Knead dough properly – by hand or with a stand mixer?

When baking bread and pizza, kneading is one of the central steps. Depending on the dough, quantity and personal preference, you can work by hand or with a stand mixer.

Why is dough kneaded?

Kneading combines the ingredients evenly and develops the dough structure. How long and intensively you knead depends on the recipe and type of flour used.

Kneading dough by hand

Kneading by hand gives you a direct feel for the dough's consistency and development. A sufficiently large work surface and a dough scraper are practical helpers. Sticky residue can be picked up from the surface with the scraper.

Kneading dough with a stand mixer

A stand mixer can reduce the workload, especially for larger quantities. After kneading, however, dough residue often remains on the bowl and dough hook. Tips: Clean dough hooks and Remove dough residue from a stand mixer.

What if the dough is very sticky?

Stickiness can be completely normal depending on the type of dough. Instead of immediately adding lots of extra flour, follow the recipe. Practical guidance: Sticky dough – what to do?.

After kneading: remove dough residue

Dough residue on hands, bowls, tools and work surfaces is part of baking. The open mesh of the Teiger® cleaning cloth was developed precisely for this type of residue. More tips are available in the Teiger® guide.

Read more