-
For me, always by hand, around five minutes of kneading on a lightly floured surface. When the gluten is completely ‘ready’ the dough will be super smooth and when you try and stretch the dough you can see it stretching rather than breaking or fracturing. You shouldn’t end up with a bit in each hand, it should just stretch.
There are see through tests you can do but I’ve never used them.
White flour requires less work and less water than wholemeal or rye ime. -
It depends on hydration and the yeast; for high-hydration sourdoughs I just bring the mix together and then let time and water do a lot of the work of gluten formation - stretching and folding throughout the bulk proof seems to give me a good enough loaf. I am lazy though - for yeasted doughs etc I tend to bung them in my breadmaker on the dough setting, but if doing it by hand it would be more like 10 minutes to bring everything together.
You are reading a single comment by @kboy and its replies.
Click here to read the full conversation.
Alan_tbt
Thrustvector
@kboy
How much kneading do you do when you bake a fairly standard loaf?
I mix all my ingredients then knead by hand, in bowl, for maybe a minute. Would my dough get stronger with more kneading before I do the 3-4 folds?