You are reading a single comment by @Alan_tbt and its replies.
Click here to read the full conversation.
-
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.
Alan_tbt
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?