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What differences should I expect from kneeding with the dough hook for 10 min vs. 5 min?

post #1 of 3
7/23/11 at 8:33am
Thread Starter 

What differences should I expect from kneeding with the dough hook for 10 min vs.  5 min?

 

TIA

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post #2 of 3
7/23/11 at 9:13am

A lirrle mixer? 5 qt?

Longer hook time will result in more friction/heat.  Quicker and more developement of gluten. Could lead to a tougher dough. Quicker yeast  growth. um I'm sure there's more. Someone else will jump in, I'm short on time just taking a break.

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post #3 of 3
7/24/11 at 3:55am

The longer knead times are necessary in some cases to develop the gluten.

5 minutes into kneading you will see the dough still has some texture issues.

The dough is more stiff and wraps around the hook.

After the 5 minutes you will start to notice that the dough gets more relaxed and starts to become smoother.

At work I allow a full 15 minutes to knead my sourdough baguette.

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ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › What differences should I expect from kneeding with the dough hook for 10 min vs. 5 min?