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

Discussion in 'Pastries & Baking' started by abefroman, Jul 23, 2011.

  1. abefroman

    abefroman

    Messages:
    1,412
    Likes Received:
    17
    Exp:
    I Just Like Food
    What differences should I expect from kneeding with the dough hook for 10 min vs.  5 min?

    TIA
     
  2. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    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.
     
  3. chefross

    chefross

    Messages:
    2,755
    Likes Received:
    399
    Exp:
    Former Chef
    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.