Can you knead the dough after it rises? The answer is yes. In fact, you can even knead the dough at room temperature if you want. However, there are a few things you should keep in mind before you start kneading dough.
Kneading dough is an essential part of bread making. If you haven’t done it before, you might be wondering whether you can knead the dough after it has risen. The answer is yes, you can knead the dough at room temp.
However, there are a few rules you should follow before you start kneading… After the initial rise, you may knead the dough lightly to remove excess gas and redistribute the yeast. If you’ve already produced enough gluten before the first rise, you don’t need to knead the dough at all. But if your goal is to develop more gluten for better structure or flavor, then continue reading below!
You have two options when deciding how long to let the dough rest: either wait until it’s doubled again or leave it alone overnight. Letting the dough sit longer will give you a stronger loaf with more volume. On the other hand, leaving the dough out overnight gives you time to do something else while waiting for the next step.
If you’re going to use this method, I recommend letting the dough double once and then refrigerating it overnight. This way, you’ll get a strong loaf that holds its shape well.
If you decide not to wait, here’s what you should know about kneading dough after rising.
You should knead after rising if you want to reduce the large holes left by air pockets. These holes make the crust flabby and weak. They also allow moisture from the inside of the dough to escape during baking. So, as soon as possible, try to smooth them down using your hands.
If the gas in the dough isn’t released after the first proof, the pockets of gas will continue to develop, resulting in huge holes.
Some of these gas pockets can get so enormous that they explode into other gas pockets, causing large holes to appear all over the bread loaf. So, if you see any big bubbles on top of the dough, gently push them back down. Don’t worry too much about getting every last bubble; just focus on smoothing out the surface.
The amount of time you wait depends on several factors including the type of flour used, the size of the container, and the ambient humidity level. For example, if you’re working with whole wheat flour, you won’t need to wait very long because it takes less than 10 minutes for the dough to double.
On the other hand, if you’re working in a small bowl, you could end up having to wait much longer. That’s why it’s important to pay attention to these details so you can produce great-looking loaves every time.
There are some situations where you shouldn’t knead the dough right away. Here are three examples:
1) When mixing wet ingredients into dry ones. Doing this too early causes lumps which makes the finished product though.
2) When combining different types of flour together. Mixing one kind of flour with another usually results in clumping. Instead, mix each ingredient separately and combine only later.
3) When incorporating fat into the dough. Fat doesn’t like heat, so adding it directly to hot water creates steam bubbles which cause the dough to expand quickly. As a result, the final texture becomes dense rather than light.
So, instead of trying to work around those problems, just add the fat slowly over time. In fact, many recipes call for doing exactly that.
I hope my answer has helped clear things up!
Yes, you can knead the dough after proofing but there is no reason to unless you plan to bake immediately. The main benefit of kneading before proofing is to develop gluten structure and elasticity. Once the dough rises, the gluten network breaks down and loses strength.