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

Question

Find out how long to knead sourdough in a mixer for ideal gluten and structure.

Answer 1

The ideal kneading time for sourdough using a stand mixer is typically between 6-8 minutes on low to medium speed. This develops the gluten sufficiently without overheating the dough.

Detailed Explanation:

Kneading sourdough in a stand mixer helps develop the gluten, which is crucial for the bread's structure and texture. Over-kneading can lead to a tough loaf, while under-kneading results in a flat, dense bread. Here's a step-by-step guide:

1. Combine Ingredients: Place your sourdough starter, flour, water, and salt in the mixer bowl.

2. Initial Mix: Mix on low speed (usually speed 1 or 2) for about 2-3 minutes until the ingredients are just combined. This is called the autolyse stage, where the flour hydrates.

3. Kneading: Increase the speed to medium-low (speed 2 or 3) and knead for 6-8 minutes. Observe the dough's texture. It should start to pull away from the sides of the bowl and become smooth and elastic.

4. Windowpane Test: To check if the gluten is developed enough, 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, knead for another minute or two and test again.

5. Adjust as Needed: Depending on your mixer and the hydration level of your dough, you might need to adjust the kneading time slightly. Watch the dough, not the clock.

Pro Tip:

Avoid overheating the dough during kneading. If the mixer motor feels hot, stop and let the dough rest for 10-15 minutes before resuming. Overheated dough can negatively impact the final bread texture.