kneadpress
Kneadpress is a culinary term describing a process that combines kneading with a controlled pressing action on dough. The approach aims to influence gluten development, moisture distribution, and gas retention by integrating mechanical compression into the dough handling cycle. In practice, kneadpress can be implemented by alternating kneading phases with a calibrated pressing step, either within a single multi-function machine or as a sequence of devices such as a kneading mixer followed by a dough press or roller. The pressing phase uses a reduced gap or a programmable pressure profile to compact the dough gradually, helping to regulate crumb structure and crust formation without fully deflating the dough.
The technique is discussed mainly in the context of artisanal bread production and experimental baking. Proponents
Kneadpress remains a niche concept within food technology and artisanal baker circles. It is often described