The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ten minutes kneading dough?

BML's picture
BML

Ten minutes kneading dough?

My wife insists that dough needs to be kneaded for ten minutes but surely commercial bakeries don't have to do that?  

Abe's picture
Abe (not verified)

Until the job is done! And I would think commercial bakeries do that albeit with mechanical means which makes it easier. 

Bmorse's picture
Bmorse

Your wife is right.  While kneading time varies from recipe to recipe, 10 minutes is probably about average.   Take a look at some of the recipes in the Recipes section of this site and you'll see that to be the case. There are bread recipes where you don't knead at all, but these generally use a long resting time (12 hours to several days) to take the place of kneading.

And it's true whether you're doing a single loaf at home or a 100 loaves at a time in a commercial bakery.

MichaelLily's picture
MichaelLily

I own a bakery and we do mix our dough for approximately 10 minutes, or as long as needed, but it averages around 10 minutes.

phaz's picture
phaz

Time will do just as well. Enjoy! 

BML's picture
BML

 

My last result at ten minutes provided a nice cake like loaf. I'm not sure of the technical term for a loaf with a biscuit like appearance quite tasty. What would be the effect of a reduced kneading time to five minutes?

 


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