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

Question

Find out the optimal kneading time in a mixer for soft, well-risen white bread.

Answer 1

The ideal kneading time for white bread using a stand mixer is typically 6-8 minutes on medium speed. This develops the gluten properly, resulting in a smooth and elastic dough.

Detailed Explanation:

Kneading is crucial for developing the gluten in bread dough. Gluten is the protein that gives bread its structure and elasticity. When you knead dough, you're essentially aligning and strengthening the gluten strands. Using a stand mixer simplifies this process.

Here's a step-by-step breakdown:

1. Combine all your ingredients (flour, water, yeast, salt, etc.) in the mixer bowl according to your recipe.

2. Attach the dough hook to your stand mixer.

3. Start the mixer on low speed for about 1-2 minutes to bring the dough together. This prevents flour from flying everywhere.

4. Increase the speed to medium (usually speed 2 or 4, depending on your mixer) and knead for 6-8 minutes.

5. Check the dough's consistency. It should be smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still be a little sticky to the touch.

6. If the dough is still sticky after 8 minutes, knead for another minute or two. If it's too dry, add a teaspoon of water at a time until it reaches the desired consistency.

Remember that kneading time can vary slightly depending on the recipe, the type of flour used, and the strength of your mixer.

Pro Tip:

Avoid over-kneading the dough. Over-kneaded dough can become tough and dense. A good way to test if your dough is ready is 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.