Sõtkumist

Sõtkumist, commonly translated as kneading, is a culinary technique in which dough is worked with the hands or with a mixer to develop the gluten network, giving dough elasticity and strength. The process helps trap gas produced by yeast and enables bread to rise with a soft, open crumb. It also distributes ingredients uniformly and hydrates flour thoroughly, contributing to a cohesive dough that can be shaped and left to rise.

In practice, kneading involves repeatedly folding, pressing, and turning the dough until it becomes smooth and springy. By hand, this often takes several minutes; with a stand mixer using a dough hook, it may take less time. The exact duration depends on flour protein content, hydration, and recipe. Some bakers use autolyse, a rest after initial mixing, to improve gluten development before kneading. For high-hydration doughs, folding techniques can replace or supplement traditional kneading to avoid overworking the dough.

The effectiveness of sõtkumist is influenced by temperature, fermentation, and flour quality. Overkneading can produce a tight, tough dough and a dense crumb, while underkneading may leave the dough slack and crumbly. Achieving the right balance improves dough strength, gas retention, and texture. Sõtkumist is a central technique in bread making in Estonian cuisine and is also applied in pastry doughs where a resilient, workable dough is required.