Panoinnin

Panoinnin is a term that refers to the process of kneading dough, particularly in bread-making. It is a crucial step that develops gluten, a protein network formed from glutenin and gliadin in wheat flour when mixed with water and agitated. This gluten network gives dough its elasticity and structure, allowing it to trap gases produced by yeast during fermentation. Properly kneaded dough will become smooth, elastic, and less sticky. The technique typically involves stretching and folding the dough repeatedly, either by hand or using a mechanical mixer. The duration and intensity of kneading depend on the type of dough and the desired outcome. Over-kneading can result in tough bread, while under-kneading can lead to a dense, flat loaf. Experienced bakers often judge the readiness of the dough by the "windowpane test," where a small piece of dough can be stretched thin enough to see light through it without tearing. The word "panoinnin" itself originates from a specific culinary tradition, though its exact etymology and widespread usage may vary. It encompasses a fundamental aspect of baking that directly impacts the texture and quality of the final baked product.