What is the ideal state of dough after kneading?

The ideal state of dough after kneading is characterized as elastic and smooth. This quality is essential for the development of gluten, which gives dough its structure and strength. When kneading, you are effectively working the proteins in the flour, which helps them form gluten strands. These strands allow the dough to stretch and hold gas produced during fermentation, resulting in a well-risen final product.

A smooth texture indicates that the ingredients have been evenly incorporated and that the dough is sufficiently developed. Elasticity suggests that the dough can stretch without tearing, which is crucial for achieving the desired volume and texture in baked goods like bread.

In contrast, a soft and sticky dough may indicate that it hasn’t been kneaded enough or contains too much moisture, while a firm and dry dough suggests insufficient hydration or development, potentially leading to a dense final product. Brittle and crumbly dough is typically a sign of overworking or an imbalance of ingredients, leading to a lack of structure and poor texture in the finished bake.