How to Knead Dough Without Stand Mixer: Essential Techniques Revealed

ByHelen Stahl Updated

How to Knead Dough Without Stand Mixer?

To knead dough without a stand mixer, you have two options: the hand-kneading method and the no-knead method.

For the hand-kneading method, you will need to dissolve yeast in water, stir salt in another portion of water, and gradually add the water with yeast to the flour, kneading by hand until combined.

Then, add the water with salt and continue kneading.

Finally, add olive oil and knead until the dough feels smooth.

Let the dough rise, divide it into balls, and let them rest before using.

The no-knead method involves dissolving yeast in water, adding flour and stirring with a fork, adding salt and continuing to mix.

Then, add olive oil and mix.

Let the dough rest for a while, then turn it out onto a work surface and fold it, repeating the process.

Let it rest again before repeating the folding process a couple more times.

After resting overnight in the fridge, divide the dough, fold it again, and let it rest in greased pans before baking.

These methods provide effective ways to knead dough without a stand mixer, resulting in delicious homemade bread or pizza crust.

Key Points:

  • 2 options for kneading dough without a stand mixer:
  • Hand-kneading method:
    • Dissolve yeast in water
    • Stir salt in water
    • Gradually add yeasty water to flour
    • Knead by hand until combined
    • Add water with salt and continue kneading
    • Add olive oil and knead until smooth
    • Let dough rise and rest before using
  • No-knead method:
    • Dissolve yeast in water
    • Add flour and stir with fork
    • Add salt and continue mixing
    • Add olive oil and mix
    • Let dough rest
    • Turn it out onto work surface and fold it
    • Repeat the folding process
    • Let it rest again
    • Repeat the folding a few more times
    • Rest overnight in the fridge
    • Divide dough
    • Fold again
    • Let it rest in greased pans before baking
  • Both methods result in delicious homemade bread or pizza crust.

Did You Know?

1. Kneading dough by hand has been a practice for centuries, with evidence of ancient Egyptians and Greeks using the same technique we use today.
2. Did you know that kneading dough helps to develop the gluten proteins in the dough, giving it its characteristic stretchy texture?
3. In traditional French baking, the act of kneading dough by hand is often referred to as “le fraisage,” which means “to break or crush.”
4. Ukrainian bakers have a unique technique for kneading dough without a mixer: they place the dough in a large wooden barrel and use their whole body weight to press and roll the dough against the sides.
5. While a stand mixer can save time and effort, many professional bakers argue that kneading by hand allows for better control and a more intuitive understanding of the dough’s readiness.

Hand-Kneading Method For Kneading Dough Without Stand Mixer

Hand-kneading dough is a traditional and time-honored method that requires only your hands, basic ingredients, and patience. By following these steps, you can achieve wonderfully soft and elastic dough without the need for a stand mixer.

To start, gather the ingredients needed for approximately 7/8 pizzas, each weighing 250g. You will need: 1 kg of Italian “00” flour, 600 ml of water, 4g of yeast, 20g of salt, and 20 ml of extra virgin olive oil. The total time required for this method is 16-20 hours, so plan accordingly.

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Begin by dissolving the yeast in 550 ml of water. In the remaining water, add the salt and stir. Gradually add the water with yeast to the flour and start kneading the dough with your hands until it is well combined. Then, add the water with salt and continue kneading.

As the dough starts to come together, add the olive oil and continue kneading until the dough feels smooth and elastic. This process may take approximately 10-15 minutes. Remember to push the dough from the bottom upwards, alternating between your hands. If kneading on a pastry board, push the dough from top to bottom away from you.

After the kneading process, allow the dough to rise for 12 to 16 hours. Once it has risen, divide the dough into 250g balls and let them rest for an additional 4 hours. This resting period helps develop the gluten and enhances the flavor of the dough.

Steps To Follow For No-Knead Method Of Kneading Dough

If you prefer a more hands-off approach to kneading dough, the no-knead method is a fantastic option.

Here are the steps to follow:

  1. Dissolve 4g of yeast in 750 ml of water in a plastic bowl.
  2. Add 1 kg of Italian “00” flour to the bowl and mix it with a fork.
  3. Once combined, add 20g of salt and continue mixing.
  4. Finally, add 20 ml of extra virgin olive oil and give it a good mix.
  5. Cover the bowl and let the dough rest for half an hour.
  6. After the resting period, turn the dough out onto a work surface and fold it 2/3 of the way over. Stretch the opposite side over the first fold. Repeat this process a couple of times.
  7. Place the dough back into the bowl and let it rest for another half an hour.
  8. Repeat the folding and stretching process 2 to 3 times until the dough springs back and doesn’t tear.
  9. After achieving the desired consistency, cover the dough and let it rest in the fridge overnight to develop its flavors.

The total time required for this method is 20-24 hours. It’s important to note that using the no-knead method allows for a more hands-off approach, resulting in a delicious pan pizza.

Tips For Hand Kneading Dough Without Stand Mixer

To achieve the best results when hand kneading dough, it’s important to use proper technique. Here are some tips to help you during the process:

  1. Use the heel of your hand: When kneading the dough, press down and forward using the heel of your hand. This technique helps stretch and develop the gluten in the dough.

  2. Alternate between hands: As you knead, remember to alternate between your hands. Push the dough from the bottom upwards using both hands, then roll it back and repeat the process. This alternating motion helps distribute the kneading action evenly.

  3. Knead on a pastry board: If you prefer, you can knead the dough on a pastry board instead of directly on the countertop. This method allows you to push the dough from top to bottom away from you, providing a good stretch and development of gluten.

Remember, practice makes perfect when it comes to hand kneading. Don’t be discouraged if it takes a few tries to get the hang of it. With time, you’ll develop your own technique and achieve excellent results.

  • Practice using the heel of your hand to press down and forward.
  • Alternate between both hands for even kneading.
  • Consider using a pastry board for better control and gluten development.
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Final Steps For The Hand-Kneading Method

After following the hand-kneading method, the dough is ready to be baked. Follow these final steps to ensure a delicious outcome:

  1. Divide and fold: After 12 hours in the fridge, divide the dough into two parts and fold them again, making sure to seal them with the palms of your hands.
  2. Rest and rise: Place each portion of the dough in separate tall plastic containers with lids and allow them to rest at room temperature for about 4-6 hours. This step helps the dough to relax and rise once more before baking.
  3. Grease and place: Next, grease two pans and gently place each dough portion in them.
  4. Stretch gently: Stretch the dough gently towards the edges and corners of the pans. Be careful not to tear the dough during this process.

Remember, these final steps are crucial for the success of your baked goods. Enjoy your delicious homemade treats!

How To Execute The No-Knead Method For Kneading Dough

After following the no-knead method, it’s time to execute the final steps before baking. Here’s what you need to do:

  • Remove the dough from the fridge after the overnight rest.
  • Divide it into two parts and gently fold each portion, ensuring they’re properly sealed.
  • Place the dough in two greased pans.
  • Proceed to gently stretch it towards the edges and corners of the pans.

By following this method, you can achieve delicious pizza crusts with a great texture and flavor without the need for a stand mixer.

Important Instructions For Baking The Kneaded Dough Without Stand Mixer

When it comes to baking kneaded dough without a stand mixer, there are a few important instructions to keep in mind:

1. Preheat the oven: Before placing the dough in the oven, make sure to preheat it to the appropriate temperature. This ensures the dough bakes evenly and rises properly.

2. Monitor the baking time: Every oven is different, so keep a close eye on the dough as it bakes. Follow the recommended baking time, but be prepared to adjust it slightly based on your oven’s behavior.

3. Allow the pizza to cool: After baking, resist the temptation to cut into the pizza right away. Allow it to cool for a few minutes to let the flavors settle and the crust to become a bit more firm.

By following these important instructions, you can ensure that your kneaded dough bakes beautifully, resulting in a delicious homemade pizza crust.

Note: Hand-kneading and no-knead methods provide different approaches, allowing you to choose the one that suits your preferences.

  • Hand-kneading method: This traditional method requires physically kneading the dough with your hands, providing a tactile and satisfying experience.
  • No-knead method: This method involves a longer resting period for the dough, allowing gluten to develop naturally without the need for extensive kneading.

With a little practice and patience, you’ll soon be enjoying homemade pizza crusts that are sure to impress.

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Frequently Asked Questions

What can I use if I don’t have a stand mixer?

If you don’t have a stand mixer, you can opt for using a whisk and a little elbow grease. Whisks are versatile tools that can be used for a variety of mixing tasks. By using a whisk and swirling it vigorously in a circular motion, you can achieve similar results to a stand mixer. While it may require a bit more effort and time, this method can be effective for smaller-scale mixing tasks like whipping cream or beating eggs.

Alternatively, you can try using a blender or a food processor. While not specifically designed for mixing tasks, these appliances can help you achieve a similar effect. By pulsing or blending the ingredients in short bursts, you can combine and mix them effectively. However, it’s important to be cautious and not overmix or puree the ingredients, as this can alter the texture and consistency of the final product.

Is kneading dough by hand better than a mixer?

While the rhythmic motion of kneading dough by hand can be enjoyable for some, using a mixer offers several advantages. Not only does it save time by allowing you to mix and knead the dough in the same bowl, but it also reduces strain on the wrists and hands. By opting for a stand mixer, you can achieve perfectly kneaded dough without the physical exertion commonly associated with manual kneading.

Is kneading by hand the same as a dough hook?

Using a dough hook to knead dough is not the same as kneading by hand. The main distinction lies in the physical exertion and time required. Kneading by hand can be a rigorous process that can take up to 20 minutes to achieve a smooth and elastic dough. On the other hand, with the assistance of a KitchenAid® stand mixer and a dough hook, the same result can be accomplished in approximately half the time, with significantly less effort.

What are some alternative methods for kneading dough without a stand mixer?

There are several alternative methods for kneading dough without a stand mixer. One option is to use a food processor with a dough blade attachment. This can quickly and efficiently knead the dough, similar to a stand mixer. Another method is the “fold and turn” technique, where you repeatedly fold the dough in half, then push it away from you with the palm of your hand. This process helps stretch and develop the gluten, leading to a well-kneaded dough. Additionally, some people prefer the traditional way of kneading dough by hand. This involves using your hands to stretch, fold, and push the dough against a clean, lightly floured surface until it becomes smooth and elastic.