I came across your video. sir, you are doing a wonderful job. Keep on sharing and educating us of your expertise. I want to thank you so much for helping us to learn what makes a good dough. God bless!

[@jeanettevignale7740]

I watched the whole video! Never boring..I learned so much! Thank you

[@maralimarali]

Fascinating! Great information! Great technique! Great music! Awesome voice! Very clear! Thank you!

[@jimmysrealcooking554]

Loved it. The end was great. I've been baking bread 6 months and share your excitement.

[@sweetboo1022]

OK, this was an awesome video. I loved seeing the different types of dough and how you knead them. That ending was awesome. I really enjoy learning why something cooks or behaves the way it does so showing that science behind it was awesome. Thanks so much.

[@Andrew-nu8ez]

Finally learn why we need to knead. Thanks

[@nelftm]

The starch/gluten part at the end of this video is absolutely fascinating!

[@cynthiacumberbatch5212]

Thanks very much for this video , i learned a lot.

[@SteimntzMachadodeFigueiredo]

It's so incredible your experience with gluten and starch. I'm came here for learning how knead a bread but you teach me much more. Thank you, you made a awesome video.

[@suadal-rabiai4895]

Wow! That is what I call "Science", thank you so much for this informative video and the clear demonstration & explanation. I never new that there are variety doughs. In one video I learn a life-time knowledge. Thanks a million

[@denfitzpatrick5988]

Fascinating video. Thoroughly enjoyed it

[@susiewanng2285]

Thank you so much for this amazing video!! This is the first video on the science of flour/gluten/starch I have ever seen! Dough has been a mystery to me, the ingredients and process of bread/pastry making, why and what went wrong. I am so enlightened now!! Much appreciated.

[@markstang1965able]

So...wow, I learned that I needed to see this. I am so grateful to watch and listen as you deliver a very pleasant concise suggestions with live working dough!!

[@vtt-a7663]

Fantastic! Thank you! I had to have a chuckle when you illustrated the drier dough as I remember my first dough being the same and thinking that all went wrong! Love this presentation and wish it was around years ago as it would've avoided many stressful times when making bread. Great for newbies and will share with friends and family to encourage potential great future bakers. Will check out your other videos and recipes.

[@luther7541]

Straight to the point. Very precise explanation. I can do hand knead up to 75%. Above that, you have to use noknead.

[@jenalenelatonio173]

watching how to knead because baking is life this quarantine. :)

[@yuanneumair7806]

In China the starch washed away from the dough is steamed and made into a type of special glass noodles and they are usually served with the chewy boiled gluten that was collected to make a noodle salad for a hot summer snack. Thank you for the very very informative video!

[@jmarylastone]

you taught me something - I knew how to make the gluten but I didn't know what would happen when you baked it and I didn't know about the starch - very interesting - thank you

[@T4Cification]

one of the most interesting bread vids i've watched, esp the gluten and startch part at the end

[@sailorgirl2017]

Thank you! I am feeling more adventurous with my bread making now! Great video!

[@CuproHastes]

Absolutely fascinating! Gluten is a dark art because it's never explained enough, but this is exactly what people knead to know!

[@lauramilton9737]

You blew my mind with this video, thank you so much!!! Super informative, very helpful.

[@zhangchen5286]

Thank you Sir. You are so very good to have show us all types of kneading the dough. I have learn a lot from from here.

[@TeacherKayeTalks]

"Isn't it fascinating?" Loved it! Thanks so much!

[@Frenchylikeshikes]

Thank for showing the stretch and fold kneading technique so well and in slow mow. Kneading is really my problem so far 🙁

[@hansw.1499]

This is a very good tutorial, it answered a lot of my questions about kneading my bread dough. Thank you and a lot of greetings from germany, Hans

[@petercarey3700]

Thank you for sharing so much in such a sort time. I have been looking at all I can find on youtube about sourdough. This is by far the most informative and comprehensive about kneading techniques, I will be refering to this often. Thank you very much.

[@Sudhamani00]

Great job!!! I gave up bread making since my first attempt was a disaster. My research made me land here.I tried again with lessons learned from your video, and the result was phenomenal!!! Thank you for helping me to serve home made bread to my family, my son is enjoying the bread.The gluten lessons are really worth watching.Can you please upload how to make gluten free bread?

[@user-fk8rb8ue5h]

thanks. been using a bread machine but decided to have a go at the real thing. Thanks for the vids.

[@umawanchoo]

Greetings from India. Found your video very informative as I started making bread after retirement as a past time and now addicted to home made bread. Thanks a lot. Been making dough by washing for more than 45 years. But didnot know that it is called gluten. We make a curry of this fough. We pull a piece of gluten dough- size of a blue berry. Then deep fry in oil. Drain it on a paper. Make a gravy with onion garlic and tomato using salt, turmeric, coriander powder, red pepper powder and garam masala. Once the oil floats on the gravy add gluteen balls snd boli for 2 min. Ready to aerve with rice/ bread/ naan. Thought may be someone would‬ like to try this recipe with pure gluten. Uma Wanchoo

[@nenitasmail]

THANK YOU FOR SHARING THAT WAS AMAZING, you educated me how to knead, I LEARNED A LOT, I watched your video 3 times, THANK YOU THANK YOU, THUMBS UP. take care.

[@Cherbear609]

Thank you for this most beautiful exportation into the world of dough. (And yes, gluten is the star of the show) Very nice!

[@ZeusMcKraken]

one of the best videos on bread kneading. wow

[@brillianrc]

I watched this video till the end. I just wanna say "THANK YOU SO MUCH"

[@Kvalifood]

You are welcome. I am glad it is of help :-)

[@teresaantonio8896]

I've never seen gluten before. Amazing tutorial. Your videos was enlightening. Thank you for sharong

[@cruelfish4824]

What I learned from this is that I need to get a scraper asap.

[@100PercentOS2]

Bought me a scraper yesterday like the one that is in the video. If I'm going to start making bread by hand instead of a bread machine, I knew I was going to need one.

[@itsamememario545]

2 scrapers actually, one with a flat edge and one with curved edge

[@bchompoo]

Me too!

[@Kyber3000-Kimberly]

CruelFish oh yeah it’s such a huge help!!

[@YellyellyellYellyellyell]

Me too 👍😃

[@johnnywalker7350]

You are truly a master of the flour. Thank you for an informative video

[@zenapsgas]

Woah. Started making my own bread just recently. Now I know the chemistry behind kneading.

[@royaustin6111]

Excellent! Thank you! I am starting a micro bakery and this was very helpful.

[@100PercentOS2]

Very informative. I really enjoyed watching and I sure learned a lot. I also love listening to you explain the various processes. Your voice is very relaxing with a wonderful accent.

[@semeliape7079]

Wow! This was really therapeutic! Thank you. I have learned something new today.

[@777dannydan]

FANTASTISK! Mange tak for denne video min bror fra en anden mor...

[@lordbaron104]

Wow learnt something new today ! Thank you for sharing 😊🙏👍

[@pratiwipurnomo1270]

Thank you.. this really helps me to kneading the dough for the first time, since I learn how to bake at home

[@alicetang1511]

Thank you for your explanation, very useful tips and tecnique for me.

[@mungosmahan]

Thank you....!!! I LOVE making bread and this video is a real treat!!!! :)

[@laura3071934]

What an interesting and instructive video! Thanks for taking the time to make it and share it!

[@panagiotisdalatsoudis7852]

THANK YOU SO MUCH!!!I m doing my self my bread learned it from my grandmother. Now this is less than just bread :-) keep it like this.

[@JennerViews]

Thank you! Very interesting & educational about the gluten & starch! I understand gluten much better now.

[@alexandriasimms4842]

Applause! Such a fantastically, informative video! Thank you.

[@glendacrosbywilkins4246]

What an AWESOME video...Thank you so much for taking the time to explain all of this,, Its Wonderful to watch... Thanks Again !!!!

[@wannahockachewie897]

I want to thank Covid-19, because without this pandemic, I never would have started baking bread that led me to this amazingly informative video!

[@Iwashmyhandsofit]

Thank you. Your intention & enthusiasm is a glory :)

[@maritzaread2432]

Excellent video. Thank you!

[@rlamar9149]

Thank you for such a great and informative video! I'm new to kneading so I had so many questions, but you answered them all!

[@24njjohn]

Fantastic video. Thank you very much. God bless.

[@somebody8175]

Loved this video so much! Tons of info on baking plus an extra science lesson!

[@111Lky]

Thank you, loved the video! Explanation clear, simple and easy. Can't wait to try it out..

[@dire_prism]

I don't know how many times I've made my dough like this: Add flour until the dough wasn't sticky any more. I always wondered why bread from the baker would always stay fresh longer, while the bread I was making would be nice straight from the oven, but already be dry the morning after... Granted the bakers also use a bunch of additives but a wetter dough makes a huge difference, and learning how to work with it has improved my bread immensely.

[@kelseyjulander3835]

Thanks! Loved the gluten part!

[@TrudyConway]

Thank you for this. I was making my first sweet bread the other night. The dough was extremely wet and sticky. I spent 30 minutes and was doing everything wrong. I was using a regular pull and fold kneading technique; I didn't let the dough rest ever, and I think I made it worse by adding more and more flour just to be able to handle the dough. I ended up with a mess of dough that never did bake all the way through. I never knew that there were different techniques based on the starting texture.

[@MoRo1333]

This is by far the best video on bread baking, here on youtube. :) I have always thought that for making really good bread you need to actually understand bread. You have explaind all that and more in this video. Cheers for that!

[@claireramirez6321]

amazing! I love the detailed lesson.. kudos! 😊