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, which gives it structure and elasticity. When using a stand mixer, the process is more efficient than hand kneading. Here's a breakdown:

1. Initial Mixing (1-2 minutes): Combine all ingredients in the mixer bowl. Use the mixer on low speed to bring the dough together into a shaggy mass.

2. Kneading (6-8 minutes): Increase the mixer speed to medium (usually speed 2 or 3, depending on your mixer). Let the mixer knead the dough. You'll notice the dough start to pull away from the sides of the bowl and become smoother.

3. Checking for Doneness: After 6 minutes, check the dough's elasticity. It should be smooth, slightly tacky, and spring back slowly when poked. If it's still sticky and doesn't hold its shape, continue kneading for another minute or two.

4. The Windowpane Test: A good way to test if the gluten is developed enough 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 well-developed. If it tears easily, knead for another minute or two and test again.

Pro Tip:

Avoid over-kneading the dough, as this can cause the gluten to break down, resulting in a tough and dense bread. If the dough starts to look stringy or feels very tight, you've likely over-kneaded it.