August 3, 2021 - 7:58pm
Is 7 minutes enough to develop gluten?
I'm going through a recipe that has the following steps:
- Mix (flour, yeast, sugar, salt, water, improver) for 2 minutes at low speed.
- Add shortening then mix for 4 minutes at high speed
- Add vegetable oil and continue mixing for 1 minute at high speed or until fully developed.
This comes up to a total of 7 minutes mixing time. Is that enough to get a "fully developed" (I assume this means window pane stage?) dough?