120: Can You OVERKNEAD Bread Dough By Hand? (Yeasted) - Bake with Jack 

This is huge! Everyone always scares you "don't overwork the dough", "be gentle", "NO MORE THAN 10MIN!!!". Damm.. This will make people much more relaxed and not afraid to bake.

Oh God why?! Haha, Even I feel the strain on my arms just by watching this. Gotta give the man a star for proving a point with sheer frickin' will and determination.

That was actually really reassuring. Thank you for spending an hour and a half to make many of us less nervous. I think many people kneaded to know this, I certainly did

Welcome to Excercise With Jack

"And on that day, the Grinch's biceps grew 3x the size!"

Not all heroes wear capes... some wear aprons! Seriously though thanks for the dedication and proving this for us! You've taught me so much about making bread!

I bet that was hard, but it really is one of my favorite videos so far, because it proves a concept. Over working dough will not be a concern for us home bakers any more. Thank you for going through this for us. Great education.

Kneaded my dough for 30 min and was worried. Last time I didn't knead it long enough and it had poor texture once it was baked, so I maybe overcompensated a bit this time. Good to know I probably didn't ruin it:)

U went all in with that dough mate, 90 mins by hand. BY HAND 😲!!! . Phew😰. Your dedication is immense which I think is absolutely admirable. Thanks to you I have been making some great bread at home and also thanks to you, I have one less thing to wory about😉. Definitely one of the best videos on your channel. The way you make your videos is just so awesome, and the music to set the mood. Perfect perfect perfect!! Much love from India 🇮🇳 Mumbai (Bombay) city. Roll it 🎬📽️😎

The winning documentary: "Life of an Educator" I really appreciate your hard work and the hassle you've been through for recording this video.

Wow Jack, that is some dedication. Eesh. Your elbows and shoulders are going to need some rest to avoid repetitive stress injuries...

That accent. That looks. That determination. That humor. That strength. SUCH A GIFT. ❤️

This is documentation of a man’s descent into madness hahaha

I'm laughing my butt off! Your point is made, very clearly. And you don't have to go to the gym this week 🤣.

Me: but, can you over-knead a sourdough, huh!?! Jack: *blocked*

Holy cow, i felt like i was right there with you. I've kneaded dough for pasta until i felt like i was overhydrating it with my sweat (at home) and seeing you work your hands raw for an hour and a half brought me back to it. A for effort. Can't not like that to show appreciation.

Now THAT was some EPIC stretches!! LOL Add this one to the annals of MYTHBUSTERS of Bread Making!!

You had me actually laughing out loud with that one, Jack. That was a hoot! I will never worry about over-kneading again.

I read an article done with an engineer who studied food production engineering and graduated with a final work called something like @the relevance of the number of turns and their speed in a dough machines. That was in 1975 i think, hes a pensioner now and the interwiew was published in a local paper. He was later the head of production of machines and was constructing larg baking setups like the 5km (if you put all the machines and furnaces in line)line they bult in russia in Moscow. So i consider that man an authority. I cant remember the exact number he told in that interwiew but it was a big one. definetely not the one that one can achieve by hand or even with a kitchen apliance. He concluded to put it simply, that more is more as far as the regular home or professional chef is concerned. In large bakeries, there is a limit where you can over do it with their machinery.. This particular end result in the video would in my experience make good bread. tried it myself with all the possible combos by using a dough program on my bread maker. like....I Added more water, 4 times rising and turning the dough again, cold rising overnight, 3 days of work sometimes, different approaches...All breads were great. BUT....I think that in the end, it comes to baking that. And that is the hard part. One must know their oven. Like keeping the moisture, and controling the heat and the rise of the rails in the oven (with my oven, i start at high temp on a lowest setting of the rails almost at the bottom of the oven, so the heat heats mostly from below, and then after 30 minutes into baking or more or less -depending on the amount of dough that went into the oven (1kg or 1/5kg...),I rise that to the middle rail and proceed to bake to the end at lower temperature. And i bake on a baking stone 1cm thick). Its an art in its own way, this baking stuff. i love it. And i love learning new stuff. Nice video.

My hero! Paul hollywood wrote "its imposible to over kneed by hand" however i felt i could never truely trust that shady scouse, and paranoia would marr my kneeding, but now thanks to your great sacrifice i can breathe a sigh of relief and kneed happy

I'd love to see the loaves baked and compared!

Thanks for answering my question Jack! You really put the effort in ! Not something I am going to worry about again! You're a star! Amazing!

I love how the music sped up as the time sped up. Who knew "Bake with Jack" provided comic relief? 😆

I'm touched by the length you'd go to experiment and make a good video for us. I once kneaded dough for 40 minutes and it was painful and I said "never again!"

I'm definitely learning how to bake bread before this quarantine ends. Thanks, Jack. Your videos are keeping me sane during this chaotic time.

I’ve watched a few of your videos now, but you earned my subscription with this one. The proof is in the dough, and now I never need to worry about over kneading again. I’ll probably show this to anyone I know who baked bread. Thank you!

10:06 "Enough is enough! Wooooo!" I could not help but start laughing. I would have given up long ago with a "To hell with this!"

This is very helpful. Most of the videos on youtube always says "do not overknead the dough" as if they're using their hands. This clears me up and we have nothing to worry about overkneading. Big thumbs up to you Jack 👍🏻

Thankyou for your time and your recipe along with all the tips that you have posted over time. I made this recipe yesterday and made it into rolls, my husband said that they were the best that i have made, so a big THANKYOU again.

That was one of the best vedios. You’re really top coach , chef , .... God bless you Jack

Love the song while you're in speed mode.

This awesome and the best way to really understand a craft. So many videos out there just following the status quo and repeating second hand info, instead of knowledge that has been earned by actually testing the methods.

Thanks Jack - this is a great channel! It's reigniting my passion for bread baking ☺

Your dedication is mind blowing! This deserves a Trillion 'Likes'...... Thank you, Jack.

Jack gets the award for outstanding dedication to his followers. Jack you could have added a before and after of your biceps for all the work you put into this. All kidding aside the greatest benefit of this video is we get to see a prolonged demonstration of your kneading technique. That's invaluable for anyone struggling with working with dough wetter than maybe they're accustomed to. Keep them coming mate!

OGM I needed this! I needed this video so badly. I am heavy handed. I am overly aggressive. My shoulders hold most of my muscle mass. I sometimes can't help it. And ya. I'm scare of being too gentle and not working it long enough or the converse, working it to hard for too long. But I still haven't figured it out because I still end up with sticky dough no matter what I try. That right texture that is bread dough eludes me. I get a bread thing for sure. But it's never gotten that smooth shiny texture I've seen everyone else get. And I might have always had it. Watching you work that piece for an hour and half, and at time work it like I do.... I needed to see that. I really did. Thank you.

You not only saved me an hours worth of kneading and wasting a bunch of ingredients, you have answered some very good basic questions. Thank you!

Oh, goodness me Jack, you really gave it a workout! (And yourself). After you went into needing it heavy handed I thought "now its time is over! The bake is going to show it looking like a brick!" Well I was surprised like everyone else. Thanks Jack for proving to us the point in question, so many people just write and say, and others quote them, but you've proved them wrong!

Ty for answering my question. For my first bread, i kneaded for almost an hour! Didnt know when to stop 🤣

I loved this!!! You are terrific, amazing, entertaining, athletic and answer questions that maybe we all are afraid to ask!!! Thank you for being YOU!!!!!!

Absolutely loved it!! Very much appreciate to have seen this done.

Wow, you go that far to show us not to worry about over work our dough! Truly appreciate it, thanks 😊

TY for this Vid. Overworking my dough by hand was something that worried me but will no longer, If anything my fear of over kneeding has lead me to underkneed after wrongly blaming my problems on overkneeding. Thank you again this Vid has pointed me in the true direction of my problems.

That has helped me a lot as I was always reading that stodgy bread was caused by under working OR over working the dough. Now I only have to worry about under working it. Cheers mate. A new subscriber.

This is such an amazing video. Puts me at ease. Thank you so much, Jack!

I pressed the subscribe button because of how enthusiastic you are in giving real bread making tips to your viewers.

Epic. Thanks for doing that so we don't have to!

Great video, Jack!! I've often wondered if the rumour was true or not and YOU DISPROVED IT!! :) You are the MYTHBUSTER of bread making!!

Great video Jack - love the content and the edit. I've always worked to the thought that there is little point kneading your dough into the point where your yeast should be kicking in and starting to puff up your dough. I was told that, unless you are using a dough more active, more heat, sugar, etc, that yeast activity really starts around 30 mins in, and that is way longer than you really need to knead for. Like you say, 8 mins are enough... unless you are missing the gym and need a workout!

An excellent video Jack. I wasn't worried to begin with, but now I'm even more assured.

Oh my goodness, bless your heart! I can't believe you worked that dough for 1 1/2 hours! I bet your arms will be sore! Thank you for the experiment! I feel more confident now! Your my hero🤗

Thank you so much for your effort! Your clips resolve many questions in my mind.

Thanks, I really kneaded this for when I start a bakery. I can't tell you anything more about it though, that's on a knead to know basis. I'm sure I'll be absolutely rolling in the dough once I get up and running.

I absolutely love your videos. But I must say, I've never watched a video on bread making, that's made me laugh before until your videos. Thank you for being so informative - and making this fun. :)

this was really enjoyable.. i knead dough for twenty minutes and feel drained, and you did it for so long. good job on this video!

That's very reassuring, and entertaining Jack.Thanks mate!

Hey Jack. Greetings from Kuala Lumpur, Malaysia. Thanks for all the work you put into this video. This is Back-breaking research. I appreciate this as it's liberating. I made my first bread loaf at home (something new for the global lock down during the Covid-19 pandemic) last night. I kept worrying that I would overwork my dough. I was trying to remember my Baker's advice from 1995 (although I loved the 1 month experience, it was my first and last bakery job). I remember hearing him say that if you overwork the dough you break the gluten formation. That was weighing on my mind. But the bigger problem was that as the dough was sticky I kept adding flour. I got a nice albeit overly crumbly white bread. A lesson learned. Thanks again. Cheers!

Thanks for your hard work! 💪 I’m really glad I found your videos! Learning a lot from you!

Dope video bruv. very informative. keep up the solid work

Very interesting and a huge relief knowing you can’t really over work the dough. Thanks Jack 😊

OK. With that effort, you got my subscription. For all the info you continuously share, thank you!

Brilliant video mate and thanks for your PERSEVERANCE!

That slow pan to the ticking clock with epic music was verging on Christopher Nolan quality cinematography. Well done

THANK YOU!!!! I finally decided to overcome my fear of making bread during this pandemic, but still haven't confronted my biggest fear of all - kneading by hand - due to several really bad over-kneading experiences when I was just out of college. Perhaps it happened because I was carelessly measuring by volume instead of by weight, plus probably just messing up the recipe in other ways too. I now know baking is a much more precise science than making a rustic sauce or soup, but you've proved to me that it takes an impossible amount of hand kneading to truly mess things up. THANK YOU!!!!!

I twice made "high-hydration" (lots of eggs, ~50% of butter) brioche by hand and a panettone once. I feel your pain, bruh. This time of kneading is exhausting. Gotta say, love my stand mixer nowadays :P

We love you for this Jack!

Tell you Jack that was a great video and thanks to your perseverance, you have killed the myth.

Thank you for teaching me that i have never kneaded my dough properly. People always make kneading seem like such a strenuous process that I have always given my kneading everything I've got. Way too aggressive and forceful for 8-15 minutes. Then end up with a sticky mass that was only a bit more elastic than when i started kneading. I'd tell myself that it should come together during the rise and ultimately I'd bake a very sad dense loaf. I wanted to bake more during quarantine, but I didn't want to eat sad bread everyday. Thanks for helping me. After about a couple years of occasional baking, I just made my first proper dough ball that is smooth and bouncy and lovely ❤️

Thanks, Jack.. This video gave me the confidence to bake .. thank you very much,..

Gosh, how I loved your music choice...lol. You are an amazing tutor! Love your expert knowledge, your wonderful sense of humor, and your sped up arm acrobatics....lol. You ROCK, darlin'! Best channel on RU-vid! God bless you in all your endeavors! ☺🍞☕🍞☕💞

Thank you Jack... This is hillarious and very entertaining and yet i never have to worry about over kneading...thank you!

Wow, thanks for this, I am new at baking bread and it is one thing I worry about kneading enough☺️ and I agree this is one heck of a workout😅. Thanks Jack, new subscriber here from Philippines❤️

Woah! That's amazing! I was worried if i am overkneading, and here you are.

Me: Dissasociating and kneading dough for 90 minutes while my brain thinks about death Me: Comes back and remembers this video, happily baking bread to forget about my terrible mental health.

So very nicely done!

Just got some flour so can get back into production. Thought I’d watch this to see if I can improve my technique, bit less water and a bit less aggressive needing. Most impressed by your stamina well done.

I really appreciate your hard work

Omg admire your dedication to give us these valuable lessons

thank you for your sacrifice! I always worried that I will overwork it but now here is the proof that it's very difficult to do

I really love kneading dough! It's so nice to know I can go an extra few minutes and not worry about ruining my loaf. :)

Couldn't imaginr myself kneading for that long. Bravo bro! Good video

Thank you so much for this video! I made my first supple, fluffy, fantastic dough last night for the first time. I thought I'd been overworking the dough even though I'd heard that it's impossible to do so by hand. I was too scared to go too far still and my doughs were always too under kneaded. You have proven the old adage right! Thank you for making these thoroughly helpful and reassuring videos!

That was absolutely amazing!

Thanks for all your hard work and devotion! 🥂🍻😄

3AM in Vietnam today is Sept 13th 21, and I found your video. So cute and helpful!! I love your videos.

Interesting discovery. Thank you for being so funny and cheerful at the same time. God bless

This really is an awesome video. Thanks for kneading that for 1 1/2 hours so we can be educated.

Now i dont have to be scared making dough. Thanks to your effort! More power to ur channel!

It was helpful, thank you! And, I adored the music!!!

I love you jackk ur literally the best human being ever

Hey Jack. That was a handful of workout for your arm muscles. Thanks for the dedication to putting the #commonfact to test. You are the real MVP.

after an hour and a half ....it will probably bake before it ever 'break'. At least we now know that after one hour of kneading, you become a mind reader! "Best Video Ever" - thanks!

Again another outstanding video! Bravo!

!!! So good to know this, thank you Jack

This video alone deserves a sub! Thanks for sharing.

I got scared of over kneading when I made my first bread. Solid hard as rock maybe could pound nails with it. I've been very careful ever since then and made sure I just work for around 5 minutes. This made me relax better for the future bread I'm gonna make. Thanks.

I usually over-knead my bread in 5 minutes! You are too good!

ThanksJack. You are our friggin HERO !!!

I was worried that i might have overworked my pizza dough, i kneaded it for around an hour and a half too *i know, i was doing the windowpane test and it just won't pass it and thought it was underworked the whole time, still remember the pain in my fists* it was scary thinking that all that work was gone for a waste but your video is the second reason after God's guidance that I can now sleep peacefully knowing my dough survived . Thank you, the work in this video is so much appreciated

Whew! I am exhausted just watching you, but I couldn't help but wonder what a full two hours would have done :-) Thanks for putting my mind to rest about overworking the dough it really was a concern of my mine but not any longer. Thanks!