What's the the ideal kneading time for brioche using a mixer?

Question

Understand how long to knead brioche dough in a stand mixer for ideal elasticity and rise.

Answer 1

The ideal kneading time for brioche dough using a stand mixer is typically 10-15 minutes on medium-low speed. This develops the gluten properly without overheating the dough.

Detailed Explanation:

Kneading brioche dough in a mixer is crucial for developing the gluten, which gives the bread its characteristic rich and airy texture. The process involves several stages:

1. Initial Mixing (2-3 minutes): Combine all ingredients (flour, yeast, sugar, salt, eggs, and softened butter) in the mixer bowl. Mix on low speed until a shaggy dough forms.
2. Kneading (10-15 minutes): Increase the speed to medium-low and knead the dough. Initially, it will be very sticky. As you continue kneading, the gluten will develop, and the dough will become smoother and more elastic. It should pull away from the sides of the bowl, though it will still be slightly tacky.
3. Checking for Doneness: To test if the dough is properly kneaded, perform the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed. If it tears easily, continue kneading for a few more minutes.
4. Adjusting Consistency: If the dough remains too sticky after 15 minutes, add flour, one tablespoon at a time, until the desired consistency is achieved. Be careful not to add too much flour, as this can make the brioche dry.

Pro Tip:

Keep a close eye on the dough temperature while kneading. Overheating can cause the butter to melt and the gluten to over-develop, resulting in a dense brioche. If the dough feels warm to the touch, pause the mixer and let it rest in the refrigerator for 10-15 minutes before resuming kneading.