underkneading

Underkneading is a term used in bread baking to describe dough that has not been kneaded long enough or vigorously enough to develop the gluten network to its intended strength. When a dough is underkneaded, the gluten strands remain relatively loose, and the dough often feels tacky, slack, or shaggy rather than smooth and elastic. The result is a dough that lacks structure and gas-retaining capability, leading to a loaf with a dense crumb and poor oven spring.

Signs of underkneading include a dough that tears easily, does not smooth out after mixing, and fails the windowpane test (the stretched dough does not become translucent). The dough may rise slowly and produce an uneven, compact crumb with a crust that is thinner or softer than expected. In enriched or high-hydration doughs, underkneading can be subtle and manifest as a sticky, shapeless mass rather than a cohesive ball.

Causes include inadequate mixing time or insufficient energy applied to the dough, especially with stiff doughs or high-hydration formulations. Factors such as cold temperatures, the use of whole-grain flours or bran, and ingredients that slow gluten formation (like high amounts of sugar or fat) can also contribute. Improper flour quality or misjudging hydration can make gluten development seem stalled.

Remedies focus on building gluten strength without overworking the dough. Extend kneading or perform gentle stretch-and-folds during bulk fermentation to gradually develop structure. Use a windowpane test to monitor progress and stop when the dough becomes smooth and elastic. Adjust hydration, temperature, and flour selection as needed, and consider autolyse or fermentation techniques that favor extensibility before final shaping.