Pronunciation: [nˈiːdɪŋz] (IPA) 
The spelling of the word "kneadings" might seem tricky, but it follows the pronunciation of the verb "knead" pronounced /niːd/. When forming the present participle by adding the suffix "-ing," we get "knead+ing," pronounced /ˈniːdɪŋ/. The final "g" is also pronounced as /ɪŋ/ in this case. "Kneading" refers to the action of working dough or clay with your hands, and "kneadings" would be its plural form.
Kneadings refer to the act or process of kneading, typically involving the manipulation and folding of a substance, such as dough, with one's hands or another object to combine or shape it. The term is commonly used in the context of cooking and baking, particularly when referring to the preparation of bread, pastries, or other dough-based products.
Kneading involves rhythmic pressing, folding, and stretching of the dough to develop its structure and texture. It is an essential technique in baking, as it activates gluten, a protein found in wheat and other grains, which creates elasticity and helps the dough to rise. Through kneading, the gluten strands align, creating a network that traps carbon dioxide produced by yeast or other leavening agents, resulting in a light and airy baked product.
During the kneading process, ingredients may also be thoroughly mixed, ensuring that they are evenly distributed throughout the dough. This promotes consistent flavor and texture in the final product. Kneading techniques may vary depending on the specific recipe or desired outcome, but commonly involve repetitive folding, pressing, and stretching motions.
The duration and intensity of kneading can significantly impact the final texture and structure of the dough. Under-kneading may result in a dense and poorly risen bread, while over-kneading can lead to a tough and chewy texture. Proper kneading requires a balance between developing the gluten and avoiding excessive manipulation.
In summary, kneadings are the actions performed to mix, develop, and shape dough, commonly in the context of baking, to create the desired texture and structure in bread, pastries, or other dough-based products.
The word kneadings is formed by adding the suffix -ings to the verb knead. The word knead originates from the Old English word cnedan, which means to knead, to press, or to crush. The Old English term is related to other Germanic languages: Middle Low German kneden and Middle High German kneden. Ultimately, these Germanic words can be traced back to the Proto-Germanic root knedanan, meaning to knead or to press together.
