On a practical level, it takes up to 25 minutes—and some well-developed forearm muscles—to knead dough by hand, and just about 8 minutes to knead in the stand mixer with the dough hook. However, if you do not own a stand mixer, you can still mix dough by hand and make a good loaf of bread from most doughs.
Kneading in a mixer for 2 minutes is very efficient and is equivalent to kneading 10-12 minutes by hand.
The dough should form a ball and clean the sides of the bowl.
Do not over knead.
Is stand mixer better than kneading by hand?
While some enjoy the rhythmic motion of kneading by hand, there are advantages to using a stand mixer. Using a stand mixer takes less time because you can mix and knead the dough in the same bowl. Machine kneading is also easier on the wrists and hands.
How long should you mix dough in a stand mixer?
If using a KitchenAid model, mix bread dough in a stand mixer for no more than 2 minutes, then knead for 2-4 minutes more depending on the recipe. You’ll need to adapt the hand-kneading time in your favorite recipes so you don’t over-knead.
Kneading a basic bread dough by hand takes about 10 minutes to form adequate gluten. Slowly adding flour to the dough as it is kneaded prevents sticking—but don’t add too much. An excess of flour can create a stiff, dry dough.
Can you over knead dough in a stand mixer?
Overworking or over-kneading dough is quite common when using a stand mixer. Because stand mixers produce faster results, it’s easy to overdo it. The overworked dough will often feel tight and tough.
What is the best kneading technique?
Place the dough on a lightly floured work surface.
Fold the dough onto itself and give it a quarter turn.
Using the heel of your hand, push the dough forward.
Fold the stretched dough over itself and give it a quarter turn again.
Push the dough again with the heel of your hand, fold and turn.
What stand mixer speed for kneading dough?
Speed 2: It is important to use only Speed 2, never higher or lower when kneading yeast dough. If you knead too long, the dough will start to climb up the “c” shaped dough hook. The dough should form a ball and clean the sides of the bowl.
How long to knead dough by hand?
Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you’ve been massaging the dough for that length of time, you can be pretty confident that you’ve done your job.
How do you know if dough is kneaded enough?
After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.
What does over kneaded dough look like?
Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior. Slices will be very crumbly, especially toward the middle.
Does a mixer replace kneading?
Using a machine to do your kneading changes the final product. While a food processor or a stand mixture does a fine job of developing the gluten in dough, neither one of them perfectly mimics the motion of hand-kneading.
What are the benefits advantages of kneading dough by hands?
First, by using your own hands, you’ll get a feeling for your bread dough—its precise hydration level and elasticity.
Kneading by hand also means you face little risk of over-kneading your dough.
What happens if dough rest too long?
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
What happens if you don’t knead dough long enough?
Underworked dough on the other hand, won’t form a ball shape easily. As gluten molecules haven’t developed yet, the dough flops and also tears. It hasn’t come together yet, and requires more kneading. Over kneaded dough can’t be fixed and will result in a rock-hard loaf, so be careful with this mistake.
Why is my dough not smooth after kneading?
The commonest causes of lumpy or cracked dough are failure to knead the dough properly, or using the wrong kind of flour. If your flour doesn’t contain enough protein, the dough will not turn smooth. You may also not be handling the dough properly, which could result in lumpiness or cracking.
How do you know if dough is Overproofed?
The structure is: fragile, loose, airy, and puffy, like an overinflated balloon.
The size is: more than twice the frozen size.
The shape: can become distorted.
The surface is: bubbly, blistered and wrinkly, not as smooth and dry, not wet at all to the touch.
Why is my homemade bread so dense?
Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.
Hand Kneading: Takes 10–30 minutes to reach the optimal gluten matrix by repeatedly folding and stretching the dough. …
Mechanical Kneading: Takes 8-12 minutes and is the most efficient way to knead flour doughs.
How do you knead dough quickly?
Place your hands on opposite sides of the short end of the dough, with your palms up, and slide them underneath the top of the dough, so that your hands are like spatulas. Using your hands, bring the dough up, and then quickly turn your hands so that your fingers are facing your body to flip the bottom of the dough.
How long to knead dough in Kenwood mixer?
You can mix all the ingredients in the mixer bowl.
Start the mixer on a medium speed (Kenwood: 3-4) until the ingredients are combined.
Turn the mixer down to speed 1 or 1.5 and set your timer to 3 minutes.
After 3 minutes, turn the mixer off and check the consistency of the dough.
How long should I knead with KitchenAid?
Kneading with a KitchenAid mixer for 2 minutes is equivalent to kneading 10 – 12 minutes by hand. KitchenAid does not recommend kneading bread dough for more than 2 minutes at Speed 2, and that the total mixing and kneading time does not exceed 4 – 6 minutes.
Why is my bread not soft and fluffy?
The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
What does overworked dough look like?
When you cut into an over kneaded dough, you will notice that the interior is very dry and crumbly. The slices will likely fall apart rather than holding their shape. While the general taste of the bread may be the same, it will not have a nice mouth feel but, again, be dry, dense and crumbly- no thank you!
Why is my dough not forming a ball?
If the dough is too dry, then there will be dry and crumbly bits and it will not have formed a ball. Again, you start the mixer on low and add water a teaspoon at a time. this is correct!
Can a stand mixer replace a hand mixer?
Hand mixers are great for quickly mixing smaller, lighter batches and are more compact and portable, but stand mixers are best for long mixing times and large or heavy mixtures. Stand mixers also generally offer more versatility with a wider range of attachments and accessories and offer hands-free mixing.
Why put an egg in bread dough?
Eggs help the dough rise and create a large crumb that’s great for soaking up liquids, like a bowl of chocolat chaud (hot chocolate). The egg yolks give the bread a golden interior, and butter adds an extra boost of moisture. The result is a rich, buttery flavor, and deep golden-brown crust.
