How long to knead in a DLX mixer?
I'm getting confused, again. Now that I have more books, I'm seeing inconsistencies. I also just did a quick search here and see inconsistencies. Things from: "You can't overknead a dough without commercial mixers. You'll burn out your KA mixer before you can overknead" to, "I can get a perfectly kneaded dough in 3 minutes with the DLX". Then there's the whole window pane thing. I don't know if any of my doughs have gotten window pane worthy as I always use whole grains and until the other day, my hydration was too low apparently.
Since getting the DLX, I've kneaded it for around 8 minutes because that's how long it seemed to take to get the dough consistency right. But the Clayton bread book says to hand knead and machine knead for the same amount of time, and has different directions for food processors. So, for the last few loaves I've made, I've kneaded them for 12-16 minutes. Now I'm wondering if that's overkill? The French Fold video I watched does that for 20 minutes and that's a pretty vigorous kneading process.
Thoughts?
Melissa