kneads

Kneads is the third-person singular present tense form of the verb knead, meaning to work dough, clay, or other pliable materials by pressing, folding, and stretching with the hands or a tool to develop structure, smoothness, or elasticity.

In cooking and baking, kneading is a key step in bread making. It develops gluten, which gives dough elasticity and structure, influencing the crumb and chewiness. The process typically follows combining ingredients into a rough dough, then kneading until smooth and elastic, often with rests in between. Overkneading can lead to a dense texture or a tough crust, while underkneading can yield a crumbly or sticky dough.

Techniques and equipment vary. Kneading can be done by hand on a floured surface, using a folding and pressing motion, or with a stand mixer or food processor using a dough hook. Times depend on the recipe and dough hydration. A readiness test such as the windowpane test can indicate when the dough has developed enough gluten by stretching a small piece until it becomes translucent without tearing.

Other uses extend beyond bread dough. The verb knead also applies to shaping clay in pottery, rolling out fondant or marzipan, and even massage contexts where the hands work the muscles or tissue to relieve tension. Across cultures, kneading is an ancient technique integral to many culinary and craft traditions.

See also: kneading; dough; gluten; pottery; massage.