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 (usually speed 2 on a KitchenAid mixer). Knead the dough until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be very soft and sticky, but it should have some strength.
3. Checking for Gluten Development: 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 another 2-3 minutes and test again.
4. Adjusting Consistency: If the dough remains too sticky after 15 minutes of kneading, 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 during kneading. Overheating can cause the butter to melt and the gluten to over-develop, resulting in a greasy or tough brioche. If the bowl feels warm to the touch, pause kneading for a few minutes to allow the dough to cool down.