A dictionary of culinary terms


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Chef making and kneading fresh dough
Chef kneading fresh dough for baking bread.

Kneading is a step in bread and pasta making where dough ingredients (flour and water) are mixed in order to strengthen the end product.  Kneading stretches the gluten contained in the flour, resulting in elasticity that allows CO2 from the leavening agent to give the dough lift.

After you knead your dough, you will want to let it rest for about 10 to 15 minutes; this allows the dough to relax and makes it easier to shape.

To shape your dough, you have many options. Depending on what you are baking, you may be able to shape the dough with just your hands. However, some baked goods will need to be rolled out to minimize air bubbles in the dough (e.g. cinnamon rolls). Be sure to check out Minute Man Pizza’s best rated rolling pins.

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